Yallow Mallow Pie Recipes

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.

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.

PEACH MALLOW PIE

Steps:

• Place marshmallows and milk in a large microwave-safe bowl. Microwave, uncovered, on high for 30-90 seconds. Stir until smooth; set aside. , Finely chop the peaches; mash lightly with a fork or pulse in a food processor until finely chopped. Add to marshmallow mixture. Stir in extract. Fold in whipped topping; pour into crust. Refrigerate for 2 hours.

COOKIE MALLOW PIE

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.

CREAMY RASPBERRY MALLOW PIE

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.

JELLO AND YOGURT PIE

Steps:

• Dissolve jello in hot water.
• Mix in yogurts.
• Fold in container of Cool Whip.
• Place into pie crust.

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.