If you’re craving a dessert that’s both nostalgic and irresistibly luscious, you’ve got to try this Chocolate Marshmallow Icebox Pie Recipe. It’s a timeless treat that marries a crisp graham cracker crust with a creamy, rich chocolate filling studded with gooey marshmallows. Perfectly set in the fridge, this pie offers a delightful contrast of textures and that beautiful balance of sweet and slightly bitter chocolate that keeps you coming back for more. Every bite feels like a cozy hug on a plate, making it an absolute must-make for chocolate lovers everywhere.
Ingredients You’ll Need
Don’t be intimidated by the ingredients list. This Chocolate Marshmallow Icebox Pie Recipe calls for simple, classic components that come together to create an extraordinary dessert. Each ingredient plays an essential role, from the crunchy crust to the melt-in-your-mouth marshmallow and silky chocolate center.
- 1 1/3 cups graham cracker crumbs: This provides a buttery, crunchy base that perfectly supports the rich filling.
- 5 tablespoons unsalted butter, room temperature: Adds richness and helps bind the crust ingredients.
- 1/4 cup granulated sugar: Sweetens the crust and enhances that toasty flavor when baked.
- 2/3 cup + 2 tablespoons granulated sugar, divided: Used to sweeten the filling and balance the chocolate’s intensity.
- 1/8 teaspoon salt: A pinch to lift all the flavors and prevent the pie from tasting flat.
- 5 tablespoons flour: Helps thicken the chocolate filling, giving it that perfect custard-like texture.
- 1 3/4 squares unsweetened chocolate: The heart of the pie — deep, rich chocolate flavor with no extra sweetness.
- 12 ounces evaporated milk or ½ cup heavy whipping cream (1 can): Creates a smooth, creamy filling base.
- 2 large egg yolks, lightly beaten: Adds richness and helps the filling set firmly.
- 2 cups small marshmallows: The secret to gooey pockets of sweet delight inside the chocolate filling.
- 1/4 cup unsalted butter: Folded into the filling for a silky, luxurious finish.
- 1 cup heavy whipping cream: For whipping up a fluffy topping that complements the dense pie beautifully.
- Semisweet chocolate for grating: A little extra chocolate for garnish that gives a nice visual appeal and added flavor.
- 2 tablespoons chopped pecans: Adds a crunchy texture contrast, optional but highly recommended!
How to Make Chocolate Marshmallow Icebox Pie Recipe
Step 1: Prepare and bake the crust
Start by preheating your oven to 375 degrees Fahrenheit. Combine the graham cracker crumbs, softened butter, and 1/4 cup sugar in a bowl until the mixture looks like damp sand. Press this mixture firmly into your pie plate, shaping an even crust. Bake it for about 8 minutes until it’s golden and fragrant. This step ensures the crust is sturdy enough to hold the luscious filling without getting soggy. Then, set it aside to cool completely while you focus on the star of the pie.
Step 2: Make the rich chocolate filling
In a saucepan, whisk together the remaining granulated sugar, salt, and flour to prevent any lumps from forming. Add your melted unsweetened chocolate, evaporated milk or cream, and the lightly beaten egg yolks to the dry ingredients. Place the saucepan over medium heat and stir continuously until the mixture thickens into a smooth custard. This may take several minutes, but patience here pays off with a perfectly silky filling. Once thickened, immediately stir in the butter and the marshmallows so they start to melt gently, creating those coveted gooey bits throughout the pie.
Step 3: Assemble and chill
Pour the luscious chocolate marshmallow filling into your cooled graham cracker crust. Smooth the top evenly with a spatula. Cover the pie and refrigerate it for at least 8 hours, preferably overnight. This chilling step is crucial—it allows the flavors to meld and the pie to set firmly without baking, creating that iconic icebox pie texture that’s firm but creamy and oh-so-satisfying.
How to Serve Chocolate Marshmallow Icebox Pie Recipe
Garnishes
To make your pie both visually stunning and taste-bud tantalizing, whip up the heavy cream until soft peaks form and spread it generously over the top. Grate semisweet chocolate right over the whipped cream for beautiful dark flecks of chocolate, then sprinkle on chopped pecans if you like a little crunch. This combination not only looks inviting but adds layers of flavor and texture, elevating your pie to true dessert perfection.
Side Dishes
While this pie is a showstopper all on its own, pairing it with fresh berries like raspberries or sliced strawberries adds a bright contrast to the richness of the chocolate. You can also offer a simple cup of coffee or a glass of cold milk to round out this indulgent experience. These sides help balance the sweetness and keep each bite refreshing.
Creative Ways to Present
For a playful twist, serve individual slices topped with a drizzle of caramel sauce or a sprinkle of crushed peppermint during holidays. You can also make mini versions of this Chocolate Marshmallow Icebox Pie Recipe using small tart shells for an easy party treat. Adding a few toasted marshmallows on top for a smoky flavor contrast is another fun idea that will wow any guest at your table.
Make Ahead and Storage
Storing Leftovers
This pie keeps wonderfully in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store in an airtight container to preserve its texture and prevent it from absorbing any fridge odors. Each slice will stay creamy and delicious, ready for snacking whenever a chocolate craving strikes.
Freezing
You can freeze the pie if you want to prep it ahead of time or save leftovers for later. Wrap it well in plastic wrap and then foil, and freeze for up to 2 months. To thaw, transfer the pie to the refrigerator the night before serving. This ensures it thaws evenly and retains its signature creamy texture without any ice crystals forming.
Reheating
Since this is an icebox pie, it’s best served cold and should not be reheated. If you prefer a warm dessert, try adding warmed chocolate sauce or serving it alongside hot espresso—this way, you keep the pie’s creamy, chilled integrity while enjoying warm elements with each bite.
FAQs
Can I substitute the marshmallows with something else?
While marshmallows give the pie its classic gooey texture, you can experiment with mini marshmallow fluff folded into the filling or even swirl in some peanut butter for a different flavor. Keep in mind that changing the marshmallows will alter the texture slightly, but it can still be delicious!
Is it necessary to use unsweetened chocolate?
Unsweetened chocolate allows you to control the dessert’s sweetness perfectly. Using semi-sweet or milk chocolate will make the pie sweeter and change the flavor balance, so adjust the sugar amounts if you substitute.
Can I make this pie without eggs?
The egg yolks help thicken and stabilize the filling, so they are important here. If you need to avoid eggs, you might try a tested egg substitute or a no-bake pudding pie base, but it won’t be quite the same icebox pie texture.
How long should I chill the pie before serving?
Ideally, chill the pie for at least 8 hours, but overnight is even better. The longer chilling time ensures the filling is fully set and the flavors are perfectly developed.
What’s the best way to serve leftover pie?
Keep any leftovers refrigerated, serve chilled, and consider adding a fresh topping each time you slice it—like a dollop of whipped cream or fresh berries—to keep it exciting and delicious.
Final Thoughts
This Chocolate Marshmallow Icebox Pie Recipe truly is a classic dessert that deserves a spot on your recipe list. It’s straightforward to prepare but results in a stunning, comforting pie that everyone will adore. Whether you’re making it for a family gathering or a cozy night in, this pie promises to be a crowd-pleaser. Give it a try and watch how it becomes a cherished favorite in your home, too!
Print
Chocolate Marshmallow Icebox Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours (chilling time); 8 minutes (baking crust); 15 minutes (cooking filling)
- Total Time: 8 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Chocolate Icebox Pie is a rich and creamy no-bake dessert featuring a buttery graham cracker crust filled with a luscious chocolate custard topped with whipped cream and garnished with grated semisweet chocolate and chopped pecans. Perfect for a make-ahead treat that sets beautifully in the refrigerator.
Ingredients
Crust
- 1 1/3 cups graham cracker crumbs
- 5 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
Filling
- 2/3 cup + 2 tablespoons granulated sugar, divided
- 1/8 teaspoon salt
- 5 tablespoons flour
- 1 3/4 squares unsweetened chocolate
- 12 ounces evaporated milk or ½ cup heavy whipping cream (1 can)
- 2 large egg yolks, lightly beaten
- 2 cups small marshmallows
- 1/4 cup unsalted butter
Topping
- 1 cup heavy whipping cream
- Semisweet chocolate for grating
- 2 tablespoons chopped pecans
Instructions
- Prepare the crust: Preheat your oven to 375 degrees F. In a mixing bowl, combine the graham cracker crumbs, room temperature butter, and 1/4 cup granulated sugar until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a pie plate. Bake the crust for 8 minutes, then remove it from the oven and allow it to cool completely.
- Make the filling: In a medium saucepan, whisk together 2/3 cup granulated sugar, salt, and flour. Add the unsweetened chocolate (melted), evaporated milk or heavy whipping cream, and the lightly beaten egg yolks. Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the 1/4 cup unsalted butter and marshmallows until the marshmallows have melted and the mixture is smooth.
- Assemble the pie and chill: Pour the warm chocolate filling into the cooled graham cracker crust, smoothing the top. Place the pie in the refrigerator and chill for at least 8 hours, or until fully set.
- Prepare the topping: Just before serving, whip the 1 cup heavy whipping cream until soft peaks form. Spread the whipped cream evenly over the chilled pie. Garnish with grated semisweet chocolate and sprinkle chopped pecans on top for added texture and flavor.
Notes
- Use either evaporated milk or heavy cream based on your preference for a richer or lighter filling.
- Let the pie chill overnight for the best texture and flavor development.
- Ensure the pie crust is fully cooled before adding the hot filling to avoid melting the crust.
- For a nut-free version, simply omit the chopped pecans from the topping.
- Keep the pie refrigerated and consume within 3 days for maximum freshness.
