Chocolate Marshmallow Pie a decadent light fluffy chocolatey no-bake pie, it really can’t get much better than this. You can never go wrong when it comes to a dessert that has chocolate and marshmallow as the main ingredients.
As you may already know I love chocolate desserts. And, one thing more that I love is easy desserts. This recipe fits both categories.
With only a handful of ingredients, you will want to make this pie recipe over and over again.
- Make sure that the marshmallows that you are using are fresh. As marshmallows start to get old the exterior of the marshmallow starts to get dry, which makes it hard to melt them.
- Don’t melt the marshmallows in the microwave, use a double boiler or if you don’t have a double boiler use a bowl over a large pan. It is best to melt the marshmallow slowly where they stay soft. When melting the marshmallow in the microwave they will get dry and crunchy.
- If you prefer to use miniature marshmallow you can. Instead of 30 large ones use 3 cups of the miniature ones.
- Chop, grate, or use a food processor for chopping the chocolate, you will want the chocolate in small pieces so that it melts easily. It will speed up the process.
- Use unsweetened chocolate or a semi-sweet, with the sweetness of the marshmallow you don’t need to add sweet chocolate.
- Before adding the whipped cream to the melted marshmallow you will need to cool the ingredients to room temperature.
What topping can you add for this chocolate marshmallow pie?
Believe me, the pie is delicious on its own, but some fun to add so additional toppings.
- Whipped cream is one of my favorite things to top this pie with.
- Chopped or shaved chocolate, in my book you can never have enough chocolate.
- Caramel sauce always goes well with chocolate, yum.
- Or you may have some ideas on your own.
Steps for making chocolate marshmallow pie:
Make the crust or if you prefer you can buy a crust in the store. I use a graham cracker crust. See the ingredients and the steps in the recipe card.
Prepare the chocolate by grating it or processing it in a food processor.
In a double boiler (or a large saucepan and bowl) add the marshmallows and milk.
Over medium-low heat melt the marshmallows, stirring constantly until they are melted. Add the vanilla and mix well.
Add the prepared chocolate and stir in until it is melted and combined.
Let chocolate mixture cool until room temperature.
Whip the whipping cream until stiff peaks form. Add the whipped cream to the cooled chocolate mixture and fold in until well combined.
Pour the filling into the prepared crust. Refrigerate.
Remember March 14th is Pi day. Check out these pie recipes:
- Peanut Butter Cream Pie (with Pretzel Crust)
- Lemon Cream Cheese Pie
- Frozen Chocolate Cream Cheese Pie
Chocolate Marshmallow Pie
- 1 1/4 cups crushed graham crackers
- 1/4 cup sugar
- 6 tablespoons butter melted
- 30 large marshmallows or 3 cups of miniature
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 ounces unsweetened chocolate grated or finely chopped
- 1 1/2 cup whipping cream
- Combine the graham cracker crumbs and sugar and mix together. Add the melted butter and mix until the crumbs are moistened.
- Press the crumbs into a 9-inch pie pan. Chill in the refrigerator while the filling is being made.
- Prepare the chocolate by grating or processing it in a food processor until finely chopped.
- In a double boiler add the marshmallows and milk. Over medium-low heat melt the marshmallow, stirring constantly.
- Once the marshmallows are melted remove from the heat and stir in the vanilla.
- Add the chopped chocolate and stir until the chocolate is melted and mixed in.
- Let the chocolate mixture cool to room temperature.
- Whip the whipping cream until stiff peaks. Fold the whipping cream into the cooled chocolate mixture until well combined.
- Pour the filling into the prepared pie crust. Refrigerate.
- Chop the chocolate until it is fine so that it will melt easily.
- Do not melt the marshmallow in the microwave. Melt them in a double boiler so that they melt slowly and stay soft.
- 30 large marshmallows can be switched out for 3 cups of miniature marshmallows.
- Cool the chocolate mixture to room temperature before folding in the whipped cream.