No Bake Gluten Free Marshmallow Pie with Crispy Nutty Crust

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This no bake gluten free marshmallow pie is to die for. The crispy rice and nut crust alone makes a wonderful dessert. The marshmallow cream filling is amazing. Add your favorite fruit like berries or bananas. The perfect summer dessert to prevent your kitchen from heating up as well as your electric bill.

Alternative Fillings Include:

Cheesecake: Double recipe of the cheesecake filling in the Layered Pumpkin Pie Recipe

Dairy-Free:  Marshmallow Fluff or the egg-free version of marshmallow fluff

Also, see the Notes section below the recipe on how to make a sturdier filling using cream cheese.

No-Bake Gluten Free Marshmallow Pie

When the sweet cravings hit but it's too hot to bake, make this delicious gluten free marshmallow pie. The rice crispy treat crust is almost unrecognizable with the added walnuts.
Course Desserts
Cuisine American
Ingredient Keyword banana, bananas, blueberries, marshmallows, strawberries
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10 slices

Ingredients

  • For the Crust:
  • 1-1/2 tablespoons unsalted butter
  • 1-3/4 cups gluten free mini marshmallows (most are GF in the U.S.)
  • 2-1/4 cups gluten free crispy rice cereal Nature's Path
  • 1/2 cup finely chopped walnuts or 1/4 cup more cereal
  • For the Filling:
  • 4 cups gluten free mini marshmallows
  • 1 cup milk
  • 2 cups heavy whipping cream
  • 3 cups strawberries rinsed, stems and pith removed, divided
  • Mint leaves for garnish

Instructions

  1. To Make the Crust:
  2. Oil a 9 or 10-inch spring-form pan; set aside.
  3. Add the cereal to a gallon-size zipper storage bag. Using a rolling pin, crush the cereal to about half its size. Add the nuts to the bag; set aside.
  4. In a 9-inch skillet, melt the butter over medium-high heat. Don't allow the butter to burn.
  5. Oil a silicone spatula. Then, add the marshmallows to the skillet. Remove from heat at first to prevent from browning. Return to heat while constantly stirring over medium heat until they all melt.
  6. Over low heat, stir in the cereal-nut mixture using the oiled spatula until the marshmallow mixture coats all of the cereal.
  7. To Make the Filling:
  8. In a saucepan over low heat, heat the marshmallows and milk. Stir constantly until the marshmallows melt and combine with the milk. Remove from the heat and allow to rest on a cool burner.
  9. Add the whipping cream to the bowl of your electric mixer and beat on high speed until they reach soft peaks. Fold into the marshmallow mixture.
  10. Scoop into the cooled pie crust. Add whole or halved fresh strawberries and refrigerate several hours or overnight until set.
  11. Top with additional fresh sliced strawberries and mint leaves, if desired.

Tips

Variations:

Different Fruit: Substitute the strawberries for sliced bananas or other berries.

Cheesecake: Substitute 1 cup of the whipping cream with one 8-ounce package of cream cheese. Beat the cream cheese first and then add the heavy cream. Whip to stiff peaks.

Dairy-Free Filling: Alternatively, you can fill this crust with Marshmallow Fluff. There is even an egg-free version of marshmallow fluff.

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