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Blueberry Fluff Pie
20 large marshmallows
1/4 cup milk
4 cups fresh blueberries, divided
1 (8 ounce) carton frozen whipped topping, thawed
1 (9-inch) pastry shell, baked
In heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows melted and mixture 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.
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