Wednesday, June 16, 2010

Chocolate Marshmallow Pie

Last week Greg and I attempted to make s'mores pancakes for breakfast, silly us. We literally just threw marshmallows, chocolate chips and graham crackers in with regular pancake batter and called it a day. They were not the best thing we ever made but it did leave me with left over ingredients that I felt obligated to use come the next day.

I knew I had to find something that incorporated all of these things, but I didn't want to just make s'mores. Going through the closet I spotted my pie plate and decided it needed to be used. Poor thing hardly ever leaves the shelf. After some thought I came up with chocolate marshmallow pie. I have never made anything like it. Never made a chocolate pie, actually never made more than that one strawberry pie I posted before. I was pleased with the outcome, which means it didn't taste like dirt and that was a plus. The consistency was very odd, but not in a bad way. Sort of gummy. Maybe I should have used slightly less marshmallows? Or maybe, after the filling set I should have taken it out of the fridge before serving. All in all it was interesting.

Chocolate Marshallow Pie

10 graham crackers
5 tablespoons butter or margarine, melted

Break up graham crackers and combine them with the butter until coarse crumbs form.  (I opted to keep the pieces a little bigger)

Press mixture into a 9-inch pie plate using a spoon and your hands.

Bake for about 10 minutes in an oven at 375 F.

4 cups mini marshmallows
1/2 cup whole milk
1 cup half and half
1/2 cup semi-sweet chocolate chips

In a medium saucepan, heat marshmallows, milk, and chocolate chips on low heat until the mixture is melted together. Be sure to stir constantly.

Then combine the marshmallow mixture with the half and half  in mixer until it is well blended.

Pour the filling into the baked crust and leave the pie in the fridge for at least 3 hours.


  1. Well it looks absolutely delish!

  2. hello! you left a comment on my blog about the marshmallow-espresso bars? I think you could use instant espresso powder, how i don't know, but start with a couple teaspoons, and go from there.
    that cake (above) looks good!