Friday, September 23, 2011
Melt 20 large marshmallows with 1/4 cup milk on LOW until it looks like this.
Then take 4-6 peaches and peel and slice them. Make sure you use sweet peaches (not canning). These are O'Henry's...they are divine.
Whip 1/2 pint whipping cream (I use heavy whipping cream) until peaks form. Then add the marshmallow/milk mixture. Make sure the marshmallow is not warm to the touch...just room temp. If you use it too soon, it will prevent the mixture from setting up. If its too cool, it is nearly impossible to get it out of the pan (I've done this before and it was like I was working in a glue factory...the marshmallow was sticky and everywhere). I usually stir the mixture until it is cool.
It needs to look like this.
Stir in your fresh peaches
until well incorporated.
Pour into your pie shell and refrigerate one hour (if you can).
So delicious! Oh, and my neighbor just called. She said the pie was fantastic and the recipe needs a gold star. Told ya it was a keeper!
Fresh Peaches and Cream Pie
One pie crust homemade or store bought, baked until golden brown and cooled.
20 large marshmallows
1/4 cup milk
1/2 pint heavy whipping cream
4-6 peaches, peeled and sliced.
Combine marshmallows with milk on low heat until melted. Set aside.
Whip whipping cream. Fold cool marshmallow cream into whipping cream.
Add sliced peaches into mixture and pour into pie shell. Refrigerate for one hour.
dessert my favorites peaches pie 2 Comments