Chocolate & Marshmallow Halloween Pie

Halloween season is here, and that means spooky treats, festive parties, and of course—cake! After all, no Halloween party is complete without a show-stopping dessert.

This indulgent Chocolate & Marshmallow Pie is rich, sticky, and loaded with marshmallow goodness. While it’s designed with adults in mind, kids will love it too—so be prepared to fight over the last slice!

Although perfect for Halloween with its marshmallow bat decorations, minus the “boo” you’ve got a decadent dessert that works beautifully all year round. It’s chocolaty, sticky, and oh-so satisfying for any sweet tooth.

We kept our design simple with a chocolate BOO. But the marshmallow topping is a blank canvas—so get creative, go spooky, or keep it simple. Either way, it’s guaranteed to be a party hit!

INGREDIENTS

FOR THE CHOCOLATE FILING

• 300ml of double cream

• 2 tbsp of caster sugar

• 400g of quality dark chocolate

• 90g of unsalted butter ( room temperature )

• 100ml of milk

• pinch of sea salt

• pastry tart shell - blind baked ( we recommend a sweet shortcrust base )

MARSHMALLOW FILING

• 250g of white marshmallows

• 1/4 cup of water

CAKE TOPPING ( OPTIONAL )

• Melted chocolate or chocolate baking pens ( amount depends on what you are writing

• Halloween marshmallow bats ( amount is up to you )

METHOD

FOR THE CHOCOLATE FILING

• If you are making home-made pastry then go ahead and prepare this and bake for approx 15 minutes at 180C until the shell has a little colour and is baked all the way through. Once cooked remove from the oven and allow to cool.

• If using a ready made tart shell, then skip the above step.

• Place the cream, sugar and sea salt into a pan and stirring bring to the boil.

• Once it's come to the boil, remove from the heat.

• Add the butter and chocolate and stir well until it has completely melted.

• Allow the mixture to cool slightly and then stir in the cold milk until smooth and shiny.

• If the mixture splits, allow it to cool more and whisk in a dash more cold milk until smooth.

• Using a spatula transfer all of the mixture into the cooked and cooled pastry shell.

• Tap or shake the tart to even out the mixture and allow to cool for around 1 to 2 hours in the fridge.

FOR THE MARSHMALLOW FILING

• Begin this step once the chocolate filling has cooled and fully set.

• In a saucepan add the marshmallows and 1/4 cup of water. Heat on a very low heat and continuously stir using a spatula until the marshmallows have completely melted. Do not allow to burn or stick to the sides - keep stirring and scrapping down the sides.

• As soon as it's all melted remove from the heat.

• Leave for 1-2 minutes before layering the mixture on top of the cooled and set chocolate filling. Using a spatula smooth out the marshmallow until it's evenly covered and place in the fridge for 1 hour or until the mallow has set.

Once the tart has set go ahead and decorate the tart however you choose. We used a bottle of chocolate sauce for the writing and decorated it with a few Halloween marshmallow bats.

Enjoy and happy Halloween