Is Marshmallow Cream the Same as Melted Marshmallows?

Not exactly! Marshmallow cream is designed to stay soft and spreadable , while melted marshmallows tend to firm up when cooled . If you’re substituting, melt mini marshmallows with a bit of butter to achieve a similar consistency.

Why Are My Homemade Marshmallows Not Fluffy?

If your marshmallows are too dense , the sugar syrup was likely overheated. Keep it at 235-240°F . If they didn’t whip properly, they needed more mixing time —whip for at least 8-10 minutes . Humidity can also affect marshmallow texture , so avoid making them on rainy days.

Can You Use Regular Marshmallows Instead of Fluff?

Yes! Just melt regular marshmallows with 1 tablespoon of butter for a smoother texture. Use a 1:1 ratio when substituting marshmallow cream with melted marshmallows.

What’s a Good Substitute for Marshmallows?

Whipped cream with honey for a naturally sweet, fluffy alternative. Greek yogurt mixed with powdered sugar for a lighter version. Agar-based vegan marshmallow mix for a dairy-free, gelatin-free option.

How Do You Store Marshmallow Pie?

Refrigerator: Store in an airtight container for up to 3 days . Freezer: Freeze for up to a month —thaw before serving.

Can You Toast the Marshmallow Topping Without a Torch?

Yes! Use your oven’s broiler for 1-2 minutes , watching carefully to avoid burning.

Marshmallow Pie: A Fluffy, Irresistible Dessert You Must Try

Description

There’s something magical about a dessert that’s both rich and airy, melting in your mouth with every bite. This Marshmallow Pie combines a buttery, crunchy crust with a sweet, cloud-like filling that feels like eating a piece of heaven. Whether you’re making this for a special occasion, a family gathering, or just to satisfy a sweet craving, this no-bake (or lightly baked) dessert is effortlessly impressive and delicious!

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
6 tbsp butter, melted

For the Filling:

7 oz marshmallow cream
1 cup heavy whipping cream, chilled
¼ cup powdered sugar
1 tsp vanilla extract

For Garnish (Optional):

Chocolate shavings
Crushed graham crackers
Toasted marshmallows

Instructions

Prepare the Crust:
- Crush graham crackers into fine crumbs using a food processor or a rolling pin.
- Mix the crumbs with melted butter until the mixture resembles wet sand.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake at 350°F (175°C) for 10 minutes, then let it cool completely. (For a no-bake version, refrigerate the crust for 30 minutes instead.)
Make the Fluffy Marshmallow Filling:
- In a large mixing bowl, beat the marshmallow cream, vanilla extract, and powdered sugar together until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the marshmallow mixture using a spatula. Be careful not to overmix.
Assemble the Pie:
- Pour the marshmallow filling into the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 3 hours, or until the filling sets.
Garnish & Serve:
- Before serving, top with chocolate shavings, toasted marshmallows, or crushed graham crackers for extra texture and flavor.
- Slice and enjoy!

Notes

Make it Chocolatey: Swap regular graham crackers for chocolate ones for a deeper flavor.
Alternative to Marshmallow Cream: Melt 1 cup of mini marshmallows with 1 tbsp of butter over low heat and use as a substitute.
Serving Tip: This pie is best served chilled. Keep leftovers refrigerated and consume within 2-3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~280 kcal
Fat: 18g
Carbohydrates: 30g
Protein: 2g