Ingredients for Yallow Mallow Pie
- Prepared Graham Cracker Crust
- Miniature Marshmallows
- 1 (20 ounce) can crushed pineapple, drained, reserving 1/2 cup of the juice
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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How to Make Yallow Mallow Pie
- In a medium saucepan over low heat, gently stir together 10 ounces of mini marshmallows and 1/2 cup of reserved pineapple syrup. Cook, stirring constantly, until marshmallows are completely melted and smooth.
- Pour the marshmallow mixture into a bowl and refrigerate until thickened (approximately 30-45 minutes).
- In a separate chilled bowl, beat 2 cups of cold heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the chilled marshmallow mixture into the whipped cream until well combined.
- Add 1 (20 ounce) can of drained crushed pineapple (reserving 1/2 cup of the juice), 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the marshmallow-cream mixture. Fold until just combined.
- Pour the filling into your prepared 9-inch pie crust. Garnish with the reserved 1/2 cup of crushed pineapple.
- Refrigerate the pie for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
173g
Fat
56g
Carbs
20g
