CHOCOLATE MALLOW PIE
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
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.
CHOCOLATE-MARSHMALLOW PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
EASY MARSHMALLOW PIE
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
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.
MARSHMALLOW PIE
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
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
MARSHMALLOW RASPBERRY PIE
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
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.
COOKIE MALLOW PIE
Attention cookie butter fans - Pinch this recipe now. After one bite, it will be your new favorite pie. It's cool, creamy, and full of cookie butter flavor. If you're not familiar with cookie butter, it's a spread with a similar consistency to peanut butter but made with crushed spice cookies. Seriously delicious! The graham...
Provided by Denise Criswell
Categories Pies
Time 10m
Number Of Ingredients 7
Steps:
- 1. Set whipped topping out to thaw.
- 2. Chop chocolate and place in a microwave-safe bowl; add cream and microwave on HIGH for 45-60 seconds or until hot.
- 3. Whisk mixture until well blended; set aside to cool.
- 4. Place in medium bowl: cream cheese, marshmallow creme, Biscoff Spread/cookie spread, and chocolate mixture.
- 5. Mix with electric blender 1-2 minutes or until blended.
- 6. Fold in one-half of the whipped topping.
- 7. Transfer mixture to pie crust; top with remaining half of whipped topping. Chill 1-1 1/2 hours or until set. Serve.
VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING
Sandwich homemade marshmallow fluff between two soft cookies for a classic treat.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 15
Steps:
- For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
- Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
- Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
- Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
- To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.
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