Marshmallow Crispy Lemon Pie Recipes

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.

MARSHMALLOW CRISPY LEMON PIE

Steps:

• Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
• Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

LEMON PIE WITH MARSHMALLOWS

Steps:

• Heat oven to 400º.
• Bake Pastry Crust.
• Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
• Stir in cream cheese until well blended.
• Cool completely, about 1 hour.
• Fold in marshmallows and whipped topping.
• Spread over crust.
• Cover and refrigerate at least 3 hours until set but no longer than 24 hours.

MARSHMALLOW CRISPY LEMON PIE

Steps:

• Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
• Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

MARSHMALLOW CRISPY LEMON PIE

Steps:

• 1. Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
• 2. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• 3. Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

MARSHMALLOW CRISPY CAKES

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.