Traditional recipes

Creamy peach and marshmallow pie recipe

Creamy peach and marshmallow pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

The perfect way to make use of fresh peaches when in-season. This dessert is simple to make and is delectable.

50 people made this

IngredientsServes: 15

  • 16 whole digestive biscuits, crushed
  • 175g unsalted butter, melted
  • 100g caster sugar
  • 225g mini marshmallows
  • 4 tablespoons milk
  • 475ml double cream
  • 65g caster sugar
  • 6 large fresh peaches, peeled, pitted and sliced

MethodPrep:30min ›Cook:10min ›Ready in:40min

  1. Combine the digestive biscuit crumbs, melted butter and 100g sugar in a mixing bowl. Mix until evenly moistened, reserve 4 tablespoons of the mixture for the topping. Press the remaining mixture into the bottom of a 23x33cm or similar sized baking dish.
  2. Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
  3. Whip cream in a large bowl until soft peaks form. Beat in 65g sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
  4. Spread 1/2 the cream mixture over the biscuit base, 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.

Recently viewed

Reviews & ratingsAverage global rating:(70)

Reviews in English (54)

Simple to make, yes. The biscuit base was the best part. Tinned peaches taste better as they have more flavour and have a bit more texture than soft fresh peaches. Overwhelmingly creamy though. Perhaps I will adjust the cream - marshmallow ratio next time and also add even more peaches with half the cream mixture.-14 Feb 2016

by Cindy Capps Lepp

Pretty dessert! Very tasty! We added Orange juice instead of milk just to add a little tartness to the sweet of the marshmallow! Lightens ups the sweetness a bit!Really great dish to share during the summer months!-10 Aug 2010

by Sandi

Made one with peaches & one with strawberries for a party. Everyone loved them, but they seemed to like the strawberry one the best. I will make this again.-09 Jul 2010


Easy Marshmallow Pie

Easy Marshmallow pie is The BEST NO BAKE PIE you will ever have! Light and fluffy texture, very smooth consistency and a melt-in-your-mouth kind of bite.

M arshmallows. Graham cracker crumbs. Fresh Strawberries.
A combination of familiar ingredients creates a pie that is absolutely heavenly.

Summer’s coming. Can you feel it? The nights are getting shorter and the days are getting longer. That means it’s time to enjoy the great outdoors! Barbecuing, picnicking, camping — sitting around the fire pit, toasting marshmallows. Ah … the good life.
I made this cake for a family member birthday and it received rave reviews. Even though I was eating cake on the porch, I was imaging myself by a campfire toasting marshmallows.


Making a lattice top crust is a nice way of presenting a very pretty pie. It’s not at all complicated, it just takes a bit of extra effort, and it’s totally worth it!

  1. While the bottom crust is blind baking in the oven, roll out the top crust onto a floured flat surface.
  2. Using a pizza cutter, cut the dough into 1″ strips.
  3. Follow recipe directions up until you’ve filled the pie crust with the filling.
  4. Starting with the longest strip, place it vertically across the middle of the pie on top of the filling.
  5. Continuing placing strips vertically across on either side of that center strip, leaving room in between each strip.
  6. Start placing strips horizontally, one by one, beginning at the center.
  7. Weave over and under as you would imagine a basket weave, lifting up strips as needed as you move along.
  8. Continue until all the strips are used. Cut any really long excess strips, and pinch any bit of excess to the bottom crust. Seal it before brushing with the egg white.

These 25 Best Peach Desserts Will Be the Highlight of Your Summer

There are so many fun things to look forward to when summer rolls around: cookouts with yummy BBQ sides, beach trips, trying new cocktail recipes&hellipthe list goes on. But one of the best things about summer is all the mouthwatering fruits that are in season. That's why the minute ripe, juicy peaches are available, it's time to stop everything and start making some delicious peach desserts.

Peaches are perfect for all the classic warm-weather treats, like crisps, tarts, and summer pies. Don't forget cobblers: It's hard to go wrong with a lovely peach cobbler topped with a melty scoop of vanilla bean ice cream. Peaches taste great with fresh herbs, too. Try Ree Drummond's peach shortcakes with basil and you'll see what we mean. And be sure to check out her peach dumplings&mdashthere's a special secret ingredient that takes them to the next level!

Whether you're a peach super fan, or you're just looking for something new to make for your next picnic or party, look no further than these easy peach desserts. They'll be the highlight of your summer!


Peach and Marshmallow Refrigerator Dessert from a 1960s Recipe

When it comes to baking, I’m mostly a cake kinda girl. But every now and then I’ll spot something a little unusual in a vintage recipe book that I just have to try. If you’re looking for something a little different then the 1960s is a good place to start. Todays recipe reminds me of the stereotypical housewife preparing something special to serve for dessert. Recipes of the era include lots of tinned fruit and are usually set with gelatine or something similar. This recipe using marshmallows to solidify it and comes from a 1960s recipe booklet which I recently picked up at a car boot sale.

You Will Need:

1 Large tin of sliced peaches

150ml Peach Juice (from the tin of peaches)

2 Packets of sponge fingers (boudoir biscuits)

How to Make:

1. Melt the marshmallows in a pan, along with the peach juice and sherry on a low heat until completely dissolved.

The mixture should look like this when it has melted…

2. Place the mixture in the fridge until it has completely cooled and started to thicken.

3. Meanwhile whisk the double cream.

4. Mix the whipped cream into the melted marshmallow mixture.

5. Take a silicone loaf tin and place a row of sponge fingers along the bottom.

6. Then add a layer of roughy chopped peached.

7. Add half the marshmallow mixture.

8. Continue to add these layers until all the mixture is used and finish with a layer of sponge fingers.

9. Leave the dessert in the fridge over night to fully set.

10. Turn out the dessert the next day and decorate with more peaches and whipped cream if desired.

The desert can be served in slices and is actually really nice, the sherry really comes through giving it quite a strong alcohol taste and the sponge fingers are nice and soft without being soggy.

I’m not much of a dessert person and because this was rich, one thin slice was just enough for me. I’d love to try a more modern version of this made with cherries or berries and a cherry liqueur instead of the sherry, so I’ll definitely be giving it a go soon. I loved trying this recipe because it is so quintessentially from that era and unlike some other vintage recipes it’s not really similar to popular recipes we commonly make today.

Have you ever tried a 1960s style set recipe? What did you think. Remember if you try any of my recipes, be sure to tag me on social media as I’d love to see.


Marshmallow Pie

I was craving something sweet, but didn’t want to get too elaborate with a full-blown baked pie. It’s been incredibly hot this summer so I’ve been trying to limit my use of the oven. The thermostat rises two degrees when I use it! My poor air conditioner is running constantly. Give me no-bake, please!

Marshmallow Pie was a happy in-between. You need to use the stove to melt the marshmallows, but it doesn’t take that long to make. The longest part of the recipe is chilling time which is a must unless you want the pie to fall apart when you cut a slice.

I was originally thinking of making a Millionaire Pie, but didn’t have all the ingredients. Marshmallow Pie it is instead! I’m happy with my decision. I’ll save Millionaire Pie for a later date.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


How Do You Make Icebox Peach Pie?

I feel like I can’t even call this a recipe. It’s more of a “dump and mix” pie. There is really no guesswork here, which is really what we all need from time to time. There is a time and place to roll up your sleeves and try that tricky recipe you’ve always wanted to master, but there is ALSO a time and place to whip up a quick dessert that everyone will love!

What Are the 4 Ingredients?

  • Pre-made Pie Crust. Pre-made Graham Cracker Crusts are a huge time saver! You can find them down the baking aisle in your supermarket!
  • Cool Whip. I know there are tons of people who don’t love Cool Whip. I don’t happen to be one of them. BUT if you would prefer, you can absolutely use homemade whipped cream in place of the whipped topping!
  • Sweetened Condensed Milk. This is a nonnegotiable ingredient here. This is what sweetens the pie and makes it silky and rich.
  • Canned Peaches. Canned peaches are my favorite option for this pie because they are soft, which pairs well with the creamy pie filling.

Can I Use Fresh Peaches In Icebox Peach Pie?

If you would like to use fresh peaches you absolutely can! Just make sure they are really ripe, and peel them!

Can I Use Frozen Peaches In This Pie?

Yep! Just thaw them out and drain any excess liquid. You could even pat them dry with a paper towel for good measure.


Peach Crumb Pie

This post may contain affiliate links. Read my disclosure policy.

Peach crumb pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.

If you enjoyed my recipes for Apple Pie, Mixed Berry Pie and Pumpkin Pecan Streusel Pie, you definitely should try my peach crumb pie.

This is a peach of a pie recipe (sorry, I couldn’t resist.) Nothing says summer like fresh, juicy peaches, especially when they’re baked into a sweet, rich pie. Summer is peach season, which is a good excuse to make this sweet, rich dessert that’s perfect for BBQs and parties.

While crumble pie was invented in the UK, my version of peach crumb pie is something straight out of the American South.

If you’ve never had a crumble topping on a pie before, you’re in for a treat. The blend of brown sugar, cinnamon, flour, butter and salt makes for a crunchy, yet soft topping that brings out the natural sweetness of the peach filling. While traditional pie crusts are also delicious, crumble toppings add a fun texture to your pie, as well as a delicious, rich flavor.

If you like sweet, flavorful desserts for hot summer days, next time you should try my recipes for Ultimate Southern Peach Cobbler, Cherry Pineapple Dump Cake and Blueberry Cream Cheese Coffee Cake. If you want something that will really cool you down, make yourself an Easy Ice Cream Cake.


Make the whipped cream before you make the cream cheese filling. You will be using half of this in the cream filling recipe. The other half will be the topping of the pie.

  • Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand. My life was changed when I found that out!
  • Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
  • Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed.


Watch the video: Σπιτικά Marshmallows. Άκης Πετρετζίκης (January 2022).