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!
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.
⅓ cup butter, 1 cup unbleached, all-purpose flour, ⅓ cup chopped almonds, 2 tablespoon honey
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.
1 cup whipping cream, 1 7-ounce jar marshmallow creme, 5 chocolate-covered toffee bars
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
You can use Cool-Whip instead of making it homemade, but it will make the pie a little on the sweeter side. 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.