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Chocolate Cream Pie with Marshmallow Meringue

Chocolate Cream Pie with Marshmallow Meringue - A simple pecan pie crust, rich chocolate cream filling and marshmallow meringue topping. This pie is luscious!
Course Pie
Cuisine American
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Rob


Pecan Crust:

  • 1 cup flour
  • 1/2 cup unsalted sweet cream butter, melted
  • 1/2 cup light brown sugar
  • 3/4 cups pecans, chopped

Chocolate Creme layer ingredients

  • 1 1/2 cups whole milk
  • 1/2 cup semi sweet chocolate chips
  • 3 egg yolks
  • 1/2 cup sugar
  • 2 tbsp corn starch
  • 1/8 tsp kosher salt
  • 1 tsp pure vanilla extract

Marshmallow Meringue ingredients

  • 1 cup sugar
  • 2 7 oz jars marshmallow creme
  • 6 arge egg whites, room temp
  • 2 tsp cream of tartar
  • 2 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 cup mini chocolate chips for topping


  1. Crust Directions:

    1. Preheat oven to 350 degrees

    2. In a large bowl combine the melted butter, flour, brown sugar and pecans with a fork

    3. Push crust into a 9 inch pie dish and bake in the oven for 15-20 minutes or just until the crust begins to brown

    Chocolate creme directions

    1.Using a medium sauce pan, combine the milk and chocolate chips

    2.Place sauce pan over high heat and gradually stir until melted, about 1-2 minutes

    3.In a large bowl, mix together the egg yolk, and sugar until the eggs turn a pale yellow

    4.Mix in the cornstarch, salt, and vanilla until combined

    5.Gradually combine the chocolate mixture into the egg mixture. Make sure you are whisking the egg mixture while pouring the chocolate mixture into it to avoid scrambling the eggs

    6.Pour the combined mixture back into the sauce pan and place on the stove on medium to high heat and bring to a boil while gradually whisking the mixture.

    7.Remove from heat and whisk for about 2 minutes

    8.Pour chocolate creme into the baked pie crust

    9.Cover the chocolate creme with plastic wrap and place into the fridge for 5 hours

    Marshmallow Meringue Directions:

    1.In a large bowl, scoop the marshmallow fluff into the bowl and set aside

    2.Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.

    3.Gradually beat in the sugar into the egg whites until stiff peaks form

    4.Gently fold in the egg whites into the marshmallow fluff until fully incorporated

    5.Spoon half of the marshmallow meringue into a piping bag and the other half onto the top of the pie

    6.Spread evenly with a knife

    7.Pipe meringue all across the top of the pie

    8.Preheat oven to 350 degrees or you can use a kitchen flame torch

    9.Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned

    10.Using a flame torch, lightly toast the meringue

    11. Sprinkle mini chocolate chips onto the top of the pie