- 3 1/2 cups [875 mL] miniature marshmallows
- 3/4 cup [190 mL] milk
- 1 cup [250 mL] whipping cream
- 1/2 teaspoon [2.5 mL] vanilla
- Dash of salt
- 1 baked [9-inch / 23-cm] pie shell, cooled
- 1 [21-ounce / 596-mL] can blueberry pie filling [or homemade]
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- Set aside 1/2 cup [125 mL] marsmallows.
- Melt remaining marshmallows with milk over low heat, stirring.
- Chill, without stirring, until partially set.
- Whip cream; whip in vanilla and salt.
- Fold whipped cream mixture into marsmallow mixture.
- Spoon half of mixture into pastry crust.
- Cover with blueberry pie filling, reserving 1/2 cup [125 mL].
- Fold reserved marsmallows into remaining whipped cream mixture; spread over blueberry filling layer.
- Garnish with reserved blueberry filling.
- Chill overnight.
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