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Marshmallow pie in a glass pie plate with a tall fluffy white filling swirled on top and sprinkled with graham cracker crumbs, one slice removed to show the graham cracker crust

Marshmallow Pie

An old-fashioned no-bake marshmallow pie: melted mini marshmallows folded with whipped cream in a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 5 minutes
Cooling and Chilling 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

For the graham cracker crust
  • 1 1/2 cups graham cracker crumbs about 150 g
  • 1/4 cup granulated sugar 50 g
  • 6 tbsp unsalted butter 85 g, melted
For the marshmallow filling
  • 10 oz mini marshmallows 283 g
  • 2/3 cup whole milk 160 ml
  • 1 1/2 cups cold heavy cream 360 ml
  • 1 tsp vanilla extract
  • 1 pinch salt

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Whip the heavy cream to stiff peaks.
  5. Stir a quarter of the whipped cream into the marshmallow mixture, then gently fold in the rest until no streaks remain.
  6. Spread the filling into the crust, sprinkle with the reserved crumbs and refrigerate at least 2 hours, or overnight, until set.

Notes

Storage: keep covered in the refrigerator and eat within 4 days. Not suitable for freezing.
Make ahead: the pie can be made up to a day before serving.
Substitutions: 10 oz large marshmallows, cut into pieces; about 3 cups thawed whipped topping instead of whipped cream; a store-bought 9-inch graham cracker crust.
No mixer: whip the cream by hand with a large balloon whisk in a well-chilled bowl.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.