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Blueberry Fluff Pie

 Blueberry Fluff Pie
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."
8 ServingsPrep: 25 min. + chilling

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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now