This silky Marshmallow Chocolate Pie is made with a creamy filling of milk chocolate, whipped cream, and melted marshmallows! Add all that to a chocolate cookie pie crust, and you’ve got the perfect no bake pie.
This recipe was originally published in 2015. The photos and tips have been updated in 2021.
Creamy Chocolate Pie with Marshmallows
Marshmallow Chocolate Pie is a sure-fire dessert hit – after all, who could turn down a creamy slice of rich chocolate pie? Nobody in my house, that’s for sure. The rave reviews start pouring in after the first bite, and leftovers never last long if they exist at all in the first place!
I mean, what we have here is milk chocolate, melted mini marshmallows, and whipped cream, piled high on top of an Oreo pie crust. Can you say YUM? (If you’re not a fan of Oreo crust, give this graham cracker crust a try!)
Oh yeah, and there’s no baking necessary. This is a no bake chocolate pie, people, because it’s summer, and who wants to turn on the oven and sweat even more? (Not me!) So, from my view, this pie makes us all winners today when it comes to beating the heat!
To wrap up my spiel, let me just say that I’m fairly certain this chocolate cream pie will cure your chocolate cravings for the next year. Or at least the next month. It’s really, truly that good. So get mixing and dig in!
Why I Love this No Bake Dessert
What’s not to love about no bake chocolate pies? They’re really easy to make, they please a crowd every time you make them, and they’re full of sugary sweetness!
I’m in love with this one specifically, though, because I can sneak marshmallows and chocolate slivers as I put it together. That, and a couple of other reasons, actually:
It’s Quick and Easy: This chocolate pie will take you 20 minutes to prep, and then you just have to put it in the fridge to chill for a couple of hours. Easy peasy! Nobody will know that this gorgeous, bakery-worthy pie took you only 20 minutes (plus chill time) and 6 ingredients to make!
It’s Versatile: Some pie recipes have seasonal assignments. Apple pies and pumpkin pies are for fall, peppermint pies are for Christmas, etc. Chocolate pie, however, can be served anytime you like. The fact that it’s a no bake recipe makes it perfect for spring and summer, but I’d be lying to you if I told you I never made it in the wintertime, too!
It’s Rich and Creamy: Regular chocolate pies are creamy enough to begin with, but with the addition of sweet melted marshmallow to the filling, this one becomes next level!
What You’ll Need
Like I mentioned above, you’ll only need 6 ingredients to make this silky chocolate pie. How’s that for efficient yet delicious?
Round up the following before you start:
Cookies: You’ll need chocolate sandwich cookies to make the crust. I like to use Oreos, but you can use another kind of chocolate cookie if you like.
Butter: Melted. You can use salted or unsalted, whatever you prefer.
Milk: This is mixed in with the marshmallows to create a creamy marshmallow mixture that isn’t too thick. I generally use 1 or 2% milk.
Marshmallows: I like to use mini marshmallows because they melt pretty quickly.
Chocolate: You’ll need to chop up some milk chocolate before starting. (I used Symphony for no other reason than that it’s creamy and delicious.) For a richer chocolate flavor, you could use dark chocolate or a blend of milk and dark chocolate.
Heavy Cream: Make sure it’s cold before whipping it.
How to Make Marshmallow Chocolate Pie
Okay, I know I’ve emphasized how easy this marshmallow chocolate pie is, but I’m going to point it out again because you’re going to love how simple it is to make!
It all starts with a quick no bake Oreo crust, and then you’ll move onto the chocolate filling. Have I mentioned that this filling is basically a melted marshmallow, milk chocolate ganache? Good, good, just checking.
Here’s how the whole pie comes together:
Blend the Oreos for the Crust: Finely crush the chocolate cookies in a food processor or blender. Mix in the melted butter until evenly combined. Press the mixture into the bottoms and up the sides of a deep dish pie plate (9.5″x 2″) evenly and firmly. Chill the crust for at least 30 minutes.
Melt the Marshmallows and Chocolate: Meanwhile, over a double boiler melt the marshmallows and the milk together, stirring frequently. Once the marshmallows are all melted, remove the bowl from the double boiler and stir in the chopped chocolate until it’s melted and smooth. Allow the chocolate mixture to cool to room temperature, stirring occasionally.
Whip the Heavy Cream: Once the chocolate is cooled, place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment. Beat the cream on medium high speed for 1-2 minutes until stiff peaks form.
Construct the Pie: Fold the whipped cream into the cooled chocolate until it’s evenly combined. Then, pour the mixture into the chilled crust. Cover and chill the pie for at least 2 hours.
Tips for Success
You’re almost a no bake chocolate pie expert, but before you claim that title, read through a few of these quick tips:
Use a Deep Dish Pie Plate: Please use a DEEP dish pie plate for this recipe (that means it should be at least 9 1/2 x 2″). The filling will be too much for a shallower pie plate.
If You Don’t Have a Deep Dish Pie Plate: You will need to reduce the amount of filling by 1/3, making the amounts: 1/2 cup milk, 2 cups mini marshmallows, and 1 cup heavy cream. OR, you can make the recipe as-written and use a 9″ Springform pan. The crust ingredient amounts remain the same either way.
Make Sure the Filling Cools Correctly: Give your chocolate filling a stir from time to time so that it cools evenly.
Make this Pie Ahead: I love making this pie a day ahead of time because then it can set in the fridge overnight, and the texture of the filling comes out perfectly. You can make just the crust ahead of time, or the whole thing – up to you!
Serving Suggestions
This chilled chocolate pie is pretty filling as described, but you can definitely garnish it before serving if you want. Add a little extra whipped cream, some chocolate sprinkles, chopped chocolate, chocolate chips, crumbled Oreos, or whatever else your little heart desires. Pouring a big glass of milk on the side before you dig in isn’t a bad idea either!
How to Store Chocolate Pie
You’ll definitely want to save this marshmallow chocolate pie in the fridge to preserve the beautifully creamy texture. It should keep in there for 3-4 days, but I sincerely doubt you’ll need that long to clean up the leftovers!
This silky Marshmallow Chocolate Pie is made with a creamy filling of milk chocolate, whipped cream, and melted marshmallows! Add all that to a chocolate cookie pie crust, and you’ve got the perfect no bake pie.
Ingredients:
Crust
25 chocolate sandwich cookies
1/4 cup butter, melted
Filling
3/4 cup milk
3 cups mini marshmallows
12 ounces milk chocolate, chopped
1 1/2 cups cold heavy cream
Instructions
Finely crush the chocolate cookies in a food processor or blender. Mix in the melted butter until evenly combined. Press the mixture into the bottoms and up the sides of a deep dish pie plate (9.5″x 2″) or a Springform pan evenly and firmly. Chill the crust for at least 30 minutes.
Meanwhile, over a double boiler melt the marshmallows and the milk together, stirring frequently. Once the marshmallows are all melted remove the bowl from the double boiler and stir in the chopped chocolate until it’s melted and smooth. Allow the chocolate mixture to cool to room temperature, stirring occasionally.
Once the chocolate is cooled, place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment. Beat the cream on medium high speed for 1-2 minutes until stiff peaks form. Fold the whipped cream into the cooled chocolate until it’s evenly combined.
Pour the mixture into the chilled crust.
Cover and chill the pie for at least 2 hours.
When you’re ready to serve it you can garnish it with extra whipped cream, if desired.
Notes:
If you do not have a deep dish pie (9.5″ x 2″) plate you will need to reduce the amount of filling by 1/3, making the amounts: 1/2 cup milk, 2 cups mini marshmallows, 1 cup heavy cream. OR make the recipe as-written and use a 9″ Springform pan. The crust amounts remain the same.
34026.6 g148.2 mg19.4 g39.9 g3.7 g34.8 mg
Keywords:: no bake chocolate pie, chocolate pie, chocolate cream pie
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