Chocolate Chip Marshmallow Pie
This Chocolate Chip Marshmallow Pie is the ultimate no-bake dessert that combines creamy marshmallow filling with rich chocolate chips in a buttery graham cracker crust. It’s sweet, fluffy, and irresistibly delicious.
Perfect for summer gatherings, potlucks, or whenever you need an easy show-stopping dessert. This pie requires just a handful of ingredients and comes together in minutes—no oven required!
Why You’ll Love This Recipe
This pie delivers maximum flavor with minimal effort. The marshmallow filling is incredibly light and creamy, while the mini chocolate chips add bursts of chocolatey goodness in every bite.
It’s a crowd-pleaser that works for any occasion—from birthday parties to holiday dinners. Kids and adults alike go crazy for the sweet marshmallow texture combined with chocolate.
The no-bake nature means you can make it ahead of time and keep your kitchen cool. Just chill, slice, and serve for an effortlessly impressive dessert.
Read More: Soft Gingerbread Men Cookies
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You only need basic pantry staples and a few special ingredients to create this dreamy dessert.
For the crust: graham cracker crumbs, melted butter, and a touch of sugar create the perfect buttery base. For the filling: marshmallow fluff, heavy cream, and mini chocolate chips come together for that signature fluffy texture.
You can find marshmallow fluff in the baking aisle of most grocery stores. If you prefer, you can substitute with melted marshmallows, though the texture will be slightly different.
How to Make It
Start by making your graham cracker crust. Mix the crumbs with melted butter and sugar, press firmly into your pie pan, and refrigerate while you prepare the filling.
For the filling, whip the heavy cream until stiff peaks form. Gently fold in the marshmallow fluff until fully combined, then fold in the mini chocolate chips, reserving some for topping.
Spread the marshmallow mixture into your chilled crust, smooth the top, and sprinkle with remaining chocolate chips. Refrigerate for at least 4 hours or overnight until firm and set.
Chocolate Chip Marshmallow Pie
Course: DessertCuisine: AmericanDifficulty: Easy8
20
minutes4
4
hours20
minutesA dreamy no-bake pie with fluffy marshmallow filling and chocolate chips in a graham cracker crust
Ingredients
- For the Crust
1½ cups graham cracker crumbs (about 10 full crackers)
â…“ cup granulated sugar
6 tablespoons unsalted butter, melted
- For the Filling
1½ cups heavy whipping cream, cold
1 cup marshmallow fluff
1 cup mini chocolate chips, divided
1 teaspoon vanilla extract
Directions
- Make the crust
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the crust
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to pack it tightly. Refrigerate for 30 minutes.
- Whip the cream
- In a large bowl using an electric mixer, beat the heavy cream on high speed until stiff peaks form, about 3–4 minutes.
- Add marshmallow fluff
- Add the marshmallow fluff and vanilla extract to the whipped cream. Gently fold together using a spatula until fully combined and fluffy.
- Fold in chocolate chips
- Reserve 2 tablespoons of mini chocolate chips for topping. Gently fold the remaining chocolate chips into the marshmallow mixture.
- Assemble the pie
- Spread the marshmallow filling evenly into the chilled crust. Smooth the top with a spatula and sprinkle with reserved chocolate chips.
- Chill
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm and set.
- Serve
- Slice with a sharp knife (dip in hot water for cleaner cuts) and serve chilled.
Notes
- For a firmer filling, add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of warm water before folding in chocolate chips
Substitute Cool Whip for homemade whipped cream if preferred (use 8 oz container, thawed)
Dark chocolate chips work beautifully if you prefer less sweetness
Make sure to use marshmallow fluff (not marshmallow cream) for the best texture
Pie can be frozen for up to 1 month; thaw in refrigerator before serving
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 23g |
| Saturated Fat | 14g |
| Cholesterol | 65mg |
| Sodium | 180mg |
| Total Carbohydrates | 43g |
| Dietary Fiber | 1g |
| Sugars | 32g |
| Protein | 3g |
Tips for Success
Make sure your heavy cream is very cold before whipping , this helps it reach stiff peaks faster. Chill your mixing bowl and beaters in the freezer for 10 minutes beforehand for best results.
Don’t overmix when folding the marshmallow fluff into the whipped cream. Use gentle folding motions to keep the mixture light and airy, which creates that perfect fluffy texture.
For cleaner slices, dip your knife in hot water and wipe it clean between cuts. This prevents the marshmallow filling from sticking to the blade.
Storage and Serving
This pie keeps beautifully in the refrigerator for up to 5 days when covered with plastic wrap or stored in an airtight container. The texture stays perfectly fluffy and delicious.
Serve chilled straight from the fridge for the best texture. You can garnish each slice with extra chocolate chips, a drizzle of chocolate sauce, or a dollop of whipped cream.
For parties, make this pie a day ahead to save time. It actually tastes better after sitting overnight as the flavors meld together beautifully.
Variations to Try
S’mores Version: Use chocolate graham crackers for the crust and top with toasted mini marshmallows for a campfire twist. You can also add a layer of chocolate ganache on the bottom.
Peanut Butter Swirl: Drizzle melted peanut butter over the filling before chilling and swirl with a knife. The combination of peanut butter, chocolate, and marshmallow is incredibly addictive.
Mint Chocolate: Add a few drops of peppermint extract to the filling and use mint chocolate chips. This creates a refreshing twist perfect for holidays.
Frequently Asked Questions
Can I use regular marshmallows instead of marshmallow fluff?
Yes, you can melt 3 cups of mini marshmallows with 2 tablespoons of milk over low heat until smooth. Let it cool to room temperature before folding into the whipped cream. The texture will be slightly denser but still delicious.
How do I prevent the crust from crumbling when slicing?
Make sure to pack the crust very firmly into the pan and chill it for the full 30 minutes before adding the filling. Also, allow the pie to set for at least 4 hours so the filling can firm up properly, which helps hold everything together.
Can I make this pie dairy-free?
Absolutely! Use coconut cream (chilled overnight and whipped) instead of heavy cream, and replace the butter in the crust with melted coconut oil. Make sure your marshmallow fluff is dairy-free (most brands are), and use dairy-free chocolate chips.
