Best Chocolate Marshmallow Pie Recipes

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
• For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
• For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
• For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
• In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
• To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

CHOCOLATE MARSHMALLOW PUMPKIN PIE

Steps:

• For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
• For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
• In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
• For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
• Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.

CHOCOLATE-MARSHMALLOW PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Combine the first five ingredients in a heavy saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Remove from the heat. Add vanilla and marshmallow creme; stir just enough to distribute creme. Pour into pie crust; cool. Garnish with whipped cream.

CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE

Steps:

• In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
• To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
• In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
• Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
• To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
• Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.

MARSHMALLOW CHOCOLATE CHIP PIE

Steps:

• Mix crushed graham crackers with butter or margarine. Reserve 2 tablespoons of this mixture for the top of the pie. Press remaining mixture in pie pan.
• Cook milk and marshmallows in a double boiler until marshmallows are melted.
• Cool marshmallow mixture. Fold in whipped cream, and add grated chocolate.
• Pour chocolate marshmallow mixture into graham cracker pie shell, and put reserved crumbs on top. Refrigerate several hours or overnight.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Melt marshmallows in milk in double boiler.
• When it is smooth, remove and cool.
• Whip cream until very stiff (or start with Cool Whip).
• Add salt and vanilla.
• Fold the whipped cream/Cool Whip into marshmallow mixture.
• Add shaved chocolate, reserving 2 tablespoons of chocolate for top of pie.
• Place mixture in pie crust and refrigerate for at least an hour.
• This pie is very good for several days in the refrigerator if kept covered.

CHOCOLATE MARSHMALLOW COOKIE PIE

Steps:

• In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

MARSHMALLOW & CHOCOLATE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

CMP (CHOCOLATE, MARSHMALLOW, PEANUT) PIE

Steps:

• For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool---about 30 minutes.
• 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
• 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
• 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer---gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
• Chill at least 1 hour before serving. Store in refridgerator.

MARSHMALLOW-COCONUT CHOCOLATE PUDDING PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
• Combine marshmallows and 2 tsp. milk in medium microwaveable bowl. Microwave on HIGH 20 sec.; stir until marshmallows are completely melted. Stir in coconut. Press onto bottom of crust.
• Beat pudding mix and remaining milk with whisk 2 min.; pour over coconut layer in crust. Refrigerate 3 hours.

LAYERED MARSHMALLOW & CHOCOLATE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding mixture into crust; top with marshmallows and coconut. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

LAYERED MARSHMALLOW & CHOCOLATE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
• Spoon 1-1/2 cups of the pudding mixture into crust; top with marshmallows and coconut. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallow layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

CMP (CHOCOLATE, MARSHMALLOW, PEANUT) PIE

Steps:

• For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool---about 30 minutes.
• 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
• 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
• 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer---gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
• Chill at least 1 hour before serving. Store in refridgerator.

SWEET AND SALTY GUINNESS CHOCOLATE PIE WITH BEER MARSHMALLOW MERINGUE RECIPE - (4/5)

Steps:

• Pretzel crust: Preheat oven to 350 degrees. In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar. Stir together with a rubber spatula until well incorporated. Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes. Cool completely before filling. Guinness chocolate filling: Whisk together egg yolks and sugar in a non-reactive bowl. Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan (reserve the rest for later use - no drinky!). Add heavy cream and whisk to combine. Set over medium-high heat and cook until very hot but not boiling. Remove from heat and whisk in chocolate. When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg. Whisk in cornstarch and return to heat source. Whisk over medium heat until thickened. Divide mixture between pie pans. Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust. Refrigerate while making the marshmallow topping. Beer marshmallow topping: *Place the remaining Guinness in a small saucepan over medium heat and cook until reduced to 3 tablespoons. Whisk sugar, egg whites, water and salt together in a large metal bowl. Set bowl over a simmering pan of water; whisk constantly until sugar dissolves and mixture is hot to the touch. Remove bowl from simmering saucepan and stir in marshmallows pieces. Let stand for 3-5 minutes until marshmallow pieces have softened. Return bowl to simmering water and beat together using a hand-held mixer. Beat for several minutes until mixture thickens. Remove bowl from simmering water and add beer reduction. Continue to beat mixture until it has cooled slightly. Preheat oven to broil. Divide mixture between two pie pans and place under broiler in oven. Watch constantly - it's easy for the marshmallow to burn! Remove from oven when nice and toasty. Refrigerate pies until well set - about 3-4 hours. Edit: 3/19 -this is important! This helps the meringue to solidify Note: This marshmallow meringue is really gooey and not your average dry, fluffy meringue. It's more like melted marshmallow fluff. A few people who have made this say that they had bunches of meringue left over. If you're not a big fan of meringue or have shallow pie pans, then you may want to reduce the amount by 1/4 to 1/2. Use a warm knife (dipped in hot water then wiped dry) to achieve cleanly cut slices of pie. That marshmallow topping is sticky!

SWIRLED CHOCOLATE MARSHMALLOW PIE

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Whisk cream and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 400° for 20 minutes. Remove foil and weights; bake 8-10 minutes longer or until golden brown. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Brush over the bottom and up the sides of pastry shell. Refrigerate., Meanwhile, dissolve cocoa in boiling water; set aside. In a large metal bowl, sprinkle gelatin over 1/3 cup cold water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, honey and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 6 minutes. Carefully fold in dissolved cocoa, creating a swirled effect. Pour into prepared pastry. Cover and cool at room temperature for 2 hours.

CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE

Steps:

• Microwave 4 oz. chocolate in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted, stirring after 1 min. Add cream cheese, half the marshmallow creme, dry pudding mix and milk; beat with mixer until blended. Spoon into crust.
• Beat remaining marshmallow creme and COOL WHIP in separate bowl until blended; spread over chocolate layer in crust.
• Refrigerate 2 hours or until firm. Use remaining chocolate square to make chocolate curls; arrange on pie.

CHOCOLATE MARSHMALLOW PIE

Steps:

• 1. To Make Pie Crust: 1. Mash up Grahm Cracker till they are powder with small chunks 2.Melt Butter and add to Cracker 3.Add Sugar 4.Mix well 5.Pour into pie pan and smooth and shape mixture to the pan.
• 2. To Make Pie: Using Saucepan 1.Sprinkle Gelatin onto Milk 2.Let stand (1)minute 3.Stir over low heat until Gelatin is melted--about (5)minutes 4.Add Chocolate and stir constantly until fully melted and smooth 5.Stir in Vanilla 4.Fold in Marshmallow package until melted and well mixed. Small chunks allowed for texture. 5.When done, pour mixture onto piecrust. 6.Will be liquid. Needs to be frozen until solid.
• 3. When Pie mixture is done and added to the Pie Crust, place in freezer until frozen. After frozen, remove and add more mashed Grahm Cracker for crunchy topping. Using Marshmallow Topping, pour onto top of pie and smooth out. Do NOT have to use the whole jar, just enough to add a nice topping and add flavor and texture.
• 4. ENJOY, BUT EAT FAST!

CHOCOLATE-MARSHMALLOW CRèME PIE

Steps:

• Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
• Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.
• Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.

CHOCOLATE MARSHMALLOW PIE

Steps:

• microwave marshmallows and 2 T milk for 45 seconds. Stir and refrigerate for 15 minutes. Stir in 1 cup of cool whip.
• Whisk the following for 2 minutes: 2 cups milk and instant pudding/pie filling. Let stand for one minute. Add 1 1/2 cups cool whip.
• Put chocolate pudding mixture in crust and top with marshmallow mixture. Refrigerate for at least 4 hours.