Marshmallow Cream Peach Pie
1 (9-inch) Graham cracker pie crust
18 large marshmallows
1/4 cup milk
1 cup heavy cream, whipped
3 cups diced peaches (5 to 6 medium peaches)
Melt marshmallows in milk in top of double boiler. Cool until set.
Beat until smooth; fold into whipped cream.
Fold peaches into marshmallow-cream mixture. Pile into Graham cracker crust.
Chill for several hours or until firm.
Source: Farm Journal
Fruit Pie Recipes