Blueberry pie




25 large marshmallows
1/4 cup milk

(or just use Fluff instead of these two)

3 1/2 cups fresh blueberries
1/2 cup blueberries, for topping
1 (9 inch) pastry shells, baked


1. In a heavy saucepan, combine marshmallows and milk (Or use Fluff).
2. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth.
3. Cool for 8-10 minutes, stirring several times.
4. Stir in 3 1/2 cups of blueberries. fold topping into blueberry mixture.
5. Pour into crust. Refrigerate for at least 2 hours (Or not).
6. Garnish with remaining blueberries and reserved topping.

Add some vanilla ice cream.

This is a modified recipe. Here’s the original:     ImageImageImageImage


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s