I usually like to pull the stops out at the weekend and bake something special for the family. This is also the Memorial Day weekend in the U.S so a lot of people will be entertaining, BBQ-ing, etc. I wanted to make a dessert that would be perfectly at home with a BBQ and that wouldn't heat up the kitchen overly much.
I also wanted something that could be made in advance and this delicious hot fudge marshmallow refrigerator pie recipe can be made up to a week in advance. (You do at least need to make it 4 hours in advance.) Its simple and easy to make and is incredibly delicious!
I adapted the recipe to use both American and European measurements so that this simple dessert can be made on both sides of the pond. I found the original recipe on a blog called The Toasty Kitchen. Not only did it look relatively simple to make, but it also looked delicious!
I suppose if you used a graham cracker crust it would almost resemble a S'mores pie, with its layer of rich chocolate fudge and that fluffy marshmallow topping.
I opted to use a basic pastry crust however. I had one in my freezer that needed using up. It worked beautifully and made for a pie that wasn't over the top sweet!
I did have about a cup or so extra of the marshmallow/cream filling that did not fit into the pie, so I just poured it into a plastic container and refrigerated. It has a very mousse-like texture and would be a lovely light dessert on its own served with some fresh fruit or raspberry coulis.
The hot fudge layer is to die for. Rich and thick and very moreish. I opted to just spoon and spread it over the bottom of the crust, rather than spreading it up the sides of the crust. It made a lovely thick layer that was more noticeable! I liked that!
If you are looking for a simple dessert that pleases on all levels this weekend, I don't think you can really go wrong with this one! This is a real winner of a dessert all round!
WHAT YOU NEED TO MAKE HOT FUDGE MARSHMALLOW REFRIGERATOR PIE
If you keep a well stocked baking cupboard, you probably won't need to go out and buy anything, except for maybe the marshmallows.
You will need:
- 1 (9-inch) graham cracker crumb crust (see notes) OR
- 1 (9-inch) baked single pie crust (try my butter lard pastry!)
- grated chocolate, chocolate curls, or chocolate sprinkles
For the hot fudge layer:
- 1/2 cup (100g) granulated sugar
- 1/3 cup (37g) unsweetened cocoa powder
- 1/3 cup (80ml) heavy cream
- 2 TBS (28g) butter
- pinch salt
- 1 tsp vanilla extract
For the marshmallow filling:
- 10 ounces (6 cups/284g) mini marshmallows (white)
- 3/4 cup (180ml) whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (360ml) really cold heavy cream
I made my own single crust using my butter/lard pastry recipe. The recipe makes two crusts and I have linked to it. I thought the pie would be sweet enough without having an overly sweet pastry/crust to contend with. You can make and bake the crust several days ahead, or even use a frozen or refrigerated pastry crust if you wish.
Or you can make a graham cracker/digest biscuit crumb crust as per the instructions, or, once again, you can buy one already made to simplify things.
Make sure for the hot fudge filling you use UNSWEETENED cocoa powder and NOT chocolate drink mix. The two are not the same thing. Chocolate drink mix is what you add to milk or water to make cold chocolate milk or hot chocolate and has sugar added to it and sometimes even dry milk powder.
You will want to use white mini marshmallows for the marshmallow filling, not pink or multi-colored ones.
I grated part of a cold Green & Blacks Organic milk chocolate bar over the top of my pie. I thought the lighter chocolate color of it made a lovely contrast to the darker chocolate of the hot fudge sauce. Do note, you will not be using the hot fudge sauce hot, and if you wish you can also use a ready made hot fudge sauce, like Hershey's. I prefer the homemade because I know exactly what is in it.
In the U.K. you can use double cream or whipping cream. Here in North America use whipping cream.
HOW TO MAKE HOT FUDGE MARSHMALLOW PIE
This is really simple to make, but should be done in stages. You can use a ready made crust to speed things up a bit and cut your labor down a bit. Its all up to you!
Prepare your crust, depending on what type of crust you are using. See notes below.
To make the hot fudge base, measure the granulated sugar, cocoa powder, heavy cream, butter and salt into a heavy based saucepan.
Place over medium heat. Whisk and stir until everything melts and the mixture comes to the boil. Immediately reduce to medium-low and cook for a further 5 minutes, whisking occasionally.
Remove from heat and add the vanilla, whisking it in well to combine. Allow to cool slightly and then pour the hot fudge into the bottom of your crust. Spread it to evenly coat the base. Chill in the refrigerator until cold.
To make the marshmallow filling, combine the marshmallows and milk in a saucepan. Cook over medium low heat, whisking frequently until the marshmallows have almost completely melted. (Do keep checking to make sure the mixture doesn't catch on the bottom.)
Remove from heat and whisk until the marshmallows are completely melted and mixture is completely smooth. Whisk in the vanilla and salt. Set aside to cool completely to room temperature.
Measure the cream into a cold bowl. Using an electric whisk (or a stand mixer) whisk on medium high for 3 to 4 minutes until medium peaks form. Do not over beat.
Carefully fold in the marshmallow mixture to combine evenly. Pour this into the pie crust, over top of the fudge layer, spreading it out evenly. (you may have more than you need. If so, pour the rest into a container and cover. Place in the refrigerator and chill. Very nice with fresh fruit.)
Place the pie in the refrigerator to chill for at least 4 hours, or overnight.
Sprinkle the top with grated chocolate, chocolate curls or chocolate sprinkles. Cut into wedges to serve.
Store any leftovers, covered, in the refrigerator. It will keep for up to a week in the refrigerator.
Notes
If using a traditional crust, roll out pastry 1/4 inch thin and use to line a 9-inch pie plate. Prick the bottom and trim. Line with baking parchment and fill with rice or beans. Bake at 375*F/190*C/ gas mark 4 for 10 minutes until golden. Remove the paper and beans and bake for 5 minutes longer until golden brown. Leave to cool completely.
For a Graham Cracker crust, stir 1 1/2 cups (135g) graham cracker/digestive biscuit crumbs together in a bowl wit 2 TBS of granulated sugar and 6 TBS (86g) melted butter. Mix well and press firmly into the bottom and up the sides of a 9-inch pie tin. Place in the refrigerator and chill until needed.
This was fabulously delicious. I had thought that maybe with the marshmallows it might be overly sweet, but it really wasn't. The hot fudge bottom layer is rich and decadent and goes wonderfully with that light and fluffy topping!
I grated a milk chocolate bar over the top. Not totally necessary but it really dressed it up nicely. If you are looking for a nice pie to serve the family this weekend, that everyone will enjoy, this is it!
Very simple to make and delicious!
If you are a fan of refrigerated desserts and pies in the warmer months, you might also enjoy the following delicious options!
LEMON CHEESECAKE MOUSSE (for two) - This dessert is perfectly sized for two but can be easily doubled. With a cookie crumb base and a rich lemon curd mousse filling, if you like lemon desserts you will really love this simple, quick and easy dessert.
OLD FASHIONED LEMON ICEBOX PIE - This is an old family favorite. With a rich no cook lemon filling which uses only 4 simple ingredients. Lemon juice, sweetened condensed milk, lemon zest and vanilla. Easy peasy, lemon squeezy. Everyone loves this one! You can use either a graham cracker or a chocolate wafer cookie crust. You decide.
Yield: 8 servingsAuthor: Marie Rayner
Hot Fudge Marshmallow Refrigerator Pie
Prep time: 30 MinCook time: 4 HourTotal time: 4 H & 30 MThis hot fudge marshmallow pie is a delicious, rich and fluffy pie which requires no real baking, unless you choose to use a baked single crust pie shell. With a layer of rich hot fudge and a light and fluffy vanilla marshmallow filling, this is sure to please everyone! Note, you do need to make it at least 4 hours ahead of time so that it can set up properly.Ingredients
You will need:- 1 (9-inch) graham cracker crumb crust (see notes) OR
- 1 (9-inch) baked single pie crust (try my butter lard pastry!)
- grated chocolate, chocolate curls, or chocolate sprinkles
- 1/2 cup (100g) granulated sugar
- 1/3 cup (37g) unsweetened cocoa powder
- 1/3 cup (80ml) heavy cream
- 2 TBS (28g) butter
- pinch salt
- 1 tsp vanilla extract
- 10 ounces (6 cups/284g) mini marshmallows (white)
- 3/4 cup (180ml) whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (360ml) really cold heavy cream
Instructions
- Prepare your crust, depending on what type of crust you are using. See notes below.
- To make the hot fudge base, measure the granulated sugar, cocoa powder, heavy cream, butter and salt into a heavy based saucepan.
- Place over medium heat. Whisk and stir until everything melts and the mixture comes to the boil. Immediately reduce to medium-low and cook for a further 5 minutes, whisking occasionally.
- Remove from heat and add the vanilla, whisking it in well to combine. Allow to cool slightly and then pour the hot fudge into the bottom of your crust. Spread it to evenly coat the base. Chill in the refrigerator until cold.
- To make the marshmallow filling, combine the marshmallows and milk in a saucepan. Cook over medium low heat, whisking frequently until the marshmallows have almost completely melted. (Do keep checking to make sure the mixture doesn't catch on the bottom.)
- Remove from heat and whisk until the marshmallows are completely melted and mixture is completely smooth. Whisk in the vanilla and salt. Set aside to cool completely to room temperature.
- Measure the cream into a cold bowl. Using an electric whisk (or a stand mixer) whisk on medium high for 3 to 4 minutes until medium peaks form. Do not over beat.
- Carefully fold in the marshmallow mixture to combine evenly. Pour this into the pie crust, over top of the fudge layer, spreading it out evenly. (you may have more than you need. If so, pour the rest into a container and cover. Place in the refrigerator and chill. Very nice with fresh fruit.)
- Place the pie in the refrigerator to chill for at least 4 hours, or overnight.
- Sprinkle the top with grated chocolate, chocolate curls or chocolate sprinkles. Cut into wedges to serve.
- Store any leftovers, covered, in the refrigerator. It will keep for up to a week in the refrigerator.
Notes
If using a traditional crust, roll out pastry 1/4 inch thin and use to line a 9-inch pie plate. Prick the bottom and trim. Line with baking parchment and fill with rice or beans. Bake at 375*F/190*C/ gas mark 4 for 10 minutes until golden. Remove the paper and beans and bake for 5 minutes longer until golden brown. Leave to cool completely.
For a Graham Cracker crust, stir 1 1/2 cups (135g) graham cracker/digestive biscuit crumbs together in a bowl wit 2 TBS of granulated sugar and 6 TBS (86g) melted butter. Mix well and press firmly into the bottom and up the sides of a 9-inch pie tin. Place in the refrigerator and chill until needed.
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