Pink Pie Shell: Strawberry Marshmallow Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Pretty pie with strawberry-pink topknot—a hostess special


  • Baked 9" pie shell
  • 16 marshmallows
  • 2 tblsp. strawberry juice
  • Few drops red food color
  • 2 egg whites
  • ¼ tsp. salt
  • ¼ c. sugar
  • ¾ qt. vanilla ice cream
  • 1 c. fresh strawberries, sliced


  • Melt marshmallows in strawberry juice over low heat, folding with spoon until mixture is smooth. Add food color and cool.
  • Combine egg whites and salt; beat until frothy. Add sugar gradually and beat until they hold glossy, stiff peaks. Then gently whip in cooled marshmallow mixture.
  • Fill pastry pie shell with ice cream, spreading evenly. Cover with strawberries. Top with marshmallow mixture swirled attractively. Hurry to broiler and broil to brown lightly.
  • Tuck a few choice unstemmed berries in marshmallow swirls and serve at once.