Easy No-Bake Hot Fudge Marshmallow Pie Recipe
Image credit: The Toasty Kitchen via YouTube
This homemade dessert is the perfect treat to satisfy your sweet tooth! It’s so delicious and requires no baking at all, perfect for those who don’t have an oven or microwave. This pie consists of a yummy graham cracker crust, then topped with a tasty hot fudge layer and a finishing touch of marshmallow filling. It’s seriously delicious that it’s almost impossible to stop eating. Learn this recipe by The Toasty Kitchen on YouTube now.
Ingredients:
Graham Cracker Crust
- 1½ cups of graham cracker crumbs
- 2 tbsp of granulated sugar
- 6 tbsp of butter, melted
Hot Fudge
- ½ cup of granulated sugar
- ⅓ cup of natural cocoa powder
- ⅓ cup of heavy cream
- 2 tbsp of unsalted butter
- ⅛ tsp of salt
- 1 tsp of salt
Marshmallow Filling
- 10 ounces of mini marshmallows
- ¾ cup of milk
- 1 tsp of vanilla extract
- ¼ tsp of salt
- 1½ cups of heavy cream, very cold
Directions:
Step 1
Mix the graham cracker crumbs, butter, and sugar in a large mixing bowl until combined and sandy texture, then pour it into a 9-inch pie pan, spread it evenly, and press it down firmly into the bottom as well as the sides. Place it in the refrigerator and let it chill until completely set. Place a saucepan on a stove over medium heat, then add the granulated sugar, cocoa powder, heavy cream, butter, and salt, then whisk them until combined, and bring it to a boil while whisking continuously.
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Step 2
Once boiling, reduce the heat to medium-low, then let it cook for about 5 minutes, and remove it from the heat. Stir in the vanilla until combined, then let the mixture cool slightly, and pour it into the chilled crust. Put the crust back into the fridge and allow it to chill until set. Place a saucepan on a stove over medium-low heat, then add the marshmallows and milk, then stir them consistently until melted, remove it from the heat, and add the vanilla extract and salt.
Step 3
Keep stirring until completely melted and smooth and then set it aside to cool down to room temperature. Beat the heavy cream in a large bowl for about 2 to 3 minutes over medium speed until medium peaks form, then gently fold the cool marshmallow mixture to the whipped cream until incorporated. Pour it over the cooled hot fudge layer, then spread it evenly, and put it back in the fridge to chill for at least 4 hours up to overnight. Serve cold and enjoy!
*All these images are credited to The Toasty Kitchen via YouTube. Give their channel a visit and subscribe for more!
