Chocolate Marshmallow Pie
Indulge in the ultimate dessert experience with this luscious Chocolate Marshmallow Pie, a dreamy combination of rich chocolate ganache and fluffy marshmallow topping nestled in a buttery graham cracker crust. Perfect for satisfying your sweet tooth, this no-fuss recipe comes together with just 20 minutes of prep time and simple ingredients like semisweet chocolate chips, mini marshmallows, and heavy cream. The silky chocolate layer is balanced beautifully with the light and airy marshmallow topping, creating a decadent yet playful treat that's perfect for any occasion. Serve it chilled for a refreshing bite, and watch it disappear at your next gathering. Whether you've got a family dinner or a holiday party, this pie is guaranteed to be a show-stopping dessert!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1.5 cups Semisweet chocolate chips
- 1.25 cups Heavy cream
- 1 teaspoon Vanilla extract
- 3 cups Mini marshmallows
- 2 tablespoons Milk
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove from oven and let it cool completely.
In a heatproof bowl, combine the chocolate chips, 1 cup of heavy cream, and salt. Heat over a double boiler or microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.
Stir in the vanilla extract and pour the chocolate filling into the cooled pie crust. Smooth it out with a spatula and place it in the refrigerator to chill for 1–2 hours or until set.
In a saucepan over medium heat, combine the mini marshmallows and milk. Stir constantly until the marshmallows are melted into a smooth mixture.
Let the marshmallow mixture cool for a few minutes, then fold it into the remaining 1/4 cup of heavy cream that has been whipped to soft peaks.
Spread the marshmallow topping evenly over the chilled chocolate filling. Use a spatula to create swirls or peaks, if desired.
Refrigerate the pie for an additional hour to set the topping, or serve immediately for a softer texture.
Slice and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
