S’mores Pie

This S’mores Pie recipe is rich, creamy, and topped with melted roasted marshmallows nestled in a crunchy graham cracker crust. You may miss the campfire, but you won’t miss the gooey s’mores experience with this easy dessert. It perfectly captures the nostalgia of summer nights in a sophisticated, sliceable format that is as much a hit at dinner parties as it is at family gatherings.

Why You’ll Love This Recipe

• Authentic Flavor Profile – Features the classic trinity of honey-sweetened graham crackers, silky milk chocolate, and toasted marshmallows.
• Gourmet Texture – The filling is a baked chocolate ganache custard, offering a much richer and smoother mouthfeel than a simple pudding pie.
• Campfire Experience Indoors – Using the broiler gives you that signature charred marshmallow taste without needing an open flame.
• Incredible Value – At approximately $0.66 per serving, this is a budget-friendly dessert that looks and tastes like a high-end bakery item.
• Simple Techniques – Uses basic kitchen skills like microwave melting and egg tempering to achieve professional-grade results.
• Fast Preparation – Only 20 minutes of active prep time stands between you and a decadent chocolate masterpiece.

Ingredients You’ll Need

For the Crust

• 1.5 cups Graham Cracker Crumbs – About 1.5 sleeves; the classic, sandy base that provides the essential honey-wheat flavor.
• 5 tablespoons Unsalted Butter – Melted to bind the crumbs into a sturdy, buttery crust.

For the Filling

• 1 cup Heavy Whipping Cream – Creates a luxurious, high-fat base for the chocolate ganache.
• 1 cup Milk Chocolate Chips – Provides the traditional, sweet chocolate flavor synonymous with S’mores.
• 3 large Eggs – Whisked into the chocolate to create a set custard structure during baking.
• 1 teaspoon Vanilla Extract – Enhances the floral notes of the chocolate and cream.

For the Topping

• 1/2 bag Large Marshmallows – Arranged tightly to create a pillowy, toastable “lid” for the pie.

Step-by-Step Instructions

Preheat and Prepare Preheat your oven to 350°F. Ensure your 9-inch pie plate is clean and ready for the crust assembly.

Form the Crust In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture looks like wet sand. Press it firmly into the bottom and up the sides of the pie plate. Bake for 10 minutes to set the structure, then remove and set aside to cool slightly.

Create the Chocolate Ganache Microwave the heavy cream in a safe bowl for 1 to 2 minutes until hot and bubbling. Add the chocolate chips immediately. Let the mixture sit for 5 minutes (be patient!), then whisk until it is completely smooth and glossy. Stir in the vanilla extract.

Temper the Eggs In a separate bowl, whisk the eggs. Very slowly pour a small stream of the warm chocolate mixture into the eggs while whisking constantly. This “tempering” prevents the eggs from scrambling. Once combined, pour the egg mixture back into the main chocolate bowl and whisk until fully blended.

Bake the Filling Pour the chocolate custard into the pre-baked crust. Bake for 25 minutes, or until the edges are firm and the center has a slight, stable jiggle. Let the pie cool for about 30 minutes to firm up.

Broil the Topping Turn the oven broiler to high. Arrange the marshmallows evenly over the top of the pie. Place the pie under the broiler for 30 seconds to 1 minute. Watch closely—marshmallows can go from golden to burnt in seconds.

Cool and Serve Allow the pie to cool for 5 minutes after broiling. This lets the marshmallows set slightly so you can slice through them more easily.

Recipe Notes & Tips

• Tempering Secret – If you add the eggs directly to the hot chocolate all at once, you will get “chocolate scrambled eggs.” Go slowly to ensure a silky smooth custard.
• Marshmallow Precision – For the most aesthetic look, use a pair of kitchen shears to snip some marshmallows in half to fill in any small gaps on the pie surface.
• Chocolate Choice – If you prefer a less sweet dessert, you can substitute the milk chocolate chips with semi-sweet or dark chocolate chips.
• Crust Shortcut – If you are in a rush, a store-bought graham cracker crust works perfectly with this filling.
• Cutting Technique – To get a clean slice through sticky marshmallows, dip your knife in hot water and wipe it clean between every cut.

Nutritional Information

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Cooling Time: 30 minutes
• Servings: 8 servings
• Calories: 306 kcal per serving

Perfect Pairings

• Cold Glass of Milk – The ultimate classic companion to wash down rich chocolate and graham crackers.
• Strong Black Coffee – The bitterness of the coffee perfectly balances the high sugar content of the marshmallow topping.
• Fresh Berries – A side of raspberries or strawberries adds a bright acidity that cuts through the creamy chocolate ganache.
• Salted Caramel Drizzle – If you want to go “over the top,” drizzle a bit of salted caramel over the toasted marshmallows before serving.

Why This Recipe Works

The science of this pie relies on emulsification and coagulation. By heating the cream and chocolate, you create a ganache emulsion. When the tempered eggs are added and baked, the proteins in the eggs coagulate, transforming the liquid chocolate into a stable, sliceable custard. The graham cracker crust acts as an insulator, protecting the delicate chocolate from the direct heat of the pan. Finally, the broiler uses infrared radiation to quickly caramelize the sugars in the marshmallows (the Maillard reaction) without overcooking the chocolate filling underneath.

Final Thoughts

S’mores Pie is a delightful way to enjoy a classic outdoor flavor in a more refined, shareable way. It manages to be both rustic and elegant, making it a versatile choice for any dessert occasion. The contrast between the crunchy crust, the silky chocolate, and the charred, gooey marshmallows ensures every bite is a multi-sensory experience. It is a testament to the fact that you don’t need a campfire to create a truly magical s’mores moment.