Toffee Marshmallow Pie

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

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Inactive Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 50 minutes minutes

Servings: 8 servings

Course: Dessert

Cuisine: American

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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.

1x2x3x

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

Recipe Notes:

adapted from Pillsbury Best of the Bakeoff

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the hot fudge or extra toffee pieces.

Nutrition Information

Serving: 1serving, Calories: 464kcal (23%), Carbohydrates: 48g (16%), Protein: 4g (8%), Fat: 28g (43%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 67mg (22%), Sodium: 249mg (11%), Potassium: 42mg (1%), Fiber: 1g (4%), Sugar: 27g (30%)

Keywords: marshmallow Pie, thanksgiving dessert