This Raspberry Mallow Pie is a quick and effortless dessert that combines the tartness of frozen raspberries with the sweetness of melted marshmallows. The creamy filling, enriched with milk and folded into cool whipped topping, creates a light and airy texture that sets perfectly in a buttery graham cracker crust. It’s an ideal treat for summer gatherings, ValentineâÂÂs Day, or any time you crave a sweet finish without turning on the oven. Simple ingredients come together in minutes to create a visually stunning and delicious pie that everyone will love.
Raspberry Mallow Pie
Description
This Raspberry Mallow Pie is a quick and effortless dessert that combines the tartness of frozen raspberries with the sweetness of melted marshmallows. The creamy filling, enriched with milk and folded into cool whipped topping, creates a light and airy texture that sets perfectly in a buttery graham cracker crust. It&# 226;ÂÂs an ideal treat for summer gatherings, ValentineâÂÂs Day, or any time you crave a sweet finish without turning on the oven. Simple ingredients come together in minutes to create a visually stunning and delicious pie that everyone will love.Ingredients
Directions
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Place the marshmallows and milk in a large microwave-safe bowl.
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Microwave on high for 1 to 2 minutes, stirring halfway through, until the marshmallows are completely melted and the mixture is smooth.
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Stir the frozen raspberries into the warm marshmallow mixture.
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Gently fold in the thawed frozen whipped topping until evenly combined.
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Pour the filling into the graham cracker crust, smoothing the top with a spatula.
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Refrigerate for at least 1 hour or freeze until set before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1974.2kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.1g1%
- Cholesterol 0.4mg1%
- Sodium 95.5mg4%
- Total Carbohydrate 508.5g170%
- Dietary Fiber 0.0g0%
- Sugars 502.7g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the whipped topping is fully thawed but still cold before folding it in to maintain the pie's fluffy texture.
If the marshmallow mixture seems too thick after melting, you can add an extra tablespoon of milk to reach a pourable consistency.
This pie can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. If frozen, allow it to thaw in the fridge for a few hours before serving.
For a homemade crust, mix 1 1/2 cups graham cracker crumbs with 1/4 cup melted butter and 2 tablespoons sugar, press into a 9-inch pie plate, and bake at 350ðF for 8 minutes before cooling and adding the filling.
Frozen raspberries work best as they release some juice that blends into the filling, but fresh raspberries can be used if thawed slightly first.
