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Swirled Chocolate Marshmallow Pie

 Swirled Chocolate Marshmallow Pie
I’m such a fan of marshmallows, I’ll eat a handful straight from the bag. Swirling a homemade marshmallow filling with cocoa creates a holiday-worthy pie everyone enjoys.
8 ServingsPrep: 1 hour + chilling Cook: 30 min. + cooling


  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/4 cup heavy whipping cream
  • 1 egg yolk
  • 1/2 cup dark chocolate chips
  • 1/4 cup baking cocoa
  • 1/4 cup boiling water
  • 4 teaspoons unflavored gelatin
  • 2/3 cup cold water, divided
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons plus 1-1/2 teaspoons honey


  • In a small bowl, combine the flour, sugar and salt; cut in butter
  • until crumbly. Whisk cream and egg yolk; gradually add to flour
  • mixture, tossing with a fork until dough forms a ball. Wrap in
  • plastic wrap. Refrigerate for 1 hour or until easy to handle.
  • Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate. Trim
  • pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked

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Swirled Chocolate Marshmallow Pie (continued)

Directions (continued)

  • pastry with a double thickness of heavy-duty foil. Fill with dried
  • beans, uncooked rice or pie weights.
  • Bake at 400° for 20 minutes. Remove foil and weights; bake 8-10
  • minutes longer or until golden brown. Cool on a wire rack.
  • In a microwave, melt chocolate chips; stir until smooth. Brush over
  • the bottom and up the sides of pastry shell. Refrigerate.
  • Meanwhile, dissolve cocoa in boiling water; set aside. In a large
  • metal bowl, sprinkle gelatin over 1/3 cup cold water; set aside. In
  • a large heavy saucepan, combine the sugar, corn syrup, honey and
  • remaining water. Bring to a boil, stirring occasionally. Cook,
  • without stirring, until a candy thermometer reads 240°
  • (soft-ball stage).
  • Remove from the heat and gradually add to gelatin. Beat on high speed
  • until mixture is thick and the volume is doubled, about 6 minutes.
  • Carefully fold in dissolved cocoa, creating a swirled effect. Pour
  • into prepared pastry. Cover and cool at room temperature for 2
  • hours. Yield: 8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. To Make Ahead: Pie can be made a day in advance. Store in an airtight container at room temperature.