Strawberry Marshmallow Pie Recipes

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.

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside.
• For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder.
• In a third bowl, combine the milk and sour cream.
• Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process.
• With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop.
• Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely.
• For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes.
• Preheat the oven to a broil and set a rack 6 inches from the broiler.
• When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries.
• Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies.
• Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly.
• For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together zwieback crumbs and white sugar. Stir in butter or margarine. Mix well and pat mixture into a 9x13 inch baking dish. Bake in preheated oven for 12 to 15 minutes, until lightly browned. Set aside and allow to cool.
• In a large mixing bowl, whip cream cheese until fluffy. Add confectioners' sugar and beat until smooth. Fold in whipped topping and marshmallows. Spread mixture evenly onto cooled crust.
• Boil water in a medium saucepan. Remove from heat and add gelatin. Mix until dissolved, then stir in partially frozen strawberries. Pour mixture over cream cheese layer. Chill until very firm.

Steps:

• Put all but 2 of the strawberries into a pan along with 7 tbs water and the sugar.
• Over a medium heat, cook the strawberries until soft enough to mash, about 3 minutes.
• Take off the heat and squash the berries, using a fork, until pulpy.
• Add the marshmallows, then stir them into the hot strawberries until they dissolve.
• Leave to cool.
• Whip the cream until it holds it's shape.
• Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours or until set.
• Cut the reserved strawberries in half to decorate.

Steps:

• Mix strawberry-flavored gelatin and lemon-flavored gelatin together in a bowl; pour in the boiling water and stir until gelatin mixture is dissolved, at least 2 minutes. Pour the cold water into the mixture and stir until well combined.
• Pour gelatin mixture into a mold or leave in the bowl and refrigerate until partially set, about 1 1/2 hours. Mix strawberries and marshmallows into gelatin mixture. Continue chilling until completely set, about 2 1/2 hours more.

Steps:

• Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.