Gingerbread Pie With Toasted Marshmallow Meringue

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   For the pie preparation:

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   Preheat oven to 325 degrees.

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   Using a hand mixer, combine butter, brown sugar and molasses until creamy. Add flour, salt and spices; mix again until combined. Add eggs one at a time, mixing well after each addition. Add buttermilk and vanilla and mix until a consistent batter forms. Pour into an unbaked pie shell. Bake for 50-55 minutes until custard has set and is not jiggly in the middle when moved.

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   For the marshmallow meringue:

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   Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form. Beat in 1/4 of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy.

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   Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula. (I used a pastry comb for stripes.) Bake at 400F until browned. A kitchen torch may also be used.

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   Note: Meringue should be made the same day you plan to serve it on the pie. After a couple of days, it will begin to lose volume.

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