Peach Fluff Pie

What’s a word to describe cringing and giddiness? Whatever it is, that was me preparing this.

The inner food snob screamed bloody murder at the microwaved marshmallows. Meanwhile, the redneck stoner in me went “ohhhhh, yeaaaah.”

This pie would’ve shown up on any dessert buffet on almost any family reunion I’m kin with. It would've been passed around on an index card, with mild exclamations of “Oh, you microwave it?!” It’s stupidly easy. Inexpensive. And you can substitute cool whip and canned peaches.

Is it complex, layered, and nuanced? No. It’s what it is, in all its unpretentious glory. Make it with heirloom peaches picked by monks, organic cream from grass fed Jersies, the finest hipster made Brooklyn marshmallows, and a Christina Tosi inspired Milk Bar crust—you still get this pie. It’s awesome.

The recipe was shared on reddit by _courtney_, but I've since found other variants of the pie.

Ingredients

Pastry

  • 9” crumb crust (graham, cookie, saltine)

Filling

  • 1/4 cup milk

  • One bag large marshmallows (about 40)

  • 1 pint heavy cream

  • 6 ripe peaches

Directions

  1. In a microwave safe bowl, combing the marshmallows and milk. Microwave on high for 30 seconds, stir, and repeat till the marshmallows melt. Set aside and let cool.

  2. Peel and chop the peachess

  3. When the marshmallow mixture is cool, but not firm, whip the cream to soft peaks.

  4. Gently fold the whipped cream, marsmallows, and peach together. Pour into the cookie crust.

  5. Chill till set.