Lemon Mallow Pie

I was looking through my mom’s old recipe card box and I found this recipe for Lemon Mallow Pie. A no-bake lemon pie made with marshmallows. This easy, and amazingly delicious pie is made even better with a Nilla Wafer pie crust.

This recipe was updated in August 2020 with new photos and ingredient alternatives.

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• Ingredients needed
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I don’t remember mom making this lemon pie, but I am pretty sure that my family will want me to make it again and again. My husband even asked if the entire pie was a single serving. One slice evidently wasn’t enough.

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

Other pie recipes

• Chocolate Tofu Pie
• Butternut Squash Pie
• Sour Cream Lemon Pie
• Cinnamon Apple Pie

Ingredients needed

For the pie…

• Marshmallows
• Fresh Lemons
• Cool Whip
• Water

For the crust…

• Nilla Wafers
• Butter or Margarine
• Sugar

How to prepare this recipe

To make the Nilla Wafer Pie Crust you need to turn the cookies into crumbs. You can do this either with a food processor or place the cookies in a Zip-loc bag and roll with a rolling pin.

Oh, don’t forget to seal the bag first!

After the cookies have been turned into crumbs, add the sugar and melted butter. Mix until the ingredients are combined.

Now we need a 9″ pie plate.

Placed the Nilla Wafer ingredients into the pie plate and press the mixture to form the pie crust.

Bake the crust and set aside until ready to use.

Next, place the marshmallows, lemon juice, lemon zest, and water in a saucepan over medium heat.

Stir frequently until the marshmallows melt.

This is a picture of how the melted marshmallows and lemon juice looks regularly…

and in the photo I have added a few drops of yellow food coloring. This is totally optional. I just wanted a little bit more color for photography. If you would like a more “lemony” look, add food color as you see fit.

Now it is time to put the lemon marshmallow mixture into the refrigerator to cool and thicken.

Add the Cool Whip and fold until completely mixed.

Pour the Lemon Mallow Pie filling into the Nilla Wafer crust.

Top with a little extra whipped topping and lemon zest. Place the pie in the refrigerator to firm.

Substitutions

• I have used both Cool Whip and Heavy Cream whipped with a little powder sugar. Both options work well, but of course, the Cool Whip version is the most simple.
• If you don’t want to use Nilla Wafer cookies you can always use a graham cracker crust. My mom’s original recipe uses a plain standard pie crust, but we personally prefer the Nilla Wafer one.

Keep the lemon pie in the refrigerator. It should last several days.

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Recipe

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