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Strawberry Marshmallow Pie

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Strawberry Marshmallow Pie
  • Prep Time 20 min
  • Total Time 9 hr 0 min
  • Servings 8
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You only need 5 ingredients to make this fun and fluffy award-winning pie topped with creative pie crust cutouts.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
packages (8 oz each) cream cheese, softened
1
jar (13 oz) marshmallow creme
4
cups sliced fresh strawberries
1
container (12 to 14 oz) strawberry glaze

Directions

  • 1 Heat oven to 450°F. Bake 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely on cooling rack.
  • 2 Meanwhile, unroll second pie crust on work surface. With desired cookie cutters, cut shapes from crust; place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack; cool.
  • 3 In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and glaze. Reserve 1 cup strawberry mixture; set aside.
  • 4 Spoon about one-third of the marshmallow mixture into cooled baked shell; top with remaining strawberry mixture and remaining two-thirds marshmallow mixture. Top with 1 cup reserved strawberry mixture.
  • 5 Arrange baked cutouts over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store in refrigerate.
Tips  

Joyce Gaddie of Clinton, Tennessee, won the Pillsbury™ Refrigerated Pie Crust Pie Baking Championship at the 2009 Tennessee Valley Fair with this recipe.

To quickly soften cream cheese, use your microwave. Remove foil wrapper and place cream cheese in a microwavable bowl. Microwave uncovered on Medium (50%) 1 minute to 1 minute 30 seconds.

Nutrition Information 
No nutrition information available for this recipe
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