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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Inactive Time 3 30

Total Time 3 50

Servings servings

Calories 464kcal

Author Deborah Harroun

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

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