Go Back
Overhead shot of a pie with it cut into slices.
Print

Milk Chocolate Marshmallow Pie

Milk Chocolate Marshmallow Pie is a fluffy  & creamy pie with milk chocolate bars, Cool Whip, and melted marshmallows inside a graham cracker crust. This chocolate dessert is simple enough for a weeknight dessert or fancy enough for the Holiday table. 
Course Dessert, Pie
Cuisine American
Keyword chocolate marshmallow dessert, milk chocolate marshmallow pie
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 6 hours
Servings 10
Calories 435kcal
Author Jessica - Together as Family

Ingredients

Milk Chocolate Marshmallow Pie

  • 1 (6 oz) 'ready crust' graham cracker crust
  • cups large marshmallows
  • 1/2 cup half and half
  • 2 bars (3.5 oz each) high quality milk chocolate bars (broken into squares)
  • 8 ounces Cool Whip thawed

Whipped Cream & Chocolate Curls

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • milk chocolate bar

Instructions

Milk Chocolate Marshmallow Pie

  • In a medium saucepan, over low heat, add the large marshmallows, half and half, and milk chocolate squares.
    Stir constantly, to avoid scorching, and heat until the marshmallows have completely melted and the mixture is smooth. This takes about 8-10 minutes.
    Remove from the heat as soon as the marshmallows have melted completely. No need to cook longer.
    * It's best to use a silicone whisk, silicone heat-resistant spatula, or a wooden spoon to stir.
    How to make milk chocolate marshmallow pie with step by step process tutorial with photos.
  • Fill a large shallow bowl or shallow baking dish (like a 9x13 pan) halfway with cold water, and add some ice to create an ice bath.
  • Place the sauce pan into the ice bath and stir quickly & constantly until the mixture is cool to the touch, about 4-5 minutes.
    It will start to get thick and stick to the sides and bottom of the pan, letting you know that it's ready.
    How to make milk chocolate marshmallow pie with step by step process tutorial with photos.
  • Add the Cool Whip into the saucepan and stir until it's mixed in well.
  • Pour the filling into the graham cracker crust. Cover the pie with the enclosed plastic lid (from the crust packaging) and let it refrigerate for at least 6 hours, or up to overnight.

Whipped Cream Topping & Chocolate Curls

  • Add the heavy cream and powdered sugar into a medium sized mixing bowl, use an electric hand mixer to beat until stiff peaks form.
    * This takes about 4-5 minutes. Start at low speed and increase speed as the mixture thickens.
    * You can also do this in a stand mixer with the whisk attachment.
  • Spread it onto the top of the chocolate pie (after the refrigeration time needed for the pie) into an even layer.
    Use a vegetable peeler to 'peel' the chocolate curls along the long side of the chocolate bar. Allow the curls to fall onto the whipped cream layer.
    How to make milk chocolate marshmallow pie with step by step process tutorial with photos.
  • Cut into slices and serve cold.

Notes

Milk Chocolate Bars : I recommend using the Cadbury brand of milk chocolate bar. It's labeled as 'dairy milk' on the package. If you're using another brand (like Lindt) the bars are larger in size but try to use one closer to 4 ounces. 
Chocolate Curls : You can buy another Cadbury chocolate bar for the curls or just a Hershey's milk chocolate candy bar works great for the curls as well. You could also use a dark chocolate bar if wanted for the curls. Use a vegetable peeler to gently 'peel' the chocolate along the longest side of it. Let the curls fall onto the pie. 
Variations/Tips
  • Crust : Use a chocolate graham cracker crust or an Oreo crust. I have also seen a shortbread crust at the stores and that would work as well.
  • Chocolate Bar : I have only ever made this pie using milk chocolate but you can change it up and use a semi-sweet chocolate or even dark chocolate if that's your thing. Or try using a milk chocolate bar with peanuts or almonds in it. And if needed, a Hershey's bar can be used just fine if that's what you have access to. 
  • Garnish : I make homemade whipped cream for that top layer you see in the photos. Use a vegetable peeler to "peel" chocolate curls from a milk chocolate bar. To offset the sweetness you could also make the chocolate curls with semi-sweet chocolate instead. You can also buy another tub of Cool Whip and use about half of it for that top layer of whipped cream. I don't recommend using a spray can of whipped cream as that will melt very quickly and get all over the beautiful pie. 
  • Add Coffee : I don't drink coffee but I do know that lots of people love coffee + chocolate! If wanted, add 1/2 teaspoon of instant espresso powder into the half and half and mix it well, before adding the half and half into the saucepan with the marshmallows and chocolate. You just want to dissolve the espresso powder into a liquid (half and half) before putting it into the saucepan. 
  • Reduced- Fat/ Lite : Use a reduced-fat graham cracker crust and/or lite Cool Whip in this recipe. You could also use sugar-free milk chocolate if wanted. I have never done these changes but if you have dietary restrictions then those are things you can try. 
  • Half and Half : If you don't have half and half you can use half milk + half heavy cream. Simply use 1/4 cup of each to equal the 1/2 cup of half and half called for in the recipe. 
 

Nutrition

Calories: 435kcal | Carbohydrates: 60g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 140mg | Potassium: 142mg | Fiber: 2g | Sugar: 40g | Vitamin A: 433IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 1mg