No-Bake Chocolate Marshmallow Pie is my go-to dessert when I want something fast, chocolatey, and guaranteed to make people happy. Maybe your kitchen is tiny, or it’s too hot to turn on the oven, or you just need a treat without extra effort. I get it. This pie is creamy, light, and rich all at once, and it comes together with simple ingredients you probably have on hand. It sets up beautifully in the fridge and slices like a dream. You can dress it up, keep it simple, or make it ahead for a party.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this No-Bake Chocolate Marshmallow Pie is a keeper: big on flavor with no weird tricks. No-Bake Chocolate Marshmallow Pie is my go-to dessert when I want something fast, chocolatey, and guaranteed to make people happy. Maybe your kitchen is tiny, or…
Key Ingredients for No-Bake Chocolate Marshmallow Pie
Let’s keep it simple. The best part about this pie is how the ingredients work together to create a silky, fluffy texture without any baking. Here’s what you’ll need and why each item matters.
- Graham cracker crumbs: Classic pie base. You can also use chocolate wafer crumbs if you want more chocolate in every bite.
- Butter: Melted butter binds the crumbs so the crust sets firm in the fridge.
- Granulated sugar: Just a little for the crust. If your crumbs are very sweet, you can skip or reduce it.
- Mini marshmallows: The secret to a fluffy, stable filling. They melt smoothly and set up light and airy.
- Milk or half-and-half: Helps melt the marshmallows into a silky base. Milk gives a lighter feel, half-and-half makes it richer.
- Semi-sweet chocolate chips: Melted into the marshmallow base for a velvety chocolate flavor. You can swap with dark chocolate if you’re into deeper cocoa taste.
- Cream cheese: Adds body and a gentle tang that balances the sweetness.
- Whipped cream or whipped topping: Folds in for that cloud-like texture. Make sure it’s fully whipped before folding.
- Vanilla extract and a pinch of salt: These little boosts make the chocolate shine.
If you love easy no-bake pies and want a grown-up twist, you might also enjoy my creamy take on this idea in this Baileys chocolate pie. It’s a cozy, dessert-night favorite.
How to Make Chocolate Marshmallow Pie
Crust in 5 Minutes
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until it looks like damp sand. Press firmly into a 9-inch pie plate, going up the sides. Chill while you make the filling.
- Pro tip: Use the bottom of a measuring cup to press the crust smooth and even. It sets tighter and slices cleaner.
Silky Filling, No Stove Drama
- Melt the marshmallows: In a medium saucepan, warm milk with mini marshmallows over medium-low heat, stirring constantly, until melted and smooth. Take it off the heat before it bubbles.
- Add the chocolate: Stir in chocolate chips and a pinch of salt until glossy and completely melted. Let it cool to room temp so it does not melt the whipped cream later.
- Beat the cream cheese: In a mixing bowl, beat cream cheese until it’s soft and smooth. This step keeps your filling lump-free.
- Combine and fold: Add the cooled chocolate-marshmallow mixture to the cream cheese and blend until silky. Gently fold in whipped cream with a spatula. Keep it light to save the fluffiness.
- Fill and chill: Pour the filling into the chilled crust, smooth the top, and refrigerate at least 6 hours, preferably overnight, until firm enough to slice.
“I made this for a family game night and it disappeared before the cards were shuffled. Zero oven time, big chocolate payoff. I’m keeping this recipe on repeat.”
If you like rich chocolate treats with a special-occasion vibe, try this lush chocolate fudge truffle cheesecake next. It’s not no-bake, but it has that same indulgent spirit. And if you’re into quick, bite-size treats for parties, these chocolate peanut butter rice krispy cups are super handy.
Tips for Success
Here’s how to get that clean slice and creamy texture every time, without fuss.
Cool the chocolate base: After melting the marshmallows and chocolate, give the mixture time to cool to room temperature. If it’s warm, it will deflate the whipped cream and soften the crust.
Use room-temp cream cheese: Cold cream cheese can make tiny lumps. Let it sit out for 30 minutes before mixing, and beat it smooth before adding anything else.
Fold gently: Use a spatula and fold in the whipped cream slowly. You want to keep air in the filling for that light, almost mousse-like finish.
Chill long enough: The pie needs at least 6 hours to fully set. Overnight is best for a clean presentation.
Choose your crust wisely: Graham cracker crumbs are classic, but chocolate wafers give a double-chocolate vibe. Gluten-free cookie crumbs work too. Press the crust firmly so it holds together after slicing.
Garnish smart: Shaved chocolate, mini marshmallows, or a drizzle of chocolate sauce look great. Avoid watery fruit on top, since moisture can soften the surface.
Craving a peanut-buttery version of this easy pie style? Check out this cozy creamy peanut butter pie for another no-bake win.
How to Store Chocolate Pie
Fridge: Cover the pie loosely with plastic wrap or a pie dome and refrigerate for up to 3 days. Keep it on a flat shelf so the filling stays even.
Freezer: For longer storage, freeze the pie uncovered until the top is firm, about 1 to 2 hours, then wrap it tightly in plastic wrap and foil. Freeze up to 1 month for best texture. Thaw in the fridge overnight before serving.
Avoid condensation: If condensation forms on top after chilling, gently dab it with a paper towel before garnishing. It keeps the finish smooth.
Slice cleanly: Use a warm, dry knife. Dip in warm water, wipe, slice, and repeat for crisp edges.
Serving Suggestions
I like to keep the topping simple, because the filling already shines. A pile of lightly sweetened whipped cream with chocolate shavings looks elegant and takes seconds. Mini marshmallows toasted lightly with a kitchen torch add a campfire vibe. If you want crunch, sprinkle crushed chocolate wafer cookies or chopped nuts right before serving.
Turn this into a dessert board moment. Serve small slices alongside espresso, fresh strawberries, or a salty snack for contrast. I also pair it with a plate of chocolate covered cherries when I want that candy-shop feeling at home. For fall gatherings, I might set it next to a warm slice of apple pie filling coffee cake so guests can choose cozy or chilled.
For holidays, a thin slice of this pie is perfect after a heavy meal. If you need a lighter fruity option to balance the table, these layered apple pie cheesecake trifles are pretty and easy to portion. Hosting a bigger party? Add a tray of simple squares from this easy chocolate fudge recipe for a quick chocolate trio.
Common Questions
Can I use large marshmallows instead of mini? Yes, just chop them or tear them into pieces so they melt faster. Measure by cups or weight, not by count.
What kind of chocolate works best? Semi-sweet chocolate chips or baking bars melt smoothly and give balanced sweetness. Dark chocolate is great if you like a deeper cocoa flavor.
Can I make No-Bake Chocolate Marshmallow Pie ahead? Absolutely. Make it the day before, chill overnight, and add toppings right before serving. It slices best on day two.
My filling looks loose. What happened? It may have been too warm when you folded in the whipped cream, or it did not chill long enough. Give it more time in the fridge. It usually firms up nicely.
How do I get clean slices? Use a warm, dry knife and a gentle sawing motion. Wipe the blade between slices for neat edges.
Ready to Slice and Smile
This pie proves you do not need an oven to make something that tastes special. The creamy chocolate filling, the gentle sweetness from marshmallows, and that buttery crust make every bite feel like a treat. If you want more inspiration to compare techniques or try variations, I learned a lot from recipes like No-Bake Chocolate Marshmallow Pie from Beyond Frosting and this simple approach from Sugar Apron. Give this No-Bake Chocolate Marshmallow Pie a whirl, stash it in the fridge, and watch it disappear at your next get-together. You’ve got this, and your dessert plate is about to be very popular.
Chocolate Marshmallow Pie
Ingredients
Method
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until it resembles damp sand.
- Press the mixture firmly into a 9-inch pie plate.
- Chill the crust while preparing the filling.
- In a medium saucepan, warm milk with mini marshmallows over medium-low heat, stirring constantly until melted and smooth.
- Remove from heat and stir in chocolate chips and a pinch of salt until glossy.
- Let the mixture cool to room temperature.
- In a mixing bowl, beat the cream cheese until soft and smooth.
- Blend the cooled chocolate-marshmallow mixture into the cream cheese until silky.
- Gently fold in whipped cream using a spatula.
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until firm.
