Chocolate Surprise Marshmallow Pies

Chocolate Surprise Marshmallow Pies


"Try this chocolate marshmallow pie recipe made with Pillsbury® Pie Crust."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 35 m servings 599 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 81.1g
  • 26%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Heat oven to 425 degrees F. Place six 6-oz custard cups, upside down, on cookie sheet. Spray cups with nonstick cooking spray.
  2. Remove pie crusts from pouches; unroll on work surface. Cut three 5-inch rounds from each crust. Drape each round over sprayed inverted custard cup on cookie sheet.
  3. Bake 8 to 10 minutes or until golden brown. Cool baked shells on cups for 30 minutes or until completely cooled. Remove shells from cups. If desired, cut shapes, such as chicks, stars or hearts from crust scraps using small cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown. Cool completely.
  4. In medium saucepan, combine milk and marshmallows; cook over medium-low heat for about 4 minutes or until marshmallows are melted, stirring constantly. Remove from heat; cool 30 minutes or until completely cooled, stirring occasionally.
  5. In small bowl, fold cooled marshmallow mixture into whipped topping. Stir in grated chocolate.
  6. To serve, place cooled shells on individual dessert plates. Spread 1 tablespoon hot fudge topping in each baked shell. Spoon marshmallow mixture evenly into baked shells. Stand 1 cutout in center of each. Top each pie with raspberries and mint sprig.



Super cute and tasty little pies! Instead of using custard cups to form pie shells, I used a muffin pan upside down - worked great. Lots of different sized/shaped muffin pans out there to chan...

These cute little pies are sinfully good as well. A person could use any kind of ice cream topping and fruit in this and still have a winner. I will make again for sure!

this is amazing!! perfect and delicous for a special occasion!!