No-Bake Raspberry Marshmallow Pie

Alright, let’s talk about the No-Bake Raspberry Marshmallow Pie—this is the dessert you didn’t know you needed in your life. It’s light, creamy, and filled with a beautiful balance of sweet and tart raspberry flavor. Plus, there’s no oven involved, which means you can whip this up in no time and save yourself from any kitchen heat. The marshmallow filling is rich and fluffy, and the tangy raspberries add the perfect pop of flavor. Trust me, this pie is a total showstopper.

It’s perfect for any occasion, from casual get-togethers to fancy dinner parties or even a spontaneous dessert to enjoy after dinner. The best part? It requires minimal effort but delivers maximum flavor. If you’re a fan of fresh fruit pies, this one’s for you!

Why You’ll Love No-Bake Raspberry Marshmallow Pie

Here’s why this pie will become your new favorite:

No-Bake & Easy to Make: Who doesn’t love a no-bake dessert? It’s quick, simple, and requires just a little bit of fridge time to set. You won’t even break a sweat!

Fluffy Marshmallow Filling: The marshmallow filling is light, creamy, and perfectly sweet. It melts in your mouth, adding a dreamy texture that contrasts beautifully with the tart raspberries.

Perfectly Balanced Flavors: The sweet raspberries and the creamy filling work in harmony, giving you the best of both worlds: a luscious, smooth filling with a bit of berry goodness in every bite.

Customizable: While the raspberry version is a crowd-pleaser, you can swap in other fruits like strawberries, blueberries, or mixed berries if you’re feeling adventurous. The filling will still be just as delicious.

Make-Ahead Magic: This is a great make-ahead dessert! You can prepare it the day before, and by the time your guests arrive, it’ll be perfectly set and ready to go.

Ingredients

This pie is made with just a handful of ingredients, and they come together to create something super special. Here’s what you’ll need:

Graham Cracker Crust

A buttery, crumbly crust that gives the pie a nice crunch. It’s the perfect base for the creamy filling and adds that classic pie texture.

Fresh or Frozen Raspberries

The star of the show—tart, juicy raspberries that bring all the flavor and color to this pie. You can use fresh or frozen, depending on what’s available.

Mini Marshmallows

These tiny marshmallows create the fluffy, creamy filling that melts in your mouth. They’re the secret to the dreamy texture of the pie.

Heavy Whipping Cream

This is the magic ingredient that makes the filling smooth and velvety. When whipped, it adds volume and lightness to the marshmallow mixture.

Sugar

A little sugar sweetens up the marshmallows and balances the tartness of the raspberries.

Cream Cheese

Cream cheese adds a nice tang and richness to the filling, making it even more indulgent and creamy.

Lemon Juice

A squeeze of fresh lemon juice enhances the raspberry flavor and gives the filling a nice, subtle zing.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this dreamy pie? Let’s dive into the steps!

Prepare the Crust

Start by preparing your graham cracker crust. If you’re using a store-bought crust, you’re already halfway there! If you’re making your own, crush graham crackers into fine crumbs and mix with melted butter. Press the mixture into the bottom of a pie dish to form a compact crust. Pop the crust in the fridge to chill while you make the filling.

Make the Filling

In a large bowl, whip the heavy cream until stiff peaks form. Set it aside. In another bowl, beat together the cream cheese and sugar until smooth and creamy. Then, add the mini marshmallows to the bowl and microwave in 15-second intervals, stirring in between, until the marshmallows are completely melted and smooth. Let the marshmallow mixture cool slightly before folding it into the whipped cream. Add a squeeze of fresh lemon juice to bring a little brightness to the filling.

Add the Raspberries

Gently fold in your raspberries, making sure they’re evenly distributed throughout the creamy filling. You can break up some of the raspberries for that swirl of color or leave them whole for big, juicy bites in every slice.

Assemble the Pie

Spoon the raspberry marshmallow filling into the prepared graham cracker crust, smoothing it out evenly. Cover the pie and refrigerate it for at least 4 hours or overnight to allow it to set.

Serve and Enjoy!

Once your pie has chilled and set, slice it up and enjoy that perfect balance of creamy, tart, and sweet. If you want to make it extra fancy, garnish with a few whole raspberries and a dollop of whipped cream.

Nutrition Facts

Here’s an estimated breakdown of the nutrition for each serving of this pie:

• Servings: 8
• Calories per serving: 320
• Total Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 80mg
• Total Carbohydrates: 42g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 3g

(Note: nutritional information is an estimate and will vary based on specific ingredients used.)

Preparation Time

• Prep Time: 15 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: 4 hours 15 minutes (or overnight)

How to Serve No-Bake Raspberry Marshmallow Pie

This pie is great on its own, but here are some fun serving ideas to elevate it:

Topped with Fresh Whipped Cream: Add a dollop of freshly whipped cream on top for extra fluff and richness. You can even add a few extra raspberries for color.

With a Scoop of Ice Cream: If you’re really looking to impress, serve it with a scoop of vanilla or raspberry sorbet on the side. It’s like pie à la mode but with a fresh twist.

As a Make-Ahead Dessert: This pie is perfect for making the day before your event. It keeps well in the fridge and only gets better as it chills.

Additional Tips

Here are a few tips to help you make the most of your No-Bake Raspberry Marshmallow Pie:

Make it Ahead: This pie needs some time in the fridge to set, so it’s a great make-ahead dessert. You can prepare it a day or two in advance and it will be ready to serve when you need it.

Use Fresh or Frozen Raspberries: Fresh raspberries are great when they’re in season, but frozen raspberries work just as well and are available year-round. Just make sure to thaw and drain them well to avoid excess liquid.

Adjust the Sweetness: Taste your filling before you add the raspberries. Depending on how sweet your marshmallows are, you may want to adjust the sugar to your liking.

Swap the Fruit: If you’re not a fan of raspberries, try using strawberries, blueberries, or even blackberries for a different fruity flavor.

FAQ Section

Q1: Can I use frozen raspberries for this pie?
A1: Yes! Frozen raspberries work great. Just be sure to thaw and drain them before adding to the filling.

Q2: How long should I let the pie set in the fridge?
A2: The pie should chill for at least 4 hours to set properly. For best results, refrigerate overnight.

Q3: Can I make this pie ahead of time?
A3: Absolutely! This pie is a fantastic make-ahead dessert. You can prepare it the day before and it will set perfectly.

Q4: Can I use a different fruit for the filling?
A4: Yes! You can easily swap raspberries for strawberries, blueberries, or a mix of your favorite berries. The filling works well with other fruits too!

Q5: Can I make this pie without cream cheese?
A5: If you want a lighter version, you can skip the cream cheese, but it adds richness and a slight tang. If you’re looking for a substitute, Greek yogurt can work in a pinch.

Q6: How do I store leftovers?
A6: Store leftovers in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days.

Q7: Can I freeze this pie?
A7: It’s best to store this pie in the fridge. Freezing it could affect the texture of the filling.

Q8: What can I do if the filling is too runny?
A8: If the filling doesn’t set properly, try adding a little more whipped cream or refrigerating for longer. If the filling is too loose, it might need a bit more chilling time.

Q9: Can I make this pie dairy-free?
A9: Yes, you can use dairy-free alternatives for the cream cheese, whipped cream, and marshmallows to make this pie dairy-free.

Q10: Can I make a smaller version of this pie?
A10: Of course! You can easily scale this recipe down to make individual mini pies using a muffin tin or a smaller pie dish.

Conclusion

This No-Bake Raspberry Marshmallow Pie is a total winner. It’s light, fluffy, and bursting with that perfect balance of tart raspberries and sweet marshmallow filling. And the best part? No baking required. Whether you’re making it for a special occasion or simply treating yourself, it’s guaranteed to be a hit every time. Enjoy!

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