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Blueberry Fluff Pie Recipe

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 YIELD: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

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.

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 Pairings

Sweet White Wine

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