HOMEMADE RASPBERRY MARSHMALLOWS
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 16 large marshmallows or 64 small
Number Of Ingredients 11
Steps:
- In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
- In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
- In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
- Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
- Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.
MARSHMALLOW RASPBERRY PIE
Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite dessert...so this is the perfect combination for me! I think you'll enjoy it, too. -Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310 calories, Fat 17g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 195mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 3g fiber), Protein 3g protein.
FROSTY RASPBERRY AND YOGURT "PIE"
This creamy dessert is made with yogurt, whipped topping, raspberries and marshmallow creme. (Trust us: No one will miss the pie crust!)
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Stir 1 cup of the yogurt into the whipped topping until well blended. Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use. Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate. Freeze at least 1 hour or until firm.
- Add raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended. Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended.
- Spoon into whipped topping shell. Freeze 3 hours or until firm. Store leftover dessert in freezer.
Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 2.1491 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MARSHMALLOW PEEPS PIE
Make and share this Marshmallow Peeps Pie recipe from Food.com.
Provided by kmdipaolo
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Using a double boiler, stir in hot milk and Peeps until fully melted and uniform in color. Allow to cool to room temperature, 7-10 minutes. Do not allow mixture to stiffen.
- Whip cream to stiff peaks using a kitchen mixer.
- Using large rubber spatula, fold whipped cream and chocolate pieces into the Peeps mixture. Make sure all of the ingredients are thoroughly incorporated.
- Pour into prepared pie crust and refrigerate several hours or overnight.
- Garnish with green coconut, whole Peeps and/or more chocolate pieces.
Nutrition Facts : Calories 310.5, Fat 28.1, SaturatedFat 14.7, Cholesterol 62.6, Sodium 140.6, Carbohydrate 14.1, Fiber 2, Sugar 0.1, Protein 3.6
RASPBERRY CREAM MARSHMALLOW PUFF PIE
This no-bake raspberry creamy pie is lite and airy! Yes you can replace with your favorite berries or mix and match. This holds up well and can be brought to outdoor parties.
Provided by Rita1652
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
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.
RASPBERRY MALLOW PIE
Raspberry Mallow Pie is a delightful way to end a quick-to-fix meal. The recipe was send by field editor Judie Anglen of Riverton, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 144mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
MARSHMALLOW BLACK-BOTTOM PIE
Categories Milk/Cream Chocolate Egg Dessert Bake Freeze/Chill Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 26
Steps:
- For crust:
- Combine flour, butter, vegetable shortening, sugar and salt in processor. Using on/off turns, blend until mixture resembles coarse meal. Add 3 tablespoons ice water and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten into disk. Wrap dough disk in plastic and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish. Fold dough edge over and crimp decoratively, securing dough edge to rim of dish. Pierce crust all over with fork. Freeze crust 15 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack and cool.
- For filling:
- Whisk sugar, cornstarch, cocoa and salt in heavy medium saucepan to blend. Add egg yolks, milk and cream; whisk until smooth. Whisk over medium heat until mixture thickens and boils, about 6 minutes. Remove from heat. Add chocolate, butter and vanilla and whisk until melted and smooth. Pour filling into crust. Cool on rack.
- For marshmallow topping:
- Place 1 tablespoon water in small cup; sprinkle unflavored gelatin over. Place cup in small skillet; add enough water to skillet to reach depth of 1/2 inch.
- Whisk sugar, corn syrup and 1/3 cup water in heavy medium saucepan to blend. Bring to boil over medium heat, stirring until sugar dissolves. Attach candy thermometer to side of pan. Boil without stirring until candy thermometer registers 240°F. While continuing to boil syrup, beat egg whites in large bowl with mixer until stiff peaks form. When thermometer in syrup registers 248°F, slowly beat hot syrup into egg whites. Continue to beat until whites are stiff and glossy, about 4 minutes. Beat in vanilla. Bring water in skillet to simmer. Stir gelatin mixture in cup until gelatin dissolves. Gradually pour gelatin over egg whites and beat until topping is cool, about 8 minutes. Using rubber spatula, gently spread topping over filling, making decorative peaks. Preheat broiler. Broil pie just until topping is light brown, about 1 minute. Chill pie 1 hour. Garnish with chocolate shavings, if desired. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
CHOCOLATE CREAM PIE WITH MARSHMALLOW MERINGUE
Chocolate Cream Pie with Marshmallow Meringue - A simple pecan pie crust, rich chocolate cream filling and marshmallow meringue topping. This pie is luscious!
Provided by Rob
Categories Pie
Time 1h10m
Number Of Ingredients 18
Steps:
- Crust Directions:1. Preheat oven to 350 degrees2. In a large bowl combine the melted butter, flour, brown sugar and pecans with a fork3. Push crust into a 9 inch pie dish and bake in the oven for 15-20 minutes or just until the crust begins to brownChocolate creme directions1.Using a medium sauce pan, combine the milk and chocolate chips2.Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes3.In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow4.Mix in the cornstarch, salt, and vanilla until combined5.Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs6.Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.7.Remove from heat and whisk for about 2 minutes8.Pour chocolate creme into the baked pie crust9.Cover the chocolate creme with plastic wrap and place into the fridge for 5 hoursMarshmallow Meringue Directions:1.In a large bowl, scoop the marshmallow fluff into the bowl and set aside2.Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.3.Gradually beat in the sugar into the egg whites until stiff peaks form4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated5.Spoon half of the marshmallow meringue into a piping bag and the other half onto the top of the pie6.Spread evenly with a knife7.Pipe meringue all across the top of the pie8.Preheat oven to 350 degrees or you can use a kitchen flame torch9.Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned10.Using a flame torch, lightly toast the meringue11. Sprinkle mini chocolate chips onto the top of the pie
More about "marshmallow raspberry pie food"
RASPBERRY MARSHMALLOW PIE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
Reviews 2Estimated Reading Time 4 minsCategory DessertTotal Time 5 mins
- In a large microwave-safe bowl, combine marshmallows and milk. Microwave in 30-second intervals, stirring in between until the marshmallows are completely melted (about 2 minutes total). Stir in the raspberries and then fold in the Cool Whip.
- Pour the mixture into the crust and either refrigerate or freeze. We prefer the refrigerated texture - it only takes a couple of hours to set up nicely and then it's ready to eat!
APPLE PIE MARSHMALLOWS - BAKERS ROYALE
From bakersroyale.com
Reviews 19Category CandyServings 36Estimated Reading Time 4 mins
- To make the marshmallows: Lightly coat a 9-inch/23 cm square pan with non-stick cooking spray. Place parchment on top, letting it overhang 2 sides, then coat once more with nonstick cooking spray. (The first nonstick spray will help keep the parchment in place.)
- Place the apple juice in a large bowl and sprinkle the gelatin over the surface; leave untouched to bloom.
- In a medium saucepan, combine the granulated sugar, 1/2 cup water, and honey and cook, stirring, over medium heat until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until a candy thermometer reads 240ºF (116ºC), 12 to 15 minutes.
- Pour sugar mixture into the gelatin mixture; use an electric mixer to beat on low speed until combined. Increase the speed to hight and beat until thick and fluffy and the mixture triples in volume, about 10 minutes. Fold in all but 1 tablespoon of the freeze-dried apple crumbs (reserve those for the topping). Using a lightly oiled spatula, scrape the mixture into the prepared pan. Smooth out the top (the top surface will not be completely even). Set aside.
RASPBERRY LEMONADE PIE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
4/5 (3)Category DessertCuisine AmericanTotal Time 2 hrs 5 mins
- In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter until well combined.
RASPBERRY MARSHMALLOW PIE WITH GRANOLA CRUST - A ZEST FOR LIFE
From azestforlife.com
Estimated Reading Time 2 mins
- Make the Granola and Granola Crust. (You will add to a pie plate, press in and freeze until firm - see recipe. Whip cream until soft peaks form. Add 3/4 cup of raspberries and continue to whip until berries are crushed and the cream is very firm. Will be a beautiful pink color. Refrigerate a few minutes while you melt the marshmallows. Warm the milk in a 2 quart heavy pot. When just simmering, add all the marshmallows and stir with a rubber spatula until just melted over very low heat. Remove from heat and stir until completely smooth. Add to a clean bowl to cool down a bit. When the marshmallow mixture is no longer hot, yet not totally cool - add the Raspberry - Whipped Cream mixture to the bowl in three additions, mixing in well, but gently with a rubber spatula. Add the remaining 1 cup of raspberries. Spoon the filling into the Granola Crust. Smooth, rounding the top. Place in the refrigerator to firm up for about 4 hours.
- Alternately, freeze the pie. When serving, soften for 30 minutes at room temperature. Serve with a Raspberry Coulis if desired, and extra raspberries. * Use fresh raspberries, or if using frozen, thaw at room temperature for 15 minutes. **'Dandies All-Natural Marshmallow' from health food stores.
- Vegan and Non-GMO, Ingredients: Tapioca Syrup, Cane Sugar, Filtered Water, Tapioca Starch, Carrageenan, Soy Protein, Natural Vanilla Flavor. Gelatin (an animal-based ingredient) is one of the main components in traditional marshmallows.
RASPBERRY MARSHMALLOW CREAM TART | NOBIGGIE.NET
From nobiggie.net
Estimated Reading Time 5 mins
MARSHMALLOW RASPBERRY PIE RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 477 per serving
NO-BAKE RASPBERRY FLUFF PIE - EASY SUMMER DESSERT
From orwhateveryoudo.com
5/5 (2)Total Time 4 hrs 20 minsCategory DessertCalories 493 per serving
- Beat the whipping cream, sugar, and vanilla until stiff peaks form. Stir in the marshmallows, and set aside.
FRUITY MARSHMALLOW RASPBERRY JELLO PIE WITH GRAHAM CRACKER ...
From sweetrecipeas.com
- Stir in Jello and beat until smooth. If it's not looking smooth I often run it through the blender to make sure all the ingredients are fully combined.
RECIPE: STRAWBERRY, RASBERRY, MARSHMALLOW PIE - …
From recipelink.com
Category Misc.Reply to ISOFrom cchiu, 01-03-2000Title Recipe
RASPBERRY MARSHMALLOW PIE WITH GRANOLA CRUST - A ZEST FOR LIFE
From azestforlife.com
Estimated Reading Time 3 mins
RASPBERRY HONEY MOON PIE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 24Total Time 1 hr 15 minsCategory Dessert
MOON PIE, RASPBERRY – MARSHMALLOW FACTORY LLC
From marshmallowfactoryfl.com
Brand Marshmallow Factory LLCAvailability In stock
RASPBERRY MARSHMALLOWS - BUTTERMILK BY SAM
From buttermilkbysam.com
5/5 (5)
10 BEST MARSHMALLOW FLUFF PIE RECIPES - YUMMLY
From yummly.co.uk
4/5 (1)
MARSHMALLOW FLUFF TOPPING FOR PIE - ALL INFORMATION ABOUT ...
From therecipes.info
NOT SO HUMBLE PIE: RASPBERRY MARSHMALLOWS
From notsohumblepie.blogspot.com
MARSHMALLOW RASPBERRY PIE | JUST A PINCH RECIPES
From justapinch.com
RECIPES - ENGLISH - INTERNATIONAL - GDPR
From jellybellyintl.com
RASPBERRY MARSHMALLOW FLUFF RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
RASPBERRY GRAHAM CRACKER MARSHMALLOW - RECIPES | COOKS.COM
From cooks.com
MARSHMALLOW RASPBERRY PIE | RECIPE | RASPBERRY RECIPES ...
From pinterest.com
MARSHMALLOW RECIPE WITH RASPBERRY AND PASSIONFRUIT - FOOD NEWS
From foodnewsnews.com
TOASTED MARSHMALLOW PUMPKIN PIE
From foodlion.com
MARSHMALLOW RASPBERRY PIE RECIPE
From crecipe.com
IFOOD.TV
FRUIT MARSHMALLOW PIE RECIPES
From tfrecipes.com
MARSHMALLOW RASPBERRY PIE RECIPE | TASTE OF HOME
From staging2.tasteofhome.com
STRAWBERRY MARSHMALLOW PIE BEST RECIPES
From cookingtoday.net
RECIPES - ENGLISH - JELLY BELLY CANADA
From jellybelly.ca
MARSHMALLOW RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ALL RECIPES TOBLERONE CHOCOLATE PIE RECIPE NO BAKE DESSERT
From rumble.com
10 BEST MARSHMALLOW PIE GRAHAM CRACKER CRUST RECIPES - YUMMLY
From yummly.com
MARSHMALLOW-RASPBERRY PIE - RECIPE | COOKS.COM
From cooks.com
MARSHMALLOW RASPBERRY PIE
From crecipe.com
MARSHMALLOW RASPBERRY PIE RECIPE
From recipegoldmine.com
MARSHMALLOW AND BLACKBERRY RECIPES (10) - SUPERCOOK
From supercook.com
MARSHMALLOW RASPBERRY PIE RECIPE: HOW TO MAKE IT | TASTE ...
From stage.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love