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.
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 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.
Graham cracker crust
Graham cracker crust is made with about 10 graham cracker sheets/rectangles (or 1 and ½ cups of graham cracker crumbs), melted butter, and granulated sugar. You can also substitute this homemade crust with a store bought crust if desired.
Regular graham crackers can be substituted with chocolate graham crackers for more chocolate flavor!
For your hot fudge, natural cocoa powder can be substituted with dutch cocoa, which will give your hot fudge a milder chocolate flavor and darker color.
Heavy cream is 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 will add a deeper, caramelized flavor.
Graham cracker crust tips
Making a graham cracker crust at home is easier than you think! Here are my favorite graham cracker crust tips:
- Melted butter acts like a glue for your graham cracker crumbs, so don't reduce the amount of butter in the crust recipe. Make sure you're scraping all the melted butter from your bowl.
- Measure your crumbs before adding the remaining ingredients to make sure you have exactly 1 and ½ cups, not more. Otherwise, you may have too many crumbs and not enough butter, causing your crust to be crumbly.
- Make sure your graham cracker crumbs are finely ground. Bigger chunks can cause it to fall apart later on.
- 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.
Hot fudge tips
Making homemade hot fudge is way better than using the store bought stuff! This hot fudge turns out rich, creamy, and thick, and makes the perfect gooey chocolate pie layer.
- Whisk your hot fudge ingredients together, and continue whisking frequently while it cooks. This helps your hot fudge turn out smooth.
- Don't worry if your hot fudge looks a little thin in the pan - it continues to thicken as it cools.
- Allow your fudge to cool completely once you've poured it into your crust. Adding the marshmallow filling on top of warm fudge will cause your filling to melt!
Can marshmallow pie be made ahead of time?
This pie is excellent for making a day ahead of an event or party. It keeps well in the refrigerator and holds up perfectly. 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 the day of serving.
There are many ways to garnish your marshmallow pie. Here are a few of my favorites:
- Chocolate sprinkles (as shown in photos)
- Whipped cream
- Drizzled chocolate sauce
- Chocolate curls
- Graham cracker crumbs
- Toasted marshmallows
Hot Fudge Marshmallow Pie
Graham cracker crust
- 1 ½ cups (165 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 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
- 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
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.
- 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.
- 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.
- 1 and ½ cups graham cracker crumbs = about 10 full rectangle graham crackers.
- 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.
- Pie will keep for up to a week in the refrigerator.
- Pie can be made a day or two ahead of an event and will keep its shape in the refrigerator.