Strawberry Mallow Pie Recipes

STRAWBERRY MARSHMALLOW PIE

Steps:

• 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.
• 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.
• 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.

EASY STRAWBERRY MARSHMALLOW PIE

Steps:

• Thaw the Cool Whip and then wash and dry strawberries thoroughly.

STRAWBERRY MARSHMALLOW PIE

Steps:

• Place one crust into a pie dish. Take the second pie crust and use a cookie cutter to make cut-outs for the top of the finished pie. (Ms. Gaddie used star shapes.) Sprinkle the cut-outs with sparkling sugar (colored sugar available with cake decorating supplies). Bake the pie crust in the dish and the cut-outs according to package directions.
• Slice the strawberries and fold in a mixing bowl with the strawberry glaze. (It looked like her berries were halved.).
• In another large mixing bowl, whip the cream cheese with an electric mixer, until light and fluffy. Stir in the marshmallow creme.
• Put 1/3 of the cream cheese mixture in the bottom of the baked, cooled pie crust. Reserve 1 cup of the glazed strawberries for topping the pie. Spread the remaining strawberries on top of the cream cheese layer. Follow with the rest of the cream cheese mixture. Put the reserved cup of strawberries in the middle, and place the baked cut-outs around the strawberries on the top of the pie.
• Store in the refrigerator.

STRAWBERRY MARSHMALLOW PIE (SUGAR-FREE, OR NOT)

Steps:

• 1. Dissolve a 3 ounce package of gelatin in one cup of boiling water. For your needs and likes, choose to use gelatin sweetened with sugar, or sugar-free (sweetened with Splenda or other artificial sweetener.)
• 2. Add 10 ounce of frozen strawberries or a combination of fresh and frozen. You can use sweetened or unsweetened. If you use fresh strawberries, don't sweeten. Stir well until the strawberries separate (if frozen) and gelatin mixture thickens.
• 3. Fold in 2 cups of mini marshmallows. NOTE: If a diabetic, you may need to do an exchange for the marshmallows. If using the sugar-free gelatin, they are the only ingredient that contains sugar (and there would be a smidgen in the cookie crust.) If you didn't want to use a bought crust that contains sugar -you can easily make your own crust without any sugar or sweetener. You be the judge on what you can and can't have.
• 4. Fold in 1 cup of whipped heavy (whipping) cream.
• 5. Pour into a 9-inch cookie crust -graham or chocolate cookie.
• 6. Decorate with sliced fresh strawberries, if desired. Chill until firm.
• 7. Enjoy a slice of strawberry marshmallow pie! Yummy! Yummy!