Chocolate-Marshmallow Pie

Total Time:
1 hr 30 min
45 min
45 min

8 to 10 servings

  • For the crust:
  • 12 whole chocolate graham crackers, roughly broken
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, melted
  • For the filling:
  • 1 stick unsalted butter
  • 8 ounces milk chocolate, chopped
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • For the topping:
  • 1 cup cold heavy cream
  • 2/3 cup marshmallow cream
  • 1 tablespoon confectioners' sugar
  • Shaved chocolate, for topping
  • Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.

  • Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.

  • Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.

  • Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

  • Photograph by Con Poulos

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond