Light as a dream, this Toffee Marshmallow Pie has an easy no-bake filling that everyone will love. You only need 6 ingredients, and it’s a great pie to make ahead of time.
This pie would be perfect for your Thanksgiving dessert, but would also be a great dessert year round!
I really like a wide variety of pies on Thanksgiving. Rich pumpkin pie, fruity lemon meringue, and of course something chocolate. But it’s always nice to throw in something that is a little bit lighter, as well. (Ok, not lighter as in calories lighter… I don’t want to confuse you here!) This pie is exactly that.
This couldn’t be much easier, either. It’s a no-bake filling, (the only time you’ll need the oven is to bake your pie crust), and it can be made well ahead of time. And it has everyone’s favorite – toffee!
This is one of those pies that you don’t think will work when you look at the ingredients, but it comes out perfect for me every time. And I never have leftovers because everyone loves it!
Ingredients
- Marshmallows: This can get a little confusing, because there are so many sizes of marshmallows these days. I’m using the regular large marshmallows, not the big roasting marshmallows. I have only ever tried this with the large marshmallows, but if you are using small marshmallows, you should need about 240 grams of marshmallows.
- Milk: I suggest sticking with 2% or whole milk here.
- Toffee Pieces: I use the Heath Bits o’ Brittle pieces. They are not covered with chocolate. I am sure there are other brands, but this is the easiest to find for me. I can usually find them the grocery store, but you can also order them online.
- Heavy Whipping Cream: You’ll be making whipped cream, so makes sure this is heavy whipping cream.
- Pie Crust: You need one fully baked pie crust. I like to use a homemade pie crust, but use what you like.
- Hot Fudge: This is optional, for serving, but I highly suggest it! You can make it homemade or use a store bought jar.
How to Make Toffee Marshmallow Pie
STEP 1: Melt the marshmallows and milk in a large saucepan. You want to stir this constantly over medium heat until the marshmallows are melted.
STEP 2: Remove the pot from the heat and add in the toffee pieces. Give it a quick stir, then let the mixture sit for a couple minutes to let the toffee melt slightly.
STEP 3: Stir the mixture again quickly, then transfer the pot to the refrigerator and let the mixture sit until thickened, but not set, about 15-20 minutes.
STEP 4: While the mixture is thickening up, place the cream in a large bowl. Whip until you have stiff peaks.
STEP 5: Remove the marshmallow toffee mixture from the refrigerator. Stir about 1/4 of the cream into the mixture, then gently fold in the remaining cream.
STEP 6: Transfer the filling to your baked pie crust. Cover and refrigerate until the filling is completely set, about 3 hours.
Tips and Tricks
We like this served with hot fudge and additional toffee pieces. It’s actually quite delicious without adding anything, but the chocolate and toffee take it over the top.
This pie can easily be made the day before. Just keep covered until ready to serve.
I had a reader wanting to substitute mini chocolate chips for the toffee pieces. While I haven’t tried it, it should work, but will change the flavor and texture of the pie.
More Pie Recipes
Coconut Cheesecake Pie
Maple Cream Pie
Caramel Apple Cheesecake Pie
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Toffee Marshmallow Pie
Ingredients
- 32 large marshmallows
- 1/3 cup milk
- 1/2 cup toffee pieces plus more for serving
- 1 cup whipping cream
- 1 pie crust fully cooked and cooled
- hot fudge sauce for serving
Instructions
- Combine the marshmallows and milk in a large saucepan. Cook over medium heat, stirring constantly, until the marshmallows have melted.32 large marshmallows, 1/3 cup milk
- Remove the pot from the heat and add in the toffee pieces. Let the toffee pieces melt slightly, then transfer to the refrigerator until thickened, but not set, about 15-20 minutes.1/2 cup toffee pieces
- Place the cream in a large bowl and whip the cream until it has stiff peaks.1 cup whipping cream
- Stir about 1/4 of the whipped cream into the marshmallow mixture. Fold in the remaining cream.
- Spread the mixture into the pie crust. Cover the top with plastic wrap, and refrigerate until the pie is set, at least 3 hours.1 pie crust
- Serve the pie drizzled with hot fudge sauce and sprinkled with additional toffee pieces.hot fudge sauce
Natalie J Vandenberghe says
This pie sounds delicious–thanks for sharing the recipe!
Fiona nicholson says
Hi I’m just new to this , I want to make ur toffee pie , where do I get toffee pieces do I just cut up toffees ? Or can I use the toffee I make for millionare short bread ?
Deborah says
You should be able to find toffee pieces in the baking section where you find the chocolate chips. But if your store doesn’t have them, you can chop up a toffee candy bar (like Skor or Heath).
Laura says
I made this for my work bake off…. wondering if it should be left in fridge until the contest or if it can be left out?
Deborah says
I would leave it in the refrigerator as long as possible. It should be fine left out for a little bit, but not hours.
Shula says
Hey, I absolutely love this recipe. I am planning to use chocolate chip instead of toffee. I am not too sure about the marshmallow size. Would it be possible for you to share a picture please. I would be really helpful. I don’t want to mess the measurements up.
Thank you
Deborah says
Hi Shula – this is the size of marshmallows you need – https://amzn.to/1QAIxe4
kathryn says
When you say large marshmallows, do you mean the size up from miniature or those really big ones for s’mores?
Deborah says
Just the regular large ones (size up from mini – not the huge roasting ones.) It makes it complicated with all of the different sizes that are out right now!!
Kathy says
I don’t want to use the toffee pieces. I was wondering what I can use instead.
Deborah says
I have only tried it with the toffee pieces, so I’m not sure what else would work. I’m sure anything that is small like the pieces – maybe mini chocolate chips?
Martina says
It’s soooo delicious. My family Love it!!! Thanks for recipe
Deborah says
I’m so glad that you loved it!!
Bella says
I think I might make one tonight, it looks really delicious 🙂 but I think I’m going to make some caramel sause insteed of use toffee pieces (dont have toffee at home) keep up the good work! / love from your swedish reader
Ash says
Doing a Beatles themed party next month, really pleased to have found a marshmallow pie recipe. Do you think it would work with marshmallow fluff?
Deborah says
I’m not sure if marshmallow fluff would work or not. I’m guessing you could maybe use it instead of melting the marshmallow, but I’m not sure since they have different textures. If you try it, let me know how it turns out!
Lin says
OK I’ve died and gone to heaven. Insanely wonderful recipe! Most of all, I cannot tell you how much I appreciate the fact that you used whipped cream and not cool whip. It’s on my “must make” list!