Easy Marshmallow pie is The BEST NO BAKE PIE you will ever have! Light and fluffy texture, very smooth consistency and a melt-in-your-mouth kind of bite.
Marshmallows. Graham cracker crumbs. Fresh Strawberries.
A combination of familiar ingredients creates a pie that is absolutely heavenly.
Summer’s coming. Can you feel it? The nights are getting shorter and the days are getting longer. That means it’s time to enjoy the great outdoors! Barbecuing, picnicking, camping — sitting around the fire pit, toasting marshmallows. Ah … the good life.
I made this cake for a family member birthday and it received rave reviews. Even though I was eating cake on the porch, I was imaging myself by a campfire toasting marshmallows.
No Bake Easy Marshmallow Pie
It is nothing new, this recipe was probably in all of our grandmother’s recipe boxes, but there is a reason this pie has stood the test of time. Not only is it super easy, I’m even going to call it fail proof.
Crust is made from scratch and it only takes a few minutes, it tastes better, but if you are going for super easy, feel free to sub in a store bought graham cracker crust. The filling takes just minutes to mix together, then you just have to give it some time to chill in the refrigerator. Easy, peasy!
No Bake Pie
Which makes it perfect for a warmer weather, so you don’t have to heat up your house by turning on your oven for hours.
How to make Easy Marshmallow Pie
This recipe is perfect for making a day ahead because the marshmallow filling really need a chance to chill and set up — a few hours will do but you can definitely keep it in the fridge for a day or two if need to be! Though I’m not sure there’s any way it will last that long… 😉
You’ll start by grabbing a few sleeves of graham crackers and pulsing them into fine crumbs.
The old fashioned way- ziploc bag and rolling pin, or food processor, even blender works too.
Whisk the crumbs with sugar, and some melted butter and toss them until moistened. Press the moistened crumbs into a 9-inch pie dish, then freeze until needed.
This will help the crust “set” without have to bake it. Always a huge plus when it’s summer!
Meanwhile, melt marshmallows in the pan over low heat with milk. Let it cool, then mix in whipped cream. You’ll end up with fluffy cloud of dessert heaven type of filling.
Spoon into pie crust and top with remaining graham cracker crumbs.
Let cool in refrigerator for at least 4 hours, this will help the marshmallow filling to “set”.
Garnish, with fresh strawberries and you will get a pie that has a summer written all over it!
Are you ready to make this pie yet?
- 2 cups graham cracker crumbs , about 16-18 full sheets, crushed and divided
- ⅓ cup granulated sugar
- 6 Tablespoons butter , melted
- 10 oz. package mini marshmallows
- ¾ cups of milk
- 2 cups whipping cream
- Combine 1½ cups of graham cracker crumbs, sugar and butter.
- Press into the bottom and sides of a buttered 9-inch pie pan. Place in refrigerator to chill.
- Beat whipping cream with an electric mixer until soft peaks form.
- Melt marshmallows in the pan over low heat with milk.
- Let cool, then mix in whipped cream.
- Spoon into pie crust and top with remaining graham cracker crumbs.
- Let cool in refrigerator for at least 4 hours or until set.
- Garnish, with fresh strawberries if desired.
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Mmmm looks good, I am going to make this!!!
Made the pie for Thanksgiving and it was delicious! I used a blender as I didn’t have the stamina to whisk or a hand mixer. I added 2 tbsp granulated sugar to the blender and to my surprised it was pretty well whipped. Will make it again.