Peach Mallow Pie Recipe

5 2 4
Peach Mallow Pie Recipe
Peach Mallow Pie Recipe photo by Taste of Home
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Peach Mallow Pie Recipe

Read Reviews
5 2 4
Publisher Photo
Recommended: Top 10 Cobbler Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 35 large marshmallows
  • 1/2 cup milk
  • 1-1/2 cups frozen sliced peaches, thawed or 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • 1/8 teaspoon almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)

Directions

Place marshmallows and milk in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes. Stir until smooth; set aside. Finely chop the peaches; mash lightly with a fork or pulse in a food processor until finely chopped. Add to marshmallow mixture. Stir in extract. Fold in whipped topping; pour into crust. Refrigerate for 2 hours. Yield: 6-8 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Peach Mallow Pie in Quick Cooking September/October 1998, p7

  • 35 large marshmallows
  • 1/2 cup milk
  • 1-1/2 cups frozen sliced peaches, thawed or 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • 1/8 teaspoon almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  1. Place marshmallows and milk in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes. Stir until smooth; set aside. Finely chop the peaches; mash lightly with a fork or pulse in a food processor until finely chopped. Add to marshmallow mixture. Stir in extract. Fold in whipped topping; pour into crust. Refrigerate for 2 hours. Yield: 6-8 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Peach Mallow Pie in Quick Cooking September/October 1998, p7

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MY REVIEW
acooley1 User ID: 62623 50516
Reviewed May. 29, 2013

"This was very easy to make and my husband and I both enjoyed it. I would like to say that this makes a TON of filling. I filled one graham cracker crust to the top of the pie and still had enough leftover to nearly fill a cool-whip container. The pie sets up nicely, but doesn't set up REALLY firm, so I couldn't even pile the extra on the top. We ate it as-is after the pie was gone and it was tasty just by itself."

MY REVIEW
TessaMB User ID: 6083350 48541
Reviewed Apr. 18, 2013

"This recipe was really easy. I made it for a potluck for my friends. Everybody raved on how delicious it was. I thought peaches might make it too sweet so I used frozen raspberries instead. I imagine this would go well with any fruit you could imagine. I could see a tropical one with pineapple and coconut. The possibilities are endless! And it too so little time. I got so many people asking for this recipe. I will gladly make it again."

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