Yallow Mallow Pie
Indulge in the whimsical charm of Yallow Mallow Pie, a luscious no-bake dessert that marries the creamy sweetness of marshmallows with a zesty burst of lemon. This vibrant treat features a buttery graham cracker crust that’s baked to golden perfection before being filled with a fluffy, lemon-infused marshmallow mousse. The filling, enriched with a hint of yellow food coloring for visual appeal, boasts a delightfully airy texture thanks to freshly whipped cream folded into the mixture. Topped with delicate lemon slices for a burst of citrusy elegance, this pie is as beautiful as it is delicious. Perfect for spring gatherings or any occasion that calls for a refreshing, crowd-pleasing dessert, this Yallow Mallow Pie is a sweet slice of sunshine that’s sure to brighten any table.
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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
- 1 cup Whole milk
- 1 package Lemon-flavored gelatin powder
- 1 cup Whipping cream, chilled
- 2 tablespoons Powdered sugar
- 2 drops Yellow food coloring (optional)
- 4 slices Lemon slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and 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. Set aside to cool completely.
In a medium saucepan over low heat, combine the mini marshmallows and milk. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
Remove the saucepan from heat and whisk in the lemon-flavored gelatin powder until dissolved. If desired, add yellow food coloring for a vibrant hue.
Let the mixture cool to room temperature, stirring occasionally to prevent it from setting too quickly.
In a large mixing bowl, whip the chilled whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
Gently fold the whipped cream into the cooled marshmallow mixture until fully combined.
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 the filling is fully set.
Garnish with lemon slices before serving and enjoy your Yallow Mallow Pie!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 37.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 95 mg | 2% | |
*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.
