If you’ve ever wished you could eat a s’more with a fork, this S’mores Brownie Pie is exactly what you need.
It takes everything you love about that classic campfire treat and layers it into one spectacular, sliceable pie.
You get a buttery graham cracker crust, a rich fudgy brownie filling, and a crown of toasted golden marshmallows on top.
No fire pit required. No sticky fingers from roasting sticks. Just pure, indulgent dessert magic straight out of your oven.
It’s the kind of dessert that disappears fast at parties, potlucks, and family dinners. And once you make it, people will ask for it again and again.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you love easy no-bake desserts too, my No Bake Cheesecake is another crowd-pleaser that comes together with minimal effort.
Why You’ll Love This S’mores Brownie Pie
This pie is the ultimate summer dessert, but honestly, it works for any time of year.
The combination of textures alone is worth it: crispy, buttery crust, dense fudgy brownie, and gooey pillowy marshmallow in every single bite.
It looks incredibly impressive on a table, yet it’s surprisingly straightforward to make. You don’t need any special baking skills or fancy equipment.
It’s also endlessly customizable. You can tweak the brownie layer, swap toppings, or add chocolate chips for extra richness.
- All the beloved flavors of classic s’mores packed into one sliceable dessert
- Made from scratch with simple pantry ingredients
- The brownie layer is fudgy, moist, and deeply chocolaty
- Toasted marshmallow topping adds that iconic campfire look and flavor
- Great for summer cookouts, birthday parties, or any occasion
- Can be prepped ahead and finished with marshmallows right before serving
You might also enjoy: Blueberry Cream Cheese Pie Recipe
Ingredients
This recipe uses three distinct layers, so the ingredient list is split accordingly.
Everything is easy to find at your local grocery store, and you likely already have most of it in your pantry.
For the Graham Cracker Crust:
- 1 ½ cups (about 12 full sheets) graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the Brownie Filling:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (optional but recommended)
For the Marshmallow Topping:
- 3 cups mini marshmallows (or regular marshmallows, halved)
Kitchen Equipment Needed
You won’t need much beyond what’s already in your kitchen. A standard 9-inch pie plate is the main piece of equipment, and everything else is basic baking gear.
- 9-inch pie plate (ceramic or glass)
- Food processor (for crushing graham crackers, or use a zip-lock bag and rolling pin)
- 2 medium mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Kitchen torch (optional, for toasting marshmallows; oven broiler works too)
- Wire cooling rack
- Oven mitts
Recommended Products for This Recipe
These are products I personally recommend based on experience making this pie. They’ll make your process smoother and your results more consistent.
1. Emile Henry Ceramic Pie Dish
A quality ceramic pie dish distributes heat evenly, which is critical for getting a fully baked brownie layer without over-browning the crust.
This one retains heat beautifully and goes straight from oven to table. It also makes the finished pie look stunning when you bring it out.
2. Valrhona Dutch-Process Cocoa Powder
The cocoa powder you use makes a massive difference in the depth of chocolate flavor.
Dutch-process cocoa is smoother and richer than natural cocoa, giving your brownie layer that deeply fudgy, almost bittersweet taste.
Valrhona is a professional-grade option that’s worth every penny.
3. Culinary Kitchen Torch
While your oven broiler can toast the marshmallows, a kitchen torch gives you much more control and creates that beautiful uneven golden-to-charred finish that looks like a real campfire s’more.
It’s a small investment that makes a big visual difference on presentation.
4. Honey Maid Graham Crackers
Not all graham crackers crush the same way or taste the same in a crust.
Honey Maid is consistently the top recommendation across professional baking sources for its flavor and texture.
The honey notes in the crust complement the chocolate brownie layer perfectly.
Read Also: Fruity Pebbles Rice Krispie Treats
Step-by-Step Instructions: How to Make S’mores Brownie Pie
1. Preheat Your Oven and Prepare Your Pie Plate
- Preheat your oven to 350°F (175°C). Allow at least 15 minutes for the oven to fully come to temperature before you bake anything.
- Lightly spray your 9-inch pie plate with nonstick cooking spray. Make sure you coat the bottom and up the sides evenly.
- Set the prepared pie plate aside on a clean, flat surface near your work area.
2. Make the Graham Cracker Crust
- If starting with whole graham cracker sheets, break them into pieces and place them in a food processor. Pulse until you have fine, even crumbs. Alternatively, place them in a zip-lock bag and crush with a rolling pin. You need 1 ½ cups of crumbs total.
- Transfer the crumbs to a medium bowl. Add 2 tablespoons of granulated sugar and a pinch of salt. Stir to combine.
- Pour in the 6 tablespoons of melted butter. Use a fork or spatula to mix until the crumbs resemble damp sand and hold together when pressed. Every crumb should be coated in butter.
- Pour the mixture into your prepared pie plate. Use the bottom of a flat measuring cup or glass to firmly press the crumbs into an even layer across the bottom and up the sides. Pack it as tightly as possible to prevent crumbling later.
- Place the crust in the preheated oven and bake for 8 to 10 minutes, until it looks golden and smells toasty. Remove from the oven and set on a wire rack. Let it cool for at least 10 minutes before adding the brownie batter.
3. Make the Brownie Batter
- In a medium mixing bowl, whisk together the ½ cup melted butter and 1 cup granulated sugar until fully combined. The mixture should look glossy and smooth.
- Add the 2 eggs, one at a time, whisking well after each addition. Then add the 1 teaspoon vanilla extract and whisk again. Beat the mixture until it lightens slightly in color, about 1 to 2 minutes of whisking. This step adds a little lift to the brownie texture.
- In a separate small bowl, stir together the ½ cup all-purpose flour, ½ cup Dutch-process cocoa powder, and ¼ teaspoon salt until evenly mixed.
- Pour the dry ingredient mixture into the wet ingredient bowl. Using a rubber spatula, fold gently until just combined. Do not overmix. Stop folding the moment you no longer see streaks of flour. Overmixing will make the brownie tough instead of fudgy.
- If using semi-sweet chocolate chips, fold them in now with a few gentle strokes.
4. Fill the Crust and Bake
- Pour the brownie batter into the cooled (or mostly cooled) graham cracker crust. Use your rubber spatula to spread it into an even layer, right up to the edges of the crust.
- Carefully transfer the pie plate to the center rack of the oven. Bake at 350°F for 38 to 45 minutes. The exact time will depend on your oven, so start checking at the 38-minute mark.
- To test for doneness, insert a toothpick into the center of the brownie. You want it to come out with a few moist crumbs attached, not wet batter. If it comes out completely clean, the brownie is overbaked. If it comes out with liquid batter, give it 5 more minutes and test again.
- Remove the pie from the oven and place it on a wire cooling rack. Allow it to cool for at least 15 to 20 minutes before adding the marshmallow topping. The brownie will continue to set as it cools.
5. Add and Toast the Marshmallow Topping
- While the brownie is cooling (or after it’s fully cool), spread the 3 cups of mini marshmallows in an even layer across the top of the pie. You want full coverage with no gaps. If using regular marshmallows, cut them in half with clean kitchen scissors and arrange them cut-side-down for a flatter, more stable topping.
- To toast using your oven broiler: Move your oven rack to about 6 to 8 inches below the broiler element. Turn the broiler on to high. Place the pie under the broiler and watch it constantly. The marshmallows will go from pale to golden to burnt very quickly, usually within 1 to 2 minutes. Pull the pie out the moment the tops are golden brown and lightly charred in spots.
- To toast using a kitchen torch: Hold the torch about 3 to 4 inches from the marshmallows. Use a slow, sweeping motion to toast them evenly. Work in circles from the outside in. The torch gives you more control over the color and char level.
- Remove from the oven (or set down the torch) and allow the pie to rest for at least 10 minutes before slicing. This helps the marshmallows stabilize slightly and makes cutting cleaner.
6. Slice and Serve
- To get cleaner slices, fill a tall glass with hot water and dip a sharp knife into it before each cut. Wipe the blade dry between each slice. This prevents the marshmallows from tearing and sticking.
- Cut the pie into 8 even wedges, just like a standard pie. Serve while still slightly warm for the most gooey, melty experience, or let it cool completely to room temperature for a firmer slice.
- Serve directly from the pie plate, or transfer slices to individual plates for serving.
This s’mores pie pairs wonderfully with a generous scoop of ice cream. My Protein Banana Ice Cream is a surprisingly light and creamy companion that plays beautifully against the rich chocolate brownie.
Tips for The Best S’mores Brownie Pie
A few small details make a significant difference between a good s’mores brownie pie and a truly unforgettable one.
These tips come from making this pie multiple times and learning what works best.
- Don’t overmix the brownie batter. Mix only until the flour disappears. Overmixing develops gluten and leads to a tough, cake-like brownie instead of a fudgy one.
- Pack your crust tightly. The crust holds everything together. Use the bottom of a measuring cup and apply firm, even pressure to compress the crumbs. A loosely packed crust will crumble the moment you slice.
- Cool before adding marshmallows. Adding marshmallows to a very hot brownie will cause them to sink and melt into the top rather than sitting on top as a layer.
- Watch the broiler closely. Marshmallows can go from golden to burnt in under a minute. Never walk away from the oven during the broiling step.
- Use a hot knife for slicing. Dip your knife in hot water and wipe it dry before each cut. This makes slicing through sticky marshmallows much cleaner.
- Room temperature eggs blend more smoothly into the brownie batter and help create a more uniform texture throughout.
- Let the crust cool before filling. A partially cooled crust holds its shape better and won’t cause the brownie batter to start setting unevenly at the edges.
You might also enjoy: Cherry Cobbler with Cake Mix
Serving Suggestions
This pie is rich enough to stand entirely on its own, but pairing it with the right accompaniments takes it to another level.
The contrast of cold and warm, or creamy and gooey, creates a truly memorable dessert experience.
- Serve a warm slice with a scoop of classic vanilla ice cream for a hot-cold contrast that is absolutely irresistible
- A dollop of freshly whipped cream on the side adds lightness and a subtle creamy tang
- Drizzle a little warm caramel sauce or hot fudge over the top just before serving for extra indulgence
- Pair a slice with a cold glass of milk, which balances the sweetness perfectly
- Serve alongside a fruit-forward dessert like my Strawberry Icebox Cake for a dessert spread that covers all the bases
- For a brunch or afternoon treat, serve a small slice with a strong black coffee or espresso
- Add a light dusting of powdered sugar over the toasted marshmallows just before serving for a bakery-style presentation
Variations of S’mores Brownie Pie
The classic version is hard to beat, but this pie is also a great canvas for creative variations.
A few simple swaps can completely change the flavor profile while keeping that beloved s’mores structure.
- Peanut Butter S’mores Brownie Pie: Swirl 3 tablespoons of creamy peanut butter into the brownie batter before baking. The nutty, salty flavor against the chocolate is incredible.
- Oreo Crust Version: Replace the graham cracker crust with crushed Oreo cookies mixed with melted butter. This creates a richer, darker base that intensifies the chocolate flavor.
- Double Chocolate: After the brownie layer cools, spread a thin layer of warm ganache (equal parts heavy cream and chocolate chips) over the top before adding marshmallows.
- Salted Caramel Drizzle: Once the marshmallows are toasted, drizzle store-bought or homemade salted caramel over the entire top before serving. The sweet-salty combination is addictive.
- Mocha Brownie Pie: Add 1 teaspoon of instant espresso powder to the brownie batter. It deepens and intensifies the chocolate flavor without making it taste like coffee.
- Mini S’mores Brownie Pies: Use a muffin tin with liners and divide the crust and batter among the cups. Reduce baking time to about 18 to 22 minutes and top with mini marshmallows after baking.
Read Also: Strawberry Cream Cheese Pie Recipe
Storage and Reheating
This pie keeps well at room temperature for a couple of days, and the brownie layer actually improves slightly after resting overnight as the flavors deepen.
Just know that the marshmallow topping will become stickier the longer it sits.
- Room temperature: Cover loosely with aluminum foil (tent it so it doesn’t touch the marshmallows) and store at room temperature for up to 2 to 3 days.
- Refrigerator: Store covered in the refrigerator for up to 5 to 6 days. The brownie will firm up considerably when cold, which some people actually prefer for cleaner slices.
- Reheating: Microwave individual slices for 20 to 30 seconds to bring back that warm, gooey center. You can also reheat in a 300°F oven for 8 to 10 minutes.
- Freezing: You can freeze the baked brownie pie without the marshmallow topping for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator, then add fresh marshmallows and toast before serving.
- Make-ahead tip: The graham cracker crust can be baked up to 2 days in advance and stored covered at room temperature. The brownie layer can also be baked 1 to 2 days ahead. Add and toast the marshmallows right before serving for the freshest presentation.
Read Also: Cheesecake Pie Recipe
Nutritional Facts
The following is an approximate per-slice estimate based on 8 servings. Actual values will vary depending on exact ingredients and portion sizes used.
| Nutritional Info (Per Slice, Approx.) | |
|---|---|
| Calories | ~420 kcal |
| Total Fat | ~20g |
| Saturated Fat | ~11g |
| Carbohydrates | ~58g |
| Sugar | ~40g |
| Protein | ~5g |
| Fiber | ~2g |
| Sodium | ~210mg |
Health Benefits of Key Ingredients
While this is absolutely a treat and not a health food, a couple of its key ingredients do bring some genuine nutritional value to the table.
Knowing what’s in your dessert is always a good thing.
- Dark cocoa powder is rich in flavonoids, plant-based antioxidants that have been linked to improved heart health and reduced inflammation when consumed in moderation.
- Eggs contribute high-quality protein and essential nutrients including choline, which supports brain function and cell health.
- Butter provides fat-soluble vitamins A, D, E, and K, though it should be consumed in moderation as part of a balanced diet.
- Graham crackers contain small amounts of whole grain flour, offering a touch of fiber compared to a standard refined flour crust.
- Dark chocolate chips (semi-sweet) contain trace minerals including iron, magnesium, and zinc, along with some beneficial antioxidants.
Another great treat for when you want something sweet but slightly lighter is my High Protein Banana Cheesecake Cups, which pack real nutrition into a genuinely satisfying dessert.
FAQs About S’mores Brownie Pie
1. Can I use a store-bought graham cracker crust instead of making my own?
Yes, absolutely. A pre-made graham cracker crust from the baking aisle works perfectly and saves time.
Just be aware that store-bought crusts are thinner and slightly smaller than a homemade one pressed into a 9-inch pie plate, so your brownie layer will be slightly thicker and may need a few extra minutes of bake time.
2. How do I know when the brownie layer is done?
Insert a toothpick into the center of the brownie. It should come out with a few moist crumbs attached, not wet batter.
If the toothpick comes out completely clean, the brownie is already overbaked and will be dry. Keep in mind the center will continue to set as the pie cools.
3. Can I make this pie ahead of time?
You can bake the crust and brownie layer 1 to 2 days ahead. Store covered at room temperature or in the fridge.
Add and toast the marshmallow topping right before serving for the best look and texture. Toasted marshmallows lose their appeal quickly once cooled and stored.
4. My marshmallows turned into one solid sticky blob. What went wrong?
This is a very common issue, especially if the marshmallows were broiled over a still-hot brownie layer.
Let the brownie cool more before adding marshmallows.
You can also cut regular marshmallows in half and place them cut-side-down, which gives them a broader, flatter base and helps them hold their shape better after toasting.
5. Can I use a brownie box mix instead of making the batter from scratch?
Yes, and it works great. Prepare a standard brownie box mix according to the package directions, then pour the batter directly into your pre-baked graham cracker crust.
Bake according to the box’s instructions for a 9-inch pan, checking for doneness with a toothpick. Box mix brownies tend to be very reliable and still produce a delicious result.
S’mores Brownie Pie
Ingredients
- 1 ½ cups graham cracker crumbs about 12 full sheets
- 6 tablespoons unsalted butter 85g, melted
- 2 tablespoons granulated sugar
- salt pinch
- ½ cup unsalted butter 1 stick or 113g, melted
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour 62g
- ½ cup Dutch-process cocoa powder unsweetened
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips optional but recommended
- 3 cups mini marshmallows or regular marshmallows, halved
Equipment
- 9-inch pie plate ceramic or glass
- Food processor or zip-lock bag and rolling pin for crushing graham crackers
- Medium mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Kitchen torch optional, for toasting marshmallows
- Wire cooling rack
- Oven mitts
Method
- Preheat oven to 350°F (175°C). Lightly spray a 9-inch pie plate with nonstick cooking spray.
- Combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles damp sand. Press firmly into bottom and up sides of prepared pie plate.
- Bake crust for 8-10 minutes until golden and fragrant. Cool on wire rack for at least 10 minutes.
- Whisk melted butter and sugar until glossy. Add eggs one at a time, then vanilla, beating until slightly lightened.
- Stir together flour, cocoa powder, and salt. Fold into wet ingredients until just combined. Fold in chocolate chips if using.
- Pour brownie batter into cooled crust and spread evenly. Bake at 350°F for 38-45 minutes until toothpick comes out with moist crumbs.
- Cool pie for 15-20 minutes. Spread marshmallows evenly over the top.
- Toast marshmallows under broiler for 1-2 minutes watching constantly, or use a kitchen torch for more control. Let rest 10 minutes before slicing.
Nutrition
Notes
- Don’t overmix: Mix brownie batter only until flour disappears. Overmixing develops gluten and creates a tough, cake-like texture.
- Pack crust firmly: Use the bottom of a measuring cup to press crumbs tightly into the pie plate to prevent crumbling when slicing.
- Cool before adding marshmallows: Adding marshmallows to a very hot brownie will cause them to sink and melt into the top instead of sitting as a layer.
- Watch the broiler: Marshmallows can go from golden to burnt in under a minute. Never walk away during broiling.
- Use a hot knife: Dip your knife in hot water and wipe dry before each slice for clean cuts through sticky marshmallows.
- Room temperature eggs: Blend more smoothly into the batter and create a more uniform texture.
- Make ahead: The crust can be baked up to 2 days ahead. The brownie layer can be baked 1-2 days ahead. Add and toast marshmallows just before serving.
- Storage: Store covered at room temperature for 2-3 days or refrigerated for up to 5-6 days. Microwave individual slices for 20-30 seconds to reheat.
- Variations: Try swirling in peanut butter, using an Oreo crust, adding espresso powder for mocha flavor, or drizzling with salted caramel.
- Box mix shortcut: You can use a standard brownie box mix prepared according to package directions instead of making the batter from scratch.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This S’mores Brownie Pie is everything a great dessert should be: easy to make, impossible to resist, and absolutely guaranteed to impress.
The layers come together beautifully, and that moment when you pull the toasted marshmallow top out of the oven is genuinely exciting every single time.
Make it for your next gathering, your next family dinner, or honestly, just for yourself on a quiet evening. You absolutely deserve it.
Give it a try and let me know how it turns out in the comments below. And if you share it on social media, I’d love to see your golden marshmallow tops.
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