Imagine the nostalgic joy of campfire s’mores transformed into a delectable pie that you can enjoy year-round! This S’mores Pie captures all the beloved elements of the classic treat—graham cracker crunch, rich chocolate filling, and toasty marshmallow topping—in a convenient, sliceable form that’s perfect for any occasion.
Whether you’re craving summer memories in the middle of winter or looking for a crowd-pleasing dessert that combines familiar flavors in an exciting new way, this S’mores Pie delivers pure comfort in every bite. The best part? No campfire required!
Why You’ll Love This
- No special equipment needed—just basic baking tools you already have in your kitchen
- Make-ahead friendly—prepare the crust and filling in advance, then add the marshmallow topping just before serving
- Perfect balance of textures—crisp graham cracker crust, silky chocolate center, and fluffy marshmallow topping
- Impressive presentation with minimal effort—looks like you spent hours, but comes together in just 45 minutes
- Kid and adult approved—a nostalgic treat that appeals to all ages
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup finely ground graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 7 ounces marshmallow creme
- 6 1.55 ounce sized Hershey’s milk chocolate candy bars, roughly chopped and divided (reserve ⅓ cup for topping)
- 1 cup mini marshmallows, divided (⅔ cup inside the pie and ⅓ cup for topping)
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch pie dish with non-stick baker’s spray and set aside.
- In a large mixing bowl, add the unsalted butter and granulated sugar. Beat for 1-2 minutes or until light and fluffy using a hand mixer on medium-high speed.
- Add the egg and vanilla extract to the butter mixture and beat again until well combined and smooth.
- To the bowl of wet ingredients, add the all-purpose flour, finely ground graham cracker crumbs, baking powder, and salt. Mix just until combined and the crust mixture forms a ball. Divide the dough in half.
- Press half the graham cracker dough into the bottom and up the sides of the prepared pie dish, being sure to press the dough out evenly in the dish.
- Spread the marshmallow creme into a single layer in the bottom of the crust.
- Set aside ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars. Use the remaining chopped chocolate bars to evenly spread over the marshmallow creme in the pie dish.
- Sprinkle ⅔ cup of the mini marshmallows over the chopped chocolate bars.
- Place the other half of the graham cracker crust dough onto a large piece of parchment paper on the counter, and press into a 9-inch round disc.
- Place the disc of dough onto the top of the s’mores pie. Using your fingertips, gently press and seal the edges together.
- Bake in the preheated oven for 10 minutes, then remove from the oven.
- Top the warm crust with the remaining ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s milk chocolate candy bar.
- Return the s’mores pie to the oven and continue to bake for another 8-10 minutes or until the crust is lightly golden around the edges, the marshmallows have lightly browned, and chocolate is melty.
- Remove the s’mores pie from the oven and allow it to cool at room temperature for 45 minutes to 1 hour or until cool enough to slice and serve. If too warm, it might still be quite gooey and not hold its shape as well when sliced and served.
Tips & Variations
- For extra chocolate flavor, mix ¼ cup cocoa powder into the graham cracker crust mixture
- No broiler? Use a kitchen torch to toast the marshmallows for more precise control
- Try using chocolate graham crackers instead of regular ones for a double chocolate experience
- Add a layer of sliced bananas between the chocolate and marshmallow for a banana s’mores variation
- For a holiday twist, add a few drops of peppermint extract to the chocolate filling
- Make individual servings by preparing in ramekins or mason jars instead of a pie dish
Serving Suggestions
Serve this S’mores Pie slightly warm so the chocolate layer is just soft enough to melt in your mouth while the marshmallow topping is still gooey. A scoop of vanilla ice cream on the side creates a delightful hot-and-cold contrast that elevates this dessert to the next level.
For a fun dessert bar idea, serve small slices alongside mugs of hot chocolate in the winter or tall glasses of cold milk in the summer. The pie pairs beautifully with coffee or a dessert wine for adult gatherings.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- The chocolate layer should be set but still slightly soft when cut—if too firm, let sit at room temperature for 10 minutes before serving
- Watch the marshmallows carefully under the broiler as they can go from golden to burnt in seconds
- For clean slices, dip your knife in hot water and wipe clean between cuts
FAQs
Can I make this pie ahead of time?
Yes! You can make the crust and chocolate filling up to 2 days in advance. Add and toast the marshmallow topping just before serving.
Can I use large marshmallows instead of mini ones?
Yes, but you’ll want to cut them in half or quarters to create an even layer that will toast uniformly.
Is there a way to make this without a broiler?
Absolutely! A kitchen torch works perfectly, or you can place marshmallows on a baking sheet, toast them separately under the broiler, and then transfer to the top of your pie.
Can I freeze this pie?
It’s best to freeze only the crust and chocolate layers without the marshmallow topping. Thaw overnight in the refrigerator, then add and toast the marshmallows before serving.
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