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Marshmallow Pineapple Pie

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A no-bake, fluffy dessert that combines sweet marshmallows, tangy pineapple, and light whipped cream in a graham cracker crust—perfect for warm days and casual gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1 pre-baked graham cracker pie crust (9-inch)
  • ½ cup 2% milk
  • 38 to 40 large marshmallows (about 226 g, halal-friendly)
  • ⅛ teaspoon salt
  • ½ cup whipping cream (cold)
  • 1 cup crushed pineapple, fully drained and liquid squeezed out

Instructions

  1. In a medium saucepan, combine milk and marshmallows. Heat over low to medium, stirring constantly, until marshmallows are melted and smooth.
  2. Stir in salt and remove from heat. Let the mixture cool completely to room temperature.
  3. Once cooled, stir in the well-drained crushed pineapple.
  4. In a separate bowl, whip the cold whipping cream until soft peaks form.
  5. Gently fold the whipped cream into the pineapple-marshmallow mixture.
  6. Pour the filling into the pre-baked graham cracker crust and smooth the top.
  7. Cover and refrigerate for at least 4 hours, or until fully set.

Notes

  • Be sure to fully drain and squeeze the pineapple to prevent a soggy filling.
  • Mini marshmallows can be used by weight as a substitute.
  • Best served chilled; do not freeze as texture may change.
  • Add coconut, mango, or chopped nuts for variations.
  • Decorate with whipped cream, pineapple bits, or coconut flakes before serving.

Nutrition

Find it online: https://savorymomskitchen.com/marshmallow-pineapple-pie/