One of my favorite summer desserts is this easy No Bake Strawberry Marshmallow Pie. It’s a strawberries and cream pie with layers of sliced strawberries (fresh or frozen), marshmallows and marshmallow fluff, cream cheese and homemade whipped cream.
My all time favorite strawberry dip growing up was a cream cheese marshmallow fluff dip. This Strawberry Marshmallow Pie is pretty much that strawberry fruit dip in pie form. It tastes like childhood hopes and dreams.
When I was younger, I used to pride myself on my multi-tasking abilities.
In the eighth grade, I remember I was talking to someone while our teacher was explaining our homework or something and she called on me and asked me what she had just said, and I was able to repeat it back to her. (We’ll ignore the part where I was talking when I shouldn’t have been… 😂)
Even just a few years ago, I could be focusing on reading something while someone was talking to me or asking me a question and I could easily focus on both tasks.
But now? It’s like I’ve lost all ability to do two things at once. If someone’s asking me something while I’m in the middle of reading an article or responding to a text, it’s a struggle.
Case and point: I was putting out a public service announcement that if anyone wanted some pie, they could stop by and pick it up. (It was a casual request, but in reality I was thinking, please, take it off my hands. I’ll eat this in one sitting and it won’t be pretty.) At the same moment, my niece was asking me something about Pooh Bear and doing two things at once led me to stop typing about strawberry pie and type something about Piglet and Pooh and the Hundred Acre Woods.
Such as struggle these days.
Even if I can’t have the multitasking ability from my childhood, I can have the flavors of childhood in one single bite of this No Bake Strawberry Marshmallow Pie.
Suddenly I’m six, sitting at the counter of my first childhood home in my favorite cherry sundress, dipping strawberries in obscene amounts of marshmallow cream cheese dip on the 4th of July.
Footloose and fancy free, and all that.
I’ve played around with using the basics of that dip in other desserts, like this S’mores Tart (which is so summery and decadent!), but I really wanted to create a pie that was a nod to that classic fruit dip I loved so much.
So if you’re thinking that strawberries and marshmallows are a really weird combination, it’s that strawberry fluff dip that led to this pie’s creation. 😉
What Ingredients Do You Need For This Marshmallow Strawberry Pie?
Vanilla Wafer Crust:
- vanilla wafer cookies
Strawberry Marshmallow Filling
- sliced strawberries (fresh or frozen)
- cream cheese
- marshmallow fluff (aka marshmallow creme)
- marshmallows (mini)
- heavy whipping cream
- powdered sugar
- vanilla extract
I love that with this pie, you can use fresh or frozen strawberries interchangeably. During prime strawberry season, I would definitely suggest using fresh strawberries. They’re so sweet and just add an extra punch of flavor.
However, frozen strawberries 100% work in this recipe (it’s actually what I used when photographing this recipe). If you use frozen strawberries for this strawberry marshmallow pie, make sure you purchase sliced frozen strawberries and make sure you drain them after thawing them (frozen berries have a lot of liquid after thawing to room temperature and it’ll make your pie soggy).
Do I have to bake any part of this recipe? Or cook anything on the stove?
Nope! This is 100% a no bake strawberry pie. The vanilla wafer cookie crust is made out of Nilla wafer cookie crumbs and melted butter and pressed into the pie plate.
The filling is a combination of marshmallow cream, cream cheese and homemade whipped cream. Nothing has to be cooked in the oven or on the stove.
Do I have to chill this Marshmallow Strawberry Pie?
Yes, I like to chill this pie for at least 4 hours so that the marshmallow cream filling has a chance to firm up a bit (plus I really don’t like warm/room temperature cream cheese). Plus, the pieces stay together nicer when the pie Is chilled for a few hours.
However, you could get away with chilling this in the fridge for about 2-3 hours. The pieces might fall apart a little when you’re serving the pie, but hey, who doesn’t like the rustic, homemade look??
Can I use Cool Whip instead of Homemade Whipped Cream?
Yeah, you can definitely swap out the homemade whipped cream for cool whip. Personally, I’m a huge fan of homemade whipped cream so I’d choose that 11 times out of 10 if given the choice (I LOVE the homemade stuff), but if you’d rather, use Cool Whip.
Here are a few more Tips & Tricks for my favorite easy Strawberry Marshmallow Pie!
- Most marshmallow fluff jars are about 7 oz. For this recipe, you will only 4 oz (so a little more than half of the jar). You can save the rest to mix with a little cream cheese for strawberry fluff dip!
- If you don’t have enough strawberries on hand (and don’t feel like going to the store—I feel you, it’s the summer and it’s hot and getting off the couch feels like exercise), you can mix it up with other berries and turn this into a mixed berry marshmallow pie.
- If you use frozen strawberries (or berries), make sure you thaw them and drain them before putting in the pie. And if using frozen strawberries, use sliced frozen strawberries.
- I prefer homemade whipped cream, but you can substitute Cool Whip instead.
- 2 cups vanilla wafer cookies, crushed (like Nilla Wafers)
- 8 Tbsp butter, melted
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups sliced strawberries, fresh or frozen (if using frozen, thaw and drain before using)
- 8 oz cream cheese, softened to room temperature
- 4 oz marshmallow creme (aka marshmallow fluff)
- 1/2-2/3 cup mini marshmallows
- In a bowl, mix melted butter and vanilla wafer cookie crumbs until combined. Press crust into a 9” or 10” pie plate (I used a deep dish 9” pie plate). Set aside.
- With a standing mixer or hand mixer, whisk heavy whipping cream until it begins to thicken. Add in powdered sugar and vanilla extract, and continue whisking until stiff peaks form (until it’s at the consistency of whipped cream). Set aside.
- In a bowl, mix cream cheese and marshmallow fluff together. Gently fold half of the whipped cream into the cream cheese filling, folding until everything is combined. (Save the remaining whipped cream for the topping).
- Add in the mini marshmallows, and mix until combined. (Use 1/2 cup if you want a little less marshmallow flavor; use 2/3 cup if you want more marshmallow flavor/texture).
- Place the sliced strawberries on top of the crust in an even layer.
- Spread the cream cheese marshmallow filling over the strawberries, smoothing into an even layer.
- Top with remaining whipped cream and smooth into an even layer.
- Refrigerate for at least 3-4 hours before serving.
- Top with sliced strawberries, if desired.
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