Creamy Raspberry Mallow Pie Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
• Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
• Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
• Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
• Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Steps:

• Spray pan with cooking spray.
• In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
• Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
• Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Steps:

• Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.
• Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.
• Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.
• Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
• Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

Steps:

• Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.

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.

Steps:

• In a large microwave-safe bowl, combine marshmallows and milk. Cover and cook on high for 30-60 seconds or until marshmallows are melted; stir until smooth. Stir in raspberries. Fold in whipped topping. Pour into crust. Chill until set.

Steps:

• Place sliced banana in one layer in the crust.
• Pour milk in a bowl add pudding mixing well to blend.
• Fold the whipped topping and marshmallows.
• Fold in berries and spread onto the bananas.
• Garnish with berries of choice.
• Lightly cover and chill for at least 1 hour to overnight.

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. , Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.

Steps:

• Drain yogurt in refrigerator for at least 2 hours or overnight in a cheesecloth-line colander to make yogurt cheese.
• Drain syrup from berries into a small saucepan; reserve berries. Sprinkle gelatin over syrup and let soften 1 minute Stir over low heat just until gelatin is dissolved.
• Place yogurt cheese in a lg bowl and whisk in gelatin. Fold in berries. Pour into crust. Cover and refrigerate 2 hr, or until set.

Steps:

• In a large bowl combine marshmallows and milk.
• Microwave on high for 1-2 minutes.
• Stir until smooth.
• Stir in raspberries.
• Fold in cool-whip.
• Pour into crust.
• Chill.

Steps:

• Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping., Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.

Steps:

• Spread raspberry spread onto bottom of crust; top with raspberries.
• Beat white chocolate pudding mix and 3/4 cup milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.
• Beat chocolate fudge pudding mix and remaining milk in large bowl with whisk 2 min. Stir in remaining COOL WHIP. Spoon over pudding layer in crust.
• Refrigerate 3 hours or until set.

Steps:

• Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.