Marshmallow Cream Peach Pie

This is the no-bake summer pie for hot afternoons when the oven is enemy number one. Eighteen marshmallows melt in milk over a double boiler, cool back to firm, then fold into a cup of whipped cream. Three cups of diced fresh peaches stir in, the whole mixture piles into a graham cracker crust, and the fridge does the rest.

The melted-marshmallow-as-binder trick is what makes this work. As the marshmallow mixture cools, it firms up just enough to hold the whipped cream and peaches in suspension without weighing them down. The result is somewhere between a fluffy mousse and a fruit cream.

Use the ripest peaches you can find. Out-of-season peaches are watery and bland; in-season ones are juicy, fragrant, and sweet enough to balance the marshmallow without needing added sugar.

Several hours in the fridge is the minimum chill time. The pie firms enough to slice cleanly after about 4 hours, but overnight is better. The flavors integrate and the texture sets fully into something between a chiffon and a frozen cream pie.

Pro Tips

• Cool the melted marshmallow mixture to room temperature before folding into whipped cream. Warm marshmallow melts the cream and ruins the airy texture.
• Beat the cream to medium peaks, not stiff. Soft cream folds more smoothly with the marshmallow without losing too much volume.
• Drain the diced peaches briefly on paper towels if they’re very juicy. Excess liquid weeps out during chilling and makes the filling watery.
• Use a store-bought graham cracker crust for speed, or make your own with crushed grahams, butter, and a touch of sugar.

Variations

• Swap peaches for fresh strawberries, pineapple, or mixed berries.
• Add ½ teaspoon of almond extract to the marshmallow mixture for a stone-fruit-friendly twist.
• Top with extra sliced peaches and a drizzle of honey just before serving for visual appeal.