Mallow Nana Pie Recipes

EASY MARSHMALLOW PIE

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 MALLOW PIE

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.

LEMON MALLOW PIE

Steps:

• Preheat the oven to 375 degrees.
• Mix the Nilla Wafer crumbs with the melted butter and sugar. Press the mixture into a 9" pie plate.
• Bake the crust for 5 - 6 minutes. Set aside until ready to use.
• Heat marshmallows, lemon juice, water, and half of the lemon zest over medium heat until the marshmallows melt. Stir frequently.
• Remove from heat and place the lemon and marshmallow mixture in a bowl. Refrigerate until cooled and slightly thickened.
• Once the mixture is cool, fold in the Cool Whip.
• Pour the lemon pie filling into the prepared crust. Top with a little extra whipped topping and the remaining lemon zest if desired.
• Refrigerate until the pie has completely set. Serve.

MARCIA-MALLOW PIE

Steps:

• Heat the marshmallows and 1 1/2 cups of the heavy cream in a pot over medium heat, stirring gently, until the marshmallows are completely melted, about 4 minutes. Set aside and allow the mixture to cool to the touch, about 20 minutes.
• Meanwhile, make the crust. Pulse the graham crackers in a food processor or crush using a rolling pin in a resealable plastic bag with the air taken out until they are evenly sized crumbs. Transfer the graham cracker crumbs to a bowl, add the sugar and mix until evenly combined. Next, pour in the melted butter and fold the mixture until the butter is distributed. It should be the texture of wet sand.
• Transfer the crumb mixture to a 9-inch pie pan, reserving a few pinches for garnishing the finished pie later. Press the crumbs into the bottom and sides of the pan to form a crust. Some will come up and over the top of the pan.
• When the marshmallow mixture has cooled, add the vanilla to the remaining heavy cream. Whip the cream by hand with a whisk or in a stand mixer with a whisk attachment to soft peaks. Gently fold the whipped cream into the cooled marshmallow mixture.
• Transfer the filling to the prepared crust and smooth out with a spatula. Sprinkle with the reserved graham crumb mixture and dot with the maraschino cherries, putting one directly in the center. Chill until set, about 3 hours.

MALLOW NANA PIE

Steps:

• 1. First beat the pudding mix & milk in a large bowl for about 2 mins. Let stand for about 5 mins. Then stir in the marshmallows & COOL WHIP.
• 2. Next place the banana slices in the crust & cover with the pudding mixture.
• 3. Then refrigerate for about 1 hour.

SOUTHERN BANANA MALLOW PIE

Steps:

• Pour milk into large bowl.
• Add pudding mix and beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Add marshmallows and Cool Whip.
• Stir gently until well blended.
• Place banana slices in bottom of crust.
• Cover with pudding mixture.
• Refrigerate at least 1 hour.

EASY NO-BAKE HAWAIIAN MARSHMALLOW PIE

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.

BANANA MALLOW PIE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in marshmallows and COOL WHIP.
• Place banana slices in crust; cover with pudding mixture.
• Refrigerate 1 hour or until firm.

CHOCO MALLOW PIE

Steps:

• Place marshmallows and milk in a heavy sauce pan, cook over low heat until marshmallows melt.
• Stir in chocolate until melted, remove from heat and cool.
• Peel and slice bananas 1/4 inch thick, arrange over the baked crust.
• Fold whipped topping into the cooled chocolate mixture.
• Spread evenly over bananas and chill 2 hours.

MARSHMALLOW RASPBERRY PIE

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.