Blueberry Fluff Pie

Name: Blueberry Fluff Pie
Prep time: 25 min
Total time: 25 min
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

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."

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

katlaydee3

Sep 20, 2011

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

Jul 5, 2008

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