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Strawberry Marshmallow Pie

  • Prep 20 min
  • Total 8 hr 20 min
  • Ingredients 5
  • Servings 8

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

State Fair Pie Competition 2009
Clinton, Tennessee

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

Steps

Hide Images
  • 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

  • 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 Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
290
% Daily Value
Total Fat
32g
49%
Saturated Fat
16g
80%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
500mg
21%
Potassium
260mg
7%
Total Carbohydrate
76g
25%
Dietary Fiber
2g
9%
Sugars
43g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
4%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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