Squidge

Prepare your pie crust by pressing it evenly into a greased pie dish, then blind bake at 180°C (350°F) for 10-12 minutes until lightly golden. Allow the crust to cool completely before adding the filling.

Wash and prepare your chosen fresh fruits, peeling and slicing them into uniform pieces. Toss the fruit with a small amount of sugar and a pinch of spice such as cinnamon or nutmeg to enhance the flavour.

Cook the seasoned fruit in a saucepan over medium heat, stirring occasionally, until the fruit softens and releases its juices. Allow the mixture to reduce slightly into a thick, jammy consistency.

Remove the fruit mixture from the heat and fold in a generous handful of marshmallows, stirring until they begin to melt and incorporate into the warm filling. This creates the characteristic soft, yielding squidge texture.

Pour the marshmallow-fruit filling evenly into the cooled pie crust, spreading it into a smooth, level layer.

Arrange a layer of whole or halved marshmallows evenly across the top of the filling to create a pillowy topping.

Place the pie under a grill or broiler on a middle rack for 2-4 minutes, watching closely, until the marshmallow topping turns golden brown and lightly toasted.

Remove the Squidge from the oven and allow it to cool for at least 20 minutes before slicing, so the filling sets to its signature soft, yielding consistency. Serve warm or at room temperature.