Everything you love about your favorite campfire treat, but in a delicious homemade pie! With a creamy chocolate filling, a graham cracker crust and gooey marshmallows on top – this s’mores pie is impossible to resist.
S’mores in Pie Form!
I love s’mores. The combination of graham crackers, toasted marshmallows and melted chocolate is hard to beat!
Whether it’s a traditional s’more around a fire pit, a bowl of s’mores puppy chow, or a fudgy s’mores brownie – it’s a classic combination. And this s’mores pie is the perfect way to enjoy all the flavors of your favorite camping treat, but in delicious pie form.
It isn’t too hard to make, and it’s a great recipe for making ahead of time because after the pie is baked it will need to cool and set for about 4 hours in the fridge.
How to Make a S’mores Pie
There’s 3 main components to this recipe:
- graham cracker crust
- chocolate filling
- marshmallow topping
CRUST. The crust is made with graham crumbs, a little sugar and melted butter. You can either buy graham crumbs in the box (typically found in the baking aisle), or crush sheets of graham crackers in your food processor. I like the crust a little thicker for this recipe.
FILLING. Chop up chocolate into small pieces and then place it in a large, heat-proof bowl (just a glass bowl works perfectly). Then you’ll heat some cream over in a saucepan (or the microwave) until it’s almost boiling. Pour the hot cream over top of the chopped chocolate, let it sit for a few minutes for the chocolate to melt, and then whisk until it’s smooth.
Finally, whisk in 2 eggs, which help to give the pie the right consistency. The mixture will be quite liquidy, which is what you want.
BAKE. Pour the mixture into the pie shell, and pop the pie in the oven to bake 25-30 minutes.
TOPPING. Sprinkle mini marshmallows on top and then pop the pie back in the oven for a couple of minutes for them to gently brown. This process goes very quickly, so make sure to watch carefully – they can go from toasted to burnt very quickly.
Graham Crackers: Use cinnamon graham crackers for a little extra flavor!
Chocolate: For the chocolate filling you’ll need 10 oz of chocolate – I like to use a combination of Hershey’s milk chocolate bars and Hershey’s Special Dark chocolate bars. I always use Hershey’s chocolate when I make s’mores on the campfire, so it just seems right to use them for this recipe.
You could use any brand of milk and dark chocolate, or substitute the chopped chocolate with 10 oz of semi-sweet chocolate chips (1 ⅓ cups). It’s totally up to you.
Marshmallows: You can use large marshmallows instead if you prefer, but I’d recommend slicing them in half before placing them on top of your pie.
Additional Tips and Storing
Be sure to wait until pie has cooled completely before cutting into it.
The pie should be stored in the fridge before adding the marshmallows. Once the marshmallows are added, it’s best to eat the pie as quick as possible. Otherwise, the marshmallows will loose their consistency.
You can store any leftovers in the fridge for 1-3 days. Either eat them chilled, or pop individual slices into the microwave for 10 seconds at a time until it’s heated to your liking.
For More S’Mores, Be Sure to Try:
S'Mores Pie Recipe
- 1 1/2 cups graham crumbs about 10-12 sheets
- 1/4 cup white sugar
- 1/3 cup unsalted butter melted
- 5 oz milk chocolate*
- 5 oz dark chocolate* I used Hershey's Special Dark Chocolate Bars- but anything around 50% dark chocolate works
- 1 1/4 cup heavy cream
- 2 large eggs
- 3/4 cup mini marshmallows
- Preheat the oven to 325F degrees and lightly grease a 9-inch pie plate with non-stick cooking spray.
- In a medium bowl, stir together the graham crumbs, sugar and melted butter until evenly combined.
- Press the mixture into the bottom and up the sides of the pie plate (I use the bottom of a measuring). Place in the fridge as you make the filling.
- Chop the chocolate into very small pieces (if not using chocolate chips) and place in a large glass bowl.
- Heat the cream until almost boiling - either in the microwave or in a saucepan while gently stirring.
- Pour the hot cream over top of the chocolate and let sit for 3-5 minutes. Whisk the mixture til smooth.
- Whisk in the eggs.
- Pour the chocolate mixture into the pie shell.
- Bake in the preheated oven for 25-30 minutes, or until the filling no longer looks liquidy when you give the pie plate a gently nudge.
- Remove from the oven. Cool the pie completely, then cover and place in the fridge for 4 hours (or overnight).
- When ready to serve, turn the oven to broil and position an oven rack in the lower third of your oven.
- Sprinkle the top of the pie with marshmallows.
- Place the pie in the oven for a few minutes. Watch carefully, and remove the pie as soon as the marshmallows start to get golden brown on top. They can burn quickly, so do not walk away from the oven.
- Slice into pieces and serve.
- Feel free to use 10 oz of semi-sweet chocolate instead of 5 oz milk chocolate and 5 oz dark chocolate. 10 oz is equal to 1 ⅓ cup chocolate chips.
- Store leftovers covered in the fridge for up to 4 days.