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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.
Lemon Mallow Pie
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.
This looks fabulous.I cant wait to try it.I pinned as well.
Thanks! Let me know what you think. 🙂
Thank you for being our MOST clicked recipe at #TheWeekendSocial! I love Vintage recipes and actually have the original ad for this recipe! I was sooooo excited to see it updated and put to use! ROCK on!!! If you are ever looking for more vintage recipes to try let me know! I love it!!! See you again this weekend!
Heidy L. McCallum
That is awesome that you have the original ad recipe. The copy I have was hand written by my mom and tucked away in her recipe box. I have no idea if it is the same as the original. I love taking old recipes and changing them up a bit. Thank you for letting me share at #TheWeekendSocial. I will share another recipe soon. 🙂
Thank you for stopping over at The Weekend Social at Kitchen Dreaming and sharing your delicious recipe. Hope to see you next week.
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Thank you for the opportunity to share. 🙂
Lemon and Marshmallows in a pie! This looks wonderful. Thank you for sharing with us.
Thank you. 🙂