Raspberry Cream Marshmallow Puff Pie

Indulge in the luscious layers of a Raspberry Cream Marshmallow Puff Pie, a no-bake dessert dream that's as stunning as it is delicious. This whimsical creation features a buttery graham cracker crust that cradles a heavenly filling of whipped cream, creamy marshmallow fluff, and tangy cream cheese, all folded together with bursts of fresh raspberries. A glossy drizzle of raspberry preserves adds a vibrant, fruity finish, while fresh raspberries and optional white chocolate shavings make for an eye-catching garnish. Perfect for summer gatherings or any time you crave an elegant yet easy dessert, this quick-to-prepare pie requires just 25 minutes of prep and a chill in the fridge to set its irresistible flavor.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 3 tablespoons Granulated sugar
• 1 cup Heavy whipping cream
• 8 ounces Cream cheese, softened
• 0.75 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 1 cup Fresh raspberries
• 1 cup Marshmallow fluff
• 0.5 cup Raspberry jelly or preserves
• 0.5 cup Additional raspberries, for garnish
• 2 tablespoons Shaved white chocolate, for garnish (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture is like wet sand.

Step 3

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Step 4

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.

Step 5

In a large mixing bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.

Step 6

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 7

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 8

Fold in the fresh raspberries, taking care not to crush them, then fold in the marshmallow fluff until evenly distributed.

Step 9

Spread the raspberry cream and marshmallow mixture into the cooled graham cracker crust, smoothing the top with a spatula.

Step 10

Warm the raspberry jelly or preserves slightly in the microwave for 10-15 seconds, stirring until smooth. Drizzle it over the top of the pie.

Step 11

Chill the pie in the refrigerator for at least 4 hours, or until firm.

Step 12

Before serving, garnish the pie with additional fresh raspberries and optionally add a sprinkle of shaved white chocolate on top for an elegant touch.

Step 13

Slice and serve cold. Enjoy!

Nutrition Facts

Serving size	(1012.2g)

Amount per serving	% Daily Value*
Calories	3198.1

Total Fat 173.5g	0%
Saturated Fat 99.2g	0%
Polyunsaturated Fat 0g
Cholesterol 429mg	0%
Sodium 1214.1mg	0%
Total Carbohydrate 382.9g	0%
Dietary Fiber 21.4g	0%
Total Sugars 248.7g
Protein 16.6g	0%

Vitamin D 0IU	0%
Calcium 211.3mg	0%
Iron 8.6mg	0%
Potassium 753.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 2.1%

Carbs: 48.5%