Hot Fudge Marshmallow Pie Recipe

If you’ve been searching for a show-stopping dessert that’s equal parts nostalgic and decadent, let me introduce you to Hot Fudge Marshmallow Pie. Imagine layers of creamy, dreamy marshmallow filling nestled over a fudgy chocolate layer, all cozied up inside a crunchy graham cracker crust. This pie is a slice of happiness that takes everyone’s favorite ice cream topping, hot fudge, and pairs it perfectly with the fluffiness of marshmallow—all in one delicious bite!

Ingredients You’ll Need

The beauty of Hot Fudge Marshmallow Pie is in its simplicity: every ingredient brings something special to the table, from the homemade crust to the rich chocolate fudge to that irresistibly airy filling. Here’s what you’ll need and why it matters:

• Graham cracker crumbs: These give your crust that classic, buttery texture and a sweet, toasty flavor.
• Granulated sugar: Adds just the right touch of sweetness for the crust and the fudge sauce.
• Butter (melted): Holds the crust together and infuses it with rich flavor.
• Natural cocoa powder: This is where the hot fudge magic begins—choose a good-quality cocoa for deep chocolate notes.
• Heavy cream: Delivers that velvety smoothness to both the fudge sauce and the fluffy filling.
• Unsalted butter: Used in the fudge layer for extra silkiness; unsalted keeps flavors balanced.
• Salt: Just a pinch enriches both the chocolate and marshmallow layers—don’t skip it!
• Vanilla extract: Lifts up the flavors in both the fudge and the marshmallow cream.
• Mini marshmallows: The heart of your marshmallow filling, they melt down into gooey perfection.
• Milk: Helps smooth out the marshmallow mixture for that luscious, pillowy texture.
• Heavy cream (very cold): For whipping into clouds of cream that lighten the filling.

How to Make Hot Fudge Marshmallow Pie

Step 1: Make the Graham Cracker Crust

Start by adding your graham cracker crumbs, melted butter, and a little granulated sugar into a mixing bowl. Stir everything together until the crumbs are evenly coated—it should look slightly wet and resemble damp sand. Press this mixture firmly into a 9-inch pie pan, making sure to go up the sides as well as the bottom. Pop this into the fridge while you move on to the next layer. This step locks in that perfect crunch for every slice!

Step 2: Whip Up the Hot Fudge Layer

The true magic of Hot Fudge Marshmallow Pie begins here. In a medium saucepan, combine granulated sugar, cocoa powder, heavy cream, unsalted butter, and a pinch of salt. Whisk constantly as it warms over medium heat until everything melts together and you see gentle bubbles around the edges. Lower the heat and let it cook for 5 minutes. It’ll thicken up as it cools, so don’t worry if it seems thin at first! Stir in the vanilla, pour the fudge into your chilled crust, and return everything to the fridge to cool the fudge layer completely.

Step 3: Prepare the Marshmallow Filling

Now it’s time to craft that cloudlike marshmallow layer. Melt your mini marshmallows with milk in a saucepan over medium-low heat, stirring often to prevent scorching. When they’re almost melty, remove from the heat, add vanilla and salt, and stir until the mixture is totally smooth. Let this cool to room temperature—if it’s too warm, it’ll deflate your whipped cream!

Step 4: Whip and Combine

Using a hand mixer or a stand mixer, whip the cold heavy cream until medium peaks form. You want it soft and billowy, not stiff. Once the marshmallow mixture has cooled, gently fold it into the whipped cream. Pour this cloudlike mixture over the chilled fudge layer and smooth it out for an even finish.

Step 5: Chill and Serve

Your patience is about to be rewarded! Place the pie in the refrigerator and let it chill for at least four hours. This helps the layers set and makes slicing a dream. Serve your Hot Fudge Marshmallow Pie cold for that perfect texture and flavor combination.

How to Serve Hot Fudge Marshmallow Pie

Garnishes

Dressing up your Hot Fudge Marshmallow Pie is half the fun! Top slices with a scatter of extra mini marshmallows, a drizzle of leftover hot fudge, or even a dusting of graham cracker crumbs for extra crunch. If you have a kitchen torch, give the marshmallows a quick toast for a campfire-inspired flair.

Side Dishes

This pie is plenty luscious on its own, but it pairs beautifully with a cold glass of milk, fresh strawberries, or even a scoop of vanilla or coffee ice cream. The simple flavors provide a lovely contrast to the richness of the pie and make for an indulgent dessert platter you’ll want to share (or not!).

Creative Ways to Present

If you’re looking to impress, try serving Hot Fudge Marshmallow Pie in individual mason jars for a whimsical, portable treat. It also cuts wonderfully into bars for bite-sized party sweets. For an extra-special touch, top with festive sprinkles or shaved chocolate curls—the sky’s the limit!

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, cover any leftover pie with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh and delicious for up to four days, making it a perfect make-ahead treat for special occasions or a midweek indulgence.

Freezing

If you want to save Hot Fudge Marshmallow Pie for later, you can freeze it! Pop the whole pie (or individual slices) in the freezer, well-wrapped. When you’re ready to serve, let it thaw in the fridge overnight. The texture of the marshmallow layer may be slightly softer after freezing, but it will still taste fantastic.

Reheating

This pie is best enjoyed cold, straight from the fridge, but if you’d like to gently warm the fudge layer, let a slice sit at room temperature for 10 to 15 minutes before serving. Avoid using the microwave, as it can cause the whipped cream to separate and the marshmallow to lose its lightness.

FAQs

Can I use store-bought graham cracker crust?

Absolutely! While homemade crust delivers unbeatable flavor and texture, a store-bought crust is a perfectly convenient short cut for busy days. Just make sure your crust is 9 inches in diameter to fit all the delicious layers.

What’s the best way to melt marshmallows without burning?

Keep your saucepan on low to medium-low heat and stir frequently. Marshmallows can scorch quickly if left unattended, so baby them a bit as they melt. If you’re worried, use a heavy-bottomed pan for extra insurance.

Can Hot Fudge Marshmallow Pie be made gluten-free?

Yes! Simply swap out traditional graham cracker crumbs for a gluten-free variety, and ensure all your other ingredients are certified gluten-free. You’ll barely notice a difference in taste or texture.

Will whipped topping work instead of freshly whipped cream?

You can use a store-bought whipped topping in a pinch, but nothing compares to the richness and stability of freshly whipped cream. If you do substitute, just be aware the filling may be slightly sweeter and a little less pillowy.

How do I know when the pie is fully set and ready to cut?

Hot Fudge Marshmallow Pie is ready when the marshmallow layer feels firm to the touch and holds its shape when sliced. Chilling for at least four hours is key, but overnight is even better for super clean cuts and maximum flavor meld.

Final Thoughts

I can’t recommend this Hot Fudge Marshmallow Pie enough—it’s the perfect combo of gooey, cool, and chocolatey that keeps everyone coming back for seconds. Whether you make it for a celebration or just because, this pie is guaranteed to add a big dose of joy and comfort to your dessert table. Go ahead, treat yourself and bake up a slice of pure nostalgia!

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