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+ servings

Caramel and Chocolate Marshmallow Cream Pie

Layers of chocolate, caramel, and marshmallow add big flavors that are sure to make this pie a hit at your next gathering!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 1 9" Pie


  • 1 9 " Pie Crust pre-baked

Chocolate Layer

  • 12 oz Semi-Sweet Baking Chocolate divided
  • 1 tbsp butter

Caramel Layer

  • 11 oz caramel bits
  • 1 1/3 cup Heavy Whipping Cream divided
  • 1 1/2 cups lightly salted peanuts coarsely chopped

Marshmallow Layer

  • 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.

Chocolate Layer

  • 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.

Caramel Layer

  • 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.

Marshmallow Layer

  • 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.


Recipe inspired from: https://www.verybestbaking.com/recipes/124070/tin-roof-chocolate-pie/