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


  1. In heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows melted and mixture smooth.
  2. Cool for 8-10 minutes, stirring several times.
  3. Stir in 3 1/2 cups blueberries.
  4. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust.
  5. Refrigerate for at least 2 hours.

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