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

lemon marshmallow pie next to a blue towel

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

I don't remember mom making this lemon marshmallow 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 use a cookie pie crust using Nilla Wafers.

Table of contents

Other pie recipes
Ingredients needed
How to prepare this recipe
Other recipes you might like
Substitutions
Recipe

Other pie recipes

measured out marshmallows, nilla wafers, cool whip, butter, sugar, water, and fresh lemons

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

nilla wafers, melted butter and sugar measured out next to a food processor

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!

crushed nilla wafers blended with melted butter and sugar in a food processor

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.

nilla wafer pie crust ingredients pressed into a pie plate

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

Bake the crust and set aside until ready to use.

marshmallows, lemon juice, water, and lemon juice in a saucepan

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

Stir frequently until the marshmallows melt.

melted marshmallows with lemon juice in a saucepan

This is a picture of how the melted marshmallows and lemon juice look 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.

lemon marshmallow mixture being combined with cool whip

Add the Cool Whip and fold until completely mixed.

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

A slice of lemon pie being lifted from a whole lemon pie

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

Other recipes you might like

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

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.

5 from 1 vote

Print Rate

Prep Time: 15

Cook Time: 10

Bake Time: 5

Total Time: 30

Servings: Slices

Calories: 342kcal

Author: Keri Hix

Ingredients

Nilla Wafer Crust

▢ 45 Nilla Wafers Cookies crushed - 1 ½ cups
▢ 5 tablespoon Butter or margarine, melted
▢ 2 tablespoon Granulated Sugar

Lemon Mallow Pie Filling

Instructions

To make the crust

Preheat the oven to 375 degrees.
Mix the Nilla Wafer crumbs with the melted butter and sugar. Press the mixture into a 9" pie plate.
Bake the crust for 5 - 6 minutes. Set aside until ready to use.

For the pie

Heat marshmallows, lemon juice, water, and half of the lemon zest over medium heat until the marshmallows melt. Stir frequently.
Remove from heat and place the lemon and marshmallow mixture in a bowl. Refrigerate until cooled and slightly thickened.
Once the mixture is cool, fold in the Cool Whip.
Pour the lemon pie filling into the prepared crust. Top with a little extra whipped topping and the remaining lemon zest if desired.
Refrigerate until the pie has completely set. Serve.

Notes

If you would rather make your own whipped topping -

Beat together 1 cup of Heavy Cream and ¼ cup Powdered Sugar. Beat until fairly stiff and use in place of Cool Whip in the recipe above.

You can add yellow food coloring if you want a more "lemony" look to this pie.

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Nutrition

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Comments

Jodies Kitchen

June 19, 2014 at 9:18 pm

This looks fabulous.I cant wait to try it.I pinned as well.

- Cook This Again
  
  June 22, 2014 at 3:22 am
  
  Thanks! Let me know what you think. 🙂
  
The Cookie Puzzle

May 23, 2014 at 3:21 am

Lemon and Marshmallows in a pie! This looks wonderful. Thank you for sharing with us.