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Strawberry Yields Forever Pie

Recipe By: Beth Campbell
Year Submitted: 2015
Winner First Place


Oreo Cookie Crust:
14 Oreo cookies
4 TBS butter, melted
½ cup ground almonds

Strawberry Filling Mixture:
½ lb marshmallows
¼ cup whole milk
1 (21 oz) can of Wilderness strawberry pie filling
1 tsp strawberry extract
1 quart fresh strawberries
½ pint heavy whipping cream, whipped until stiff peaks form


Oreo Cookie Crust:
In a food processor, combine the cookies and ground almonds; cover and process until the cookies are finely chopped. Add butter; cover and pulse until the mixture resembles course crumbs.
Press onto the bottom and up the sides of ungreased 9 inch deep dish pie plate. Bake at 350 degrees for 8-10 minutes or until set. Cool on a wire rack.

Strawberry Filling Mixture:
Put the marshmallows and milk in a double boiler and melt over hot water. Combine 1 can of Wilderness strawberry pie filling and the strawberry extract into the melted marshmallow mixture until combined completely. When completely cooled, fold gently into the whipped cream.
Cut the strawberries in half and line the pre-baked pie shell with the halved strawberries. Gently spread the whipped cream/strawberry pie filling mixture over the top of the halved strawberries. Garnish with the whipped cream, fresh strawberries and crushed Oreo cookie crumbs.
Refrigerate overnight.