Blueberry Marshmallow Pie
A delightful blueberry marshmallow pie combines sweet blueberries, gooey marshmallows, and a flaky crust, perfect for summer gatherings or comforting desserts with fruity, sugary flavors.
Ingredients
Instructions
- Mix all ingredients: blueberries, sugar, tapioca, lemon juice, and mini marshmallows.
- Pour the mixture into the 9-inch pie shell.
- Dot the filling with margarine.
- Cover with the second crust and seal the edges.
- Bake at 425°F (220°C) for 10 minutes.
- Reduce the oven temperature to 325°F (160°C).
- Bake for an additional 40 minutes or until the filling is set and crust is golden.
Tips & Substitutions
For a thicker filling, consider increasing the tapioca to 4 tablespoons. If you don't have mini marshmallows, you can substitute with chopped marshmallows or even a vegan alternative. Make sure to let the pie cool completely before slicing, as this helps the filling set better. This pie pairs beautifully with the Double Flaky Apple Pie for dessert lovers.
Serving Suggestions
Serve the Blueberry Marshmallow Pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh mint leaves can add a refreshing touch. This delightful dessert is perfect for summer gatherings or holiday feasts, offering a sweet balance to savory dishes like Pot Roast And Onions.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain the crispness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Marshmallow Pie contains roughly 421 calories, with 4g protein, 48g carbohydrates, and 25g fat. It is an excellent source of vitamin C (50% of the Daily Value), iron (23% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries for this recipe. Just make sure to thaw and drain any excess liquid before mixing them with the other ingredients. This ensures that the pie filling remains thick and doesn’t become too watery.
What can I substitute for tapioca?
If you don't have tapioca, cornstarch or arrowroot powder can serve as a great substitute. Use about 2 tablespoons of either, mixing it with the sugar before combining with the blueberries to help achieve a similar thickening effect.
How can I make this pie vegan?
To make this Blueberry Marshmallow Pie vegan, substitute the mini marshmallows with vegan marshmallows and use a plant-based margarine. Additionally, ensure your pie crust is vegan-friendly or make a homemade crust using flour, coconut oil, and water.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).