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–+ servings

No Bake Chocolate Marshmallow Pie

Silky chocolate-marshmallow filling in a crunchy Oreo crust, finished with a cloud of vanilla whipped cream. This no-bake showstopper comes together with simple pantry staples and a touch of espresso to deepen the chocolate.
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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 12

Ingredients
 

Cookie Crust

  • 32 chocolate sandwich cookies (like Oreos) about 13 oz
  • 6 tablespoons unsalted butter, melted

Chocolate Marshmallow Filling

  • 8 ounces full-fat cream cheese, room temperature
  • 7 ounces marshmallow creme
  • 5 ounces dark chocolate (60–70%), chopped for melting
  • 3 ounces dark chocolate (60–70%), finely chopped stir-in
  • 3/4 cup heavy whipping cream, cold
  • 2 tablespoons Dutch-process cocoa powder
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon instant espresso powder

Whipped Cream Topping & Garnish

  • 1 1/4 cups heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 Oreos, lightly crushed for garnish
  • 1 ounce dark chocolate curls or shavings optional garnish

Instructions

Preparation Steps

  • Line the base of a 9-inch springform pan with parchment. Chill a large mixing bowl and beaters in the fridge for 10 minutes so the cream whips efficiently.
  • Make the topping first: In the chilled bowl, whip 1 1/4 cups cold cream with 1/3 cup powdered sugar and 1/2 teaspoon vanilla on medium-high until medium-firm peaks form, 2–3 minutes. Transfer to a piping bag or cover the bowl; refrigerate until ready to finish the pie.
  • For the crust, pulse the chocolate sandwich cookies in a food processor until very fine. Add melted butter and pulse just until the crumbs are evenly moistened. Press the mixture firmly into the pan, going about 1 1/2 inches up the sides. Freeze 15 minutes to set while you prepare the filling.
  • Melt 5 ounces of chopped dark chocolate in a heatproof bowl set over a saucepan with barely simmering water, stirring until smooth. Remove from heat and let cool 5 minutes so it’s warm but not hot.
  • In a clean bowl, beat the cold 3/4 cup cream with the cocoa powder and 2 tablespoons powdered sugar on medium-high just to medium peaks (soft, gently curving tips). Set aside.
  • In a separate large bowl, beat the cream cheese until very smooth and fluffy, 1–2 minutes. Mix in the marshmallow creme until no streaks remain, then beat in 1 teaspoon vanilla and the espresso powder.
  • With the mixer on low, stream in the melted chocolate and blend just until combined, scraping the bowl as needed. Gently fold in the cocoa whipped cream in two additions, followed by the remaining 3 ounces finely chopped chocolate.
  • Scrape the filling into the chilled crust, smooth the top, and tap the pan firmly on the counter a few times to release air pockets. Chill until set, about 2 1/2 to 3 hours.
  • Right before serving, pipe or spoon the reserved whipped cream topping over the chilled pie. Garnish with crushed Oreos and chocolate curls.
  • Slice with a thin knife run under hot water and wiped dry between cuts for extra-clean slices. Serve cold.

Notes

Chill leftovers tightly covered for up to 3 days; the crust stays crisp if the pie is well wrapped. For a slightly denser texture, freeze the assembled pie for 30 minutes before adding the whipped cream topping.
This recipe is an original creation inspired by classic No Bake Chocolate Marshmallow Pie flavors. All ingredient ratios and instructions are independently developed.