Ingredients for Raspberry Delight Pie
- Vanilla Wafer
- 1/2 cup (1 stick) unsalted butter
- 10 ounces marshmallows
- 1/2 cup milk
- Frozen Raspberries
- Whipping Cream
- 1 tablespoon cornstarch
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How to Make Raspberry Delight Pie
- Crush 12 ounces of graham wafers into fine crumbs.
- Melt 1/2 cup (1 stick) of unsalted butter. Mix with the crushed wafers until evenly moistened.
- Press the crumb mixture firmly into a 9-inch square baking pan or pie plate. Refrigerate for 20 minutes.
- In a saucepan, combine 10 ounces of marshmallows and 1/2 cup of milk. Cook over low heat, stirring frequently, until the marshmallows are completely melted and the mixture is smooth.
- Drain 2 cups of fresh raspberries, reserving the juice.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
- Gently fold in the drained raspberries and the cooled marshmallow mixture into the whipped cream.
- Spoon the raspberry mixture into the prepared crust.
- In a small saucepan, whisk together 1 tablespoon of cornstarch and 1/4 cup of the reserved raspberry juice until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Let cool slightly.
- Drizzle the cornstarch mixture over the top of the pie.
- Refrigerate for at least 3 hours before serving. Garnish with whipped cream and shaved chocolate before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
37g
Fat
78g
Carbs
4g
