No-Bake Raspberry Marshmallow Pie

If you’re craving something sweet, light, and refreshingly fruity, then this No-Bake Raspberry Marshmallow Pie is exactly what you need. It’s like a cloud of smooth, creamy marshmallow goodness mixed with the tart sweetness of fresh raspberries, all nestled in a buttery graham cracker crust. Best part? It’s no-bake! So you can have this dreamy dessert ready in no time, without turning on the oven. Perfect for hot days, casual get-togethers, or just when you need something sweet that’s effortless and indulgent. Trust me, one bite and you’ll be hooked!

Why You’ll Love No-Bake Raspberry Marshmallow Pie

Here’s why this pie will quickly become your go-to dessert:

• No-Bake Simplicity: Forget about heating up your kitchen! This pie comes together with minimal effort and no oven involved, making it a breeze to make on even the hottest summer days.
• Light and Refreshing: The marshmallow base is so creamy, while the tangy raspberries balance it out perfectly. It’s light but still indulgent, and every bite feels like a little piece of summer.
• Quick and Easy: With just a few ingredients and a little chill time, you’ll have a show-stopping dessert ready to wow your friends and family.
• Customizable: You can easily swap in different berries like strawberries, blackberries, or blueberries if you’re in the mood for a different twist. You could even add a dash of lemon zest for extra freshness!
• Make-Ahead: Since it’s a no-bake recipe, it’s perfect for preparing ahead of time. Just let it chill, and you’ll have dessert waiting for you when you need it.

Ingredients

Let’s dive into the ingredients that make this pie so irresistible:

Graham Cracker Crumbs: The base of the pie, buttery and slightly sweet. These crumbs form a crunchy crust that contrasts beautifully with the smooth filling.

Butter: Combined with the graham cracker crumbs to create a perfectly crunchy, rich crust that holds everything together.

Mini Marshmallows: The star of the filling! These melt down into a creamy, fluffy base that gives the pie its signature texture.

Raspberries: Fresh, juicy raspberries that add a bright burst of tartness to balance the sweetness of the marshmallow. You can also use frozen raspberries if fresh ones aren’t available.

Whipped Cream: Lightens up the marshmallow filling, making it fluffy and easy to spread while still keeping a rich texture.

Cream Cheese: Adds a slight tanginess and smoothness to the filling, making it even more creamy and indulgent.

Powdered Sugar: To add just the right amount of sweetness to the marshmallow filling.

Vanilla Extract: A splash of vanilla rounds out the flavors of the filling, adding a subtle depth.

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

Instructions

Ready to make this dreamy pie? Here’s how:

1. Make the Crust

In a bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a pie pan, forming a compact crust. Use the back of a spoon to press it down firmly, then refrigerate the crust for 10-15 minutes to help it set.

2. Prepare the Filling

In a saucepan over low heat, melt the mini marshmallows along with a little bit of the whipped cream, stirring constantly until smooth. Remove from heat and let it cool for a few minutes.

3. Mix the Filling

In a large bowl, beat together the softened cream cheese and powdered sugar until smooth. Then, add the cooled marshmallow mixture, the remaining whipped cream, and vanilla extract. Beat until everything is well combined and fluffy.

4. Add the Raspberries

Gently fold in the fresh raspberries, making sure they’re evenly distributed throughout the filling. You can reserve a few to decorate the top of the pie if you’d like.

5. Assemble the Pie

Pour the raspberry-marshmallow filling into the prepared graham cracker crust. Smooth the top with a spatula, then refrigerate for at least 4 hours, or until fully set.

6. Serve and Enjoy

Once the pie is set and chilled, slice and serve! Top with extra fresh raspberries or a little whipped cream for a perfect finishing touch.

Nutrition Facts

Servings: 8
Calories per serving: 250

Preparation Time

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

How to Serve No-Bake Raspberry Marshmallow Pie

This pie is best served chilled and is perfect for any occasion. Here are a few serving suggestions:

• With Extra Fresh Raspberries: Top each slice with a handful of fresh raspberries for a vibrant, fresh finish.
• With Whipped Cream: A dollop of whipped cream on top brings a creamy, airy touch to each bite.
• For a Fancy Presentation: Garnish with a few sprigs of mint or a drizzle of raspberry syrup for an extra pop of color and flavor.
• For a Party: Serve this pie at any gathering or celebration for a show-stopping dessert that’s as easy as it is delicious.

Additional Tips

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

• Chill the Crust: Be sure to chill the crust before adding the filling. This helps it set up properly and keeps the crust from getting soggy.
• Use Room Temperature Cream Cheese: For the smoothest filling, make sure your cream cheese is softened to room temperature before mixing.
• Don’t Skip the Chill Time: The filling needs time to set, so be patient and let the pie chill for a full 4 hours (or even overnight for the best results).
• Frozen Raspberries Work Too: If you can’t find fresh raspberries, feel free to use frozen ones. Just make sure to thaw and drain them well to avoid excess moisture.

FAQ Section

Q1: Can I use a different fruit instead of raspberries?
A1: Yes! Strawberries, blackberries, or blueberries would work great in this pie. You can also use a mix of different berries for a fun twist.

Q2: Can I make this pie ahead of time?
A2: Absolutely! This pie is actually perfect for making ahead. You can prepare it a day or two in advance, and it’ll hold up beautifully in the fridge.

Q3: Can I freeze this pie?
A3: Yes, you can freeze the pie! Just wrap it tightly with plastic wrap and aluminum foil, and freeze it for up to a month. Thaw in the fridge before serving.

Q4: Can I use marshmallow cream instead of mini marshmallows?
A4: Yes, marshmallow cream can be used as a substitute. Just use about 1 cup of marshmallow cream in place of the mini marshmallows and skip the melting step.

Q5: Can I make this pie gluten-free?
A5: Absolutely! Just swap out the graham cracker crust for a gluten-free version, or make your own using gluten-free cookies or crackers.

Q6: Can I make the crust from scratch?
A6: Yes, you can! If you prefer a homemade crust, simply crush some graham crackers or use a gluten-free cookie base and mix with melted butter. Press it into your pie dish and refrigerate.

Q7: Can I use heavy cream instead of whipped cream?
A7: Yes, you can use heavy cream, just make sure to whip it until stiff peaks form before adding it to the filling.

Q8: How can I make this pie more tart?
A8: If you love a tangier flavor, you can add a bit of lemon zest or a splash of lemon juice to the filling to balance the sweetness with a fresh citrus kick.

Q9: Can I use a store-bought pie crust?
A9: Yes, a pre-made pie crust works perfectly for this recipe. Just make sure to use a graham cracker crust for that classic flavor.

Q10: Can I make this recipe vegan?
A10: You can make this pie vegan by using dairy-free cream cheese, non-dairy whipped topping, and vegan marshmallows. Just swap out the butter with a dairy-free version for the crust.

Conclusion

This No-Bake Raspberry Marshmallow Pie is the ultimate easy, refreshing dessert that’ll steal the show every time. It’s light, creamy, and bursting with the perfect balance of sweet and tart flavors. Whether you’re entertaining or just treating yourself, this pie will quickly become a favorite. The best part? It’s super simple to make, and it’s sure to impress. So go ahead, whip up a batch, and let the compliments roll in!

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