Marshmallow Mixed Berry Pie

This Marshmallow Mixed Berry Pie recipe takes a little bit of time to create, but the effort will be greatly appreciated by your Little Bear!

My youngest son formerly spent a large portion of each day pretending to be Little Bear. For many months he even called me Mother Bear instead of mommy. He often requested that I make a Marshmallow Mixed Berry Pie for him. I searched for a recipe and could not find one, so I dreamed this pie up for him.

I used raspberries, blackberries, and strawberries. Feel free to substitute blueberries for one of the berries or create your own unique combination of 1 1/2 cups of berries.

Marshmallow Mixed Berry Pie Recipe

Ingredients:

• A pie crust.  I used an Oreo cookie pie crust, but you can use whatever pie crust you wish. If you use raw pie dough, you will need to bake the pie crust before it is filled.

Pie Filling Ingredients:

• 1/2 cup milk
• 20 large marshmallows
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup diced strawberries
• 2 tablespoons sugar

Whipped Cream Ingredients:

• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla

Directions:

1. In a large saucepan, heat the milk, marshmallows, raspberries, blackberries, strawberries, and sugar over medium-low heat until the marshmallows are melted (stir frequently).
2. Remove the mixture from the heat; let the mixture sit to cool to room temperature. Then place it in the refrigerator for about 20 – 30 minutes or until the berry mixture is slightly thickened.
3. Before you remove the berry mixture from the refrigerator, make the whipped cream. Beat the heavy whipping cream on high until soft peaks form. Beat in vanilla and powdered sugar until firm peaks form. Make sure not to over-beat or the cream will then become lumpy.*
4. Add 1/2 of the whipped cream to the marshmallow-berry mixture and blend. Refrigerate the rest of the whipped cream until needed.
5. Pour the mixture into a pie shell. Chill for 2 hours.
6. Top with the remainder of the whipped cream and chill for another 2 –4 hours. If you forget to make it early enough for it to set by dinner time, you can plop it in the freezer and serve it frozen. The trick is to act like you intended to serve it frozen!

*If you become distracted by your Little Bear and happen to over-beat the whipped cream, you can fix it: Run a spatula under hot water, quickly dry it, then use it to stir the lumpy cream. Repeat 2 –3 times until the cream is smooth again. The warm spatula will soften the cream. You can also use the hot spatula trick to repair frosting on a cake.

Printable Recipe for Marshmallow Mixed Berry Pie

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Marshmallow Mixed Berry Pie

Marshmallow Mixed Berry Pie Recipe

Course Dessert

Cuisine Canadian

Keyword Marshmallow Mixed Berry Pie Recipe

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Chilling Time 4 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 12

Calories 264kcal

Author Alea Milham

Ingredients

• ▢ 1 Pie crust. I used an Oreo cookie pie crust but you can use whatever pie crust you wish. If you use raw pie dough, you will need to bake the pie crust before it is filled.

Pie Filling Ingredients:

• ▢ 1/2 cup milk
• ▢ 20 large marshmallows
• ▢ 1/2 cup raspberries
• ▢ 1/2 cup blackberries
• ▢ 1/2 cup diced strawberries
• ▢ 2 tablespoons sugar

Whipped Cream Ingredients:

• ▢ 2 cups heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla

Instructions

• In a large saucepan, heat the milk, marshmallows, raspberries, blackberries, strawberries, and sugar over medium-low heat until the marshmallows are melted (stir frequently).
• Remove the mixture from the heat; let the mixture sit to cool to room temperature. Then place it in the refrigerator for about 20 - 30 minutes or until the berry mixture is slightly thickened.
• Before you remove the berry mixture from the refrigerator, make the whipped cream. Beat the heavy whipping cream on high until soft peaks form. Beat in vanilla and powdered sugar until firm peaks form. Make sure not to over-beat or the cream will then become lumpy.*
• Add 1/2 of the whipped cream to the marshmallow-berry mixture and blend. Refrigerate the rest of the whipped cream until needed.
• Pour the mixture into a pie shell. Chill for 2 hours.
• Top with the remainder of the whipped cream and chill for another 2 –4 hours. If you forget to make it early enough for it to set by dinner time, you can plop it in the freezer and serve it frozen. The trick is to act like you intended to serve it frozen!

Notes

*If you become distracted by your Little Bear and happen to over-beat the whipped cream, you can fix it: Run a spatula under hot water, quickly dry it, then use it to stir the lumpy cream. Repeat 2 –3 times until the cream is smooth again. The warm spatula will soften the cream. You can also use the hot spatula trick to repair frosting on a cake.

Nutrition

Calories: 264kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 82mg | Potassium: 94mg | Fiber: 1g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg

Do any of my Canadian readers actually possess a real Marshmallow Mixed Berry Pie recipe? I would love to know what it is supposed to look and taste like! Have you ever tried to create a real recipe from a fictional dish?