Raspberry Marshmallow Pie with Granola Crust
An Unbelievable, Simple Pie with only 4 ingredients and a press-in Granola Crust. Dream-like light filling with plenty of fresh raspberry flavor.
I went Raspberry Picking in August – see these gorgeous raspberries, some with the stems still attached!
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.
This recipe may not be reproduced without the consent of its author, Karen Sheer.