Hot Fudge Marshmallow Pie

Introduction

Hot Fudge Marshmallow Pie is a decadent dessert that blends rich chocolate, gooey marshmallows, and a buttery crust into an irresistible treat. A crisp, golden crust forms the base, layered with velvety hot fudge and pillowy marshmallows that toast to perfection. Whether served at a gathering, as a comforting indulgence, or to satisfy a chocolate craving, this pie guarantees pure delight in every bite.

I make this dessert, and the aroma of warm chocolate fills the kitchen, instantly evoking memories of cozy nights by the fire. The hot fudge simmers, thick and glossy, creating the perfect contrast to the airy marshmallows. I pour the fudge into the crust, layer the marshmallows on top, and watch as they toast to a golden, irresistible finish. When it comes out of the oven, the gooey, chocolatey goodness ensures that every slice disappears quickly.

What makes this recipe special is its versatility. A drizzle of caramel, a sprinkle of sea salt, or a handful of crushed nuts can elevate the flavors even further. This Hot Fudge Marshmallow Pie isn’t just a dessert—it’s a moment of indulgence, nostalgia, and pure chocolate bliss.

Perfect for:

• Chocolate lovers craving a rich treat
• Holiday and special occasion desserts
• Potlucks and gatherings
• A fun twist on classic s’mores flavors
• A make-ahead dessert that wows guests

Why You will Love The Hot Fudge Marshmallow Pie

This Hot Fudge Marshmallow Pie wins you over because it:

• Delivers Intense Chocolate Flavor: Every bite is packed with rich, velvety chocolate goodness. The thick, fudgy filling melts in your mouth, making it the ultimate treat for chocolate lovers. If you’re craving deep, decadent cocoa flavors, this pie won’t disappoint.
• Offers a Gooey Marshmallow Topping: The soft, pillowy marshmallows on top toast to golden perfection, adding a slightly crisp exterior with a gooey, melt-in-your-mouth center. The contrast between the fudgy filling and the light, airy marshmallow creates the perfect balance of textures.
• Uses Simple Ingredients: No need for fancy ingredients—this pie comes together with pantry staples like chocolate, butter, sugar, and marshmallows. It’s an easy yet impressive dessert that doesn’t require a long grocery list.
• Creates a Fun S’mores-Inspired Dessert: If you love s’mores, this pie is a dream come true! It captures all the best elements—graham cracker crust, rich chocolate, and toasted marshmallows—without needing a campfire.
• Comes Together Easily: Despite its indulgent taste and bakery-worthy appearance, this pie is surprisingly simple to make. The crust is effortless, the fudge filling is smooth and easy to prepare, and the marshmallow topping requires minimal effort for a show-stopping finish.

Preparation and Cooking Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Baking Time: 25 minutes
• Cooling Time: 30 minutes
• Servings: 8–10 slices
• Calories per serving: Approximately 350–400
• Key Nutrients: Iron: 8% DV, Calcium: 6% DV

Ingredients

Pie Crust:

• 1 ½ cups graham cracker crumbs (or crushed chocolate cookies)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Fudge Filling:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• ¼ cup unsalted butter
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Marshmallow Topping:

• 2 cups mini marshmallows (or 8 large marshmallows, cut in half)

Ingredient Highlights

• Graham Cracker Crust: Adds a crunchy, buttery base that pairs well with the fudge.
• Chocolate Fudge Filling: Creates a thick, silky center with deep chocolate flavor.
• Marshmallow Topping: Adds a gooey, toasted finish that mimics s’mores.

Step-by-Step Instructions

Prepare the Crust:

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Mix the Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press into the Pan: Firmly press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the Crust: Place the crust in the oven and bake for 8–10 minutes. Let it cool while you prepare the filling.

Make the Fudge Filling:

5. Melt the Chocolate: In a saucepan over low heat, combine chocolate chips, heavy cream, and butter. Stir until smooth.
6. Mix the Sugar and Eggs: In a separate bowl, whisk sugar, eggs, vanilla, and salt until fully combined.
7. Combine the Mixtures: Gradually pour the melted chocolate into the sugar-egg mixture, whisking continuously.
8. Bake the Filling: Pour the chocolate mixture into the cooled crust. Bake for 20–25 minutes, or until the center looks set but slightly soft.

Add the Marshmallow Topping:

9. Arrange the Marshmallows: Sprinkle mini marshmallows evenly over the pie while it’s still warm.
10. Toast the Marshmallows: Broil for 1–2 minutes until golden brown, keeping a close watch to avoid burning.
11. Cool the Pie: Let it sit for at least 30 minutes before slicing.

How to Serve the Hot Fudge Marshmallow Pie

Enjoy Hot Fudge Marshmallow Pie in several delicious ways:

• Warm with Ice Cream: Serve fresh out of the oven with a scoop of vanilla or salted caramel ice cream.
• With Extra Chocolate Sauce: Drizzle warm fudge or caramel over the top for an indulgent touch.
• Chilled for a Firmer Texture: Refrigerate the pie for a cool, dense version that cuts cleanly.
• With Crushed Graham Crackers: Sprinkle extra graham cracker crumbs on top for a crunchy finish.

Additional Tips for Hot Fudge Marshmallow Pie

• Use High-Quality Chocolate for the best fudge flavor.
• Let the Pie Cool before slicing to prevent the filling from oozing.
• Watch the Marshmallows Closely under the broiler to avoid burning.
• Make it Ahead by preparing the pie a day in advance and adding marshmallows before serving.
• Use a Torch instead of broiling for a controlled, even toast.

Recipe Variations for Hot Fudge Marshmallow Pie

• Peanut Butter Fudge Pie: For a nutty, indulgent twist, I swirl in ¼ cup of creamy peanut butter into the chocolate filling before baking. The peanut butter blends seamlessly with the rich fudge layer, adding a salty-sweet contrast. If I want even more peanut flavor, I sprinkle chopped peanuts over the marshmallow topping or drizzle melted peanut butter on top before serving.
• Cookies and Cream Version: Instead of using a graham cracker crust, I crush chocolate sandwich cookies (like Oreos) and mix them with melted butter to create a chocolatey, slightly crunchy base. The combination of the dark cookie crust, fudgy filling, and gooey marshmallow topping makes this pie taste like a giant cookies and cream dessert. For extra flair, I sprinkle crushed cookies on top of the toasted marshmallows.
• Dark Chocolate Pie: If I want a deeper, more intense chocolate flavor, I swap semi-sweet chocolate for dark chocolate (at least 70% cocoa). This creates a richer, slightly bittersweet filling that pairs beautifully with the sweet marshmallow topping. To enhance the complexity, I sometimes add a pinch of espresso powder to the chocolate mixture, bringing out even more depth in the flavors.
• Salted Caramel Twist: A drizzle of salted caramel sauce over the toasted marshmallow topping takes this pie to the next level. The combination of gooey caramel, fudgy chocolate, and fluffy marshmallow creates a perfect balance of sweet and salty. If I want even more caramel goodness, I swirl a few spoonfuls into the chocolate filling before baking or sprinkle flaky sea salt over the top for an added gourmet touch.

Freezing and Storage for Hot Fudge Marshmallow Pie

• Refrigeration: To keep the pie fresh, I store leftovers in an airtight container or cover the pie dish tightly with plastic wrap. It stays delicious in the fridge for up to 5 days. The fudgy filling firms up when chilled, creating a denser, truffle-like texture. If I want a softer bite, I let the pie sit at room temperature for about 10–15 minutes before serving.
• Freezing: If I plan to freeze the pie, I do so before adding the marshmallow topping. I wrap the fully cooled pie tightly in plastic wrap, followed by a layer of aluminum foil, and freeze it for up to 2 months. When I’m ready to serve, I thaw it overnight in the refrigerator, then add the marshmallows and toast them under the broiler or with a kitchen torch for a freshly made finish.
• Reheating: For a warm, gooey texture, I heat individual slices in the microwave for 10–15 seconds. This softens the fudgy filling and makes the marshmallows slightly melty again. If I want to revive the toasted marshmallow effect, I pop the slice under the broiler for a few seconds or use a kitchen torch to lightly caramelize the top.

Special Equipment for Hot Fudge Marshmallow Pie

• Mixing Bowls for crust and filling
• Whisk and Spatula for smooth mixing
• Saucepan for melting chocolate
• 9-inch Pie Dish for baking
• Broiler or Kitchen Torch for toasting marshmallows

FAQ Section of Hot Fudge Marshmallow Pie

Can I make this pie in advance?
Yes! Prepare the fudge pie a day ahead, store it in the fridge, and add the marshmallow topping just before serving.

Can I use store-bought pie crust?
Absolutely! A pre-made graham cracker crust works well to save time.

How do I keep my marshmallows from burning?
Watch them closely under the broiler and remove them as soon as they turn golden brown.

Can I use marshmallow fluff instead of marshmallows?
Yes! Spread a layer of marshmallow fluff over the baked pie and toast it with a torch.

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Conclusion of Hot Fudge Marshmallow Pie

Bake this rich and gooey Hot Fudge Marshmallow Pie and indulge in a decadent dessert that combines velvety chocolate with fluffy marshmallow. Serve it warm for an irresistible treat that melts in your mouth, perfect for any chocolate lover.

Customize it with your favorite toppings—chopped nuts, crushed cookies, or a drizzle of caramel—for an extra special touch. Enjoy it on its own or pair it with a scoop of ice cream for the ultimate dessert experience.

Make one today, let the chocolatey aroma fill your kitchen, and savor every bite. Don’t forget to snap a photo and share it on Instagram—tag me so we can celebrate your sweet creation. Happy baking!