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


  • 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.


  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.

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katlaydee3 User ID: 3741999 64028
Reviewed Sep. 20, 2011

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

TheDix User ID: 607421 144059
Reviewed Jul. 5, 2008

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

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