If you have a soft spot for nostalgic desserts packed with creamy, chocolatey goodness and a fluffy marshmallow twist, then you are going to fall head over heels for this Chocolate Marshmallow Icebox Pie Recipe. This pie beautifully blends the richness of melted unsweetened chocolate with the sweet, pillowy texture of marshmallows, all wrapped in a crisp graham cracker crust. It’s a dessert that’s as fun to make as it is to eat, perfect for impressing friends or indulging in a little slice of heaven all by yourself.
Ingredients You’ll Need
Ingredients You’ll Need
To craft this delightful Chocolate Marshmallow Icebox Pie Recipe, you only need a handful of kitchen staples, each bringing a unique flavor and texture to the table. From the buttery graham cracker crust to the fluffy marshmallow filling, every ingredient plays an essential role in creating that melt-in-your-mouth magic.
- Graham cracker crumbs: The sturdy, sweet base that gives the pie its crunchy texture and subtle honeyed flavor.
- Unsalted butter: Adds richness and helps bind the crust while also enriching the filling’s creaminess.
- Granulated sugar: Balances sweetness perfectly in both the crust and the filling’s chocolate layer.
- Salt: Just a pinch to enhance and balance the sweet ingredients.
- Flour: Acts as a thickening agent to give the filling a smooth yet firm consistency.
- Unsweetened chocolate: The star of the show, providing deep, intense chocolate flavor without extra sweetness.
- Evaporated milk or heavy whipping cream: For that luscious, velvety texture in the chocolate filling.
- Egg yolks: They help thicken and enrich the chocolate custard filling.
- Small marshmallows: A delightful addition that melts slightly creating gooey swirls in the pie.
- Heavy whipping cream: Whipped to fluffy perfection to crown the pie with lightness.
- Semisweet chocolate: For grating a decorative, flavorful topping on the finished pie.
- Chopped pecans: Adds a subtle crunch and nutty contrast to the smooth filling.
How to Make Chocolate Marshmallow Icebox Pie Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 375 degrees Fahrenheit. Mix together the graham cracker crumbs, room temperature butter, and a quarter cup of granulated sugar until the mixture feels like damp sand. Press this blend firmly and evenly into a pie plate to form the crust. Pop it into the oven for about 8 minutes, just until it’s golden and fragrant. Once baked, set it aside to cool completely. This step creates a sturdy, buttery base that holds all the luscious filling perfectly.
Step 2: Make the Chocolate Filling
In a medium saucepan, whisk together the remaining sugar, salt, and flour until well combined. Add the unsweetened chocolate, evaporated milk (or heavy cream if you prefer), and lightly beaten egg yolks. Cook this mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. The slow warming ensures the filling is silky smooth and deeply chocolaty. Remove from heat and stir in the quarter cup of unsalted butter along with the small marshmallows. The marshmallows will soften and blend into the filling, adding a whisper of sweetness and a light, fluffy texture that sets this pie apart.
Step 3: Assemble and Chill
Pour the luscious chocolate marshmallow filling into the cooled crust, spreading it evenly. Cover the pie loosely with plastic wrap and place it in the refrigerator to chill for at least 8 hours or overnight. This chilling time allows the pie to set perfectly so each slice holds its shape while still being irresistibly creamy.
Step 4: Finish with Whipped Cream and Toppings
Before serving, whip the heavy cream until you reach soft peaks, and generously dollop or pipe it over the pie pudding layer. A sprinkle of grated semisweet chocolate and chopped pecans on top creates an inviting crunch and an elegant finish. This final touch adds visual appeal and complements the rich, fluffy filling beautifully.
How to Serve Chocolate Marshmallow Icebox Pie Recipe
Garnishes
To elevate this Chocolate Marshmallow Icebox Pie Recipe even further, garnish with freshly grated chocolate and a handful of chopped pecans for a delightful contrast in texture. If you want to add a pop of freshness, a few fresh raspberries or a dusting of cocoa powder can brighten the plate and balance the sweetness.
Side Dishes
Serve slices alongside a cup of freshly brewed coffee or a scoop of vanilla ice cream. The warm bitterness of coffee pairs beautifully with the pie’s creamy richness, while the vanilla ice cream adds a cool, creamy complement that makes each bite even more luxurious.
Creative Ways to Present
Try creating individual mini pies by decorating small tart shells with the chocolate marshmallow filling and whipped cream topping. Alternatively, serve this pie in clear glass dishes to showcase its luscious layers. Adding edible gold leaf or a dusting of colorful sprinkles can make it feel festive and irresistible for special occasions.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. The flavors meld and deepen over time, making leftover slices just as delicious as freshly made ones.
Freezing
You can freeze the pie for up to a month. To do this, wrap it securely in plastic wrap and then in foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator. Keep in mind that the texture might be slightly softer after freezing, but still indulgently tasty.
Reheating
This Icebox Pie is best served cold, so reheating is not recommended as it may cause the filling to become too soft or separate. Instead, let it thaw gently and enjoy it chilled to preserve its signature creamy and fluffy texture.
FAQs
Can I use regular milk instead of evaporated milk or heavy cream?
While you can substitute regular milk, evaporated milk or heavy cream gives the filling a richer texture and more intense flavor that regular milk cannot replicate. If using regular milk, expect a slightly thinner filling.
Are the marshmallows fully melted in the filling?
The marshmallows soften and partially melt during cooking, creating soft, chewy pockets inside the pie that add delightful texture without losing their marshmallow charm.
Can I make this pie vegan or dairy-free?
This recipe relies heavily on dairy and eggs, but you could experiment with plant-based milks, vegan butter, and egg substitutes. Just know that the flavor and texture will be noticeably different from the traditional pie.
How long should I chill the pie before serving?
Chilling for at least 8 hours is key to allowing the filling to set properly. Overnight chilling is best to ensure clean slices and optimal flavor harmony.
Can I use a pre-made graham cracker crust instead of making my own?
Absolutely! A good-quality pre-made crust will save time and still provide a tasty base, though making your own allows for a fresher, buttery flavor and firmer texture.
Final Thoughts
This Chocolate Marshmallow Icebox Pie Recipe has a special place in my heart and I’m confident it will in yours too. It’s the perfect dessert to share when you want to impress with minimal fuss, combining classic flavors and textures that spark joy in every bite. Trust me, once you try this pie, it will become a beloved favorite in your recipe collection. Go ahead, savor this divine treat—you deserve it!
Print
Chocolate Marshmallow Icebox Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours (chilling time)
- Total Time: 8 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
A classic Chocolate Icebox Pie featuring a flaky graham cracker crust filled with a rich, creamy chocolate custard topped with marshmallows and a touch of pecans. This no-bake chilled dessert is perfect for hot days and makes for an indulgent yet refreshing treat.
Ingredients
Crust
- 1 1/3 cups graham cracker crumbs
- 5 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
Filling
- 2/3 cup + 2 tablespoons granulated sugar, divided
- 1/8 teaspoon salt
- 5 tablespoons flour
- 1 3/4 squares unsweetened chocolate (about 1.75 ounces)
- 12 ounces evaporated milk or ½ cup heavy whipping cream (1 can)
- 2 large egg yolks, lightly beaten
- 2 cups small marshmallows
- 1/4 cup unsalted butter
Topping
- 1 cup heavy whipping cream
- Semisweet chocolate for grating
- 2 tablespoons chopped pecans
Instructions
- Prepare and bake the crust: Preheat your oven to 375°F. In a mixing bowl, combine the graham cracker crumbs, 5 tablespoons of room-temperature unsalted butter, and 1/4 cup granulated sugar until the mixture is well blended and resembles wet sand. Press this crumb mixture evenly into the bottom and sides of a pie plate. Bake the crust for 8 minutes until set and lightly golden. Remove from oven and allow to cool completely.
- Make the chocolate filling: In a saucepan, combine 2/3 cup plus 2 tablespoons granulated sugar, salt, and flour, mixing well. Melt the 1 3/4 squares of unsweetened chocolate separately, then add it to the sugar mixture. Gradually stir in the evaporated milk or ½ cup heavy whipping cream and the 2 lightly beaten egg yolks. Cook this mixture over medium heat, stirring constantly, until the filling thickens to a pudding-like consistency. Remove from heat and quickly stir in the 1/4 cup unsalted butter and the 2 cups of small marshmallows until melted and evenly incorporated.
- Assemble and chill: Pour the warm chocolate filling into the cooled graham cracker crust and smooth the top. Refrigerate the pie for at least 8 hours or overnight to set thoroughly.
- Prepare topping and garnish: Before serving, whip 1 cup heavy whipping cream until stiff peaks form. Spread or pipe the whipped cream atop the chilled pie. Grate semisweet chocolate over the cream and sprinkle with 2 tablespoons chopped pecans for added texture and flavor.
Notes
- For best texture, ensure the crust is fully cooled before adding the filling to prevent sogginess.
- You can substitute evaporated milk with half-and-half or whole milk for a lighter filling, but cream results in a richer pie.
- Use small marshmallows for even melting; if using large marshmallows, chop them before adding.
- Extra whipped cream can be stored in the fridge and used as a topping for other desserts.
- To make the crust gluten-free, substitute graham crackers with a gluten-free alternative.
- Ensure the pie remains refrigerated and consume within 3 days for optimal freshness.
