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Raspberry Marshmallow Cream Pie

07/27/16 | Eat, Sweets | Comments

Raspberry Marshamallow Cream Pie

Berry season is still in full swing here in Oregon.  We have a wonderful u-pick raspberry farm not far from us so we decided to stock up. 

Raspberries

After eating more than our bellies could hold and freezing several gallons for later use I decided to make this pie.  The recipe comes from my grandmother whom I believe got it from a neighbor.  The crunchy, sweet graham cracker crust plays nicely with the creamy filling and flavorful, juicy raspberries.  One slice is never enough.

Here’s what you’ll need:

Crust –

1 1/2 cups graham cracker crumbs (about 10 sheets)

3T sugar

1/3 c butter, melted

Crush up your graham crackers until they are nice and fine.  I like to grind mine in the food processor.

Crushed Graham Crackers

Break them up a bit and place them in the food processor then grind them until they resemble sand.

Graham Cracker Crumbs

If you don’t have a food processor you can grind them in your blender or put them in a zip top bag and smash them with a rolling pin.  You can also purchase graham cracker crumbs and save yourself the trouble.  I prefer Honey Maid brand graham crackers (no, I am not being paid to say that but Honey Maid, if you’re reading this I’d love to work with you).  I have tried other brands but always go back to them.  When your graham crackers are nice and fine combine them with the sugar and butter. The mixture will resemble coarse, wet sand.

Graham Cracker Crumbs Mixed with Butter and Sugar

Press evenly into a large pie plate. 

Graham Cracker Crust

You must use a 9.5 inch pie plate for this recipe like the one on the right. 

8 inch vs. 9 inch pie plate

If you use a 9 inch pie plate like the one on the left you will have too much crust and filling.  When your mixture is evenly covering the bottom and sides of your plate place it in a 350 degree oven and bake for 7 minutes.  Remove from oven and cool completely.    

Filling –

48 large marshmallows or 5 1/2 cups mini marshmallows

2/3 c milk

1 1/3 c whipping cream

1 T sugar

4 cups fresh raspberries, divided

Heat marshmallows and milk in a sauce pan over low heat until marshmallows are completely melted and mixture is smooth. 

Melting Marshmallow Mixture

Melted Marshmallow Mix

Allow to cool completely.  Whip cream and sugar together in a chilled metal bowl until stiff. 

Stiff Whipped Cream

Fold the whipped cream into the cooled marshmallow mixture. 

Marshmallow Cream Mixture

Spoon half of the mixture into the cooled crust. 

Raspberry Pie Assembly

Top with half of the raspberries.  Repeat layers.  Chill until firm, about 3 hours.  Cut yourself a nice big slice and enjoy!    

Raspberry Marshmallow Cream Pie

Pin for Later:  

Raspberry Pie Pinterest

 

 

 

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Hi there! I'm Ashley but my friends call me Ash. Here you will see me eat, celebrate, explore, create, live, and work. Browse around and check back often. Thanks for visiting! Learn More About Me...
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