Marshmallow Raspberry Pie Recipes

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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.

RASPBERRY MARSHMALLOWS



Raspberry Marshmallows image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 80 marshmallows

Number Of Ingredients 11

1 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
4 egg whites
2 tablespoons powdered gelatin
4 tablespoons cold water
1/2 teaspoon pure vanilla extract
2 tablespoons powdered dried raspberries (see Note)
1 box cornstarch, as needed
Wooden skewers, as needed
Serving suggestion: Your favorite dessert fondue

Steps:

  • Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
  • Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
  • In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
  • When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
  • Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.

DAZZLING RASPBERRY MARSHMALLOWS



Dazzling Raspberry Marshmallows image

Try your hand at marshmallow making-kids of all ages will enjoy the sweet snacks.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 77

Number Of Ingredients 9

1 tablespoon butter
1/3 cup powdered sugar
2 envelopes (1 oz each) unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1 box (4-serving size) raspberry-flavored gelatin
1/4 teaspoon salt
1/2 cup water

Steps:

  • Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with 1 tablespoon butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle unflavored gelatin over 1/2 cup cold water to soften; set aside.
  • In 3-quart saucepan, heat granulated sugar, corn syrup, raspberry gelatin, salt and 1/2 cup water over medium heat, stirring constantly, until sugar and gelatin are dissolved. Heat to boiling; reduce heat to medium-low. Cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. (While mixture is cooking, watch so it doesn't boil over; reduce heat to low if necessary.)
  • Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to medium-high; beat 8 to 10 minutes or until mixture is light pink and has almost tripled in volume. Pour into dish; spread and smooth top with rubber spatula. Let stand uncovered at least 8 hours or overnight.
  • Sprinkle large cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. Loosen sides of marshmallow mixture from dish and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dip bottoms and sides of marshmallows into bowl of powdered sugar. Store tightly covered at room temperature up to 2 weeks.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 20 mg, Sugar 7 g, TransFat 0 g

RASPBERRY CREAM MARSHMALLOW PUFF PIE



Raspberry Cream Marshmallow Puff Pie image

This no-bake raspberry creamy pie is lite and airy! Yes you can replace with your favorite berries or mix and match. This holds up well and can be brought to outdoor parties.

Provided by Rita1652

Categories     Pie

Time 15m

Yield 10 serving(s)

Number Of Ingredients 8

1 perpared chocolate wafer pie crust
1 banana, sliced
1 (1 1/2 ounce) package sugar-free instant vanilla pudding mix
1 cup nonfat milk
2 cups mini marshmallows
2 cups Cool Whip Lite, thawed
1 pint raspberries (or sliced strawberries, blackberries, blueberries, cranberries)
raspberries

Steps:

  • Place sliced banana in one layer in the crust.
  • Pour milk in a bowl add pudding mixing well to blend.
  • Fold the whipped topping and marshmallows.
  • Fold in berries and spread onto the bananas.
  • Garnish with berries of choice.
  • Lightly cover and chill for at least 1 hour to overnight.

RASPBERRY MALLOW PIE



Raspberry Mallow Pie image

Raspberry Mallow Pie is a delightful way to end a quick-to-fix meal. The recipe was send by field editor Judie Anglen of Riverton, Wyoming.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 5

35 large marshmallows
1/2 cup milk
1 package (10 ounces) sweetened frozen raspberries
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a large microwave-safe bowl, combine marshmallows and milk. Cover and cook on high for 30-60 seconds or until marshmallows are melted; stir until smooth. Stir in raspberries. Fold in whipped topping. Pour into crust. Chill until set.

Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 144mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.

CREAMY RASPBERRY MALLOW PIE



Creamy Raspberry Mallow Pie image

Make and share this Creamy Raspberry Mallow Pie recipe from Food.com.

Provided by Chef Dee

Categories     Dessert

Time 10m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7

1 (3 ounce) package raspberry gelatin powder
1/2 cup boiling water
1/2 cup cold water
1 (10 ounce) package frozen raspberries
20 large marshmallows
1 (16 ounce) container Cool Whip
1 (9 inch) baked pastry shells

Steps:

  • Dissolve jello powder in 1/2 cup boiling water.
  • Stir in 1/2 cup cold water, chill until syrupy.
  • Heat the raspberries and juice.
  • Add the marshmallows,stir until they are melted.
  • Chill until thick.
  • Fold in 1/2 the Cool Whip and partially thickened jello.
  • Pour into baked pie shell.
  • Chill, top with remaining Cool Whip.
  • Sprinkle a few droplets of red food coloring.
  • Swirl with the tip of a knife.
  • Optional: You may substitute strawberries if you wish.

Nutrition Facts : Calories 287.7, Fat 14.8, SaturatedFat 9.5, Sodium 133.9, Carbohydrate 37.9, Fiber 1.3, Sugar 26.7, Protein 2.4

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