Raspberry Cream Marshmallow Puff Pie
Indulge in the luscious layers of a Raspberry Cream Marshmallow Puff Pie, a no-bake dessert dream that's as stunning as it is delicious. This whimsical creation features a buttery graham cracker crust that cradles a heavenly filling of whipped cream, creamy marshmallow fluff, and tangy cream cheese, all folded together with bursts of fresh raspberries. A glossy drizzle of raspberry preserves adds a vibrant, fruity finish, while fresh raspberries and optional white chocolate shavings make for an eye-catching garnish. Perfect for summer gatherings or any time you crave an elegant yet easy dessert, this quick-to-prepare pie requires just 25 minutes of prep and a chill in the fridge to set its irresistible flavor.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated sugar
- 1 cup Heavy whipping cream
- 8 ounces Cream cheese, softened
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 1 cup Marshmallow fluff
- 0.5 cup Raspberry jelly or preserves
- 0.5 cup Additional raspberries, for garnish
- 2 tablespoons Shaved white chocolate, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture is like wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
In a large mixing bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Fold in the fresh raspberries, taking care not to crush them, then fold in the marshmallow fluff until evenly distributed.
Spread the raspberry cream and marshmallow mixture into the cooled graham cracker crust, smoothing the top with a spatula.
Warm the raspberry jelly or preserves slightly in the microwave for 10-15 seconds, stirring until smooth. Drizzle it over the top of the pie.
Chill the pie in the refrigerator for at least 4 hours, or until firm.
Before serving, garnish the pie with additional fresh raspberries and optionally add a sprinkle of shaved white chocolate on top for an elegant touch.
Slice and serve cold. Enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 51.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 140 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.
