Blueberry-marshmallow pie (1965)

For this blueberry-marshmallow pie, you make blueberry filling luscious with a marshmallow-whipped cream topping — and who’d ever believe anything so good could be so easy?

To make this easy pie recipe even easier, use a prepared graham cracker crust, or make one from a new mix. You’ll want to try this recipe with other pie fillings, too — strawberry, raspberry — any of your favorites!

Blueberry-marshmallow pie

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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Ingredients

• 2-1/2 cups (1 pound, 5 ounce can) blueberry pie filling
• 1 9-inch graham cracker crust, chilled
• 2 cups Kraft Miniature Marshmallows
• 1/4 cup milk
• 1/4 teaspoon vanilla
• 1/2 cup heavy cream, whipped

Instructions

1. Pour pie filling into crust.
2. Chill.
3. Melt marshmallows with milk in double boiler; stir until smooth.
4. Add vanilla.
5. Chill until slightly thickened; mix until well blended.
6. Fold in whipped cream.
7. Spread over pie filling.
8. Chill until firm.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 189mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: Luscious layered blueberry delight: Easy no-bake retro dessert recipe (1978)