I don’t know about you, but after getting through the first half of 2020, I feel like we all could use a little treat, amiright!? This pie is the perfect way to celebrate summer and get your treat on at the same time!
And true confessions, I would choose A chocolate dessert over a fruit dessert any day, but this one may have changed my mind! I had a couple friends graciously taste test for me as well and they had the same reaction!
Everything just comes together in this sweet, cool, creamy treat that satisfies everyone and screams summer
This was so fantastic and easy, I think we will make it tradition at our house! I know, we already have too many food traditions around here, but I’m thinking I’m gonna have to add this one to the 4th of July weekend roster! Enjoy and as always, please let me know if you have any questions!
Strawberry Marshmallow Cream Pie (gluten free + dairy free option)
- 1 gluten free pre-made graham cracker crust (MI-Del is my favorite*!)
- 1 pint Strawberries (sliced)
- 8oz cream cheese at room temperature (low fat, regular, or dairy free)
- 1 tsp Vanilla extract
- 7 oz jar marshmallow fluff
- 8 oz container of whipped topping (thawed) or dairy free equivalent* see notes for dairy free options
- 3 tablespoons strawberry jam
Place cream cheese in the bowl of a stand mixer with whisk attachment (or with a hand mixer) and whip cream cheese starting on medium for a few seconds to get things going. Move up to high speed until it’s smooth (20 seconds).
Mix in the jar of marshmallow fluff and vanilla extract on medium speed until fully incorporated.
Gently fold in the thawed whipped topping or dairy free alternative.
Place 1/3 of the filling in the crust, smooth to the edges and top with sliced strawberries. Place another 1/3 of the filling on top of the strawberry layer and place on another layer of sliced strawberries. Place the last 1/3 of the filling on top. Place on 3 tablespoon sized dollops of strawberry jam and using a butter knife or a skewer, gently swirl the jam into the to layer of filling being careful not to disturb the other layers but it definitely doesn’t have to be perfect 🙂
Top with a last layer of strawberries in whatever fashion you’d like (I like to put the pointy ends of the strawberry slices together and make a few flower looking patterns :))and sprinkle over extra graham cracker crumbs.
Refrigerate for a couple hours to set.
*Purchase MI-Del gluten free graham cracker crusts at your local grocer (when I see them I literally buy multiples at a time!) and don’t forget to check out MI-Del’s Amazon storefront here! They have lots of amazing products that you’re sure to see in my other posts (pumpkin and gingersnap brownie parfaits for fall anyone?)!
*Dairy Free whipped cream options:
The best dairy free option is to find a whipped topping type substitute in the frozen section in a tub.
If you aren’t able to come across anything like I mentioned above, you could also whip your own from canned coconut cream. You will need to sweeten it with 2 tablespoons of sugar if you take this route. Be aware that this option, though delicious, makes for a much less stable pie out of the refrigerator, so just make sure to keep things nice and cool.