This marshmallow pie recipe is proof that dessert doesn’t need a long ingredient list to taste incredible.
It’s a light, cloud like no bake pie made from melted marshmallows folded into whipped cream, all piled into a buttery graham cracker crust.
If you’ve ever loved the gooey center of a toasted marshmallow, this pie captures that exact flavor in every single slice.
I first made this for a summer potluck when my oven decided to give out on me, and it’s been on repeat ever since.
No baking, no fuss, just a handful of pantry staples turned into something genuinely special.
What surprised me most is how quickly it comes together compared to most cream pies.
There’s no tempering eggs, no waiting on a stove for custard to thicken, and no worrying about a soggy bottom crust.
You melt, you cool, you whip, you fold, and then the fridge does the rest of the work for you.
It reminds me a lot of the flavors in my S’mores Pie Recipe, just without the chocolate layer.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Marshmallow Pie Recipe
This pie earns a permanent spot in the dessert rotation for a reason.
It comes together with almost no effort and still manages to look and taste like something you’d find at a bakery.
- Only five ingredients and no oven required
- Light, fluffy texture that melts in your mouth
- Ready in one bowl and one saucepan, so cleanup is fast
- A nostalgic flavor that reminds everyone of campfire marshmallows
- Easy to make ahead for parties, potlucks, and holidays
Another favorite in my dessert lineup: Chocolate Fudge Pie Recipe
Ingredients
Every ingredient here has one job, and together they build that classic marshmallow flavor and airy texture.
There’s nothing exotic on this list, which is part of what makes the recipe so approachable for beginner bakers.
- 1 bag (10 oz) mini marshmallows
- 1/2 cup whole milk
- 1 cup heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 prepared 9 inch graham cracker pie crust
- Pinch of salt
- Optional garnish: extra mini marshmallows, graham cracker crumbs, or chocolate shavings
I learned how important a properly set crust is while perfecting my Graham Cracker Crust Recipe, and that same base works beautifully here.
Kitchen Equipment Needed
You likely already own most of what this recipe calls for, which is part of why it’s such a stress free bake.
- Medium saucepan
- Large mixing bowl
- Measuring cups and spoons
- Hand mixer or stand mixer
- Rubber spatula
- 9 inch glass pie dish, if making crust from scratch
Read Also: Oreo Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie.
They aren’t required, but each one makes the process a little smoother and the results a little better.
1. Cordless Hand Mixer
A cordless hand mixer makes whipping the cream to stiff peaks so much easier, especially since you’ll want your hands free to fold in the marshmallow mixture right after.
It also means less clutter on the counter while you work.
2. Glass Pie Dish
A sturdy glass pie dish lets you see exactly how the crust is browning if you bake your own, and it holds up beautifully in the fridge while the filling sets.
I’ve had mine for years and it still looks brand new.
3. Silicone Spatula Set
A good silicone spatula scrapes every last bit of marshmallow mixture out of the saucepan, which matters more than you’d think when you’re working with something this sticky.
It also folds the whipped cream in gently, which keeps the filling light.
4. Premium Mini Marshmallows
Not all marshmallows melt the same way, and a fresher, higher quality bag melts down smoother with far fewer lumps.
Since marshmallows are the star of this pie, it’s worth choosing a good one.
My hot fudge sauce is another simple recipe that leans on just a few good quality ingredients, similar to my Hot Fudge Sauce Recipe.
Step-by-Step Instructions: How to Make Marshmallow Pie
1. Melt the Marshmallows
- Add the mini marshmallows and whole milk to a medium saucepan.
- Set the saucepan over medium low heat.
- Stir constantly with a rubber spatula so the marshmallows don’t scorch on the bottom of the pan.
- Keep stirring until the marshmallows are completely melted and the mixture looks smooth and glossy, about 5 to 7 minutes.
- Remove the pan from the heat and stir in the pinch of salt.
- If a few small marshmallow lumps remain, give the mixture one more quick stir over low heat rather than raising the temperature, which can scorch the milk.
2. Cool the Marshmallow Mixture
- Pour the melted marshmallow mixture into a large heatproof bowl.
- Let it sit at room temperature for 20 to 25 minutes, stirring once or twice.
- The mixture should be completely cool to the touch before you move on. If it’s still warm, it will deflate your whipped cream in the next step.
3. Whip the Cream
- While the marshmallow mixture cools, add the cold heavy whipping cream and vanilla extract to a clean mixing bowl.
- Using a hand mixer on medium high speed, beat the cream until stiff peaks form. This usually takes 3 to 4 minutes.
- You’ll know it’s ready when the cream holds its shape and doesn’t slump over when you lift the beaters.
4. Fold Everything Together
- Add about a third of the whipped cream to the cooled marshmallow mixture.
- Gently fold it in with a rubber spatula, using a scoop and turn motion rather than stirring.
- Add the remaining whipped cream in two more additions, folding gently each time.
- Stop folding as soon as no white streaks remain. Overmixing at this stage will knock out the air and make the filling dense instead of fluffy.
5. Fill the Crust
- Spoon the marshmallow filling into the prepared graham cracker crust.
- Use the spatula to smooth the top into an even layer, or leave it slightly swooped for a more rustic look.
- If you’re adding a garnish, sprinkle it on now so it sets into the surface as the pie chills.
6. Chill the Pie
- Cover the pie loosely with plastic wrap.
- Refrigerate for at least 4 hours, though overnight gives the cleanest slices.
- Once fully chilled and set, slice with a sharp knife dipped in warm water for the neatest cuts.
For another no bake dessert that always disappears fast at parties, try my S’mores Brownie Pie Recipe.
Tips for The Best Marshmallow Pie
A few small details make the difference between a good marshmallow pie and a great one.
- Use cold cream and a chilled bowl for the fastest, most stable whip
- Let the marshmallow mixture cool completely before folding, or the filling will turn soupy
- Fold gently and stop as soon as the streaks disappear to keep the filling airy
- Chill the pie for the full four hours so it slices cleanly instead of sliding apart
- Dip your knife in warm water between slices for neat, bakery style cuts
These same cooling and folding techniques come in handy for my No Bake Chocolate Pie Recipe as well.
Serving Suggestions
This pie is rich and sweet on its own, so I like to keep the sides simple.
A little contrast in temperature or texture goes a long way here.
Cold, creamy filling next to something warm or slightly tart tends to make each bite feel more balanced instead of overly sugary.
- A drizzle of warm chocolate or caramel sauce over each slice
- Fresh berries on the side to cut through the sweetness
- A dusting of crushed graham crackers for extra crunch
- A cup of coffee or hot cocoa alongside it in cooler months
- A quick torch of the top for a toasted marshmallow finish
Read Also: Banana Cream Pie
Variations of Marshmallow Pie
Once you’ve made the classic version, this recipe is easy to adjust to whatever flavors you’re craving.
The base filling is forgiving enough to take on almost any mix in without losing its light, fluffy texture.
- Chocolate Marshmallow Pie: fold in 1/2 cup melted and cooled chocolate before adding the cream
- Toasted Marshmallow Pie: use a kitchen torch to lightly brown the top before serving
- Lemon Marshmallow Pie: add 2 tablespoons fresh lemon juice and a teaspoon of lemon zest to the marshmallow mixture
- Strawberry Marshmallow Pie: layer sliced fresh strawberries between the crust and filling
- Peanut Butter Marshmallow Pie: swirl in 1/4 cup warmed peanut butter after folding
If chocolate is calling your name, you’ll probably also love my Chocolate Mousse Pie Recipe.
Storage and Reheating
Since this is a no bake, chilled pie, storage is simple and there’s no reheating involved.
- Store the pie covered in the refrigerator for up to 3 days
- Keep it away from strong smelling foods, since the filling can absorb odors
- Cover leftover slices tightly with plastic wrap to prevent the top from drying out
- Freezing is not recommended, since the whipped filling loses its texture once thawed
Another easy make ahead treat that stores well in the fridge is my Fudge Recipe.
Nutritional Facts
These values are estimated per slice, based on 8 servings, and will vary depending on your exact ingredients and crust.
- Calories: about 290
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Sugar: 29g
- Protein: 2g
- Sodium: 140mg
If you’re comparing sweet, creamy pies, my Lemon Meringue Pie Recipe has a similar nutritional profile with a brighter, citrus twist.
Health Benefits of Key Ingredients
This is very much a dessert, but a couple of ingredients do offer some nutritional upside worth mentioning.
- Milk provides calcium and vitamin D, which support bone health
- Heavy cream contains fat soluble vitamins like A and D
- Graham crackers made with whole wheat flour add a small amount of fiber
- Vanilla extract contains trace antioxidants from the vanilla bean
Read Also: S’mores Cookies Recipe
FAQs About Marshmallow Pie
1. Can I use marshmallow creme instead of regular marshmallows?
Yes, you can substitute about 2 cups of marshmallow creme for the melted marshmallow and milk mixture.
Just skip the melting step and stir the creme until smooth before folding in the whipped cream.
2. Why did my marshmallow pie turn out runny?
This usually happens when the marshmallow mixture wasn’t fully cooled before the whipped cream was folded in.
Warm marshmallow deflates whipped cream almost instantly, so give it the full cooling time before combining.
If it does turn out a bit soft, chilling it longer than the recommended four hours often helps it firm back up.
3. Can I make this pie a day ahead?
This pie is actually best made a day ahead, since the extra chilling time helps it set firmly and slice cleanly.
Just keep it covered in the refrigerator until you’re ready to serve.
4. What crust works best for marshmallow pie?
A graham cracker crust is the classic choice and pairs perfectly with the marshmallow flavor.
A vanilla wafer or chocolate cookie crust also works well if you want a slightly different flavor base.
5. Can I use a stand mixer instead of a hand mixer?
Absolutely, a stand mixer fitted with the whisk attachment works great for whipping the cream.
Just watch it closely near the end, since cream can go from soft peaks to overwhipped very quickly.
If custard pies are more your style, you might also enjoy my Chocolate Pudding Pie Recipe.
Marshmallow Pie
Ingredients
- 10 oz mini marshmallows 1 bag
- 0.5 cup whole milk 120ml
- 1 cup heavy whipping cream 240ml, cold
- 1 teaspoon vanilla extract 5ml
- 1 prepared 9 inch graham cracker pie crust
- salt a pinch
- mini marshmallows extra, for garnish
- graham cracker crumbs for garnish
- chocolate shavings for garnish
Equipment
- Medium saucepan
- Large mixing bowl
- Measuring cups and spoons
- Hand mixer or stand mixer
- Rubber spatula
- 9-inch glass pie dish if making crust from scratch
- Cordless hand mixer (optional)
- Glass pie dish (optional)
- Silicone spatula set (optional)
- Kitchen torch (optional, for toasted finish)
Method
- Add the mini marshmallows and whole milk to a medium saucepan. Set over medium-low heat and stir constantly with a rubber spatula until completely melted and smooth, about 5 to 7 minutes. Remove from heat and stir in the salt.
- Pour the melted marshmallow mixture into a large heatproof bowl. Let it sit at room temperature for 20 to 25 minutes, stirring once or twice, until completely cool to the touch.
- Add the cold heavy whipping cream and vanilla extract to a clean mixing bowl. Using a hand mixer on medium-high speed, beat the cream until stiff peaks form, about 3 to 4 minutes.
- Add about a third of the whipped cream to the cooled marshmallow mixture and gently fold it in with a rubber spatula. Add the remaining whipped cream in two more additions, folding gently until no white streaks remain. Do not overmix.
- Spoon the marshmallow filling into the prepared graham cracker crust and smooth the top with the spatula. Add garnish if desired.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight. Slice with a sharp knife dipped in warm water for clean cuts.
Nutrition
Notes
- Cool completely: Let the marshmallow mixture cool fully before folding in whipped cream, or the filling will turn soupy and deflate.
- Fold gently: Stop folding as soon as streaks disappear. Overmixing will make the filling dense instead of fluffy.
- Chill thoroughly: Refrigerate for at least 4 hours so the pie slices cleanly instead of sliding apart.
- Clean slices: Dip your knife in warm water between slices for neat, bakery-style cuts.
- Make ahead: This pie is best made a day ahead; extra chilling helps it set firmly.
- Storage: Store covered in the refrigerator for up to 3 days. Keep away from strong-smelling foods as the filling can absorb odors.
- Freezing: Freezing is not recommended, as the whipped filling loses its texture once thawed.
- Variation – Chocolate: Fold in 1/2 cup melted and cooled chocolate before adding the cream for a chocolate marshmallow pie.
- Variation – Toasted: Use a kitchen torch to lightly brown the top before serving for toasted marshmallow flavor.
- Marshmallow creme substitute: Use about 2 cups marshmallow creme instead of melting marshmallows; skip the melting step and stir until smooth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This marshmallow pie recipe is the kind of dessert that looks far more impressive than the effort it actually takes.
It’s light, sweet, and full of that nostalgic toasted marshmallow flavor everyone seems to love.
Give it a try for your next gathering, and let me know in the comments how it turned out for you.
If you make it, I’d love to see it, so feel free to share a photo here.
Recommended:
- French Silk Pie Recipe
- Banana Pudding Pie Recipe
- S’mores Cupcakes Recipe
- Hot Chocolate With Marshmallows
- No Bake Cheesecake Recipe
