An Ode to Jollibee: Our Take on the Choco Mallow Pie

Talia Cortez (@taliacor)

Talia Cortez (@taliacor), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Needless to say, we love all of Jollibee’s pies. And while we’d love to hack some of them, it’s not that easy, especially when it comes to that crunchy crust. (And honestly, we’d rather just get Jollibee’s version, anyway.) So this recipe isn’t a food hack. It’s a traditional chocolate-filled, marshmallow fluff-topped pie.

The grass is greener on the other side vibes, except this isn’t green nor grass and both sides are great,

Obviously it takes much more effort than just going to a drive-thru and ordering dessert. But Jollibee’s choco mallow pie is phased out for now anyway, so this is the next best thing. If you’ve made pies before, this will generally be a piece of cake (pie?). It will only get a little bit more complicated in the marshmallow part, since you’re making it from scratch. But if you have it, you can always use store-bought marshmallow fluff.


If you haven’t made pies before, this might be a baptism of fire. But whatever happens, it’s fun to make and the result is delicious (it really tastes like Jollibee’s sans the crust), so it will be rewarding.

Choco Mallow Pie Recipe



Serving Size

4-6 people

Active Time

2 hrs

Total Time

2 hrs + cooling


  • 1 cup flour
  • 1/2 cup crushed graham crackers
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 cup oil
  • 2 tbsp water


  • 750g chocolate, chopped
  • 2 cups condensed milk


  • 1/2 cup water, divided
  • 1 tbsp powdered gelatin
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • Pinch of salt

Instructions for Choco Mallow Pie

  1. Preheat oven to 390F.
  2. To make the crust, whisk together flour, graham, sugar, and salt in a large bowl.
  3. Add the oil and the water and whisk until the mixture resembles large pebbles but holds together when pressed.
  4. Pour the mixture into a 9-inch tart shell or pie plate then press into a smooth, even crust with your hands or the bottom of a glass.
  5. Prick the crust with a fork multiple times to ensure even baking.
  6. Place a piece of parchment over the crust then add pie weights (like beans or rice).
  7. Bake in the preheated oven until golden and completely dry, about 20-25 minutes.
  8. Remove shell from oven and remove weights then let cool completely.
  9. While the crust is cooling, make the filling.
  10. Melt the chocolate until completely smooth over a double boiler or in the microwave, taking care not to burn the chocolate.
  11. Once chocolate is melted, add in the condensed milk and stir together until fully combined.
  12. Let cool for 10 minutes, then once slightly thickened, pour into the cooled crust and let set completely in the fridge, about 1 hour.
  13. To make the marshmallow topping, In the bowl of a stand mixer with a whip attachment, add half of the water.
  14. Sprinkle the gelatin over the water. Set aside and allow the gelatin to soften.
  15. In a pot, add in the remaining water, the sugar, and the corn syrup. Stir until combined.
  16. Turn the heat to high and let the mixture cook until the sugar is completely dissolved.
  17. Continue boiling the mixture until it reaches 240F.
  18. Turn on the mixer to medium speed to break up the gelatin.
  19. Slowly pour the hot sugar syrup into the gelatin. Use the side of the mixer to guide you.
  20. Once all the syrup is added, turn the mixer to high speed and whip for 10-12 minutes or until the mixture is super fluffy and opaque. The marshmallow should be cool.
  21. Place the marshmallow over the set chocolate filling and decorate as desired (you can use a piping bag or make big swoops with a spoon or offset spatula), then torch the top of the marshmallow.
  22. Let the pie in the fridge until completely set before serving, about 1 hour.

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