This S’mores Pie Recipe takes everything you love about a campfire treat and turns it into a sliceable dessert everyone can enjoy at the table.
A buttery graham cracker crust holds a silky layer of chocolate ganache, and the whole thing gets crowned with a cloud of toasted marshmallow.
I first made this pie for a backyard cookout when the fire pit wasn’t cooperating and nobody wanted to stand around waiting for it to catch.
It disappeared faster than any of the s’mores we had actually planned to roast that night.
If your family loves that graham cracker, chocolate, and marshmallow combination as much as mine does, you’ll want to bookmark my S’mores Hot Chocolate Recipe for the next cold night in too.
No campfire is required here, no sticky fingers from roasting marshmallows on a stick, and no risk of scorching your dessert over an open flame.
Just a really good pie that tastes exactly like summer nights.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 35 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This S’mores Pie Recipe
This pie hits every note of a classic s’more without any of the mess.
The crust is buttery and just a little salty, the filling is deep and chocolatey, and the topping is pillowy and lightly toasted.
It also happens to be one of those desserts that looks far more impressive than the effort it actually takes.
Once the crust is baked and the filling is chilled, most of the work is done for you.
- Tastes just like a campfire s’more, but in neat, easy-to-serve slices
- Make-ahead friendly, since the base of the pie chills while you handle everything else
- A showstopper for potlucks, birthdays, and summer cookouts
- Uses simple pantry staples along with a few specialty ingredients for that authentic flavor
- Customizable with different chocolate, crusts, or toppings depending on what you have on hand
You might also enjoy: Hot Chocolate With Marshmallows
Ingredients
You’ll need three simple components for this pie: a graham cracker crust, a chocolate ganache filling, and a toasted marshmallow topping.
Here is everything to gather before you start.
- Graham Cracker Crust: 1 1/2 cups graham cracker crumbs (about 10 full sheet crackers), 1/3 cup granulated sugar, 6 tablespoons unsalted butter (melted), 1/4 teaspoon salt
- Chocolate Ganache Filling: 12 ounces semisweet chocolate chips, 1 1/2 cups heavy cream, 2 tablespoons unsalted butter (softened), 1 teaspoon pure vanilla extract, 1/4 teaspoon salt
- Toasted Marshmallow Topping: 4 large egg whites (room temperature), 1 cup granulated sugar, 1/4 teaspoon cream of tartar, 1 teaspoon pure vanilla extract, pinch of salt
- For Garnish: 1/2 cup mini marshmallows, 2 graham crackers (crushed), 2 tablespoons chocolate syrup, extra graham cracker crumbs for topping
I learned to keep my graham crackers well crushed while perfecting my Graham Cracker Crust, and the same fine crumb makes this pie’s base hold together beautifully.
Kitchen Equipment Needed
Nothing here is fancy, but a few specific tools make the marshmallow topping and the finished slice look bakery-worthy.
Gather these before you start so you’re not searching mid-recipe.
- 9-inch pie dish
- A few mixing bowls in different sizes
- Stand mixer or hand mixer with a whisk attachment
- Small saucepan
- Heatproof bowl for the double boiler method
- Kitchen torch
- Candy thermometer
- Offset spatula
- Rubber spatula
- Measuring cups and spoons
Read Also: No Bake Chocolate Pie Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on what has actually made a difference in my own kitchen.
None of these are required, but each one solves a specific pain point in this recipe.
1. Culinary Kitchen Torch
A dedicated culinary torch gives you far more control than a broiler when toasting the marshmallow topping, so you can get those gorgeous golden and dark brown streaks without scorching one side.
It also heats up fast and refills easily with standard butane.
2. Ceramic Deep Dish Pie Plate
A deep dish plate gives you enough room for a generous layer of ganache and a tall swoop of marshmallow topping, without anything spilling over the edge.
Ceramic also holds heat evenly, so your crust bakes without any soft spots in the center.
3. Ghirardelli Semisweet Chocolate Baking Chips
The quality of your chocolate really shows in a filling this simple, since there is nowhere for it to hide.
This particular chocolate melts into a smooth, glossy ganache without any graininess.
4. Digital Candy Thermometer
Getting the egg white and sugar mixture to the right temperature is the difference between a stable, glossy marshmallow topping and a runny one.
A digital thermometer takes the guesswork out of that step completely.
This pie shares a lot of DNA with my Chocolate Mousse, especially in how the ganache layer is built.
Step-by-Step Instructions: How to Make S’mores Pie
Step 1: Make the Graham Cracker Crust
- Preheat your oven to 350 degrees Fahrenheit and lightly grease your 9-inch pie dish.
- In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and salt until evenly combined.
- Pour in the melted butter and stir with a fork until the mixture looks like wet sand and every crumb is coated.
- Press the mixture firmly and evenly into the bottom and up the sides of the pie dish, using the bottom of a measuring cup to pack it tightly.
Step 2: Bake and Cool the Crust
- Bake the crust for 9 to 10 minutes, until it looks set and just slightly darker at the edges.
- Remove the crust from the oven and set it on a wire rack.
- Let the crust cool completely, about 20 to 30 minutes, before adding any filling. A warm crust will melt the ganache too quickly and cause it to separate.
Step 3: Make the Chocolate Ganache Filling
- Place the semisweet chocolate chips in a heatproof mixing bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer at the edges. Do not let it come to a full boil.
- Pour the hot cream over the chocolate chips and let the mixture sit undisturbed for 2 minutes.
- Whisk the cream and chocolate together slowly, starting in the center, until the mixture is completely smooth and glossy.
- Whisk in the softened butter, vanilla extract, and salt until fully incorporated.
Step 4: Fill and Chill the Pie
- Pour the chocolate ganache into the cooled graham cracker crust and smooth the top with a rubber spatula.
- Cover the pie loosely and refrigerate for at least 4 hours, or until the ganache is fully set and no longer jiggles in the center.
Step 5: Make the Marshmallow Topping
- Combine the egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water.
- Whisk constantly until the sugar dissolves completely and the mixture reaches 160 degrees Fahrenheit on a candy thermometer, about 3 to 4 minutes.
- Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with the whisk attachment.
- Beat on high speed for 6 to 8 minutes, until the mixture forms stiff, glossy peaks and the bowl feels cool to the touch.
- Beat in the vanilla extract and a pinch of salt during the last 30 seconds of mixing.
Step 6: Top and Toast the Pie
- Remove the pie from the refrigerator once the ganache is fully set.
- Spoon or pipe the marshmallow topping over the ganache, using an offset spatula to create decorative swoops and peaks.
- Use a kitchen torch to toast the marshmallow topping until golden brown in spots, moving the flame constantly so nothing burns.
Step 7: Garnish and Serve
- Scatter the mini marshmallows and crushed graham crackers over the toasted topping.
- Drizzle the chocolate syrup over the top in thin lines.
- Slice with a warm, clean knife for the cleanest cuts, wiping the blade between slices.
This same double boiler method for whipping egg whites shows up again in my S’mores Brownie Pie Recipe, if you want to see it used a slightly different way.
Tips for The Best S’mores Pie
A few small details make a big difference in how this pie turns out. Keep these in mind as you work through the recipe.
- Let the ganache cool to room temperature for about 10 minutes before pouring it into the crust, so it sets with a smoother top.
- Make sure your mixing bowl and whisk attachment are completely grease free before whipping the egg whites, or they won’t reach stiff peaks.
- Work the kitchen torch in small, sweeping motions rather than holding it in one spot to avoid burnt patches.
- Chill the pie fully before adding the marshmallow topping so the ganache doesn’t shift when you spread it.
- If you don’t have a torch, a broiler works too. Watch it closely since it can go from golden to burnt in seconds.
For a chocolate lover in the house, this pairs wonderfully with my Chocolate Chiffon Pie as an option on a dessert table.
Serving Suggestions
This pie is rich enough to stand entirely on its own, but a few pairings round out the plate nicely.
It’s especially good after something smoky or grilled, since the sweetness balances that out.
- A scoop of vanilla ice cream melting slightly into a warm slice
- A mug of coffee or espresso to cut through the sweetness
- Fresh berries on the side for a little brightness
- A drizzle of extra chocolate syrup for anyone who wants more
Another favorite: S’mores Cupcakes
Variations of S’mores Pie
Once you have the base recipe down, it’s easy to change things up depending on what you’re craving or what you have in the pantry.
Here are a few ways I’ve adapted this pie over the years.
- Peanut Butter S’mores Pie: Swirl 1/2 cup peanut butter into the warm ganache before it sets.
- Milk Chocolate Version: Swap the semisweet chocolate for milk chocolate chips for a sweeter, milder filling.
- Oreo Crust: Use a chocolate cookie crust instead of graham cracker for a deeper chocolate flavor throughout.
- Mini Pies: Divide the crust and filling among a muffin tin for individual, single-serving pies.
- Espresso Ganache: Add 1 teaspoon of instant espresso powder to the hot cream for a mocha-flavored filling.
This pairs well with my S’mores Cookies Recipe if you’re building out a full s’mores-themed dessert table.
Storage and Reheating
This pie keeps well in the refrigerator, though the marshmallow topping is best enjoyed within the first day or two while it’s still soft and pillowy.
Store it properly to keep both the crust and topping in good shape.
- Cover the pie loosely with plastic wrap or foil and refrigerate for up to 4 days.
- Avoid wrapping it tightly against the marshmallow topping, since it can flatten the peaks.
- This pie is not recommended for freezing, since the marshmallow topping and ganache both change texture once thawed.
- Serve slices cold or let them sit at room temperature for 15 minutes for a softer bite.
I first tested this storage method while working on my Chocolate Fudge Pie Recipe, which has a similarly rich, chilled filling.
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie.
Actual numbers will vary depending on the specific brands and ingredients you use.
- Calories: approximately 420 per slice
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 55mg
- Sodium: 190mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 5g
If you’re comparing rich desserts, my Chocolate Mousse Pie Recipe runs in a similar range.
Health Benefits of Key Ingredients
This is very much a dessert, but a few of its ingredients do carry some real nutritional value.
Here’s what a couple of the main components bring to the table.
- Dark and semisweet chocolate: Contains flavonoids and antioxidants, along with a modest amount of iron and magnesium.
- Eggs: The egg whites in the marshmallow topping provide protein with very little fat.
- Dairy: The heavy cream and butter contribute calcium along with fat soluble vitamins like A and D.
- Whole grain graham crackers: Some brands include whole wheat flour, which adds a small amount of fiber to the crust.
You can read more about similar ingredient breakdowns in my Pumpkin S’mores Cookies Recipe.
FAQs About S’mores Pie
1. Can I make S’mores Pie ahead of time?
Yes, this pie is actually a great make-ahead dessert.
Prepare the crust and ganache filling up to a day in advance, then add and torch the marshmallow topping just before serving for the best texture.
2. Do I need a kitchen torch to toast the marshmallow topping?
A kitchen torch gives you the most control, but you can also use your oven’s broiler.
Watch it closely and rotate the pie as needed, since broilers toast unevenly and marshmallow can burn quickly.
3. Can I use a store-bought graham cracker crust instead of homemade?
You can, and it will save you a step. Just make sure it’s a standard 9-inch crust so the ganache and topping fit properly.
4. Is the marshmallow topping safe to eat since it contains egg whites?
Yes, this recipe cooks the egg whites and sugar over simmering water until they reach 160 degrees Fahrenheit, which is a safe temperature for egg whites.
This is the same method used for classic Swiss meringue.
5. Can I freeze S’mores Pie?
Freezing isn’t recommended for this particular pie.
Both the ganache and the marshmallow topping change texture significantly once thawed, becoming grainy or weepy instead of smooth and pillowy.
These same food safety principles come up often in my Chocolate Pudding Pie Recipe as well.
S’mores Pie
Ingredients
- 1 1/2 cups graham cracker crumbs about 10 full sheet crackers, well crushed
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter 85g, melted
- 1/4 teaspoon salt
- 12 ounces semisweet chocolate chips about 340g
- 1 1/2 cups heavy cream 360ml
- 2 tablespoons unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large egg whites room temperature
- 1 cup granulated sugar 200g
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1/2 cup mini marshmallows
- 2 graham crackers crushed
- 2 tablespoons chocolate syrup
- extra graham cracker crumbs for topping
Equipment
- 9-inch pie dish Deep dish recommended
- Mixing bowls Several sizes
- Stand mixer or hand mixer with whisk attachment
- Small saucepan
- Heatproof bowl For double boiler method
- Kitchen torch Optional – broiler can be used instead
- Candy thermometer Digital recommended
- Offset spatula
- Rubber spatula
- Measuring cups and spoons
Method
- Preheat oven to 350°F and grease a 9-inch pie dish. Stir graham cracker crumbs, sugar, and salt together. Pour in melted butter and mix until it resembles wet sand. Press firmly into the bottom and up the sides of the dish.
- Bake the crust for 9-10 minutes until set and slightly darker at the edges. Cool completely on a wire rack for 20-30 minutes before adding filling.
- Place chocolate chips in a heatproof bowl. Heat heavy cream over medium heat until it just simmers at the edges. Pour hot cream over chocolate and let sit undisturbed for 2 minutes. Whisk until smooth and glossy. Whisk in butter, vanilla, and salt.
- Pour ganache into cooled crust and smooth the top. Refrigerate loosely covered for at least 4 hours until fully set and no longer jiggly.
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (3-4 minutes). Transfer to a stand mixer and beat on high for 6-8 minutes until stiff, glossy peaks form and bowl cools. Beat in vanilla and salt at the end.
- Remove pie from fridge. Spoon or pipe marshmallow topping over ganache, creating decorative swoops. Toast with a kitchen torch until golden brown in spots.
- Scatter mini marshmallows and crushed graham crackers over the top. Drizzle with chocolate syrup. Slice with a warm, clean knife, wiping the blade between cuts.
Nutrition
Notes
- Let ganache cool to room temperature for about 10 minutes before pouring into crust for a smoother top.
- Ensure your mixing bowl and whisk are completely grease-free before whipping egg whites, or they won’t reach stiff peaks.
- Work the kitchen torch in small, sweeping motions rather than holding it in one spot to avoid burnt patches.
- Chill the pie fully before adding the marshmallow topping so the ganache doesn’t shift when you spread it.
- If you don’t have a torch, use your oven’s broiler, watching closely as it can go from golden to burnt in seconds.
- For a sweeter milder filling, swap semisweet chocolate for milk chocolate chips.
- Swirl 1/2 cup peanut butter into the warm ganache before it sets for a peanut butter version.
- Add 1 teaspoon of instant espresso powder to the hot cream for a mocha-flavored filling.
- Cover loosely and refrigerate for up to 4 days. Avoid wrapping tightly against the marshmallow topping to keep its shape.
- This pie is not freezer-friendly as both the ganache and marshmallow topping change texture once thawed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This S’mores Pie Recipe is one I keep coming back to whenever I want that campfire flavor without actually starting a fire.
It’s rich, a little nostalgic, and always disappears fast whenever I bring it somewhere.
Give it a try this weekend and let me know how it turns out in the comments below.
I’d love to see your photos if you share them, and feel free to pass this recipe along to anyone who loves s’mores as much as we do.
Recommended:
- S’mores Puppy Chow
- French Silk Pie Recipe
- Chocolate Cream Pie Recipe
- Chocolate Pie Recipe
- Chocolate Chess Pie Recipe
