Creamy Raspberry Mallow Pie
Dive into the luscious world of the Creamy Raspberry Mallow Pie, a no-bake dessert lover’s dream that combines the tart sweetness of fresh raspberries with the indulgent creaminess of marshmallows and whipped cream. This refreshing pie features a buttery graham cracker crust baked to golden perfection, cradling a velvety filling made from soft cream cheese and airy mallow fluff. Each bite bursts with juicy raspberry flavor, perfectly complemented by the light, whipped texture of the filling. Finished with a handful of vibrant raspberries for garnish, this pie is as stunning as it is delicious. Whether served at a summer gathering or a cozy indoor celebration, this easy-to-make treat is sure to wow your guests. Ready in just 25 minutes of prep time and perfect for make-ahead convenience, this raspberry dessert is a must-try for any fan of fruity, creamy confections!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1.25 cups Fresh raspberries
- 2 cups Marshmallows
- 1 cup Heavy cream
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Extra raspberries for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and granulated sugar. Add melted butter and stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
Bake the crust for 5 minutes. Remove from the oven and set aside to cool completely.
In a small saucepan over low heat, melt the marshmallows and 1/4 cup of the raspberries together, stirring constantly until smooth. Let the mixture cool to room temperature.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the cooled marshmallow mixture into the cream cheese mixture. Then gently fold in the whipped cream until fully incorporated.
Fold in the remaining fresh raspberries, being careful not to crush them.
Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, garnish the pie with extra raspberries on top for a decorative touch.
Slice and enjoy!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 28.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
