S'Mores Pie

4.93 from 14 votes

This easy S'mores Pie has a buttery graham cracker crust, creamy chocolate filling, and golden toasted marshmallows for a fun make ahead dessert!

Prep Time30

Cook Time30

Chilling4

Total Time5

Course: Dessert

Cuisine: American

Servings: pieces

Author: Fiona Dowling

Ingredients

1½ cups graham crumbs, about 10 to 12 sheets
¼ cup sugar
⅓ cup unsalted butter, melted
5 ounces milk chocolate
5 ounces dark chocolate, I used Hershey's Special Dark Chocolate Bars- but anything around 50% dark chocolate works
1 ¼ cups heavy whipping cream
2 large eggs
¾ cup mini marshmallows

Instructions

Preheat the oven to 325°F and lightly grease a 9-inch pie plate with non-stick cooking spray.
In a medium bowl, stir 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 cup). 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 the chocolate and let it sit for 3 to 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 to 30 minutes, or until the filling no longer looks liquidy when gently jiggled.
Remove from the oven. Cool the pie completely. Refrigerate for at least 4 hours, or overnight, until the filling is set.
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. For the cleanest slices, use a sharp knife warmed under hot water and wiped dry between cuts. Serve chilled or slightly softened, depending on your preference. Add the toasted marshmallows just before serving for the best texture.

Notes

Recipe Tips.

Smaller Graham Cracker crumbs make it easier to press together a crust that holds its shape.
Smaller chocolate pieces melt more evenly when the hot cream is poured over them.
Marshmallows can go from golden to burned quickly, so stay close while toasting.
For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Heat the cream until steaming and almost boiling. This is hot enough to melt the chocolate without unnecessarily overheating the mixture.
After pouring the cream over the chocolate, let it sit for 3 to 5 minutes before whisking. This gives the chocolate time to melt.
Whisk the chocolate and cream together until no chocolate pieces remain before adding the eggs.

Store leftovers covered in the fridge for up to 4 days.

Make ahead of time. Prepare the chocolate filling and crust, then cover and refrigerate the pie overnight or for up to a day. Add and toast the marshmallows just before serving for the best texture.

Nutrition