Melty marshmallows are the crowning top of this nostalgic S’mores pie, which tastes just like the classic campfire treat. The recipe starts with a buttery graham cracker crust that comes together in a few quick minutes and is filled with a super easy homemade chocolate filling. Everything about this pie will transport you back to childhood, making it perfect for any family summer gathering.
This recipe includes the s’mores essential trio of graham crackers, chocolate, and toasted marshmallows without the need for open flames or reserving a campsite! The ingredients are simple, and you just might have them all in your pantry so that you can bake this easy s’mores pie right away. For more s’mores dessert recipes, try my s’mores cake, s’mores cookies, or s’mores bars.
What You Need to Make This Recipe
Graham crackers – crush whole graham crackers by hand, pulse in a food processor, or use store-bought graham cracker crumbs for the buttery crust.
Chocolate chips – use good-quality semisweet chocolate chips because the chocolate is the primary taste in the pie filling layer. You can also make this with milk chocolate or dark chocolate chips if preferred, or finely chop bars of baking chocolate instead of using chips.
Heavy cream – warmed heavy whipping cream melts the chocolate chips and makes the chocolate layer taste like a ganache!
Marshmallows – mini marshmallows are layered on top of the pie and toasted under the broiler until melty and golden brown, just like over the campfire! You can substitute whole or halved large marshmallows for the gooey marshmallow layer if desired.
How to Make S’mores Pie
1. Stir the graham cracker crumbs and sugar together in a large bowl. Add the melted butter and stir until combined and the graham cracker crumbs have darkened from absorbing the butter.
2. Transfer the mixture into a 9-inch pie dish. Use a flat-bottom glass or the palm of your hand to press the crust into the bottom and up the sides of the dish. Put the crust in the refrigerator to firm up while you make the chocolate filling.
3. Preheat the oven to 350°F. Add the chocolate chips to a heat-safe medium bowl. Heat the cream in a small saucepan over medium heat. When the cream begins to steam, remove it from the heat, pour over the chocolate chips, and let it sit for 5 minutes. Stir until the chocolate is melted and smooth.
4. Whisk the eggs into the melty chocolate, one at a time. Once the eggs are thoroughly combined, whisk in the vanilla extract.
5. Pour the filling inside the prepared crust. Bake for 25 to 30 minutes until the chocolate filling is set around the edges and the center jiggles slightly. Cool the pie to a wire rack at room temperature for 2 hours, then chill for at least 2 hours or overnight.
6. Preheat the oven to the broil setting. Sprinkle the mini marshmallows on top of the chilled pie in an even layer. Toast under the broiler for 1 to 2 minutes or until the marshmallows are melty and just golden brown.
Can I Use A Regular Pie Crust?
Absolutely! Follow my recipe for a homemade pie crust and instructions for how to blind bake a crust. Once the crust is parbaked, make the filling and continue with the recipe as directed.
How Can I Make This Using Prepared Crust?
Premade or store-bought graham cracker crusts are an excellent time saver! Try to buy a pie crust labeled “deep dish,” so all of the chocolate filling will fit. Otherwise, only fill the crust just below the rim. You may have some filling left over. Prebake the crust if the package directs you to. If it’s labeled “ready,” then you can fill it right out of the package and bake the pie according to this recipe.
Topping Variations
I love the ease of using a bag of mini marshmallows or even large marshmallows, but you can easily level up this recipe with a few other toppings! Try a meringue for a lighter, marshmallow-like topping by following the topping recipe in my Lemon Meringue Pie. You can toast the meringue by broiling it or using a kitchen torch as directed in the recipe.
You can also top the pie with store-bought marshmallow creme or fluff, but keep in mind you won’t be able to toast it. For the ultimate topping, make homemade marshmallows! Cut them into whatever size or shape you desire and toast them in the oven or with a torch.
What Can I Use Instead Of Graham Crackers?
To vary the taste of the crust in this easy s’mores pie recipe, try using cinnamon graham crackers, chocolate graham crackers, vanilla wafers, or speculoos cookies. Or, you can make my Oreo pie crust as the base for a double-chocolate variation. Because each of these cookies or crackers varies in size, weigh them before processing to make sure you have enough. Start with 280g of whole cookies to guarantee a crumb weight of 270g in case some of the crumbs stick to the food processor.
Pro Tips For Making This Recipe
- Mix the crust ingredients until they hold together when pressed. A good indication that the crust ingredients are thoroughly mixed is to pinch and squeeze the mixture to see if it holds its shape. If it holds its shape, it’s ready to go in the pie pan.
- For all of my tips and tricks on making the best homemade crust for this recipe, see my graham cracker crust recipe with extra photos and the best ways to crush graham crackers.
- Allow time for the pie to cool. The chocolate filling needs time to set after it is baked, so it is best to let it cool at room temperature and then transfer it to the refrigerator. Otherwise, the filling will be too soft and not cut cleanly. Cooling it at room temperature first will also prevent the pie from sweating in the fridge. For this reason, you may want to start making the pie multiple hours, if not a day ahead, of when you plan to serve it.
- For extra-toasty marshmallows use a kitchen torch. After adding the marshmallows and heating them under the oven broiler, use a kitchen torch to add additional color and caramelization if desired.
- Use a premade crust. If you need to save time, you can use a premade graham cracker crust. Look for a 9-inch crust so that there is plenty of room for the filling.
Frequently Asked Questions
Leftovers keep covered in the refrigerator for up to 3 days. Drape plastic wrap over the top of the pie and tuck it around the side and bottom of the pie pan to prevent the gooey marshmallows from drying out.
Make the crust or crust and chocolate layer and store in the refrigerator for up to two days before adding the marshmallows.
You can also freeze the plain crust for up to 3 months. Wrap the pie pan tightly in plastic wrap and then foil before freezing. Defrost it in the refrigerator overnight before using it. I recommend using a disposable aluminum pan or a freezer-safe pie dish if you plan to freeze the crust.
If you want to serve the pie partially frozen, then yes! Otherwise, I don’t recommend it. Once the pie thaws, the pudding-like filling may break and be watery or grainy in texture.
If you love this recipe try these out!
If you’ve tried this s’mores pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
S’mores Pie
Equipment
- Pie plate
- Saucepan
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (170g)
- ½ cup unsalted butter melted (113g)
- ¼ cup granulated sugar (50g)
For the Filling:
- 8 ounces semisweet chocolate chips (225g)
- 1 cup heavy cream (240ml)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups mini marshmallows (100g) (or 17 regular marshmallows)
Instructions
For the Crust:
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill while making the filling.
For the Filling:
- Preheat the oven to 350°F. Place the chocolate chips in a medium bowl.
- In a small saucepan, heat the cream over medium heat until just steaming. Pour the warm cream over the chocolate and set aside for 5 minutes. Stir gently until smooth and fully melted.
- Whisk in the eggs, one at a time, until thoroughly combined. Whisk in the vanilla. Pour the chocolate mixture into the chilled crust.
- Bake for 25 to 30 minutes or until the edges are set and the center jiggles slightly. Allow the pie to cool completely on a wire rack at room temperature before chilling for 2 hours or up to overnight.
- Before serving, preheat the oven to Broil. Top the chilled pie with marshmallows and place under the broiler just until golden brown and toasted, 1 to 2 minutes.
Notes
- Mix the crust ingredients until they hold together when pressed. A good indication that the crust ingredients are thoroughly mixed is to pinch and squeeze the mixture to see if it holds its shape. If it holds its shape, it’s ready to go in the pie pan.
- For all of my tips and tricks on making the best homemade crust for this recipe, see my graham cracker crust recipe with extra photos and the best ways to crush graham crackers.
- Allow time for the pie to cool. The chocolate filling needs time to set after it is baked, so it is best to let it cool at room temperature and then transfer it to the refrigerator. Otherwise, the filling will be too soft and not cut cleanly. Cooling it at room temperature first will also prevent the pie from sweating in the fridge. For this reason, you may want to start making the pie multiple hours, if not a day ahead, of when you plan to serve it.
- For extra-toasty marshmallows use a kitchen torch. After adding the marshmallows and heating them under the oven broiler, use a kitchen torch to add additional color and caramelization if desired.
- Use a premade crust. If you need to save time, you can use a premade graham cracker crust. Look for a 9-inch crust so that there is plenty of room for the filling.
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