Light as a dream, this Toffee Marshmallow Pie has an easy no-bake filling that everyone will love!
I’m pretty sure I could make a new pie every week of the year and be a happy girl. That is how much I love pie. Sure, I love cookies and cake and brownies. But pie – that is what really gets me.
I’ve been on a bit of a pie run lately, too, which has me thinking about pie even more than usual. That, paired with the fact that Thanksgiving is next week, has me in pie mode.
Unfortunately, not all recipes always work out. I had what I thought was a really good one on the menu, and well, while it tasted ok, it definitely wasn’t one that I wanted to share with you all.
But this one? Definitely worth sharing.
I really like a wide variety of pies on Thanksgiving. Rich pumpkin, fruity meringues, and of course something chocolate. But it’s always nice to throw in something that is a little bit lighter, as well. (Ok, not lighter as in calories lighter… I don’t want to confuse you here!! 🙂 ) This pie is exactly that.
This couldn’t be much easier, either. It’s a no-bake filling, (the only time you’ll need the oven is to bake your pie crust), and it can be made well ahead of time. And it has everyone’s favorite – toffee!!
And now I’m wondering how many more pies I can make before Thanksgiving…
Toffee Marshmallow Pie
Ingredients
- 32 large marshmallows
- 1/3 cup milk
- 1/2 cup toffee pieces plus more for serving
- 1 cup whipping cream
- 1 basic pie crust fully cooked and cooled
- chocolate sauce for serving
Instructions
- Combine the marshmallows and milk in a large saucepan. Cook over medium heat, stirring constantly, until the marshmallows have melted. Remove from the heat and immediately stir in the toffee pieces, Let the toffee pieces melt slightly, then transfer to the refrigerator until thickened, but not set, 15-20 minutes.
- Beat the whipping cream to stiff peaks. Stir about one-fourth of the cream into the marshmallow mixture. Fold in the remaining cream. Spread the mixture into the pie crust. Refrigerate until fully set, about 3 hours.
- Serve drizzled with chocolate sauce and sprinkled with additional toffee pieces.
Recipe Notes:
More Toffee Love:
Around the Web:
Toffee Brownie Cookies from A Spicy Perspective
Apple Blondies with Caramel Buttercream from Shugary Sweets
Brown Butter Toffee-Pecan Blondies from Recipe Girl
Natalie J Vandenberghe says
This pie sounds delicious–thanks for sharing the recipe!
Fiona nicholson says
Hi I’m just new to this , I want to make ur toffee pie , where do I get toffee pieces do I just cut up toffees ? Or can I use the toffee I make for millionare short bread ?
Deborah says
You should be able to find toffee pieces in the baking section where you find the chocolate chips. But if your store doesn’t have them, you can chop up a toffee candy bar (like Skor or Heath).
Laura says
I made this for my work bake off…. wondering if it should be left in fridge until the contest or if it can be left out?
Deborah says
I would leave it in the refrigerator as long as possible. It should be fine left out for a little bit, but not hours.
Shula says
Hey, I absolutely love this recipe. I am planning to use chocolate chip instead of toffee. I am not too sure about the marshmallow size. Would it be possible for you to share a picture please. I would be really helpful. I don’t want to mess the measurements up.
Thank you
Deborah says
Hi Shula – this is the size of marshmallows you need – http://amzn.to/1QAIxe4
kathryn says
When you say large marshmallows, do you mean the size up from miniature or those really big ones for s’mores?
Deborah says
Just the regular large ones (size up from mini – not the huge roasting ones.) It makes it complicated with all of the different sizes that are out right now!!
Kathy says
I don’t want to use the toffee pieces. I was wondering what I can use instead.
Deborah says
I have only tried it with the toffee pieces, so I’m not sure what else would work. I’m sure anything that is small like the pieces – maybe mini chocolate chips?
Martina says
It’s soooo delicious. My family Love it!!! Thanks for recipe
Deborah says
I’m so glad that you loved it!!
Bella says
I think I might make one tonight, it looks really delicious 🙂 but I think I’m going to make some caramel sause insteed of use toffee pieces (dont have toffee at home) keep up the good work! / love from your swedish reader
Ash says
Doing a Beatles themed party next month, really pleased to have found a marshmallow pie recipe. Do you think it would work with marshmallow fluff?
Deborah says
I’m not sure if marshmallow fluff would work or not. I’m guessing you could maybe use it instead of melting the marshmallow, but I’m not sure since they have different textures. If you try it, let me know how it turns out!
Lin says
OK I’ve died and gone to heaven. Insanely wonderful recipe! Most of all, I cannot tell you how much I appreciate the fact that you used whipped cream and not cool whip. It’s on my “must make” list!