S'mores Pie is decked out with all of the nostalgic warm flavors of classic s'mores, featuring a rich and decadent chocolate filling and a gooey marshmallow topping, all in a graham cracker crust. S'mores anytime! No campfire required.
S'mores Pie
This s'mores pie is the ultimate warm, gooey, chocolatey pie with all of the favorite nostalgic flavors of s'mores.
This decadent pie features a warm, rich chocolate filling topped with gooey toasted marshmallow, all in a buttery graham cracker crust. A classic campfire treat elevated into a beautiful dessert to share.
This pie lets you enjoy all the best parts of s'mores any time of year! No campfire required!
What is S'mores Pie?
S'mores pie is a pie that features all of the classic flavors of s'mores. This one happens to be a warm gooey version, but I also have a no bake s'mores cheesecake that's ridiculously easy to make and just as decadent. Here's what's in the pie:
The Crust - Classic graham crackers make the shell, just like in the classic treat. We just combine cracker crumbs with butter to make a shell for our pie.
The Filling - The filling is creamy, decadent, chocolatey custard. It's baked to a rich fudgy texture.
The Topping - Finally, the pie is topped with homemade marshmallow fluff and toasted to perfection for the final gooey s'mores touch.
Do I Have to Make the Marshmallow Fluff from Scratch?
I highly recommend making the marshmallow fluff from scratch. This will give your pie the best possible texture. It will be the perfect amount of gooey and browned.
You can use store-bought fluff, however it will get pretty liquid-like under the broiler. So it won't be quite as gooey.
You can also use large marshmallows. They will brown nicely under the broiler but their texture is just generally firmer and less qooey than fluff.
Can I Make S'mores Pie Ahead of Time?
S'mores pie can be made the day before. I recommend broiling the fluff just before serving for ultimate, warm gooeyness factor.
S'mores Pie Variations
- Chocolate: You can use your favorite chocolate including milk, semi-sweet, or dark. I just recommend using a bar over chocolate chips as the bar will melt smoother.
- Nuts: Chopped walnuts, pecans, or even peanuts can add a welcome crunch to this creamy pie.
- Graham Crackers: I used a graham cracker crust to emulate the classic s'mores flavors, but you can use another kind of cookie, as long as you have about 1.5 cups crumbs. Some ideas are chocolate graham crackers, vanilla wafers, or even Oreos in an Oreo crust.
More S'mores Recipes You'll Love
- No Bake S'mores Cheesecake - this no bake version features a creamy marshmallow no bake cheesecake swirled with a rich chocolate ganache in a graham cracker crust. Serve cool and no baking required!
- S'mores Pizza - a gooey, chocolatey and fun dessert pizza featuring a cinnamon sugar crust, marshmallow sauce and lots of melted chocolate on top.
- Homemade S'mores Coffee Creamer - one of my favorite ways to make my morning coffee even more delicious. This creamer is super easy to make at home and features marshmallow and chocolate flavors, along with a little cinnamon like the graham crackers.
- S'mores Dip - the ultimate gooey chocolate dip topped with melty, golden marshmallows.
S'mores Pie Video
S'mores Pie
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter melted
- ¼ teaspoon salt
Pie Filling
- ¾ cup heavy cream
- ¾ cup milk
- 10 ounces semi-sweet chocolate finely chopped (about 2.5 bars)
- 1 teaspoon vanilla extract
- 2 large eggs
Marshmallow Fluff Topping
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- 3 large egg whites room temperature
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
For the Pie
- Preheat oven to 325°F.
- In a large mixing bowl, whisk together graham cracker crumbs, butter, and salt until combined.
- Transfer mixture to a 9-inch pie dish. Press into the bottom and sides of the dish using clean hands or a glass to form a crust. Set aside.
- To a medium saucepan, add cream and milk. Heat to steaming (not boiling) over medium heat.
- Stir chocolate into the cream mixture. Continue stirring until smooth and melted. Then remove from heat.
- In a small mixing bowl, beat together eggs and vanilla.
- While whisking the egg mixture, add 1 tablespoon of the hot chocolate mixture to the eggs. When combined, add another tablespoon of the chocolate mixture while continuing stirring.
- Pour tempered egg mixture into the chocolate mix. Whisk to combine.
- Pour chocolate filling into prepared pie crust.
- Baked for about 20 minutes, until set.
Marshmallow Topping
- While pie is cooking, prepare marshmallow creme. In a medium heavy bottom saucepan over medium-high heat, combine water, sugar, and corn syrup and stir to combine.
- Insert candy thermometer, and set for 240°F (if yours has a beeper). Do not stir while heating.
- While sugar mixture is heating, place room temperature egg whites and cream of tartar into a large mixing bowl. Beat until soft peaks form, about 3-4 minutes.
- When the sugar syrup mixture reaches 240°F, remove from heat immediately.
- With your mixer running, carefully pour syrup in a thin steady stream into the whipped egg whites, beating the whole time. The whites will deflate at first, but as the sugar syrup becomes incorporated, it will thicken, turn white, and fluff up. Whip for about 7-8 minutes until fluffy.
- Add vanilla and whip until incorporated.
- Spread marshmallow fluff on top of pie.
- Turn oven to broil, and broil until marshmallow fluff is browned to your desired level of toasting.
- Serve gooey and warm.
Notes
- For cleaner slicing, coat your knife in cooking spray first.
- For more tips on making marshmallow fluff, you can visit my full recipe here with lots of tips and video.
- Storage: Store covered in the refrigerator for up to 2 to 3 days. You can warm individual slices in the microwave before serving, if desired.
Nutrition
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