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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.

This s’mores pie recipe has a creamy chocolate filling like our Chocolate Cream Pie, and a buttery graham cracker crust. It’s a more sophisticated version of our Mini S’mores Pies!

A slice of S'mores Pie on a white plate

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.

Ingredient Tips

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 1/3 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.

S'mores Pie with toasted marshmallows on top.

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.

Chocolate s'mores pie - with graham crumb crust and toasted marshmallows on top.

For More S’Mores, Be Sure to Try:

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4.93 from 13 votes

S’Mores Pie Recipe

By: Lil’ Luna
Everything you love about your favorite campfire treat, but in a delicious homemade pie! With a creamy chocolate filling, s graham cracker crust and gooey marshmallows on top – this s'mores pie is impossible to resist.
Servings: 10 pieces
Prep: 30 minutes
Cook: 30 minutes
Chilling: 4 hours
Total: 5 hours


  • 1 1/2 cups graham crumbs about 10-12 sheets
  • 1/4 cup 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 whipping cream
  • 2 large eggs
  • 3/4 cup mini marshmallows
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  • 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 1/3 cup chocolate chips. 
  • Store leftovers covered in the fridge for up to 4 days. 


Calories: 413kcal, Carbohydrates: 34g, Protein: 5g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 95mg, Sodium: 118mg, Potassium: 201mg, Fiber: 3g, Sugar: 21g, Vitamin A: 686IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Fiona

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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4.93 from 13 votes (5 ratings without comment)

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Recipe Rating


  1. MaryBeth Brandes says:

    Do you need to bake crust first?
    Can you use a store bought graham cracker crust?

    1. Lil'Luna Team says:

      Nope, no need to bake first with this one. And I always make homemade because it’s easy and delicious! But you could definitely try using a store bought crust.

  2. Beverly says:

    4 stars
    Thank you for sharing this recipe! I made it and it is delicious. Next time I plan to lower the amount of chocolate to about 6-8 oz. total and increase the marshmallows (personal preference). Your recipe is a keeper. Best to you!

    1. Lil'Luna Team says:

      Thanks so much!! And you can definitely adjust based to what you like. Glad you enjoyed the recipe!

  3. Mariah says:

    5 stars
    So easy and my family gave it rave reviews

    1. Kristyn Merkley says:

      Thank you for trying it for your family!

  4. Kristina says:

    5 stars
    I dont like campfire s’mores, but this pie is to die for!

  5. Olivia says:

    5 stars
    If you liKe the taste of smore’s why not enjoY that same great taSte in the shape of a pie!

  6. Natalie says:

    5 stars
    Oh, wow!! This looks amazingly delicious!! My family will love it!

  7. Joy says:

    5 stars
    This looks absolutely delicious! We love s’mores anything! Can’t wait to make it!

  8. Amy L Huntley says:

    5 stars
    This Smores Pie is Heavenly! So rich and creamy. I am a fan of anything smores and this did not disappoint!

  9. sabrina says:

    5 stars
    great pie and a lot easier to eat than the orignial camp fire version, at least a lot less messy, thank you!