Description
This No-Bake Raspberry Marshmallow Pie is a dreamy dessert that combines the tartness of fresh raspberries with the sweetness of marshmallows, all set in a buttery graham cracker crust. Perfect for those who love no-fuss, chilled desserts that are both light and creamy!
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
Instructions
- Start by preparing the graham cracker crust. In a bowl, combine graham cracker crumbs, melted butter, and a little sugar. Press this mixture into the bottom of a pie dish to form a crust. Chill in the fridge for 30 minutes to set.
- In a saucepan, melt the marshmallows with a little bit of heavy cream over low heat, stirring constantly until smooth. Remove from heat and set aside to cool.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cooled marshmallow mixture, along with the fresh raspberries or raspberry puree. Add lemon juice and a pinch of salt for extra flavor.
- Pour the raspberry mixture into the chilled graham cracker crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or overnight for best results.
- Once set, garnish with extra fresh raspberries or a drizzle of raspberry sauce, if desired. Serve chilled!
Notes
- For a smoother filling, you can strain the raspberry puree to remove seeds.
- If you prefer a more tart flavor, add extra lemon juice to the filling.
- Be sure to let the pie chill fully before serving for the best texture.
- Prep Time: 20 minutes
- Category: Dessert, No-Bake
- Method: No-bake, Refrigerated
- Cuisine: American