Marshmallow Cream Peach Pie

Source: Farm Journal

Graham cracker pie crust
9 to 18 marshmallows
1/4 cup milk
1 cup heavy cream, whipped
3 cups diced peaches (5 to 6 medium peaches)

Melt marshmallows in milk in top of double boiler. Cool until set. Beat marshmallows until smooth, fold into whipped cream. Fold peaches into marshmallow-cream mixture. Pile into graham cracker crust. Chill several hours, or until firm.