Marshmallow Cream Peach Pie

Source: Farm Journal

1 (9-inch) graham cracker pie crust
18 large 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 until smooth; fold into whipped cream.

Fold peaches into marshmallow-cream mixture. Pile into graham cracker crust. Chill several hours or until firm.