You gotta love any recipe that starts with 20 large marshmallows….
The recipe below is for Fluffy Blueberry Pie and couldn’t be easier to make – this I promise. I also promise that it is so delicious, you’ll fight for the last bite. You can substitute peeled, sliced peaches for the blueberries and the pie will be just as remarkable. Either fruit would make an ideal Easter Pie recipe or a quick, simple dessert for warm summer nights.
Fluffy Blueberry Pie Recipe
20 large marshmallows
1/4 cup whole milk
4 cups fresh blueberries (divided)
1 (8 oz) carton frozen whipped topping, thawed
1 pastry shell (9 inches), baked
In a heavy saucepan, combine marshmallows and milk. Cook, stirring constantly, over medium-low heat until marshmallows are melted and mixture is smooth.
Allow to cool for about 10 minutes, stirring several times.
Stir in 3-1/2 cups of the blueberries (or peaches, if you go that route). Take out and set aside 1/2 cup of the whipped topping. Fold remaining topping into blueberry mixture.
Pour into crust. refrigerate for at lease 2 hours. Top off with the remaining blueberries and reserved whipped topping.
Once your familiar with the recipe, you might want to try out different fruits. I would imagine that raspberries would be amazing and blackberries would probably have your family throwing themselves at your feet. Note to self: Put blackberries on the grocery list….
Yield: One 9″ Pie or about 8 servings.