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Alejandra

Alejandra Cota

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Marshmallow Pie

2h 40 mins
Low
227
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Although classic desserts have a special place in your heart, we assure you that this recipe for Marshmallow Pie will undoubtedly become your favorite.

This pie has an chocolate puff rice cereal crust chocolate flavor and a creamy cream cheese filling with ,marshmallows, which you will love. What would you accompany this no-bake delicious dessert with?
Learn more about Alejandra Cota

Ingredients

8 portions
  • 1/4 cups butter, for the crust
  • 2 cups chocolate, white, for the crust
  • 1/2 cups chocolate, melted, for the base
  • 4 cups puffed rice, of chocolate, for the base
  • 2 cups chocolate, pink, for the filling
  • 3 cups cream cheese, for the filling
  • 1 tablespoon vegetal color additive, pink, for the filling
  • 1 cup small marshmallow, of colors
  • 1 cup whipped cream, to decorate
  • enough granillo, of colors, to decorate
  • enough cherries, in syrup, to decorate

Preparation

For the crust, in a bowl place the butter with the marshmallows and melt for 30 seconds in the microwave. Remove when the preparation is liquid. Add the chocolate and the cereal and mix until incorporated.
Using a spoon place the mixture in a tart or pie mold and flatten to form the crust. Refrigerate and reserve.
Put the chocolates in the blender, melt in the microwave in 30 seconds. Add the cream cheese and the pink dye, beat until a homogeneous mixture is obtained. Pour into the mold with the crust and spread well with a spatula. Refrigerate for 2 hours.
Remove the cooling pie and decorate with colored chocolates, whipped cream, sprinkles and cherries.

PRESENTATION

Decorate with small colorful marshmallows, the whipping cream, the colorful sprinkles and the cherries.

TIPS

You will know that you can mix the marshmallows when they are puffed, so they go from solid to liquid.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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