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Peanut-Cashew Marshmallow Pie

This pie appeals to kids and adults, and the chocolate crust and caramel topping make it all the more special. I like the nice contrast of the creamy mallow filling and the crunchy peanuts. An added bonus is that this pie can be made ahead of time. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 20 min. + chilling Cook: 5 min.
  • Makes
    8 servings


  • 4 cups miniature marshmallows
  • 1 cup 2% milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 cup cold heavy whipping cream
  • 1/2 cup lightly salted dry roasted peanuts, coarsely chopped
  • 1/2 cup salted cashews, coarsely chopped
  • 1 chocolate crumb crust (9 inches)
  • 1/4 cup hot caramel ice cream topping
  • 2 tablespoons chocolate syrup, optional


  • In a large saucepan, combine marshmallows and milk over medium heat, stirring often, until marshmallows are melted and mixture is smooth. Remove from heat. Transfer mixture to a bowl; stir in butter and vanilla. Place bowl in a pan of ice water. Gently stir until mixture is cool and begins to thicken, about 5 minutes.
  • In a large bowl, whip heavy cream at high speed of electric mixture until soft peaks form. Gently fold whipped cream into marshmallow mixture. In a small bowl mix together peanuts and cashews; reserve 1/4 cup for topping. Fold remaining nut mixture into marshmallow mixture. Spoon marshmallow mixture into prepared crumb crust. Sprinkle reserved 1/4 cup nuts over top of pie. Refrigerate, covered, at least 6 hours or overnight. Drizzle with caramel and if desired, chocolate topping before serving.
Nutrition Facts
1 piece: 441 calories, 26g fat (11g saturated fat), 40mg cholesterol, 259mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 7g protein.

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