Ingredients

• ½ , 10.5 ounce
• 0.5 cups milk
• 1 , 8 ounce
• 1 large egg yolk
• ½ lemon , juiced
• 1 cup heavy cream
• 1 , 9 inch

Instructions

1. 1 Combine marshmallows and milk in a saucepan on low heat. Cook, stirring occasionally, until marshmallows are melted and mixture starts to boil. Remove from heat.
2. 2 Beat cream cheese in a large bowl until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
3. 3 Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving.

Nutrition per serving