Strawberry Marshmallow Pie

Cream cheese and marshmallow creme support fresh strawberries in this delightful pie that won 1st Place at the Tennessee Valley Fair.

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Servings 8

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( 21 ) Ratings

21 Ratings

5 Stars 16%

4 Stars

3 Stars 28%

2 Stars

1 Stars 12%

Member Reviews ( 5 )

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State Fair Pie Competition 2009

Joyce Gaddie

Clinton, Tennessee

ingredients 5
Prep Time 20 min
Total Time 8 hr 20 min

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 pie glaze

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Directions

1 Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2 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. 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 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 strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

This strawberry pie recipe by Joyce Gaddie of Clinton, Tennessee, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Tennessee Valley Fair.

Garnish with three miniature marshmallows on top of each slice, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 16g, 16% Trans Fat 1/2g 1/2% ),
Cholesterol: 65mg; 65%;
Sodium: 500mg; 500%;
Total Carbohydrate: 76g; 76%
(Dietary Fiber 2g 2% Sugars 43g 43% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 60%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Bmyers2

report Posted Jan. 6, 2013 7:33 PM

This pie was great even with strawberries not very good in the winter time. I loved it and will make it again. Thanks

dizzy51804

report Posted May. 8, 2011 9:46 PM

I also made this pie it was very pretty but as soon as you cut into it it fell apart. I got a tip from a vetern pie maker and they said to add a little bit of gellatin to the recipe to firm it up. Going to try it this weekend, good luck to all!! Oh other than that, the pie was delicious!!

shdrew

report Posted Apr. 25, 2011 4:09 PM

I completely agree with bep104. I made the pie for Easter and it did not hold together at all. It looked great until I cut into it, and then it was basically a pudding with strawberries.

SweetNancy

report Posted Mar. 31, 2011 9:45 PM

I thought this sounded great but was worried due to the other comment. Fortunately I went ahead and took a chance and it really turned out great! I took it to a meeting at the church and got tons of compliments on it. I did make one change: didn't have any strawberry glaze so I just made one using cornstarch, sugar, jello and water and it set up really well. Friends seem to love the marshmallow/strawberry combo. Thanks!

bep104

report Posted Apr. 16, 2010 11:30 AM

I was very disappointed in this pie. I made it for Easter dinner only to be shocked at how bad it turned out. The pie did not hold together. Everything ran together. I had to spoon it out of the plate. I followed the directions as written.