Marshmallow Pie
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.
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)
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 39gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 140mgPotassium: 60mgFiber: 1gSugar: 29gVitamin A: 8IUCalcium: 4mgIron: 2mg
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