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!
MORE: Luscious layered blueberry delight: Easy no-bake retro dessert recipe (1978)
Blueberry-marshmallow pie
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
- Pour pie filling into crust.
- Chill.
- Melt marshmallows with milk in double boiler; stir until smooth.
- Add vanilla.
- Chill until slightly thickened; mix until well blended.
- Fold in whipped cream.
- Spread over pie filling.
- Chill until firm.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
One Response
The recipe I am looking for graham cracker crust ,then put in the blue berry pie filling on top of that put dry cake mix. On top of dry cake mix ,a layer of marshmellows. bake.