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Blueberry Fluff Pie Recipe

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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."
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

1 piece: 302 calories, 12g fat (8g saturated fat), 6mg cholesterol, 113mg sodium, 45g carbohydrate (22g sugars, 2g fiber), 2g protein

Directions

  1. 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.
  2. 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.
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.


Reviews for Blueberry Fluff Pie

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MY REVIEW
katlaydee3
Reviewed Sep. 20, 2011

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

MY REVIEW
TheDix
Reviewed Jul. 5, 2008

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

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