Strawberry Marshmallow Pie
Cream cheese and Marshmallow Creme support fresh strawberries in this delightful
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- 1 box Pillsbury® refrigerated pie crusts, softened asdirected
- 2 packages (8 ounces each) cream cheese, softened
- 1 jar (13 ounces)
- 4 cups sliced fresh strawberries
- 1 container (12 to 14 ounces)
strawberry pie glaze
- Heat oven to 450 degrees F.
- Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch
glass pie plate.
- Bake for 9 to 11 minutes or until lightly browned.
- Cool completely, about 30 minutes.
- Unroll remaining 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.
- 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 pie glaze. Reserve 1 cup strawberry
mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust;
top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture.
Top with 1 cup reserved strawberry mixture. Arrange cut outs over filling.
- Cover; refrigerate at least 8 hours or until set but not firm.
- Store covered in refrigerator.
Prep Time: 20 Min
Total Time: 8 Hr 20 Min
Makes: 8 servings
This strawberry pie recipe by Joyce Gaddie of Clinton, Tennessee, won 1st Place
at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Tennessee
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