Chocolate Marshmallow Pie

Happy Fall, everyone!

Welcome to my brand new blog and my first official blog post. With the cooler air and cozy sweaters comes the urge to bake and indulge in more decadent sweets and treats, or, well, perhaps that’s just me. But hey, as they used to say in the 60s, “If it feels good, do it.” And trust me, this feels good. And I did it. And you should too.

In honour of the year that gave us (and by “us” I mean those who were born by then) “Sugar Town” by Nancy Sinatra, I’m going 1967 retro with a recipe called “Chocolate Marshmallow Pie.” Can you even imagine a more enticing name for a pie? Who knew there was such a delightful array of forgotten treats from this era. I discovered a great website for just such recipes: Retro Food Recipes. Let’s just say this site was the jackpot for yummy retro sweetness (and savoury, if you’re into that kind of thing).

There are several chocolate pie recipes out there, but I find the marshmallow and double cream components in this one really give it a truly decadent texture. Day 1, it was fabulous. Day 2, it was even better. Day 3…come on, you don’t think I would actually eat something this indulgent 3 days in a row, do you? Then perhaps you don’t know me very well–it was killer. Let me point out, though, that this pie filling has uncooked eggs, so not recommended for babies or pregnant women. I can confirm, however, that it has nothing but positive effects on 30-something, under-rested, mothers of 2. Best part about this pie (aside from its obvious awesomeness) is that there are really very few ingredients, and it’s fairly simple to make.

I have modified the recipe to fit a full size pie, because the actual recipe is for a 7″ pie. After running out to my baker’s supply and buying a 7″ pie plate and realizing how teeny it really appeared, I decided I was not about to have to explain why I ate an entire pie!

Here’s the recipe:

Chocolate Marshmallow Pie


  • 1 full size pie crust (I use The Pioneer Woman's Perfect Pie Crust)
  • 8-10 oz bittersweet chocolate
  • 30 marshmallows
  • 1/4 cup (60 mL) water
  • 2 eggs
  • 1/2 pint (300ml) Double Cream (higher in fat than heavy cream/whipping cream, usually about 48%, and can be found in larger grocery stores).


  1. Use the pastry to line a pie plate and bake blind (I use pie weights over parchment paper). Let cool. Put the chocolate, marshmallows and water into a heatproof bowl over a saucepan of simmering water and leave until mixture melts. Cool slightly.
  2. Stir the yolks into the chocolate mixture and leave until cold.
  3. Whisk the double cream until it forms soft peaks.
  4. Whisk the egg whites stiffly and fold carefully into the chocolate mixture together with half the cream. Turn into the pastry and leave to set completely in fridge.
  5. Decorate with icing sugar or whipped cream, when ready to serve.


[Adapted from the Chocolate Marshmallow Pie recipe from Retro Food Recipes]

Originally from The Book of Sweets & Puddings by Myrtle Lindlaw (Spectator Publications 1967)

Sweetapolita’s Notes:

  • I used Devon Double Cream (fancy, I know…I felt so British buying this, and who doesn’t want to feel authentically British from time to time?).

Good luck & enjoy!


Share the Sweetness!


  1. Laura Lee says

    Good Lord Rosie…you should never have to eat a pie 3 days in a row. You should have called on an old friend to help you finish it in one :)
    I would die for a slice of that right now.

  2. Patti says

    I was just listening to Lucy In the Sky with Diamonds and had to find a recipe for Marshmallow Pie…I cant wait to try this out! Thanks!

  3. says

    When I saw this recipe my eyes swirls round like in a cartoon. I was so excited to make it for a co-worker’s birthday last week. As I made it I wondered where the second egg makes its appearance in the recipe. I read & re-read but didn’t see where I used it so I put it back in the fridge. Am I missing something? LOVE you to pieces by the way!

    • says

      Hi Lori! Thanks for the sweet comment! Sorry about any confusion with the recipe; it’s supposed to be “egg whites” and “egg yolks” plural in the method. I’ve corrected it on the post, and I’m sorry about that!

  4. Anna says

    Hello :) I so want to do this pie, but have two questions. Eggs in this recipe are raw, right? and what do you do with the other half of whipped double cream? use for decoration of the cake?

    Thanks so much!

    • Anna says

      And one more thing – can I substitute heavy whipping cream for double cream? There is no double cream in stores here.

  5. says

    Best “first blog” ever! This pie looks yummy. I will try it as soon as I am through experimenting with your vanilla cakes. And the chocolate nutella cloud frosting. And the Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting…. So much to do so little time!

    Thank you for blogging and sharing them with us. Your cakes are so pretty they just make me happy!!

  6. Gemma says

    Hi from the uk! Huge fan!!
    I have to make this!! What temperature should I bake the pie crust and for how long? Cannot wait until your book comes out! Will do whatever I can to get my hands on a copy over here! Xx

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