Peach Fluff Pie

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Peach Fluff Pie

This week my peach tree decided that it would ripen all at once

I’m not complaining. I just love fresh peaches. That’s why I planted a peach tree, after all. There is nothing better than a juicy, ripe peach right off the tree. Pumpkin season is just around the corner, but let’s not shortchange peach season. Please?

My family has a favorite peach pie recipe. The awesome thing about this pie is that it isn’t cooked. So the peaches don’t loose their fresh flavor. The even awesomer thing is that it is super easy to make. The even awesomest thing is that it tastes incredible.

This recipe came from a lady in my parents’ neighborhood. We call it Gail’s Peach Pie, but that doesn’t really tell you much about it, except that it’s a peach pie made by Gail.

So I changed its name. I reserve the right to do that, you know. Its texture is fluffy. So I proclaim this pie Peach Fluff Pie.  The filling is made with marshmallows and whipped cream with a little lemon and orange juice. What is not to love about that combo, I ask of you?

I admit it right here and now that I made this pie in a store-bought pie crust.  Mock me if you will. But I didn’t want to make crust. Sometimes I’m lazy. Okay, a lot. If I would have made the crust I would have used Grandma Lounseberry’s Pie Crust and this technique. I won’t mock you if you use a pre-made pie crust. I will look the other way. In fact, I have made this without a crust altogether and eaten it right out of a bowl.


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Peach Fluff Pie

Peach Fluff Pie

Rating: 51

Prep Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 2 deep dish 9" pies

Peach Fluff Pie


  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice (fresh is best), extra to sprinkle on peach slices
  • 8 cups mini marshmallows
  • 2 cups whipping cream, whipped to a stiff peak
  • 10 large peaches, peeded and slice, about 6 cups peaches
  • 2 blind baked pie shells (deep dish 9")


  1. Sprinkle lemon juice over peach slices to keep from browning.
  2. In a microwave, in a microwave-safe bowl, melt the marshmallows in 30 second intervals.
  3. Stir in lemon and orange juice. Fold whipped cream into marshmallow/juice mixture when marshmallows have cooled a bit.
  4. Carefully fold in peaches.
  5. Carefully pour filling into pie shells.
  6. Refrigerate until firm, at least 4 hours, before serving


Recipe Source: My parent’s neighbor Gail, she’s a nice lady.


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