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This light, fluffy chocolate cream pie is made with marshmallows and tastes like a sweet candy bar. Easy to make and no-bake!
Pie is where it’s at.
Pecan pie is the standard at my house for Thanksgiving, but we always have to have an option for the non-nut eaters.
Even my picky-eating kids, who have categorically denied pie in the past love this. (How you can say “I don’t like pie” is beyond me…there’s only about a million kinds of pie, and you know you don’t like any of them??… Sigh, I love my kids.)
They have since decided that some pies…mainly chocolate pies…are okay to eat. God bless pie.
I’m a big fan of French Silk Pie. Rich and luscious perfection if you ask me. However, sometimes you want to make something a bit lighter, but still creamy chocolate perfection. This pie hits those notes.
Think candy bar in pie form, but fluffier.
By the way… if you’re looking for a great French Silk Pie recipe, my go-to is this one from Pioneer Woman ==> French Silk Pie
But today we are foregoing the cup of butter and half hour of mixing to whip up this sweet, fluffy confection.
The filling is pretty quick to make, it just needs some time in the fridge to chill before serving. This recipe will make two pies if you use the ready-made chocolate pie crusts or one deep dish homemade cookie crusted pie.
Chocolate Marshmallow Cream Pie
We’re making two pies today using store-bought chocolate cookie pie crusts. The original recipe for this pie called for making a homemade deep dish crust, so if you’d like to do that, be sure to check that out. I fell back on the simple, easy version and decided to use some help from the store. And hey…two pies!
The recipe starts kind of like making Rice Crispy treats, except instead of butter, you’re melting milk and marshmallows together.
Then you add your chopped milk chocolate. I’m using Hershey bars since I have a giant stash of them in my freezer. (Every year my mom grossly over-estimates the number of s’mores made at the cabin and then gives me the leftover supplies. Not complaining.)
Stir until the chocolate is all melted and then set aside to cool to room temperature.
When the chocolate mixture is about at room temp, go ahead and whip up some cream.
Then gently mix the two together, folding so as not to deflate your beautiful cream. I like to add a little of my cream to the cooled chocolate mixture to lighten it a bit, before mixing it all together.
Scoop all of the fluffy, chocolatey, marshmallowy goodness into your waiting pie shells (or shell) and cover with some plastic wrap to chill.
Chill in the fridge (or if you’re in a cooler climate like Minnesota, your garage…which we like to call our second fridge in the fall/winter).
I like to top mine with some chopped candy bars that I set aside, but you could use sprinkles, marshmallows, whipped cream…whatever you like!
Chocolate Marshmallow Cream Pie.
Sweet. Fluffy. Super simple.
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!