Peach Mallow Pie Recipes

FRESH PEACH DESSERT

Steps:

• Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
• Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
• Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
• Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

PEACH MALLOW PIE

Steps:

• Place marshmallows and milk in a large microwave-safe bowl. Microwave, uncovered, on high for 30-90 seconds. Stir until smooth; set aside. , Finely chop the peaches; mash lightly with a fork or pulse in a food processor until finely chopped. Add to marshmallow mixture. Stir in extract. Fold in whipped topping; pour into crust. Refrigerate for 2 hours.

EASIEST FRESH PEACH PIE (NO-BAKE)...CIN

Steps:

• Melt marshmallows in milk stir and let cool.
• Add 8 oz. whipped topping and blend together with the marshmallow-milk mixture.
• Add (fold in )5-to-6 cups peeled and sliced peaches.
• Pour into pre-baked and cooled 9-inch pie pastry.
• Place in frig and let set-up well. Enjoy the goodness!!!

ROASTED MARSHMALLOW PEACHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread peaches into the bottom of a baking dish and top with marshmallows.
• Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

PEACH MALLOW PIE

Steps:

• Place marshmallows and milk in a large microwave-safe bowl. Microwave, uncovered, on high for 30-90 seconds. Stir until smooth; set aside.
• Finely chop the peaches; mash lightly with a fork or pulse in a food processor until finely chopped. Add to marshmallow mixture. Stir in extract. Fold in whipped topping; pour into crust. Refrigerate for 2 hours.