Best 9 Chocolate Marshmallow Cookie Pie Recipes

CHOCOLATE PIE WITH MARSHMALLOWS

Steps:

• In a large bowl, combine the cookie crumbs, butter and sugar. Press into a 9-in. pie plate. Bake at 375° for 8-10 minutes or until set; cool completely on a wire rack., In a large bowl, beat cream cheese and chocolate syrup until blended. Beat in melted chips. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped topping into chocolate mixture., Spoon filling into crust. Refrigerate for at least 8 hours or overnight. Top with reserved whipped topping. Garnish with chocolate curls if desired.

GOOEY CHOCOLATE CHIP AND MARSHMALLOW COOKIE PIE

Steps:

• Preheat oven to 350F and spray a 9-inch glass pie plate very well with cooking spray; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment or large bowl and electric handheld mixer, beat the butter on low speed until smooth, about 1 minute.
• Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
• Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 2 minutes.
• Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 30 seconds.
• Add the chocolate chips and beat for a few seconds on low speed to incorporate.
• Add the marshmallows and beat for a few seconds on low speed to incorporate. They may be a little finicky and not want to incorporate but do the best you can to incorporate them.
• Transfer dough to prepared pie plate (Tip - Make sure you have some marshmallows at the top for visual appeal and the less you have actually touching the sides or base of the pie dish, the easier your cleanup will be later on) and smooth with a spatula as necessary.
• Bake for about 18 to 20 minutes, or until center is just set and marshmallows are just barely golden. Edges will be more set and lightly golden; do not overbake because the pie tastes much better on the gooey side.
• Allow the pie to cool until it's comfortable to eat.

CHOCOLATE-MARSHMALLOW PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

CHOCOLATE MARSHMALLOW COOKIE PIE

Steps:

• In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Combine the first five ingredients in a heavy saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Remove from the heat. Add vanilla and marshmallow creme; stir just enough to distribute creme. Pour into pie crust; cool. Garnish with whipped cream.

CHOCOLATE MARSHMALLOW COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.

CHOCOLATE-MARSHMALLOW CRèME PIE

Steps:

• Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
• Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.
• Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.

CHOCOLATE-MALLOW COOKIE PIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
• Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Melt marshmallows in milk in double boiler.
• When it is smooth, remove and cool.
• Whip cream until very stiff (or start with Cool Whip).
• Add salt and vanilla.
• Fold the whipped cream/Cool Whip into marshmallow mixture.
• Add shaved chocolate, reserving 2 tablespoons of chocolate for top of pie.
• Place mixture in pie crust and refrigerate for at least an hour.
• This pie is very good for several days in the refrigerator if kept covered.