Lemon Marshmallow Pie

A no-bake lemon pie with whipped cream and lemon zest graces a glass dish on a wooden table, nestled near a blue cloth.

5 from 1 vote

This Lemon Marshmallow Pie is light, fluffy, and packed with nostalgia! Made with marshmallows and a Vanilla Wafer crust, it's an easy, delicious treat.

Prep Time15

Cook Time10

Bake Time5

Total Time30

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 342kcal

Author: Keri

Ingredients

Vanilla Wafer Crust

45 Vanilla Wafer Cookies crushed - 1 ½ cups
5 tablespoon Butter or margarine, melted
2 tablespoon Granulated Sugar

Lemon Marshmallow Pie Filling

24 Large Marshmallows
⅓ cup Lemon Juice fresh squeezed
⅓ cup Water
Lemon Zest from 2 lemons
8 ounces Cool Whip

Instructions

To make the crust

Preheat the oven to 375 degrees.
Mix the Vanilla 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

Pie Crust Ideas

- Our original recipe called for a 9-inch baked pie shell.
- A standard graham cracker crust will also work.
- We love this cookie crust made with Vanilla Wafers.

Storage

Keep this pie, lightly covered, in the refrigerator and eat within 3 days.

Nutrition