Hot fudge marshmallow pie is a rich and fluffy no-bake pie that is sure to please your sweet tooth! Homemade graham cracker crust is filled with a layer of rich hot fudge topped with a fluffy marshmallow filling.
You're going to love this hot fudge marshmallow pie because it totally hits the spot when you're looking to satisfy that sweet tooth. The best part? There's no baking involved!
This marshmallow pie starts with a homemade graham cracker crust. Then, you'll make an easy hot fudge on the stovetop which becomes a thin layer of chocolatey goodness at the bottom of your pie. Last, you'll top your hot fudge with a whipped marshmallow filling.
This dreamy marshmallow pie is light and fluffy, with a thin layer of rich, decadent hot fudge. The perfect combination! It's like a no-bake s'mores pie - great for summer gatherings.
Marshmallow filling
- Marshmallows -For your marshmallow filling, you'll need one 10 ounce bag of mini marshmallows, or the equivalent weight in regular sized marshmallows. I prefer mini marshmallows because they melt easily and quickly.
- Heavy cream - Heavy cream is a must in this recipe because you'll be whipping it to make whipped cream. Any other dairy, like milk or half & half, does not contain enough fat to hold its shape when whipped.
- Milk - Needed to thin the marshmallow mixture as it melts on the stovetop. Any milk can work for this step. I recommend whole milk for best flavor and creamy texture.
- Vanilla - Adds flavor to the filling.
- Salt - Enhances the flavor of the filling.
Graham cracker crust
- Graham crackers - Graham cracker crust is made with about 10 graham cracker sheets/rectangles (or 1 and ½ cups of graham cracker crumbs). You can also substitute this homemade crust with a store bought crust if desired.
- Melted butter - Works like a glue along with the sugar to keep the crust intact. Salted or unsalted butter works here.
- Sugar - Works like a glue along with the butter to keep the crust intact. I don't recommend omitting the sugar for best results!
Hot fudge
- Cocoa powder - Natural cocoa powder can be substituted with Dutch cocoa, which will give your hot fudge a milder chocolate flavor and darker color.
- Heavy cream - A must to ensure your hot fudge turns out thick. Using other dairy products like half & half or milk will cause your hot fudge to turn out thin.
- Granulated sugar - Can be substituted with brown sugar, which adds a deeper, caramelized flavor.
- Vanilla - Adds depth of flavor to the hot fudge.
- Salt - Enhances the flavor and cuts the sweetness of the hot fudge.
- Butter - Unsalted or salted butter works here.
Tips and tricks
Forming the crust - Melted butter and sugar combine and act as a glue to hold the crust together. Do not reduce or omit either of these ingredients for best results.
Measure your crumbs - Measure the graham cracker crumbs before adding the remaining ingredients to make sure you have 1 ½ cups, not more. Otherwise, you may have too many crumbs and not enough butter. This creates a crumbly crust.
Use a flat bottom measuring cup - Try using the flat bottom of a measuring cup to help press your crust firmly into the pan. I like to use a combination of my hands and the side of a measuring cup to press the crust up the sides of the pan.
Making hot fudge - Whisk the ingredients frequently while it cooks to ensure your sauce turns out smooth. Don't worry if it looks a little thin in the pan. It continues to thicken as it cools.
Cool completely before adding marshmallow topping - Allow the hot fudge layer to cool completely before adding the marshmallow topping. Warm fudge will melt the marshmallow filling!
Storage
Marshmallow pie will keep for up to a week in the refrigerator.
Frequently asked questions
This pie is excellent for making a day ahead of an event or party. It keeps well in the refrigerator and holds up well. Simply cover your pie with foil and refrigerate until just before serving. If you're planning on topping your pie with homemade whipped cream, I recommend adding it just before serving.
Here are a few garnish ideas for your marshmallow pie: chocolate sprinkles, whipped cream, drizzled chocolate sauce, chocolate curls, graham cracker crumbs, toasted marshmallows.
Recommended
📖 Recipe
Hot Fudge Marshmallow Pie
Ingredients
Graham cracker crust
- 1 ½ cups (165 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
Hot fudge
- ½ cup (99 g) granulated sugar
- ⅓ cup (28 g) natural cocoa powder
- ⅓ cup (76 g) heavy cream
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Marshmallow filling
- 10 ounces (284 g) mini marshmallows
- ¾ cup (170 g) milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups (341 g) heavy cream, very cold
Instructions
Graham cracker crust
- Add crumbs, butter, and sugar to a bowl and mix until evenly combined. Your mixture should be thick and sandy. (or, process your graham crackers in a food processor, add sugar and butter, and pulse until evenly combined).
- Pour crust mixture into a 9 inch pie pan. Use the flat bottom of a measuring cup to press crust firmly into the bottom of the pan. Use your hands and/or a measuring cup to press crust firmly up the sides of the pan. Refrigerate until crust is needed in next section.
Hot fudge
- In a saucepan over medium heat, add granulated sugar, cocoa powder, heavy cream, butter, and salt. Whisk until combined, and continue to whisk frequently until mixture comes to a boil. Immediately reduce heat to medium-low and cook for 5 minutes. At this point your sauce will look thin - this is normal. It will continue to thicken as it cools.
- Remove from heat, add vanilla, and stir to combine. Allow fudge to cool slightly. Remove pie crust from refrigerator. Pour hot fudge into the bottom of your crust and use a spoon to spread to the bottom edges. Return pie crust to the refrigerator to allow hot fudge to cool completely.
Marshmallow filling
- In a saucepan over medium-low heat, add marshmallows and milk. Stir frequently until marshmallows are mostly melted. Remove from heat, add vanilla extract and salt, and continue stirring until marshmallows have melted completely and mixture is smooth. Set aside and allow to cool to room temperature .
- Meanwhile, add heavy cream to a large bowl. Whip using a hand mixer (or stand mixer) for 2-3 minutes on medium speed until medium peaks form. Take care not to over-mix or your whipped cream will separate.
- Once marshmallow mixture is no longer warm, gently fold it into the whipped cream mixture until evenly incorporated. Pour marshmallow filling into your prepared crust (over the cooled hot fudge layer) and spread into an even layer.
- Refrigerate for four hours before serving. Pie should be served cold.
Equipment Recommendations
Notes
- Graham crackers: 1 and ½ cups graham cracker crumbs = about 10 full rectangle graham crackers.
- Store bought ingredients: Graham cracker crust ingredients can be substituted with a store bought crust. Hot fudge layer can be substituted with 8 ounces of store bought hot fudge.
- Optional garnishes: chocolate sprinkles, chocolate curls, whipped cream, graham cracker crumbs.
- Storage: Pie will keep for up to a week in the refrigerator.
- Make ahead: Pie can be made a day or two ahead of an event and will keep its shape in the refrigerator.
Will the pie be too thin if I use a 10in graham crust? Thanks
Hi Donna, a 10 inch pie pan should work just fine.
This pie is absolutely delicious! I served with some warm hot fudge sauce drizzled over the top of each slice just before serving 😋 Amazing.
So glad to hear you enjoyed the recipe!