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Star Struck Berry Marshmallow Pies | URBAN BAKES

Starstruck Berry Marshmallow Pies

  • Author: Connie
  • Total Time: 30 minutes
  • Yield: 8 mini pies 1x




  • 1 box Pillsbury refrigerated pie crusts, softened
  • 1 teaspoon milk
  • 2 teaspoons granulated sugar


  • 8 oz. fat-free cream cheese
  • 7.5 oz (half 13 oz tub) marshmallow crème
  • 12 teaspoons lemon peel, grated


  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced
  • 2 tablespoons honey
  • 1 teaspoon lemon juice


  1. Heat oven to 450 degrees F. On a lightly floured surface, unroll pie crusts. Use a rolling pin to evenly flatten edges.
  2. From each pie crust, cut out one large square and cut again in half. From the four halves, cut again to make a total of 8 4 1/2-inch squares.
  3. Roll all sides of each crust about 1/2-inch inward towards the center to create a lip to hold the filling. Lightly brush edges with milk. Sprinkle with sugar.
  4. Bake 6 to 8 minutes or until lightly golden brown on an ungreased baking sheet. Remove crusts from baking sheet and cool on a wire rack.
  5. Meanwhile, cut out a variety of stars. Brush each star with milk. Sprinkle with remaining sugar.
  6. Bake stars on an ungreased baking sheet for 2 to 3 minutes or until lightly golden brown. Remove from baking sheet and allow to cool.
  7. In a medium bowl, beat cream cheese until fluffy. Fold in marshmallow crème and grated lemon peel.
  8. Evenly spread 2 to 3 tablespoons of filling onto each cooled pie crust. Top with blueberries and strawberries. Insert stars throughout in between berries.
  9. In a small bowl, mix together honey and lemon. Lightly brush glaze over berries. ENJOY!


Full-fat versions of ingredients may be substituted for fat-free ingredients.

If marshmallow crème is unavailable, beat 1/2 cup whipping cream until stiff peaks form. Fold into beaten cream cheese.

Any variety of berries may be substituted for blueberries and/or strawberries.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
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