Ingredients for Lemon Pie With Marshmallows
- Pie Crusts
- Lemon Pie Filling Mix
- 1/2 cup granulated sugar
- 2 1/4 cups cold water
- 2 large egg yolks
- 8 ounces cream cheese, softened
- Miniature Marshmallows
- 1 cup heavy cream, whipped to stiff peaks
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How to Make Lemon Pie With Marshmallows
- Preheat oven to 400°F (200°C).
- Bake a 9-inch pie crust according to package directions or your favorite recipe. Let cool completely.
- In a medium saucepan, whisk together 1 (3.4 ounce) box instant lemon pudding mix, 1/2 cup granulated sugar, 2 large egg yolks, and 1/4 cup water. Whisk in 2 cups cold water until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, stirring constantly.
- Remove from heat and stir in 8 ounces cream cheese until completely smooth and creamy. Let cool slightly.
- Once the pudding has cooled slightly, stir in 1 cup heavy cream, whipped to stiff peaks.
- Gently fold in 1 1/2 cups mini marshmallows.
- Pour the lemon pudding mixture into the cooled pie crust.
- Cover and refrigerate for at least 3 hours, or preferably overnight (up to 24 hours) to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
84g
Fat
52g
Carbs
15g
