Best Marcia Mallow Pie Recipes

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EASY MARSHMALLOW PIE



Easy Marshmallow Pie image

Easy Marshmallow pie is The BEST NO BAKE PIE you will ever have! Light and fluffy texture, very smooth consistency and a melt-in-your-mouth kind of bite.

Provided by CakesCottage

Categories     Dessert

Time 35m

Yield 8-10

Number Of Ingredients 6

2 cups graham cracker crumbs , about 16-18 full sheets, crushed and divided
⅓ cup granulated sugar
6 Tablespoons butter , melted
10 oz. package mini marshmallows
¾ cups of milk
2 cups whipping cream

Steps:

  • Combine 1½ cups of graham cracker crumbs, sugar and butter.
  • Press into the bottom and sides of a buttered 9-inch pie pan. Place in refrigerator to chill.
  • Beat whipping cream with an electric mixer until soft peaks form.
  • Melt marshmallows in the pan over low heat with milk.
  • Let cool, then mix in whipped cream.
  • Spoon into pie crust and top with remaining graham cracker crumbs.
  • Let cool in refrigerator for at least 4 hours or until set.
  • Garnish, with fresh strawberries if desired.

CHOCOLATE-MARSHMALLOW PIE



Chocolate-Marshmallow Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

12 whole chocolate graham crackers, roughly broken
3 tablespoons granulated sugar
1 stick unsalted butter, melted
1 stick unsalted butter
8 ounces milk chocolate, chopped
1/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
1 cup cold heavy cream
2/3 cup marshmallow cream
1 tablespoon confectioners' sugar
Shaved chocolate, for topping

Steps:

  • Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
  • Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
  • Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
  • Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

MARSHMALLOW PIE



Marshmallow Pie image

The perfect no-bake dessert! Super fluffy and extra easy with a sweet toasty marshmallow flavor.

Provided by Stacie

Categories     Desserts

Time 8h20m

Number Of Ingredients 6

4 cups mini marshmallows
1 cup milk
2 cups whipping cream
4 squares semi-sweet chocolate, grated
18 graham crackers, crushed
1/4 cup butter, melted

Steps:

  • Add marshmallows and milk to a saucepan over low heat. Stir constantly until the marshmallows are melted. Let cool while you prepare the rest of the recipe.
  • Beat whipping cream with an electric mixer until soft peaks form. Fold into marshmallow mixture.
  • In a bowl, mix together graham cracker crumbs, chocolate and butter. Press 1/2 of mixture into the bottom of a 9-inch pie pan.
  • Spread marshmallow mixture into pie pan. Top with remaining graham cracker crumbs mixture.
  • Chill in the fridge for 8 hours or overnight.

Nutrition Facts : Calories 375 calories, Carbohydrate 32.5 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 26.8 grams fat, Fiber 0.6 grams fiber, Protein 3.7 grams protein, SaturatedFat 16.3 grams saturated fat, ServingSize 1 slice, Sodium 113.2 milligrams sodium, Sugar 21.7 grams sugar, UnsaturatedFat 8.4 grams unsaturated fat

CHOCOLATE MALLOW PIE



Chocolate Mallow Pie image

To complete a meal, I often serve this not-too-sweet pie. This rich and cream dessert is so easy to assemble. To save time, I often prepare and freeze a graham cracker pie crust so all I have to do is thaw and fill it.-Glenda Parsonage, Maple Creek, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
2 cups cold 2% milk, divided
1 package (3.9 ounces) instant chocolate pudding mix
1-1/2 cups miniature marshmallows
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.

Nutrition Facts : Calories 320 calories, Fat 17g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 444mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

MILE-HIGH MUD PIE



Mile-High Mud Pie image

I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What's not to love?!

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 12 slices of pie

Number Of Ingredients 8

2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2 1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1 1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2 1/2 cups chocolate shell ice cream sauce (such as Magic Shell)

Steps:

  • Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
  • Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
  • Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
  • Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
  • Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.

GRASSHOPPER PIE



Grasshopper Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 8

32 chocolate sandwich cookies
2 tablespoons butter, melted
Two 7-ounce containers marshmallow creme
2/3 cup half-and-half
2 tablespoons creme de menthe liqueur, or more to taste
2 tablespoons creme de cacao liqueur
1 to 2 drops green food coloring, optional
1 cup heavy cream

Steps:

  • Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
  • Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
  • In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
  • Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.

MARSHMALLOW RASPBERRY PIE



Marshmallow Raspberry Pie image

Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite dessert...so this is the perfect combination for me! I think you'll enjoy it, too. -Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

CRUST:
1-1/2 cups graham cracker crumbs (about 20 squares)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
24 large marshmallows
1/3 cup milk
2/3 cup heavy whipping cream, whipped
Few drops red food coloring, optional
2 cups fresh raspberries, divided

Steps:

  • Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.

Nutrition Facts : Calories 310 calories, Fat 17g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 195mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 3g fiber), Protein 3g protein.

EASY NO-BAKE HAWAIIAN MARSHMALLOW PIE



Easy No-Bake Hawaiian Marshmallow Pie image

How about a nice (easy, no-bake) Hawaiian marshmallow pie? Sweet with pineapples and creamy with whipped topping, it takes just 15 minutes to put together.

Provided by My Food and Family

Categories     Recipes

Time 3h45m

Yield 8 servings

Number Of Ingredients 4

24 JET-PUFFED Miniature Marshmallows
2 cans (8 oz. each) crushed pineapple, drained with 1/2 cup liquid reserved
2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Microwave marshmallows and reserved pineapple liquid in large microwaveable bowl on HIGH 2 to 3 min. or until marshmallows are completely melted and mixture is well blended, stirring after each minute.
  • Refrigerate 30 min. or until slightly thickened; stir until blended. Gently stir in pineapple and COOL WHIP; pour into crust.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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