Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs (about 12 full sheets)
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1/3 cup granulated sugar
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6 tbsp unsalted butter, melted
For the filling:
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1 1/2 cups semisweet chocolate chips
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1/2 cup heavy cream
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1 (8 oz) package cream cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 1/2 cups mini marshmallows
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3/4 cup chopped walnuts or pecans (or peanuts)
For topping (optional):
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Whipped cream
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Extra marshmallows, nuts, and chocolate drizzle
Instructions
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Make the crust
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated.
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Press firmly into the bottom and up the sides of a 9-inch pie dish.
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Refrigerate for at least 30 minutes to set.
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Prepare chocolate base
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Heat heavy cream in a small saucepan until steaming (not boiling).
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Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth (ganache). Set aside to cool slightly.
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Make the filling
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In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
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Add the cooled chocolate ganache and beat until fully combined.
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Fold in mix-ins
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Gently fold in marshmallows and nuts.
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Assemble pie
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Spread filling evenly into prepared crust.
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Chill in the refrigerator for at least 4 hours (or overnight) until firm.
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Serve
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Top with whipped cream, marshmallows, nuts, and a drizzle of melted chocolate. Slice and enjoy!
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Notes
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Nut-free option: Leave out nuts or replace with pretzel pieces for crunch.
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Shortcut: Use a store-bought graham cracker or Oreo crust.
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Extra rich: Add 2 tbsp cocoa powder to the filling for a deeper chocolate flavor.
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Storage: Keep pie covered in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: Chill time: 4 hours
Nutrition
- Serving Size: Per Serving – 1/8 of pie
- Calories: 460
- Sugar: 32g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg