Creamy Peach Pie


  • 5 cups tiny marshmallows
  • 2 Tbsp. orange juice
  • 1 Tbsp. lemon juice
  • 1 cup whipping cream
  • 2 cups chopped fresh or canned peaches (drained)
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  • 1 9 inch prepared graham cracker crust
  • Peach slices (optional)


In a large sauce pan, heat 4 cups of marshmallows, orange juice, and lemon juice stirring constantly until melted. Pour into large mixing bowl. Chill several hours until thickened. Stir mixture occasionally.

When chilled place whipping cream in medium size bowl. Beat whipping cream until soft peaks form. Fold into cooled marshmallow mixture. Stir in remaining 1 cup marshmallows and chopped peaches. Pour mixture into prepared crust. Chill several hours or until set. Add peach slices to top. Brush slices with lemon juice.

Serves 8.

Source: Granmother

By Sandy A. from Graettinger, IA


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May 19, 2009 Flag
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  • 1 pie crust
  • 4 cups fresh peaches (or 29 oz. can of peaches, drained)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 cup cream
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  • 1 egg
  • Nutmeg (optional)


Line pie plate with un-baked pie crust, flute edges. Peel, pit and slice peaches (or cut peaches in half). If using canned peaches, drain well. Arrange peaches in pie shell. Combine and mix well sugar and flour. Add cream and egg. Beat well. Pour custard mixture over peaches and sprinkle with nutmeg. Bake at 350 degrees F. for 1 hour. Pie may be served warm or chilled, garnished with a sprig of mint, if desired.

By Connie from Cotter, AR

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