1Pie 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:
1/2cupmilk
20large marshmallows
1/2cupraspberries
1/2cupblackberries
1/2cupdiced strawberries
2tablespoonssugar
Whipped Cream Ingredients:
2cupsheavy whipping cream
2tablespoonspowdered sugar
1teaspoonvanilla
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.