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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.
With Halloween just about upon us, many people, myself included, are gearing up for Halloween parties this weekend. You would think, being a food blogger, it would be easy for me to come up with a dish to bring, but it is surprisingly difficult. Between a full-time job, maintaining my three posts a week schedule, and taking care of my seven month old daughter, it is hard enough trying to fake a social life, much less whipping up a dish to pass. So instead, I get smart and whip up a blog post that I can use as a dish to pass!
So, if you are reading this Kate, Dan, Ashlee, Adam, Hilliary, or Steven, get ready to eat this Caramel and Chocolate Marshmallow Cream Pie on Saturday! If you are not reading it, then… “Look at the pie I whipped up special for you for guys!” Yay! I’m so thoughtful!
Regardless of your reasons for baking, Walmart has you covered with a great baking center display set up in stores. I found this one prominently set up in the main aisle with all of the budget friendly Kraft baking essentials I need for this pie, or any other holiday baking marathon!
To make my Caramel and Chocolate Marshmallow Cream Pie I grabbed Kraft Caramel Bits, which was the first time I’ve cooked with them. I really liked their convenience since I didn’t have to mess around with unwrapping individual caramels. I also often use Baker’s Semi-Sweet Chocolate since it is easy to portion into whatever size I need for recipes. Additionally, I found using Jet-Puffed Marshmallow Creme to be easier to work with for this recipe than actual marshmallows, since it is already in cream form.
So how does this Caramel and Chocolate Marshmallow Cream Pie taste? Well, imagine 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!
Caramel and Chocolate Marshmallow Cream Pie
- 1 9 " Pie Crust pre-baked
- 12 oz Semi-Sweet Baking Chocolate divided
- 1 tbsp butter
- 11 oz caramel bits
- 1 1/3 cup Heavy Whipping Cream divided
- 1 1/2 cups lightly salted peanuts coarsely chopped
- 7 oz Marshmallow Cream
- 1/4 tsp vanilla extract
- 1/4 cup milk
- Whipped Cream
- Using your favorite pie crust recipe, pre-bake one 9" pie crust and let cool.
- Melt 1/3 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 1/3 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, and 1 1/3 cup chocolate into 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.
If you enjoyed reading my Caramel and Chocolate Marshmallow Cream Pie recipe recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.