- 1 (9 inch) pie crust, baked
- 24 marshmallows
- 1 tablespoon milk
- 1 (10 ounce) package frozen strawberries, thawed and pureed
- 1 cup heavy whipping cream
In a saucepan, stir marshmallows with milk over low heat until marshmallows are dissolved.
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Stir strawberries into the melted marshmallows. In a medium bowl, whip cream until soft peaks form. Fold whipped cream into the marshmallow mixture.
Spoon filling into pie shell, and refrigerate for 4 to 6 hours. Serve cold.