Raspberry Mallow Pie Food

MARSHMALLOW RASPBERRY PIE

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.

RASPBERRY MARSHMALLOW DELIGHT

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.

RASPBERRY HONEY MOON PIE

Steps:

• For the raspberry marshmallows: Bloom the gelatin in 1/2 cup ice water.
• In a saucepan fitted with a candy thermometer, cook the sugar, corn syrup, invert sugar and 1/3 cup water to 252 degrees F. Pour into a mixing bowl and allow to cool to 212 degrees F. With an electric mixer, begin to whip on medium speed.
• Melt the gelatin in a small saucepan over low heat until it becomes liquid. Add it to the sugar syrup and whip on high speed for 8 minutes, adding the raspberry compound to taste.
• For the honey cookies: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
• Put the flour, oil, granulated sugar, honey, baking powder, baking soda, vanilla, salt and egg in a mixing bowl and mix on medium speed until the ingredients come together. Fill a piping bag with the cookie batter and pipe 1-inch circles onto the prepared baking sheet. Bake until golden brown, about 10 minutes.
• Fill a piping bag with the raspberry marshmallow. Pair up 2 cookies and pipe a dollop of raspberry marshmallow on one of them. Place crumbled pieces of dehydrated raspberries in the center of the marshmallow dollop and sandwich the blank cookie on top. Repeat with the remaining cookies and raspberry marshmallow.
• Brush the moon pies with gold luster and embellish with gold leaf.

RASPBERRY MALLOW PIE

Steps:

• In a large microwave-safe bowl, combine marshmallows and milk. Cook on high for 1-2 minutes; stir until smooth. Stir in raspberries. Fold in whipped topping. Pour into crust. Refrigerate or freeze.

RASPBERRY MALLOW PIE

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.

RASPBERRY CREAM MARSHMALLOW PUFF PIE

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

Steps:

• In a large microwave-safe bowl, combine marshmallows and milk. Cook on high for 1-2 minutes; stir until smooth. Stir in raspberries. Fold in whipped topping. Pour into crust. Refrigerate or freeze.

RASPBERRY MALLOW PIE

Steps:

• In a large microwave-safe bowl, combine marshmallows and milk. Cook on high for 1-2 minutes; stir until smooth. Stir in raspberries. Fold in whipped topping. Pour into crust. Refrigerate or freeze.

RASPBERRY MERINGUE PIE

Steps:

• In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• Stir in a small amount of mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in butter and extract. Pour hot filling into the crust.
• Sprinkle gelatin over 2 tablespoons cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar, 1 tablespoon at a time on high until stiff glossy peaks form.
• Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to crust.
• Bake at 325°F for 15-18 minutes or until meringue is golden brown.
• Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

STRAWBERRY MALLOW PIE

Steps:

• Dissolve strawberry gelatin in boiling water. Add the frozen strawberries. Stir until fruit separates and mixture thickens. Fold in the marshmallows, and the whipped cream. Pour into the graham cracker crust. Chill until firm.

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.