This Chocolate Marshmallow Cream Pie is a fun treat! It has a rich chocolate filling, fluffy marshmallow topping, and a crunchy crust that makes every bite special. Yum!
Making this pie is super easy! I love grabbing a slice after dinner—it’s like a sweet hug on a plate. And let’s be honest, who can resist that chocolate goodness? 😋
Key Ingredients & Substitutions
Oreo Cookies: These are perfect for a crunchy chocolate crust. If you’re looking for a change, you could use any chocolate sandwich cookies or even Graham crackers for a different flavor.
Cream Cheese: This gives the filling a rich creaminess. If you’re dairy-free, try using a dairy-free cream cheese alternative or cashew cream to keep that texture.
Heavy Whipping Cream: It helps your filling and topping become light and fluffy. You can substitute with coconut cream for a non-dairy option, but make sure to chill it first for best results.
Marshmallows: Mini marshmallows melt nicely for the topping, but if you want to save some time, marshmallow fluff works even better, no heating required!
How Do You Melt Chocolate Smoothly?
Melted chocolate is crucial for the filling, but getting it right can be tricky. To do this perfectly, here’s what to follow:
- Always use a microwave-safe bowl and heat in short bursts. Start with 30 seconds, then stir. Repeat in 15-second intervals until melted.
- Let it cool a bit before adding it to the cream cheese mixture. Hot chocolate can make the filling too runny.
How to Whip Cream to Perfect Stiff Peaks?
Whipped cream adds lightness to your filling. Follow these steps for fluffy results:
- Use chilled heavy cream, as cold cream whips better. Keep your mixing bowl cold, too!
- Beat on medium speed until soft peaks form, then increase speed to high until stiff peaks appear. Be careful not to overwhip, or it could turn grainy.
These tips will help you make an amazing Chocolate Marshmallow Cream Pie that’s sure to please everyone! Enjoy baking!
Chocolate Marshmallow Cream Pie
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies (or chocolate sandwich cookies)
- 6 tablespoons unsalted butter, melted
For the Chocolate Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, divided
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or chopped chocolate
For the Marshmallow Topping:
- 1 1/2 cups mini marshmallows or marshmallow fluff
For Topping:
- 1/4 cup graham cracker crumbs
- 1/4 cup chopped chocolate or chocolate chunks
How Much Time Will You Need?
To make this delicious pie, you’ll need about 30 minutes to prepare and assemble everything, plus at least 4 hours for chilling in the fridge to set—overnight is even better! So, get ready to enjoy this fabulous dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
First, we need to make our crust. Take the Oreo cookies and put them in a food processor. Pulse them until they turn into fine crumbs. In a bowl, mix these cookie crumbs with the melted butter until everything is combined. Now, press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Once done, pop it in the fridge for at least 30 minutes to set.
2. Making the Chocolate Filling:
In a microwave-safe bowl, heat 1/2 cup of the heavy cream until it’s hot but not boiling. Then, add the chocolate chips and let them sit for about 1 minute to soften. Stir the mixture until it’s smooth and all the chocolate is melted. Let it cool for a few minutes.
3. Creamy Mixture:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add the vanilla extract and the cooled chocolate mixture, mixing until well combined.
4. Whipping Cream:
In a separate bowl, whip the remaining 1/2 cup of heavy cream until you get stiff peaks. This means when you lift the beaters out, the cream holds its shape! Gently fold this whipped cream into the chocolate cream cheese mixture until fully combined. Be gentle so it stays fluffy!
5. Assembling the Pie:
Pour the chocolate filling into your chilled crust and spread it evenly across the top. This is going to be delicious!
6. Preparing the Marshmallow Topping:
Now for the fun part! If you’re using mini marshmallows, you can melt them with a couple of tablespoons of cream or water over low heat, stirring until it’s smooth and spreadable. Or, you can simply use marshmallow fluff for an easier option.
7. Topping the Pie:
Spread the marshmallow topping evenly over the chocolate layer. It’s going to look amazing!
8. Final Touches:
Sprinkle the graham cracker crumbs and chopped chocolate on top for a crunchy, chocolatey finish.
9. Chill Time:
Cover the pie and place it in the refrigerator for at least 4 hours, or preferably overnight, until it’s nice and firm.
10. Serve and Enjoy:
When you’re ready to enjoy this pie, simply slice it up and serve chilled. You’re in for a treat with this delicious, creamy, chocolatey, and marshmallowy goodness!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreos are classic, you can use any chocolate sandwich cookies or even Graham crackers for a different texture and flavor in your crust.
What If I Don’t Have Heavy Cream?
If heavy cream isn’t available, you can substitute it with coconut cream or a non-dairy whipped topping. Just ensure it’s suitable for whipping if you want that fluffy texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, but it’s so delicious, it might not last that long!
Can I Make This Pie Ahead of Time?
Yes! This pie is perfect for making ahead. You can prepare it a day or two in advance and keep it chilled in the refrigerator until you’re ready to serve.
