State Fair Pie Competition 2009
Clinton, Tennessee

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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5 reviews.
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  • prep time 20 min
  • total time 8 hr 20 min
  • ingredients 5
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
5
*Percent Daily Values are based on a 2,000 calorie diet.