Marshmallow Mixed Berry Pie
Indulge in the ultimate summer dessert with this Marshmallow Mixed Berry Pie, a luscious no-bake treat that combines a buttery graham cracker crust, velvety marshmallow cream, and a vibrant medley of fresh berries. The marshmallow filling, made with melted marshmallows and airy whipped cream, creates a cloud-like texture that’s both light and satisfying. Topped with a sweet and tangy blend of strawberries, blueberries, raspberries, and blackberries, enhanced by a hint of lemon and honey, this pie strikes the perfect balance between sweetness and freshness. Quick to prepare and gorgeous to serve, this chilled pie is a showstopper for any occasion, from barbecues to elegant dinner parties. Perfect your summer dessert game with this irresistible berry and marshmallow creation!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 4 cups mini marshmallows
- 0.75 cups whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 cups mixed berries (strawberries, blueberries, raspberries, and blackberries)
- 1 tablespoon lemon juice
- 1 tablespoon honey
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly blended.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 8-10 minutes, or until lightly golden and set. Remove from oven and allow to cool completely.
In a medium saucepan over low heat, combine the mini marshmallows and milk. Stir constantly until the marshmallows are completely melted and smooth. Remove from heat and let the mixture cool to room temperature.
In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the cooled marshmallow mixture into the whipped cream, taking care not to deflate the mixture. Spread the marshmallow layer evenly into the cooled pie crust.
Refrigerate the pie for at least 2 hours to allow the marshmallow filling to set.
In a separate bowl, toss the mixed berries with lemon juice and honey to enhance their natural flavors.
Top the set marshmallow filling with the berry mixture, spreading it evenly across the pie.
Refrigerate for an additional 30 minutes before serving to let the flavors meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 477.0 g | 173% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 289.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 488 mg | 38% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1510 mg | 32% | |
*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.
