Strawberry Marshmallow Pie
Indulge in the creamy, fruity sweetness of this irresistible Strawberry Marshmallow Pie—a no-bake dessert that’s as easy to make as it is delightful to eat! Featuring a buttery graham cracker crust as its base, this dreamy pie is filled with a luscious blend of strawberry puree, fluffy marshmallows, and freshly whipped cream. The filling’s light, cloud-like texture is perfectly balanced by the crunch of the crust, while the natural sweetness of ripe strawberries shines through with every bite. With minimal prep and just a few hours of chilling time, this show-stopping dessert is perfect for summer gatherings or any occasion that calls for something fresh and indulgent. Garnish with whipped cream and extra berries for an added touch of elegance, and serve chilled for the ultimate refreshing treat.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar
- 200 grams mini marshmallows
- 120 ml whole milk
- 300 grams fresh strawberries, hulled and chopped
- 240 ml heavy cream
- 30 grams powdered sugar
- 100 grams extra fresh strawberries (optional, for garnish)
- 120 ml whipped cream (optional, for garnish)
Instructions
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles damp sand.
Press the graham cracker mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
In a medium saucepan over low heat, combine the mini marshmallows and milk. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Remove from heat and let it cool to room temperature.
While the marshmallow mixture cools, place the chopped fresh strawberries into a blender or food processor. Blend until smooth to create a strawberry puree. Set aside.
Using an electric mixer or a whisk, whip the heavy cream with the powdered sugar until soft peaks form.
Fold the strawberry puree into the cooled marshmallow mixture until fully combined. Then, gently fold in the whipped cream until the mixture is smooth and fluffy.
Pour the strawberry marshmallow filling into the prepared graham cracker crust. Spread it evenly with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is set.
Before serving, optionally decorate the pie with extra whipped cream and fresh strawberry slices.
Slice the pie and serve chilled. Enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 35.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
