Strawberry Marshmallow Pie: A Fluffy No-Bake Dessert

Strawberry Marshmallow Pie

If you have been waiting for strawberry season to arrive, this is the dessert to greet it with. Strawberry Marshmallow Pie piles fresh puréed strawberries and marshmallow crème into a buttery graham cracker crust, then sets up in the fridge with no oven time at all.

The filling is fluffy and smooth, somewhere between a mousse and a cheesecake, and the crunchy crust keeps every single bite interesting. It is one of those easy marshmallow pies that looks like you fussed, even though you mostly stirred, folded, and chilled.

At our house this pie shows up for Mother’s Day lunch, the first warm cookout of the year, and any potluck where someone has volunteered to bring dessert. If you enjoy the marshmallow pie family, there are plenty of cousins worth trying, including Biscoff, chocolate, and peanut butter versions.

This particular recipe was first posted in 2015 and updated in 2025, and the version below is the one I keep coming back to every spring.

Easy Strawberry Marshmallow Pie

This is a cool, creamy pie that fits the start of strawberry season perfectly. It comes together much like a no bake strawberry cheesecake, except marshmallow crème does a lot of the structural work, so you need only a few hours of chilling instead of an overnight wait.

The filling is a simple trio: Jet Puffed marshmallow crème, fresh puréed strawberries, and whipped cream. That combination gives the pie a light, airy texture that still slices cleanly.

Because it is served cold and finished with fresh berries, it works beautifully for spring and summer gatherings. I bring it to baby showers, graduation parties, and Fourth of July cookouts, and the platter always comes back empty.

Why You Should Try it

There is no baking involved, and that is not a shortcut so much as a texture decision. Marshmallow crème is full of air, and that air gets folded through the filling so it stays soft but stable. You end up with a pie that holds its shape without a single minute in the oven.

On flavor, the combination of fresh berries, whipped cream, and marshmallow fluff tastes sweet, cold, and creamy. Plenty of people say it reminds them of a strawberry milkshake or strawberry ice cream, and I think that is exactly right.

The pie is also very adaptable. You can keep it simple with extra strawberries and homemade whipped cream, or go a little fancier and pipe a border of strawberry whipped cream around the edge for extra flavor and a bakery look.

And it travels well. A springform pan with the ring still on, a cooler bag, and a short drive is all it takes to get this dessert to a potluck in one piece.

A Few Ingredient Notes

Before you start, a few notes on the ingredients will save you some guesswork at the store and some frustration in the kitchen.

• The crust. A homemade graham cracker crust uses 2 cups (224g) of graham cracker crumbs, which is about 2 sleeves, plus 6 tablespoons (84g) of melted unsalted butter. If you want to save time, an Oreo pie crust works as a substitute.
• The strawberries. You need 8 ounces of fresh strawberries, puréed. Frozen strawberries work too, but thaw and drain them first so you are not adding extra water to the filling.
• The cream cheese. Use 8 ounces of full fat cream cheese at room temperature. Cold cream cheese will leave lumps no matter how long you beat it.
• The marshmallow crème. The recipe calls for 1 cup (104g) of Kraft Jet Puffed marshmallow crème, though any brand you like is perfectly fine.

Here is the full list of amounts so you can check your pantry before you begin.

How to Make Strawberry Marshmallow Pie

This is a no bake pie, so the refrigerator does the setting. Plan on about 30 minutes of hands on work, then 3 to 4 hours of chilling before you slice and serve. One 9 inch springform pan gives you 8 slices.

For the crust

1. Prepare a 9 inch springform pan by lightly greasing the edges with cooking spray, then wiping gently with a paper towel.
2. Grind the graham crackers into a fine crumb using a food processor or blender. Combine the crumbs with the melted butter and stir until well combined.
3. Pour the crumb mixture into the springform pan and press firmly into the bottom and up the sides to create the crust. Refrigerate the crust while you prepare the filling.

For the filling

1. Wash and hull the strawberries, then purée them in a food processor or blender until smooth. Pour the purée through a mesh sieve to separate the liquid from the fruit. This should give you about 1/3 to 1/2 cup of puréed fruit. Set the fruit aside and discard the liquid.
2. Prepare the whipped cream. Chill the mixing bowl and beater blade for 5 to 10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl with the whisk attachment on high speed until it thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If you need the bowl, transfer the whipped cream to a separate bowl and set it aside.
3. Next, beat the cream cheese until completely smooth, scraping down the sides of the bowl as needed. Add the granulated sugar and vanilla extract and continue beating until smooth. Then add the marshmallow crème and the strawberry purée, beating until combined.
4. Finally, slowly fold in the whipped cream until the filling is completely smooth. Pour it into the prepared crust and spread it evenly. Refrigerate for 3 to 4 hours until firm.

For the topping

1. Prepare another batch of whipped cream following the same instructions. Use a large piping bag to pipe a border around the pie, then garnish with fresh fruit.

Two small moments decide how this pie turns out. The first is straining the strawberry purée. It feels fussy for about ninety seconds, but that sieve keeps the filling thick instead of soupy.

The second is folding rather than beating the whipped cream into the cream cheese mixture. Stop as soon as you stop seeing streaks of white, because every extra turn knocks air out of the filling.

If you are making this for a party, I like to build the crust and filling in the morning, let it chill through the afternoon, and add the piped border right before guests arrive. It looks fresh, and it means one less thing to think about while you are setting the table.

Recipe Tips

A handful of small habits make this pie consistently good. Here are the ones I rely on.

• Use a store bought crust if you are short on time. A ready made graham cracker crust works as a time saving alternative to the springform version, though I do prefer the straighter sides of a springform pan for a cleaner slice.
• Dry the strawberries well. After washing, pat them dry thoroughly. Extra moisture is the enemy of any no bake dessert, and it can make the filling looser than it should be.
• Choose full fat dairy. Full fat cream cheese and heavy cream give the creamiest filling. Low fat versions contain more water, and that water will not produce the silky texture you are after.
• Scrape down the bowl. While beating the cream cheese and the filling, stop and scrape the sides of the bowl, especially with a stand mixer. Otherwise you will find unmixed pockets of cream cheese near the bottom.
• Chill your equipment. A cold bowl and cold beaters help the whipped cream come together faster and hold its peaks longer.
• Garnish however you like. Shaved white chocolate, mini marshmallows, or a spoonful of homemade lemon curd all work beautifully on top.

One practical note: the pie must stay cold. If it sits out on a warm buffet for too long, the filling will start to soften, so keep it in a cooler or back in the fridge between servings.

How to Store

Because this is a chilled dessert, storage is simple but important. Keep the pie covered in the refrigerator, where it stays fresh for up to 3 to 4 days. If you used a springform pan, leave it in the pan or transfer the pie to a plate and cover it tightly.

Freezing works well too, with one adjustment. Freeze the pie before you add the whipped topping. Wrap the whole pan tightly in a double layer of plastic wrap and freeze for up to 2 months. Thaw it in the refrigerator, then make the fresh whipped cream, pipe your border, and garnish just before serving.

If you have extra slices, they make a very good next day breakfast accompaniment to coffee. I will not pretend that is the official recommendation, but it happens at our house.

More Strawberry Desserts

If this pie has you in a strawberry mood, there are several more recipes worth adding to your list: Strawberry Delight, No Bake Strawberry Cheesecake, Strawberry Cupcakes, Strawberry Cake with Strawberry Frosting, and Strawberry Cake Mix Cookies.

Filed Under:

Desserts, No Bake, No Bake Desserts, Pies.

FAQs

Strawberry Marshmallow Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Strawberry Marshmallow Pie If you have been waiting for strawberry season to arrive, this is the dessert to greet it with. Strawberry Marshmallow Pie piles fresh puréed strawberries and marshmallow crème into a buttery graham cracker crust, then sets up in the fridge with no oven time at all.

• Total Time: 210 min
• Yield: 8 slices 1x

Ingredients

Scale 1x2x3x

For the Crust
2 cups (224g) graham cracker crumbs (about 2 sleeves)
6 tablespoons (84g) unsalted butter, melted

For the Filling
8 ounces fresh strawberries, pureed
1 cup (236ml) heavy whipping cream, cold
½ cup (65g) powdered sugar
8 ounces (452) full-fat cream cheese, at room temperature
¼ cup (48g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
1 cup (104g) Jet-Puffed Marshmallow Creme

For the Topping
¾ cup (177ml) heavy whipping cream, cold
½ cup (65g) powdered sugar
Additional fresh strawberries, for garnish

Cook Mode Prevent your screen from going dark

Instructions

For the Crust
1-Prepare a 9-inch springform pan by lightly: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2-Grind the graham crackers into a fine: Grind the graham crackers into a fine crumb using a food processor or blender. Combine the melted butter and graham cracker crumbs, stirring until well combined.
3-Pour the crumbs into the springform pan: Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides of the pan to create the crust. Refrigerate the crust while preparing the filling.

For the Filling
4-Wash and hull the strawberries: Wash and hull the strawberries. Puree them in a food processor or blender until smooth. Pour the puree through a mesh sieve, separating the liquid from the fruit. This should yield about ½ -1/3 cups of pureed fruit, set aside. Discard the liquid.
5-Prepare the whipped cream: Prepare the whipped cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If needed, transfer to a separate bowl and set aside.
6-Next beat the cream cheese until it’s: Next beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Add the granulated sugar and vanilla extract and continue beating until smooth. Then add the marshmallow creme and strawberry puree, beating until combined.
7-Finally, slowly fold in the whipped cream: Finally, slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours until it’s firm.

For the Topping
8-Prepare another batch of whipped cream following: Prepare another batch of whipped cream following the instructions above. Use a large piping bag to pipe the borders of the pie. Garnish with fresh fruit.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 0 min
• Method: no_cook