Lemon Mallow Pie

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I was looking through my mom’s old recipe card box and I found this recipe for Lemon Mallow Pie. The fact that the recipe called for marshmallows piqued my curiosity.

I don’t remember mom making this pie, but I am pretty sure that my family will want me to make it again and again.

My mom’s original recipe called for a baked 9″ pie shell. I decided to a use a cookie pie crust using Nilla Wafers.

Nilla Wafer Cookie Pie Crust

1 1/2 cups Nilla Wafer crumbs (about 45 or so cookies)
5 tablespoons Butter, melted
2 tablespoons Sugar

Mix all ingredients together and press into 9″ pie plate. Bake pie shell for 5-6 minutes at 375 degrees.

*I ran out of Nilla Wafers so I threw in a few graham crackers. Worked and tasted great.

**I didn’t bake my shell this time, but I have before, and I think I like it better baked for a few minutes.

Lemon Mallow Pie

24 large Marshmallows
1/3 cup Lemon Juice (I used 2 Meyer Lemons)
1/3 cup Water
Grated rind from 2 Lemons
1 cup Heavy Whipping Cream
1/4 cup Powdered Sugar

Heat marshmallows, lemon juice, water, and half of the rind over medium heat until marshmallows melt. Stir frequently. Chill mixture until thickened.

Beat whipping cream with powdered sugar, until fairly stiff. Reserve about 1/2 cup of the whipped cream.

Fold 1 1/2 cups of whipped cream with lemon mixture. Pour into pie shell that has cooled completely. Top with remaining whipped cream and remaining lemon rind. Chill 2-3 hours until set. Serve and enjoy.

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Lemon Mallow Pie

An old recipe from my mom's recipe box. 

Author: Cook This Again, Mom!

Ingredients

Nilla Wafer Crust

• 1 1/2 cups Nilla Wafers
• 5 tbsp Butter, melted
• 2 tbsp Sugar

Lemon Mallow Pie Filling

• 24 large Marshmallows
• 1/3 cup Lemon Juice
• 1/3 cup Water
• Grated Rind from 2 Lemons
• 1 cup Heavy Cream
• 1/4 cup Powdered Sugar

Instructions

• For the crust, mix all ingredients together and press into 9" pie plate. Bake pie shell for 5-6 minutes at 375 degrees.
• Heat marshmallows, lemon juice, water, and half of the rind over medium heat until marshmallows melt. Stir frequently. Chill mixture until thickened.
• Beat whipping cream with powdered sugar, until fairly stiff. Reserve about 1/2 cup of the whipped cream.
• Fold 1 1/2 cups of whipped cream with lemon mixture. Pour into pie shell that has cooled completely. Top with remaining whipped cream and remaining lemon rind. Chill 2-3 hours until set. Serve and enjoy.

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