| Prep | 20 minutes |
| Cook | about 5 minutes on the stove |
| Total | about 3 hours, including cooling and at least 2 hours in the fridge |
| Serves | 8 slices |
| Equipment | 9-inch glass pie plate, medium saucepan, silicone spatula, hand or stand mixer, mixing bowl |
Marshmallow pie belongs to the family of old-fashioned icebox pies: a crumb crust pressed into the plate, a filling that sets in the refrigerator rather than the oven, and a short list of ingredients most kitchens already have. Here, a bag of mini marshmallows is melted with milk into a smooth, glossy base, cooled, then folded together with whipped cream. In the fridge it sets into a tall, snowy filling that tastes like vanilla marshmallow cream and slices cleanly.
The crust is buttery graham cracker crumbs, with a few tablespoons saved to scatter over the top. There is no gelatin, no eggs and no oven, and the only cooking is five minutes of stirring on the stove. It is a light, sweet dessert to make ahead for a summer cookout or a holiday table, and an easy base for flavors like chocolate, peanut butter or fruit.
Ingredients
For the graham cracker crust
- 1 1/2 cups (about 150 g) graham cracker crumbs – crushed fine, so the crust presses together evenly.
- 1/4 cup (50 g) granulated sugar – a little sweetness and crunch.
- 6 tbsp (85 g) unsalted butter, melted – holds the crumbs together once chilled.
For the marshmallow filling
- 10 oz (283 g) mini marshmallows, about one standard bag – mini marshmallows melt faster and more evenly than large ones.
- 2/3 cup (160 ml) whole milk – thins the marshmallows into a smooth, pourable base.
- 1 1/2 cups (360 ml) cold heavy cream – whipped to stiff peaks, it gives the filling its height and light texture.
- 1 tsp vanilla extract – rounds out the sweetness.
- A pinch of salt – keeps the filling from tasting flat.
The method is the same one behind our grasshopper pie, where melted marshmallows carry mint and chocolate liqueurs instead of plain vanilla.
How to Make It
1. Press the crust – then chill
Mix the graham cracker crumbs, sugar and melted butter until every crumb is moistened. Set 3 tablespoons of the mixture aside for the top. Press the rest firmly over the bottom and up the sides of a 9-inch glass pie plate, using the flat base of a measuring cup to pack it down, then refrigerate it while you make the filling. The mixture should look like wet sand and hold together when you squeeze a handful.
2. Melt the marshmallows – about 5 minutes
Put the marshmallows, milk and salt in a medium saucepan over medium-low heat. Stir constantly with a silicone spatula until the marshmallows have completely melted. Take the pan off the heat and stir in the vanilla. The mixture should be smooth and glossy, with no unmelted lumps, and run off the spatula in a thick ribbon.
3. Cool the marshmallow mixture
Let the mixture cool to room temperature, stirring every 5 to 10 minutes; this usually takes about 30 minutes. To speed it up, set the pan in a bowl of ice water and stir until cool. It is ready when it no longer feels warm on the back of your finger but is still soft and spoonable. If it has thickened too much, whisk it briefly to loosen it.
4. Whip the cream
In a cold bowl, beat the heavy cream until it holds stiff peaks. When you lift the beaters, the peaks should stand upright without drooping.
5. Fold the filling together
Stir about a quarter of the whipped cream into the cooled marshmallow mixture to lighten it. Add the rest and fold it in gently with the spatula, cutting down through the center and turning the bowl as you go. Stop as soon as there are no white streaks left; the filling should be thick, fluffy and evenly white.
6. Fill and chill – at least 2 hours
Spread the filling into the crust and smooth the top, swirling it lightly with the back of a spoon. Sprinkle the reserved crumbs over the top. Refrigerate for at least 2 hours, or overnight for the firmest slices. The pie is ready when the filling no longer looks glossy and holds a clean edge when you cut into it.
Getting the Filling Right
This is a simple pie, but the filling depends on getting two temperatures right.
The marshmallow base must be cool. If it is still warm when the whipped cream goes in, it melts the cream and the filling turns thin and soupy. It may never set properly in the fridge. Waiting until it feels cool is the most important step in the recipe.
But not too cool. Melted marshmallow thickens as it cools and can become stiff and rubbery, especially if it sits in the refrigerator. A stiff base will not fold smoothly into the cream and leaves sticky streaks. Cooling it at room temperature, with a stir every few minutes, keeps it soft. If it does set too firmly, a quick whisk or a few seconds over very low heat brings it back.
Fold, do not beat. The whipped cream is what makes the pie tall and light. Beating it into the marshmallow with a mixer pushes out the air, and the filling sinks. A wide spatula and a gentle hand keep the volume.
Melting marshmallows over gentle heat matters too: too much heat can scorch the sugar on the bottom of the pan. Medium-low heat and constant stirring are enough.
Make-Ahead and Storing
Marshmallow pie is a good make-ahead dessert, since a night in the fridge only makes it firmer. Make it up to a day before serving and keep it covered in the refrigerator.
The Iowa State University Extension groups cream, mousse and chiffon pies with the soft pies that should stay refrigerated until serving and be eaten within four days, and notes that soft pies do not freeze successfully. That applies to this pie as well, so plan to enjoy it fresh.
Serve it cold, and return leftovers to the refrigerator right after serving.
Frequently Asked Questions
Can I use large marshmallows?
Yes. Use the same weight, 10 oz, and cut them in half or quarters so they melt evenly.
Can I use whipped topping instead of heavy cream?
You can fold in about 3 cups of thawed whipped topping in place of the whipped cream. The filling will taste a little sweeter.
Can I use a store-bought crust?
Yes. A ready-made 9-inch graham cracker crust works; sprinkle a few crushed graham crackers on top instead of the reserved crumbs.
How can I flavor it?
Fold 1/2 cup of mini chocolate chips into the finished filling, swap the vanilla for 1/4 teaspoon of almond extract, or spread a thin layer of chocolate ganache in the crust before adding the filling. For a different flavor entirely, our no-bake chocolate peanut butter pie uses a similar whipped cream filling.
If you like your marshmallows toasted, our no-bake s’mores pie layers them over chocolate ganache in a graham crust. For a fruit pie with the same crust, try our fresh strawberry pie, and browse more ideas among our dessert recipes.
Marshmallow Pie
Ingredients
Method
- Mix the graham cracker crumbs, sugar and melted butter. Set 3 tablespoons aside for the top and press the rest firmly into a 9-inch glass pie plate. Refrigerate while you make the filling.
- Melt the marshmallows with the milk and salt in a medium saucepan over medium-low heat, stirring constantly, until smooth. Off the heat, stir in the vanilla.
- Cool the mixture to room temperature, stirring every 5 to 10 minutes, about 30 minutes (or stir over a bowl of ice water). It should be cool but still soft.
- Whip the heavy cream to stiff peaks.
- Stir a quarter of the whipped cream into the marshmallow mixture, then gently fold in the rest until no streaks remain.
- Spread the filling into the crust, sprinkle with the reserved crumbs and refrigerate at least 2 hours, or overnight, until set.
Notes
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