Chocolate Marshmallow Graham Cracker Pie
Meta Description: This Chocolate Marshmallow Graham Cracker Pie features a thick buttery graham cracker crust, smooth chocolate filling, and fluffy toasted marshmallows for an irresistible easy dessert.
The graham cracker crust is thick, buttery, and perfectly crisp, while the smooth chocolate layer adds rich, creamy decadence. A generous topping of soft, fluffy marshmallows completes this irresistible dessert with a delicious toasted finish.
This Chocolate Marshmallow Graham Cracker Pie is perfect when you’re craving something sweet and comforting without spending hours in the kitchen. It combines the flavors of a classic s’more with the creamy richness of chocolate pie, making it a wonderful dessert for family dinners, holidays, potlucks, and special occasions.
Ingredients
For the Graham Cracker Crust
- 2 cups finely crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Chocolate Filling
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 2 tablespoons butter
For the Marshmallow Topping
- 3 cups mini marshmallows
- 1–2 tablespoons chocolate chips, optional
Instructions
1. Make the Graham Cracker Crust
Preheat your oven to 350°F (175°C).
In a bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to compact the crust.
Bake for 8–10 minutes, then remove it from the oven and allow it to cool.
2. Prepare the Chocolate Filling
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk until smooth and there are no lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens. This usually takes about 5–8 minutes.
Remove the saucepan from the heat and immediately add the chopped chocolate and butter. Stir until completely melted and smooth.
Add the vanilla extract and mix well.
3. Fill the Crust
Pour the warm chocolate filling into the cooled graham cracker crust. Smooth the top with a spatula.
Allow the pie to cool at room temperature for about 20–30 minutes, then refrigerate for at least 2 hours, or until the chocolate layer has completely set.
4. Add the Marshmallows
Once the chocolate filling has set, cover the entire surface with mini marshmallows.
Place the pie under the oven broiler for 1–2 minutes, watching constantly, until the marshmallows become golden brown and lightly toasted.
Alternatively, use a kitchen torch to toast the marshmallows for a beautiful campfire-style finish.
5. Serve
Allow the pie to cool for several minutes before slicing. For cleaner slices, use a sharp knife lightly warmed under hot water and wiped dry between cuts.
Serve as it is or drizzle with melted chocolate for an extra decadent finish.
Tips for the Best Chocolate Marshmallow Pie
Press the crust firmly: A well-packed crust will hold together much better when sliced.
Don’t stop stirring the filling: Constant stirring helps prevent lumps and keeps the chocolate mixture smooth.
Toast carefully: Marshmallows can go from golden brown to burnt very quickly under the broiler, so keep a close eye on them.
Chill thoroughly: Give the chocolate layer enough time to set before adding the marshmallows.
This Chocolate Marshmallow Graham Cracker Pie delivers the perfect combination of buttery crunch, silky chocolate, and gooey toasted marshmallows in every bite. It’s essentially a delicious s’more transformed into an elegant, creamy pie!