Description
This No-Bake Raspberry Marshmallow Pie is a light, creamy dessert with a refreshing raspberry flavor and a fluffy marshmallow filling. Perfect for summer or anytime you need a quick, cool treat!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup raspberry puree (about 1 1/2 cups fresh or frozen raspberries blended)
- 1 1/2 cups mini marshmallows
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined. Press the mixture into the bottom of a 9-inch pie dish to form a crust. Use the back of a spoon to pack it down firmly. Refrigerate the crust while you make the filling.
- Make the Filling: In a microwave-safe bowl, combine the mini marshmallows and raspberry puree. Microwave in 20-second intervals, stirring in between, until the marshmallows are completely melted and combined with the raspberry puree (about 1 minute). Let this mixture cool to room temperature.
- Whip the Cream: In a separate bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Set aside.
- Mix the Cream Cheese and Raspberry Mixture: In a large mixing bowl, beat the softened cream cheese until smooth. Add the cooled raspberry-marshmallow mixture, vanilla extract, and salt, and mix until fully combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the raspberry-cream cheese mixture until smooth and fluffy. Be careful not to deflate the whipped cream.
- Assemble the Pie: Pour the raspberry filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Chill the Pie: Refrigerate the pie for at least 4 hours, or until it has set and firmed up. For best results, chill overnight.
- Serve: Once set, slice the pie and serve. Garnish with fresh raspberries or whipped cream if desired.
Notes
- You can substitute the graham cracker crust with a store-bought pie crust if desired.
- For a different flavor, you can swap raspberries with strawberries or blueberries for a berry variation.
- This pie can be stored in the fridge for up to 3 days, but is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 27
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg