Blissful Strawberry Chocolate Marshmallow Pie is a delectable and creamy treat featuring an irresistible Oreo cookie crust filled with a fluffy marshmallow mixture. It’s then casually topped with diced fresh strawberries and a generous drizzle of warm fudge!
Ingredients & Substitutions
- Crust: In developing this recipe, we unanimously agreed that an Oreo cookie crust would be perfect. The rich chocolate flavor from the crust complements the strawberries, and the chocolate syrup drizzle ties all the flavors together.
- Heavy Cream: Look for heavy cream, also known as heavy whipping cream. This liquid, with 36-40% fat, will be whipped up into a cream to use in the marshmallow filling.
- Marshmallows: You will need 3 cups of mini marshmallows for the filling. Alternatively, you can use about 24 regular-sized marshmallows.
- Milk: Whole milk will give you the creamiest filling. However, you could use milk with less fat, like 2%, but the filling may not be quite as creamy.
- Strawberries: Dice up some fresh strawberries to sprinkle over the top of the pie when ready to serve. Thawed frozen strawberries would also work.
- Chocolate Syrup: Hot fudge topping or chocolate syrup is deliciously drizzled over the strawberries and pie. Feel free to add as much as you prefer!
Individual Sized Strawberry Marshmallow Pie:
If you have guests coming over, serve each one their own personal strawberry marshmallow pie! Instead of assembling the crust and marshmallow filling in a pie plate, individualize the dessert. Set it up in decorative bowls, small pie tins, ramekins, or in a muffin tin. Just make sure they are suitable for assembling and chilling the dessert. Divide the crust evenly between your choice of serving vessels. Then top with the marshmallow filling. Once set, serve the mini pies with strawberries and chocolate syrup that the guests can add themselves.
How To Store Blissful Strawberry Chocolate Marshmallow Pie:
Blissful Strawberry Chocolate Marshmallow Pie should be stored in the refrigerator, covered. It will last up to 3-4 days.
Ingredients
Filling:
- 3 cups (150 g) mini marshmallows
- ½ cup (122.5 g) whole milk (120 ml)
- 1 ½ cups (357 g) heavy cream (360 ml)
Crust:
- 1 ½ cups (162 g) crushed Oreo Cookies, about 20 cookies
- ¼ cup (½ stick / 57 g) unsalted butter, melted (60 g)
Toppings:
- 4-6 fresh strawberries, washed, hulled, diced
- chocolate syrup, or hot fudge topping
Instructions
Filling:
- To a saucepan over low heat, add marshmallows and milk. Stir constantly until the marshmallows are melted, and the mixture is combined. Remove from heat, letting it cool completely (about 30 minutes).
- While the marshmallow is cooling, add heavy cream to a mixing bowl. Using an electric mixer, start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker (soft peaks).
- Gently fold the cooled marshmallow mixture into the heavy cream. Set aside while you prepare the crust.
Crust:
- To the bowl of a food processor, add Oreo cookies. Pulse until the cookies have been finely ground.
- In a small bowl, combine Oreo cookie crumbs and melted butter. Make sure to get every crumb coated with butter.
- Pour the crumbs into a deep 9-inch pie pan, pressing it into the bottom and up the sides.
- Evenly spoon the marshmallow mixture over the Oreo cookie crust.
- Chill in the refrigerator for 2 hours (or until set), up to overnight.
- When ready to serve, garnish with fresh strawberries and chocolate.
