As of 2015, Marzetti does not have a recipe for strawberry pie; Marzetti glaze can be used in the Fresh Berry Slab Pie recipe, which includes cream cheese, blueberries, strawberries, raspberries, Greek yogurt and a pie crust. The ingredients are combined and baked for 10 to 12 minutes at 450 F and then cooled before adding the Marzetti glaze.
Fresh Berry Slab PieThis recipe makes 24 servings containing 120 calories each. It also works well using apples or peaches.
Prep time: 25 min.
Cook time: 1 hour, 35 min.
Total time: 2 hours
- 1 box Pillsbury brand refrigerated pie crusts, softened
- 6 ounces cream cheese, softened
- 2 6-ounce containers of fat-free plain Greek yogurt
- 3 cups fresh strawberries, sliced
- 1 1/2 cup fresh blueberries
- 1 1/2 cup fresh raspberries
- 1 cup Marzetti strawberry glaze
- Prepare the pie crusts
- Mix the ingredients
- Add the fruit
Unroll the pie crusts and stack on a lightly floured surface. Roll into a 17-inch by 12-inch rectangle, and then press into a 15-inch by 10-inch pan. Fold any extra pastry crust under so that it is even with the pan. Prick with a fork and crimp the edges. Bake the crust at 450 F for 10 to 12 minutes or until golden brown. Cool.
Beat together the yogurt and cream cheese until smooth. Spoon on top of the crust in a pan. Refrigerate for about one hour or until the mixture is set.
Combine the berries and the Marzetti strawberry glaze. Spoon the mixture onto the pie crust. Cover and refrigerate until ready to serve.