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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)


  1. Melt marshmallows in milk in top of double boiler. Cool until set.
  2. Beat until smooth; fold into whipped cream.
  3. Fold peaches into marshmallow-cream mixture. Pile into Graham cracker crust.
  4. Chill for several hours or until firm.

Source: Farm Journal


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