Frozen Toasted Marshmallow Pie
If you've ever sat around a campfire, you know there's something special about a perfectly toasted marshmallow. Crispy and golden on the outside, soft and gooey on the inside...it's one of those simple treats that never gets old.
This Frozen Toasted Marshmallow Pie takes that nostalgic campfire flavor and turns it into an easy, make-ahead dessert that's perfect for warm summer evenings. The filling is light, creamy, and packed with toasted marshmallow flavor, all nestled inside a buttery graham cracker crust. It's a dessert that feels familiar, yet just a little unexpected.
One of my favorite things about this recipe is that it doesn't require hours in the kitchen. You can make it the day before a family gathering, backyard barbecue, or holiday weekend, then simply pull it from the freezer a few minutes before serving. The result is a cool, creamy pie that's rich enough to satisfy a sweet tooth without feeling overly heavy.
If you want to take it one step further, finish each slice with a drizzle of chocolate, a sprinkle of crushed graham crackers, or a few freshly toasted marshmallows. It has all the flavors of a classic s'more in a dessert that's easy to slice and share.
Whether you're looking for a fun recipe to make with the kids, a refreshing summer dessert, or just another excuse to use up a bag of marshmallows in your pantry, this frozen pie is sure to become a favorite.
Tips for the Best Frozen Toasted Marshmallow Pie
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Keep a close eye on the marshmallows while broiling—they can go from golden brown to burnt in seconds.
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Allow the marshmallow mixture to cool slightly before mixing it with the cream cheese so everything stays smooth.
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Freeze the pie overnight for the cleanest slices.
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Let the pie rest at room temperature for 10–15 minutes before serving for the perfect creamy texture.
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Store leftovers tightly wrapped in the freezer for up to two months.
- If you don't like the texture of frozen pie, you can opt to just keep it refrigerated
Serves: 8–10
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup melted butter
For the filling:
- 4 ounces of your favorite marshmallows
- 2 tablespoons butter
- ¼ cup whole milk
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- 2 tablespoons powdered sugar
Optional toppings:
- Chocolate drizzle
- Crushed graham crackers
- Mini marshmallows, toasted
- Chocolate shavings
Instructions
- Make the crust. Preheat the oven to 350°F. Mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into a 9-inch pie plate. Bake for 8–10 minutes, then let cool completely.
- Toast the marshmallows. Spread the marshmallows on a parchment-lined baking sheet. Broil for 1–2 minutes, watching closely, until golden brown. Remove from the oven and let cool for a few minutes.
- Make the marshmallow mixture. Place the toasted marshmallows, butter, and milk in a saucepan over low heat. Stir until smooth. Let the mixture cool for about 10 minutes.
- Prepare the filling. Beat the cream cheese and vanilla until smooth. Gradually beat in the cooled marshmallow mixture.
- Whip the cream. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the marshmallow mixture until fully combined.
- Assemble. Pour the filling into the cooled crust and smooth the top.
- Freeze. Cover and freeze for at least 6 hours, or overnight.
- Serve. Let the pie sit at room temperature for 10–15 minutes before slicing. Top with toasted marshmallows, chocolate drizzle, and crushed graham crackers if desired.