Chocolate Marshmallow Pie

Chocolate marshmallow pie 2

I know it’s the height of spring and all thoughts are turning to strawberries and rhubarb (or should be), and I just harvested armloads of same to ensure baggies of frozen rhubarb will jam (pun totally not intended) all surplus freezer space for the foreseeable future, but because there were two 11 year olds in the house today, I decided to score some points with a chocolate marshmallow pie instead. (Spoiler: it worked.)

It’s been on my to-do list to make something out of Renée’s new(ish) book, All the Sweet Things, since long before it hit the shelves. It’s a gorgeous book, so well photographed and designed by the talented crew at Touchwood (who also published In the Dog Kitchen and Out of the Orchard! ahem), but most importantly it’s filled with things I actually want to make (and eat).

Chocolate marshmallow pie 4

This is essentially a chocolate mousse pie, made slightly sturdier with the addition of melted marshmallows. I decided to make it in a chocolate crumb crust in order to double down on the chocolate and save myself having to turn on the oven, but it would undoubtedly be delicious either way.

Chocolate marshmallow pie 3

I’ve stashed the leftovers (!! I know!) in the freezer, but suspect this pie will be just as good frozen, if not better… which makes me think it’s the perfect sort of thing to make in advance and pull out to thaw perfectly on the countertop and be ready in time for dessert. (Or to make and freeze in quarters, so that I’m not tempted with a chocolate cream pie to nibble slivers of all night long until it’s gone.

Chocolate marshmallow pie 1

Chocolate Marshmallow Pie


June 4, 2017

Adapted from All the Sweet Things, by Renée Kohlman


1 1/3 cups chocolate cookie crumbs

1/4 cup butter, melted

1/2 cup chopped dark chocolate

2 Tbsp sugar

1/4 tsp salt

1/2 cup half & half

20 large marshmallows (use a good brand)

1 3/4 cups whipping cream


1In a medium bowl, stir together the chocolate crumbs and melted butter; press over the bottom and up the sides of a 9-inch pie plate (use a standard one, not deep dish). Refrigerate while you make the filling.

2In a medium saucepan, warm the chocolate, sugar, salt and half & half over medium heat, whisking until smooth. Add the marshmallows and cook, stirring occasionally, until the marshmallows are melted and smooth.

3Remove from the heat and if you want to speed things up, pour the mixture into a cooler bowl and/or set it in a dish of ice cubes. When it has cooled to room temperature, beat the whipping cream until stiff peaks form. Gently fold the cooled chocolate mixture into the cream until completely incorporated. Pour into the shell and use the back of a spoon to make it as swirly as you like. Refrigerate, uncovered, for at least an hour before serving. Serves 8.


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4 comments on “Chocolate Marshmallow Pie

  1. Brenda Metzner
    June 5, 2017 at 6:39 pm

    Serves 8? Hmmmm, me thinks serves 4 would be a stretch! Thanks for the wonderful recipe Julie!

  2. Popular Mom
    June 8, 2017 at 2:16 pm

    I made this using maple-flavoured marshmallows, and served as a mousse (because I was too lazy to make a crust). It was amazing!

  3. Alanna Kellogg
    July 7, 2017 at 10:32 am

    So … I NEVER buy marshmallows but after a horrible incident with gelatin (which I might never use again) I was intrigued by using marshmallows to thicken a pie. So my version’s — a definite take-off from yours — is in the fridge. I used 4oz of bittersweet chocolate and mascarpone instead of whipped cream to lighten the mousse — and then added a bunch of chopped bing cherries. I really intended to add a few snipped marshmallows too but oops, forgot. I’ll top it all with a half cup of cream whipped with a little sour cream, then maybe a few chocolate curls on top. Thanks for the inspiration — I love my fellow pie bakers! Go #PieDayFriday!

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