What is strawberry marshmallow pie?

Strawberry marshmallow pie is a no-bake dessert featuring a smooth and fluffy filling made from fresh strawberry puree, cream cheese, and marshmallow creme. It is set in a crunchy graham cracker crust and topped with whipped cream and fresh strawberries. The pie has a light, mousse-like texture and tastes similar to a strawberry milkshake.

How do you make strawberry marshmallow pie?

To make this pie, first press a mixture of graham cracker crumbs and melted butter into a 9-inch springform pan and refrigerate. For the filling, puree and strain fresh strawberries, beat cream cheese with sugar and vanilla, then mix in marshmallow creme and the strawberry puree. Fold in freshly whipped cream, pour the filling into the crust, and chill for 3 to 4 hours until firm.

Why do you need to strain the strawberry puree for this pie?

Straining the strawberry puree through a fine-mesh sieve removes excess liquid from the fruit. Fresh strawberries are about 91 percent water, and removing this liquid ensures the pie filling will set properly and maintain its light, mousse-like consistency. Discard the liquid and use only the strained fruit pulp, which should yield about 1/3 to 1/2 cup.

Can strawberry marshmallow pie be frozen?

Yes, you can freeze this strawberry marshmallow pie for up to 2 months, but only before adding the whipped cream topping. After the pie has chilled and set, wrap the entire pan tightly in a double layer of plastic wrap and freeze. Thaw the pie overnight in the refrigerator before adding the fresh whipped cream and strawberry garnish.

Strawberry Marshmallow Pie: A Fluffy No-Bake Dessert

Ingredients

Scale

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

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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:

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