As the dog days of summer are here, the oven stays turned off and the no-bake pie recipes come parading along…
This week’s pie is creamy marshmallow-y goodness, with strawberries. Sweet and chill enough–even for the hottest of summer days.
{Week 27} Easy Strawberry Marshmallow Pie
- 2 ¼ C Graham cracker crumbs
- ½ C Unsalted butter
- 12 oz Cream cheese
- 1 jar Marshmallow Crème (7oz) (I like to double for more mallow!)
- 2 jars Cool Whip (8oz)
- 1 C Strawberries finely diced
- Lemon zest
Instructions
- Thaw Cool Whip.
- Wash and dry strawberries thoroughly.
- For the crust, grind graham crackers into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat graham crackers in butter.
- Line the bottom of a 9”spring form pan with tin foil. Press crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.
- For the filling:
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add marshmallow fluff and beat into cream cheese until smooth and well mixed.
- Empty 1 jar of Cool Whip into mixing bowl and mix until incorporated.
- Use a food processor and tap a few times to chop strawberries into small pieces.
- Spoon strawberries into mixer and zest lemon into mixing bowl. Turn mixer to medium-high and beat until strawberries are well incorporated into batter.
- Pour into prepared pie crust and refrigerate for 2-4 hours until firm.
- Top with the other container of Cool Whip and sprinkle with leftover strawberries.
Source: BeyondFrosting.com
