Made with a sweet graham cracker crust, melty chocolate ganache filling, and broiled marshmallows to top it off, a S'mores Pie completes summer barbecues, camping trips, picnics and kids' parties.
Jump to:
Our deliciously rich S'mores Pie recipe will become a new favorite dessert for your gatherings and parties. It's simple to make and a great recipe for the kids to help make. They'll love it as much as they love a traditional (no-bake) s'mores and creamy s'mores dip.
Ingredients
Crust
- 16 graham crackers
- 2 tablespoons brown sugar
- ¼ cup unsalted softened butter
Filling
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Top
- 1 (10 ounce) bag of mini marshmallows
- 1 full graham cracker, broke into pieces
- 1 full size (1.55 ounce) Hershey's chocolate bar, broken into pieces
Equipment
- Food processor
- 9 inch pie dish
- Small saucepan
- Whisk
How To Make S'mores Pie
- Preheat the oven to 350℉ and grease the bottom and sides of the pie dish with butter.
- Make the crust by adding the graham crackers to the food processor and processing for 30-60 seconds until they turn into crumbs. Add the sugar and room temperature butter to the food processor and process again until the mixture starts to stick together.
- Press the crust mixture into the bottom and halfway up the sides of the greased pie plate. Bake for 10 minutes. Remove from the oven and let cool.
- While the crust is cooling, make the filling by melting together the chocolate chips and heavy cream over medium heat in the small saucepan. Whisk continuously so to not burn the chocolate.
- Pour the filling into the pie plate on top of the graham cracker crust. Chill in the fridge for 2 hours to set the filling (or until the filling is mostly firm to the touch).
- Remove from the fridge and add the mini marshmallows to the top. Broil in the oven on high until they start to turn golden, about 1-2 minutes. (Be sure to keep a good eye on it while broiling to ensure it doesn’t burn.)
- Remove from the oven and sprinkle the broken graham cracker pieces and Hershey's chocolate bar on top of the broiled marshmallows. Let cool, then slice and serve.
Tip from the Chef
To help prevent marshmallows from sticking to the knife when slicing, consider chilling in the freezer for 15-20 minutes before cutting.
How To Store
Store in the fridge, covered, for up to 3-4 days.
Recipe FAQs
You can use milk chocolate chips instead of semi-sweet chocolate chips. However, milk chocolate will give the pie a more sugary and less intense chocolate flavor. Semi-sweet chocolate chips have a greater depth of flavor when baking.
Baking the crust helps give it structure. However, if you prefer not to bake the crust, simply press the it to the pie dish firmly and set in the freezer while making the filling.
Yes, instead of making the crust in a food processor, place the graham crackers in a plastic bag and crush them with a rolling pin. Melt the butter and stir together the sugar, melted butter, and crushed graham crackers in a bowl.
You can freeze it for up to 3 months. I recommend not adding the broiled marshmallows until your'e ready to serve the pie. Defrost overnight in the fridge.
Recipe
S'mores Pie
Equipment
- 9 inch pie dish
- food processor
- small saucepan
- whisk
Ingredients
- 16 graham crackers
- 2 tablespoon brown sugar
- ¼ cup unsalted butter, softened
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 10 oz bag of mini marshmallows
- 1 graham cracker, broken into pieces
- 1.55 oz Hershey's bar, broken into pieces
Instructions
- Preheat the oven to 350℉ and grease the bottom and sides of the pie dish with butter.
- Make the crust by adding the graham crackers to the food processor and processing for 30-60 seconds until they turn into crumbs. Add the sugar and room temperature butter to the food processor and process again until the mixture starts to stick together.
- Press the crust mixture into the bottom and halfway up the sides of the greased pie plate. Bake for 10 minutes. Remove from the oven and let cool.
- While the crust is cooling, make the filling by melting together the chocolate chips and heavy cream over medium heat in the small saucepan. Whisk continuously so to not burn the chocolate. Pour the filling into the pie plate on top of the graham cracker crust. Chill in the fridge for 2 hours to set the filling (or until the filling is mostly firm to the touch).
- Remove from the fridge and add the mini marshmallows to the top. Broil in the oven on high until they start to turn golden, about 1-2 minutes. (Be sure to keep a good eye on it while broiling to ensure it doesn’t burn.)
- Remove from the oven and sprinkle the broken graham cracker pieces and Hershey's chocolate bar on top of the broiled marshmallows. Let cool, then slice and serve.
Maddy says
My family loved this recipe! We can't wait to make it again.