Light, fluffy, chocolatey… this pie has it all! As a family favorite, I highly recommend this to anyone with marshmallows in their pantry. I promise you won’t be disappointed!
First of all, I married into this recipe, so I need to give a shoutout to my mother-in-law, Yvonne, for this beauty. My husband grew up with this pie, and every time I come home with marshmallows he still gets excited. Because of how easy it is to make, this is my go-to whenever we’re going to have people over. Everyone always loves it!
I’ve given this recipe out more than any other recipe I have. People just flock towards it. It’s light and fluffy, but also creamy and chocolatey. And it takes about 10 minutes of prep. You can’t beat that! Especially if you use a store-bought graham cracker crust (which is what I do 99% of the time) it comes together so fast. The hardest part is waiting for it to set up overnight in the fridge!
Quick tip for when you’re buying graham cracker crusts – the ten-inch works better than the nine, though either one will do the job. And don’t feel like you need to spend the extra dollar and get the brand name crust because they taste exactly the same. I actually did a taste test once to find out (because that’s my idea of a fun Friday night) and even my discerning palate couldn’t taste the difference.
**Side Note from my husband: He wants me to tell you guys that it’s not just for dessert. He says it also great for breakfast, second breakfast, elevensies, luncheon, afternoon tea, dinner, and supper. (Any Lord of the Rings fans here?! I knew it.)
Bittersweet Pie
Ingredients
- 1 cup milk
- 20 marshmallows large
- 1/4 teaspoon salt
- 3/4 teaspoon almond extract
- 1 cup heavy cream whipped
- 1 ounce unsweetened chocolate shaved
- 1 graham cracker crust large
Instructions
- Heat milk and marshmallows over medium heat until marshmallows dissolve. Make sure to stir constantly, otherwise marshmallows can burn. Stir in salt and almond extract.
- Cover and chill for at least 2 hours.
- Once chilled, gently fold in whipped cream and most of the shaved chocolate. Set the rest of the chocolate aside for garnish.
- Pour into the pie crust and garnish with reserved chocolate. Chill for at least 6 hours or overnight.
Instant classic!! So good!!