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 and topped with a fluffy marshmallow filling.
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.