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Marshmallow Raspberry Pie

Total Time

Prep: 20 min. + chilling


8 servings

Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite this is the perfect combination for me! I think you'll enjoy it, too. —Deanna Richter, Elmore, Minnesota
Marshmallow Raspberry Pie Recipe photo by Taste of Home


  • CRUST:
  • 1-1/2 cups graham cracker crumbs (about 20 squares)
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • 24 large marshmallows
  • 1/3 cup milk
  • 2/3 cup heavy whipping cream, whipped
  • Few drops red food coloring, optional
  • 2 cups fresh raspberries, divided


  1. Combine crust ingredients. Press into a 9-in. pie plate; chill.
  2. 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

1 piece: 310 calories, 17g fat (10g saturated fat), 49mg cholesterol, 195mg sodium, 39g carbohydrate (22g sugars, 3g fiber), 3g protein.

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