No-Bake Raspberry Marshmallow Pie is the ultimate dessert for when you crave something light, fruity, and easy to make. With its creamy texture, tangy raspberry filling, and a touch of sweetness from marshmallows, this pie is sure to delight anyone who takes a bite. The best part? You don’t need to turn on the oven, making it a perfect summer treat or a quick dessert for any time of year. The smooth, fluffy marshmallow layer pairs beautifully with the vibrant raspberry flavor, creating a pie that’s as visually stunning as it is delicious.

The crust, which can be made from graham crackers or even a cookie base, adds a satisfying crunch that complements the creamy filling. Each bite combines the cool, refreshing taste of raspberries with the rich, velvety texture of marshmallows. Easy to prepare in just a few steps, No-Bake Raspberry Marshmallow Pie is an ideal dessert for any occasion, from casual gatherings to holiday celebrations. This dessert is guaranteed to become a favorite that you can make time and time again.

Why You’ll Love This Recipe

1. No-Bake Convenience

This pie is completely no-bake, so you can make it ahead of time without any hassle, leaving your oven free for other dishes.

2. Luscious Marshmallow Filling

The marshmallow filling is light, fluffy, and creamy, giving the pie an irresistible texture that melts in your mouth.

3. Refreshing Raspberry Flavor

The fresh raspberries offer a tart and fruity contrast to the sweet marshmallow layer, making every bite burst with flavor.

4. Quick and Easy

With just a few simple ingredients and minimal prep time, this pie is incredibly easy to make. It’s perfect for last-minute gatherings or dessert cravings.

5. Versatile for Any Occasion

Whether you’re serving it at a summer BBQ, family dinner, or a festive occasion, this pie will impress guests and family members alike.

Ingredients

Fresh raspberries (or raspberry puree)
Marshmallows (mini or regular)
Heavy cream
Sugar
Butter
Graham cracker crumbs (for the crust)
Powdered sugar
Vanilla extract
Lemon juice (optional)
Salt

Variations

Berry Mix: Swap raspberries with other berries like blueberries, blackberries, or strawberries for a twist on the classic.
Chocolate Crust: Use chocolate graham cracker crumbs or even crushed cookies like Oreos to create a chocolatey base for a richer flavor.
Add Lemon Zest: For a more citrusy flavor, add a teaspoon of lemon zest to the filling mixture to complement the raspberries.
Gluten-Free: For a gluten-free version, substitute the graham cracker crust with a gluten-free cookie crust or crushed gluten-free graham crackers.
Marshmallow Fluff: If you prefer a fluffier texture, try using marshmallow fluff instead of regular marshmallows.

How to Make the Recipe

Step 1: Prepare the Crust

In a medium-sized bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix well until the crumbs are fully coated with the butter. Press the mixture into the bottom of a 9-inch pie dish to form an even crust. Refrigerate the crust for at least 30 minutes to set.

Step 2: Make the Marshmallow Filling

In a small saucepan, heat the marshmallows and heavy cream over medium heat, stirring constantly, until the marshmallows have completely melted and the mixture is smooth. Remove from heat and let it cool slightly. Stir in the vanilla extract and powdered sugar.

Step 3: Add Raspberry Puree

Puree the fresh raspberries in a blender or food processor until smooth. You can strain the puree to remove the seeds if desired. Stir the raspberry puree into the cooled marshmallow mixture, mixing until the color is even and the filling is smooth.

Step 4: Assemble the Pie

Pour the raspberry-marshmallow filling into the chilled graham cracker crust, spreading it evenly with a spatula. Smooth the top of the filling for a clean finish. Refrigerate the pie for at least 4 hours, or until the filling has fully set.

Step 5: Garnish and Serve

Before serving, garnish the pie with fresh raspberries on top, or drizzle additional raspberry puree for extra flavor and decoration. Slice and serve chilled.

Tips for Making the Recipe

Chill the Crust: Make sure the crust is well-chilled before adding the filling. This helps the pie maintain its structure and prevents it from becoming soggy.
Don’t Overheat the Marshmallows: When melting the marshmallows, ensure the heat is medium and that you stir constantly to avoid burning or uneven melting.
Make It Ahead: This pie can be made a day ahead of time. In fact, the flavors develop even better when it has time to set overnight.
Use a Blender for Puree: For a smooth raspberry filling, use a blender to puree the raspberries, but make sure to strain out the seeds if you prefer a smoother texture.
Customize the Crust: Feel free to swap out graham crackers for your favorite cookie, such as Digestive biscuits or a shortbread cookie, for a different flavor profile.

How to Serve

No-Bake Raspberry Marshmallow Pie is best served chilled. It’s the perfect dessert for hot summer days, as the refreshing raspberries and creamy marshmallow filling are light yet indulgent. Serve it on its own, or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. If you’re serving at a party, consider garnishing each slice with extra fresh raspberries or a drizzle of raspberry sauce for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. Make sure to keep it covered to preserve its freshness and prevent it from drying out.

Freezing

You can freeze the pie for up to 2 months. After assembling the pie and allowing it to set, cover it tightly with plastic wrap and foil. To thaw, let the pie sit in the refrigerator overnight before serving.

Reheating

This is a no-bake pie, so it’s served chilled and doesn’t need reheating. Just take it out of the fridge and let it sit for a few minutes before serving if it’s been stored in the freezer.

FAQs

1. Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries. Just make sure to thaw and drain any excess water before pureeing them for the filling.

2. Can I use store-bought graham cracker crust?

Absolutely! If you’re short on time, a store-bought graham cracker crust works just fine for this pie.

3. How can I make the filling firmer?

If you prefer a firmer filling, you can add a small amount of unflavored gelatin (dissolved in water) to the marshmallow mixture to help it set more firmly.

4. Can I substitute the marshmallows for marshmallow fluff?

Yes, you can use marshmallow fluff in place of melted marshmallows, but the texture may be slightly different. Marshmallow fluff is already smooth, so it will give you a fluffier filling.

5. Can I make this pie without raspberries?

Yes, you can substitute raspberries with other berries such as strawberries, blueberries, or blackberries, or even use a fruit puree of your choice.

6. Can I add whipped cream to the filling?

You can fold whipped cream into the marshmallow mixture for a lighter, airier texture in the filling.

7. How do I make the pie gluten-free?

To make the pie gluten-free, simply use a gluten-free graham cracker crust or crushed gluten-free cookies.

8. How long does the pie need to set in the refrigerator?

For the best results, refrigerate the pie for at least 4 hours or overnight to allow the filling to set properly.

9. Can I use a pre-made pie crust?

Yes, you can use a pre-made graham cracker or cookie crust if you prefer to skip making the crust from scratch.

10. Can I add other toppings to the pie?

Feel free to top the pie with additional fresh fruit, a drizzle of raspberry sauce, or a sprinkle of chocolate shavings for added flavor and decoration.

Conclusion

No-Bake Raspberry Marshmallow Pie is the perfect dessert for those looking for a simple, refreshing, and delicious treat. Its easy preparation, vibrant raspberry flavor, and creamy marshmallow filling make it an irresistible choice for any occasion. Whether you’re serving it at a summer party or preparing it for a family gathering, this no-bake pie is sure to be a hit. With minimal effort and maximum flavor, it’s a dessert you’ll want to make again and again.