No Bake Gluten Free Marshmallow Pie with Crispy Nutty Crust
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.
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.
1/2cupfinely chopped walnutsor 1/4 cup more cereal
For the Filling:
4cupsgluten free mini marshmallows
1cupmilk
2cupsheavy whipping cream
3cupsstrawberriesrinsed, stems and pith removed, divided
Mint leavesfor garnish
Instructions
To Make the Crust:
Oil a 9 or 10-inch spring-form pan; set aside.
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.
In a 9-inch skillet, melt the butter over medium-high heat. Don't allow the butter to burn.
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.
Over low heat, stir in the cereal-nut mixture using the oiled spatula until the marshmallow mixture coats all of the cereal.
To Make the Filling:
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.
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.
Scoop into the cooled pie crust. Add whole or halved fresh strawberries and refrigerate several hours or overnight until set.
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.