This Easy Marshmallow Pie is a no-bake dream with a crunchy nut crust and a marshmallow creme, whipped cream, and toffee candy filling. This dessert is a delicious freezer pie, perfect for the holidays!
A great base recipe for a 9-inch pie, this Marshmallow Pie allows you to vary the crust and the mix-ins in a myriad of ways, using what you have on hand for a sweet treat. Shop the Kitchen and save money!
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Ready for an easy and delicious dessert that you don’t have to bake? This Marshmallow Pie is it! With a creamy marshmallow filling, dotted with crushed toffee candy bars, it’s the perfect dessert for any special occasion.
My Gramma John made this in the 60s, and it’s still amazing so many decades later!
Why Make This
It’s easy. This no-bake pie recipe comes together in just a few minutes with a handful of ingredients.
It’s super versatile. This is a great base recipe for Marshmallow Pie that you can customize with different crusts and different candy bar mix-ins. Scroll down for all the fun variations!
Ingredients
Here’s what you need to make this easy Marshmallow Pie:
a crumb crust – I use butter, flour, almonds, and honey to make my own cookie crust, but you can easily substitute graham cracker crumbs and make a graham cracker crust. A baked pie crust or a chocolate cookie crumb crust will work as well. Get creative and substitute your favorite cookie crumbs.
a creamy filling – I use whipping cream and marshmallow creme for the filling. You can substitute Chocolate Whipped Cream or even Cool Whip if you prefer. If you don’t have marshmallow cream, you can melt mini marshmallows together with some milk. Allow that mixture to cool before folding in the whipped cream and candy.
crushed candy bars – Our family has always used chocolate-covered toffee bars, like Heath English Toffee, for this pie, but you can use any crushed candies you like, or even chocolate chips if that’s what you have.
Variations
There are so many different ways you can mix up this Marshmallow Pie. Consider these options:
crusts: pretzel, nut, chocolate cookie crumb, shortbread, or graham cracker crust
crushed candy: Butterfinger, Snickers, Hersheys Chocolate, Toffee, peppermint candies, or other leftover holiday candy. This pie is perfect to make after Halloween!
Marshmallow creme substitute: In a saucepan, melt marshmallows (a full bag) with ⅓ cup milk. Allow this mixture to cool and thicken in the fridge before folding in the whipped creme and candies.
For a chocolate pie: use chocolate cookie crust, chocolate whipped cream, and crushed chocolate candies.
Step-by-Step Instructions
Here’s how to make this easy Marshmallow Pie:
In a sauté pan, melt the butter over low heat. Add the flour, almonds, and honey, stirring constantly until the mixture is crumbly and brown. Set aside ? cup mixture for topping.
Press the remainder into the bottom and up sides of 8-inch pie plate. Cool.
In a mixing bowl, whip the cream until stiff. Fold in the marshmallow crème and candy.
Spoon into crust carefully. The crumb crust is crumbly so it may pull apart if you try to spread the filling in the pan. Dollop it all around and then spread once you know the crumb crust is in place.
Sprinkle reserved topping over top. Freeze until firm. Once firm, wrap well with plastic and return to the freezer for up to 1 month.
FAQs
This pie is good for about 1 month, well wrapped in the freezer.
The two things are similar but not exactly the same. Melted marshmallows will get firm again once melted. However, if you add some milk, corn syrup, or butter to melted marshmallows, you can make an approximation to the creme or fluff.
More No-Bake Desserts
Marshmallow Pie
Ingredients
- ⅓ cup butter
- 1 cup unbleached, all-purpose flour
- ⅓ cup chopped almonds toasted
- 2 tablespoon honey
- 1 cup whipping cream
- 1 7-ounce jar marshmallow creme
- 5 chocolate-covered toffee bars ¾ ounce each (like Heath, crushed or ⅔ cup packaged toffee bits
Instructions
- In sauté pan, melt butter. Add flour, almonds, and honey, stirring constantly until the mixture is crumbly and brown. Set aside ⅓ cup mixture for topping. Press the remainder into the bottom and up sides of 8-inch pie pan. Cool.
- In mixing bowl, whip cream until stiff. Fold in marshmallow crème and candy. Spoon into crust carefully. The crumb crust is crumbly so it may pull apart if you try to spread the filling in the pan. Dollop it all around and then spread once you know the crumb crust is in place.
- Sprinkle reserved topping over top. Freeze until firm. Once firm, wrap well with plastic and return to the freezer for up to 1 month.
Notes
- crusts: pretzel, nut, chocolate cookie crumb, shortbread, or graham cracker crust
- crushed candy: Butterfinger, Snickers, Hersheys Chocolate, Toffee, peppermint candies, or other leftover holiday candy. This pie is perfect to make after Halloween!
- Marshmallow creme substitute: In a saucepan, melt marshmallows (a full bag) with ⅓ cup milk. Allow this mixture to cool and thicken in the fridge before folding in the whipped creme and candies.
- For a chocolate pie: use chocolate cookie crust, chocolate whipped cream, and crushed chocolate candies.
Nutrition
This post was originally published on July 21, 2008. It has been updated for content and clarity.
Rebecca
All of my pie pans are 9.5inch… we like pie 😀 should i make the crust 1.5 times or will the original recipe work?
Kim
Your mom is one of my professors and we’ve become friends. She called me today while she was making this. I saw it last year and its on my menu for Thursdsy!!!
Jessica Fisher
Well, that’s fun. So glad that you’re going to make it part of your celebration!
Kim S
Where did you get that awesome pie server??
Brighid
I’m making this for pie night we’re having with friends on Friday! I’m betting no one else will make something like this and it sounds like a complete winner. 🙂
Ginger
Would purchasing a crumb crust be a bad plan? The crust sounds a disaster waiting to happen with me at the helm! :- D
Jessica Fisher
It would certainly be easy! If you can get the shortbread kind or chocolate, that might be better than graham cracker. Great idea!
kristi juette
Sounds delicious! In order to substitute cool whip for the whipping cream, is it just one small container? Thanks.
Jessica Fisher
@kristi juette, yes, that is right.
Lauren
That sounds delicious! I need more dessert recipes for church potlucks, we don’t eat many of them at home due to my hubby’s diabetes, so it’s great to know there’s some tried and true recipes in my file!
Rebekah
That sounds really decadent. I love new recipes….and this pie is sure to be a keeper. Thanks!
Mama Koala
Yum, yum! I can’t wait to try this–thanks for sharing!