Blueberry Fluff Pie Recipe

Rating 4

this light dessert from Shirley Dierolf of Stroudsburg, Pennsylvania is a perfect ending to a meal. "The original recipe from Mom called for sliced peaches, which are alos good," she says. "I have used fresh raspberries, too."

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Blueberry Fluff Pie Recipe
  • Prep: 25 min. + chilling
  • Yield: 8 Servings
25 25

Ingredients

  • 20 large marshmallows
  • 1/4 cup milk
  • 4 cups fresh blueberries, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 pastry shell (9 inches), baked

Directions

  • In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times.
  • Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 302 calories, 12 g fat (8 g saturated fat), 6 mg cholesterol, 113 mg sodium, 45 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Blueberry Fluff Pie in Quick Cooking May/June 2005, p26

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Blueberry Fluff Pie

Blueberry Fluff Pie

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(1-2) of 2 reviews

Reviewed on Sep. 20, 2011 by katlaydee3

This was really good, fast and simple to throw together.

Reviewed on Jul. 05, 2008 by TheDix

This pie went together easily and was delicious. A winner when blueberries are in season.

 
 

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