This Caramel and Chocolate Marshmallow Cream Pie is loaded with decadent layers of caramel, peanuts, and chocolate marshmallow cream!
As the weather cools, the ovens heat up! It is baking season again ladies and gentlemen! However, you won't need the oven very long for this Caramel and Chocolate Marshmallow Cream Pie recipe. The only thing you need to bake is the pie crust, the rest can easily be made on the stove top.
So how does this pie taste? Well, imagine a smooth layer of chocolate coating a flaky pie crust, while a salty, nutty, caramel layer rests on top in all its sticky glory, only to have that layer blanketed by a fluffy, rich, chocolately layer. I guess what I'm trying to say is, it's decadence at its finest!
Ingredients you will need
- Pie Crust - You can make your own from scratch or buy a refrigerated pie crust from the grocery store.
- Semi-Sweet Baking Chocolate
- Caramel bits
- Heavy Whipping Cream
- Lightly salted peanuts coarsely
- Marshmallow Cream
- Vanilla extract
- Whipped Cream
How to make it
Start with preparing your pie crust. If using store-bought crust just follow the instructions on the packaging to bake it. Otherwise, take guidance from the pie crust recipe you are using. Let the crust cool prior to adding the filling.
Melt a third of the chocolate and one tablespoon of butter and combine together until smooth. Paint the interior of the pie crust with this mixture then set it in the refrigerator to cool.
While it is cooling make the caramel layer by adding heavy cream to a saucepan along with the caramel bits. Melt over low heat and gently stir together, then add peanuts to this mixture. Let the mixture cool then pour it over the chocolate in the pie crust.
Create a marshmallow layer by adding the marshmallow cream, remaining chocolate, vanilla extract, and milk into a saucepan and melt together over low heat. Again, let this mixture cool.
Beat 1 cup of heavy whipping cream until stiff peaks form, then gently fold this into the marshmallow mixture. Pour this into the pie until the crust is full, then set the pie in the refrigerator for at least 3 hours to firm up.
Tips and Tricks
- Marshmallow creme is the easiest to work with, but if you don't have any on hand you can make it with marshmallows instead. To do so, gently melt 3 cups of mini marshmallows with 3 teaspoons of corn syrup.
- If can't find caramel bits at the store, any wrapped caramel will work. I prefer to work with caramel bits because they are unwrapped and in small scoopable portions.
- You can use authentic whipped cream as a topping, but Cool Whip works just as well.
- If you make your pie dough from scratch, use the leftovers to make these easy pie dough cinnamon rolls.
More Delicious Dessert Recipes
Yes, they can be substituted as they are essentially different brand variations of the same product.
Yes, real marshmallows can be used to make the cream. Gently melt 1 cup of marshmallows with 1 teaspoon of corn syrup to make the creme. Scale this ratio up as needed.
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Caramel and Chocolate Marshmallow Cream Pie
- 1, 9 inch Pie Crust pre-baked
- 4 ounces Semi-Sweet Baking Chocolate
- 1 tablespoon butter
- 11 ounces caramel bits
- ⅓ cups heavy whipping cream
- 1 ½ cups lightly salted peanuts coarsely chopped
- 7 ounces Marshmallow Cream
- ¼ teaspoon vanilla extract
- ¼ cup milk
- 8 ounces Semi-Sweet Baking Chocolate
- 1 cup heavy whipping cream
- Whipped Cream
- Using your favorite pie crust recipe, pre-bake one 9" pie crust and let cool.
- Melt ⅓ cup of chocolate with 1 tbsp of butter and combine thoroughly, then brush chocolate onto the bottom and sides of pie crust.
- Place in the refrigerator and let the chocolate cool for 15 minutes.
- Add ⅓ cup heavy cream to a saucepan along with caramel bits and melt on low, stirring continually.
- Once caramel has melted add peanuts and stir to combine.
- Let mixture cool slightly then add it on top of the chocolate layer on the pie crust.
- Add marshmallow cream, milk, vanilla extract, and chocolate into a saucepan and heat on low until melted. Stir continually to prevent scorching.
- Let mixture cool.
- Beat 1 cup heavy whipping cream until stiff peaks form then gently fold into marshmallow mixture. Once combined add to the top of pie, until the pie crust is full.
- Refrigerate pie for at least three hours to fully cool.
- To serve, top with whipped cream, and remaining chocolate chunks.