S’mores Pie

A glass pie dish with a s'more pie in it with a slice taken out.

Layers of creamy chocolate and melty marshmallows top a homemade graham cracker crust in nostalgic S’mores Pie. This irresistible dessert tastes just like campfire s’mores in pie form.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Chill Time 2

Total Time 2 50

Servings servings

Calories 541kcal

Author John Kanell

Equipment

Mixing Bowls
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.

Nutrition