Toasted Almond Chocolate Marshmallow Pie

Toasted Almond Chocolate Marshmallow Pie
A recipe from Blue Ribbon Baker, Marjorie Johnson.

Ingredients for Pie Crust

  • 1-1/2 cups graham cracker crumbs
  • 1⁄4 cup sugar
  • 1/3 cup melted butter

Ingredients for Pie Filling

  • 8 oz. (4 cups miniature or 40 large) marshmallows
  • 1⁄2 cup milk
  • 8-oz Hershey’s chocolate candy bar
  • 1/8 tsp kosher salt
  • 1 tsp vanilla extract or rum extract
  • 1⁄2 cup chopped, blanched, toasted almonds*
  • 1 cup chilled whipping cream, whipped or 2 cups thawed whipped topping

Directions for Pie Crust

1) Combine graham cracker crumbs, sugar and melted butter in a bowl. 

2) Pour into a 9-inch pie plate.

3) Spread evenly, pressing into sides and bottom to form a firm, even crust. • Chill in refrigerator for 1 hour.

Directions for Pie Filling

1) Microwave on high for 2 minutes, stir until smooth.

2) If marshmallows and chocolate aren’t melted, microwave an additional 30-60 seconds.

3) Stir the salt, extract and almonds into melted mixture.

4) Chill mixture.

5) Fold whipped cream into chilled chocolate mixture.
* Toast almonds in a single layer on a baking sheet at 350° for about 4 minutes. Check repeatedly, nuts burn quickly.


1) Pour into chilled graham cracker crust and refrigerate for a couple of hours. 

2) Garnish
3) As desired with: whipped cream, chopped almonds, shaved chocolate, candy hearts or drizzle melted chocolate over top.
*NOTE: Pie can be made 24-hours in advance or can be frozen for several months.

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