Lately, after the kids are asleep, I’ve been craving desserts that are sweet but not-too-sweet and light enough for me to eat without feeling any guilt. I was flipping through my Anniversary Slovak-American Cookbook, and stumbled across this recipe for chocolate chip marshmallow pie. At first I thought it would be something heavy and super chocolatey, but when I read the ingredients I realized that it is actually a whipped concoction of cream, marshmallows, and hints of dark chocolate in a buttery no-bake graham cracker crust. And I was in! This thing was devoured within a day or two of me making it, and I’ve found myself going to the fridge at night hoping that another one will be magically waiting for me. Once I can get myself to the store for a new bag of marshmallows, it will be.
This is one of those recipes from the 1950s that makes you wonder why everyone isn’t still making it. It’s easy, breezy, and tastes light as a feather. I am not a person who eats marshmallows by the handful (I’m looking at you, husband), but I really love the subtle flavor they bring here. And the chopped chocolate adds just the right amount of crunch. With the graham cracker crust, the whole thing is like a lightened up s’more, in the best possible way.
To start, make the crust. I pulsed my graham crackers in my food processor, but if you’re looking for a workout or need to get out some anger, you could put the crackers in a plastic bag with a small opening left at the top, get out a rolling pin, and go to town smashing them. If you’re using the food processor, you can add the sugar and melted butter to it and pulse it together; otherwise, add everything to a bowl and mix with a fork until all the crumbs are moist. Generously butter a pie pan, then press the crumbs in it as evenly as you can. I had some trouble getting the first slice of the pie out of the pan (some of the crust was left behind), but enough butter should take care of it. You could also bake the crust for ten minutes at 350°F if you want a more toasted flavor, then wait for it to cool completely before filling it.
For the filling, first get the chocolate ready. I used a semi-sweet chocolate and chopped it into small pieces. Then it’s time to heat the milk and marshmallows until the marshmallows melt and the whole things becomes gloriously gooey. Finally, in a large bowl, add the heavy whipping cream and whip it until it forms stiff peaks. Fold in the chocolate and the marshmallow mixture until everything is combined, then pour this into the pie crust.
I smoothed it with a rubber spatula, then used a spoon to make swoops and swirls. Place the pie in the fridge for at least an hour, until the whole thing cools. You can also garnish the pie with some more chopped chocolate. This pie keeps well in the refrigerator for several days.
- 12 graham crackers
- ⅓ cup melted butter
- ¼ cup sugar
- 24 marshmallows (the big kind)
- ¼ cup milk (2% or whole is fine)
- 1 cup heavy whipping cream
- 2 oz semisweet chocolate
- Crush the graham crackers in a food processor or by hand. Mix in the sugar and melted butter, then press the mixture evenly and firmly around the sides and bottom of a pie pan. Chill in the refrigerator while you make the filling.
- Cook the marshmallows and milk in a small saucepan over medium heat, stirring until combined. Remove from the heat and allow it to cool to room temperature.
- Chop the chocolate into small pieces.
- In a large bowl, whip the cream until it forms stiff peaks. Fold in the marshmallow mixture and chocolate with a rubber spatula. Pour this into the pie pan and smooth with the spatula. Use the back of a spoon to make swoops and swirls, if desired.
- Chill in the refrigerator for at least an hour or for several days.