There’s something magical about gathering around a pie that looks like it belongs to the stars. Marshmallow Moondust Pie is a delightful dance of colors and flavors that sparks joy and nostalgia, reminding us of simpler times spent with family and friends under a twinkling sky. This pie isn’t just a dessert; it’s a ticket to cherished memories filled with laughter and love.
Why make this recipe? Well, life is too short to miss out on sweet moments, and this pie brings sunshine into any day. With its creamy filling, crunchy graham cracker crust, and playful colors, it’s sure to impress your loved ones—just like the pies your mama used to whip up. Plus, who wouldn’t love a dessert that looks as though it fell from the sky? It’s an enchanting treat that will make you smile every time you take a bite.
How to make Marshmallow Moondust Pie
Ingredients:
- 1 (10 ounce) bag mini marshmallows
- 1 cup milk
- 1 teaspoon vanilla
- 1 ½ cups heavy whipping cream
- 1 ½ cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons butter, melted
- ⅓ cup rainbow sprinkles
- 2 tablespoons dry gelatin mix (Grape, Strawberry, Blue raspberry)
- ½ cup flour, divided
- 2 tablespoons sugar or dry vanilla pudding mix
- 4 tablespoons butter, divided
Directions:
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First things first, let’s make that dreamy marshmallow filling. In a saucepan over medium heat, combine the marshmallows and milk. Stir gently, enjoying the sweet aroma as it warms up, until everything is melted and creamy—this should take about 8-9 minutes. Once it’s good and gooey, cover it and pop it in the fridge to cool for about 15 minutes.
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While that’s chilling, it’s time to bring some airiness into our mixture. Take a separate bowl and whip that heavy cream until it forms stiff peaks. Once you’ve got those peaks looking just right, gently fold in your cooled marshmallow mixture. If you fancy a little magic, color parts of the filling with purple and blue.
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Now let’s get to layering this beauty! Pour half of your white filling into the waiting graham cracker crust. Then scoop in those pops of purple and blue, like little patches of evening sky. Top it off with the remaining white filling and give it a gentle swirl with a knife to create a dreamlike design. Cover it up and let it chill in the refrigerator for a solid 8 hours or overnight. Just remember to add the moondust crumbles before serving!
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Speaking of those delightful crumbles, let’s make them next! Preheat your oven to 350°F. In a mixing bowl, combine your chosen gelatin flavors with the flour and melted butter. Spread this colorful mixture onto a baking sheet and pop it in the oven for about 7-8 minutes. When it’s done, let it cool before crumbling it into playful pieces.
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Now, for that crunchy graham cracker crust: mix the graham cracker crumbs with sugar and melted butter, and fold in those pretty rainbow sprinkles. Press the mixture firmly into a pie plate and give it a quick bake for 5 minutes. Let it cool completely—y’all know patience is a virtue in the kitchen!
How to serve Marshmallow Moondust Pie
When you pull this delightful pie from the fridge, garnished with those moondust crumbles, it’s time for your guests to gather ’round. Slice into those whimsical layers and serve it up with a dollop of whipped cream or a sprinkle of extra sprinkles on top for that extra surprise.
How to store Marshmallow Moondust Pie
If there’s any pie left over (and I wouldn’t blame you if there isn’t!), be sure to cover it tightly with plastic wrap or aluminum foil and store it in the fridge. It’ll keep delightfully fresh for a few days—if it’s untouched that long!
Tips to make Marshmallow Moondust Pie
- Make the marshmallow filling ahead of time and give it a longer chill if you like; it’ll make the pie even creamier!
- Experiment with different gelatin flavors to create your preferred color palette—don’t be shy to mix it up!
- For added crunch, fold in a few crushed nuts or use different sprinkles.
Variations
Feel free to swap out the rainbow sprinkles with chocolate chips or even diced fruit for a fruity twist. Adding a layer of sour cream or yogurt between the layers can give it a tangy surprise.
FAQs
1. Can I use regular marshmallows instead of mini?
Sure thing! Just be sure to cut them into smaller pieces so they melt nicely with the milk.
2. How can I make this pie gluten-free?
You can easily substitute the graham cracker crumbs with gluten-free cookies or make a nut crust instead.
3. Can I freeze Marshmallow Moondust Pie?
While we recommend enjoying it fresh, it should freeze fairly well. Just wrap it tightly, but keep in mind that the texture may change a bit once thawed.
There’s a special kind of warmth that comes from sharing a homemade pie with loved ones. So, gather your family and friends, make this Marshmallow Moondust Pie, and let the memories unfold with every delicious bite. After all, it’s not just about filling our bellies; it’s about filling our hearts with joy and love.
Marshmallow Moondust Pie
Ingredients
Method
- In a saucepan over medium heat, combine the marshmallows and milk. Stir gently until melted and creamy, about 8-9 minutes.
- Once melted, cover and cool in the fridge for 15 minutes.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold in the cooled marshmallow mixture and color with purple and blue if desired.
- Pour half of the white filling into the graham cracker crust.
- Scoop in pops of purple and blue, then top with the remaining white filling and create a swirl with a knife.
- Cover and chill in the refrigerator for at least 8 hours or overnight.
- Preheat oven to 350°F.
- In a mixing bowl, combine gelatin flavors with flour and melted butter. Spread on a baking sheet.
- Bake for 7-8 minutes and let cool before crumbling.
- Mix graham cracker crumbs with sugar and melted butter, and fold in rainbow sprinkles.
- Press the mixture into a pie plate and bake for 5 minutes. Let it cool completely.
- Once chilled, garnish the pie with moondust crumbles and serve with a dollop of whipped cream or extra sprinkles.