Ingredients for Pink Lady Pie
- 1 ½ cups vanilla wafers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ cup orange juice
- 10 ounces (about 1 ½ cups) mini marshmallows
- Heavy Cream
- Frozen Raspberries
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How to Make Pink Lady Pie
- Crush 1 ½ cups vanilla wafers into fine crumbs. Combine with 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar. Press firmly into a 9-inch pie plate.
- Bake at 375°F (190°C) for 5-7 minutes, or until lightly golden.
- Let the crust cool completely and chill in the refrigerator while you prepare the filling.
- In a double boiler or heat-safe bowl set over simmering water, gently heat ½ cup orange juice.
- Add 10 ounces (about 1 ½ cups) mini marshmallows and stir constantly until completely melted and smooth.
- Remove from heat and let the marshmallow mixture cool slightly. Stir in 1 teaspoon vanilla extract.
- Once the mixture is slightly thickened (but still pourable), gently fold in 1 cup heavy whipping cream (whipped to soft peaks) and 1 cup fresh raspberries.
- Pour the filling into the chilled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Top with extra whipped cream and fresh raspberries before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
162g
Fat
69g
Carbs
18g