An old Army recipe.

CRUST:

1 stick butter
1 c. flour
1/2 c. chopped pecans for sherry or 1/2 c. chopped walnuts for brandy
1/4 c. brown sugar

Preheat oven to 375 degrees. Mix dry ingredients and place in pie tin with stick of butter for 15 to 25 minutes, stirring 2 or 3 times until medium brown. Make pastry shell out of hot mixture, reserving 3 tablespoons to sprinkle over the top of the pie. Press pastry shell into the pie pan with a spoon.

FILLING:

1/2 lb. marshmallows
1/2 c. sherry wine (dry)
1/2 pt. whipped cream

Melt marshmallows into sherry wine. Cool. Fold mixture into whipped cream. Pour into pastry shell and chill. This recipe can be adapted for use with green creme de menthe and a chocolate crust.