S’mores Pie


S’mores + pie? Oh yes! With Easter just around the corner here is an irresistibly decadent dessert that everyone will love. No, it’s not your typical Easter dessert but does typicality matter? Of course not. It’s always nice to have the classics but it’s fun to switch things up a bit too.

S'mores Pie | Cooking Classy

Really this dessert is fit for any day of the year. It screams summer, but when cold weather comes around and your craving a s’more but it’s too cold to go out, this will always have you covered. It begins with a graham cracker base (I made mine with a hint of salty to balance out the sweetness of the pie), it’s layered with a silky smooth chocolate filling – the kind that melts away in your mouth, and it’s topped with a meringue (the kind that reminds me of melty marshmallows) and it’s toasted to golden perfection. You won’t be able to wait to dive into this pie. There may just be a slice missing when you take it to the party (you just had to test it first, right?:) Enjoy!

S'mores Pie | Cooking ClassyS'mores Pie | Cooking Classy


S’mores Pie


  • 10 graham cracker whole sheets , finely crushed
  • 7 Tbsp butter (I used salted)


  • 6 oz semi-sweet chocolate , finely chopped (I used Ghirardelli)
  • 6 oz milk chocolate , finely chopped (or an additional 6 oz semi-sweet if desired, I used Symphony)
  • 2 Tbsp unsalted butter , diced into pieces
  • 2/3 cup heavy cream


  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/8 tsp (slightly heaping) cream of tartar
  • 1/2 tsp vanilla extract


  1. For the crust:
  2. Preheat oven to 350 degrees. In a mixing bowl, stir together graham crackers and melted butter until evenly moistened. Firmly press mixture into the bottom and up the sides of a 9-inch (about 1 1/4-inches deep) pie plate. Bake in preheated oven 9 - 10 minutes, remove from oven and allow to cool completely.
  3. For the filling:
  4. Place chopped semi-sweet, milk chocolate and 2 Tbsp butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted (if the chocolate doesn't melt entirely, you can put the mixture in the microwave and melt on 50% power in 15 second intervals, stirring well between until smooth). Pour mixture into cooled crust and spread into an even layer. Cover with foil (don't allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set.
  5. For the topping:
  6. Add 3 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes. Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7 - 9 minutes, while adding in vanilla just near the end. Spread over set chocolate filling. Toast topping with a kitchen torch. Cut into slices and serve. Store pie in refrigerator.
  7. Recipe Source: Cooking Classy

S'mores Pie | Cooking Classy


  • Katrina @ Warm Vanilla Sugar: Oh man, totally agree!! This is definitely one of those desserts for any time of year! Love this :) April 12, 2014 at 11:49am Reply

  • Norma | Allspcie and Nutmwg: I’ll take a slice or 3 please! April 12, 2014 at 3:41pm Reply

  • Laura (Tutti Dolci): This is such a gorgeous pie, love the toasted topping! April 12, 2014 at 6:02pm Reply

    • Jaclyn: Thanks Laura :)! April 12, 2014 at 7:59pm Reply

  • Shelby: Beautiful pie! Just wondering…why not a marshmallow topping? April 12, 2014 at 6:25pm Reply

    • Jaclyn: I just used a meringue because it reminds me of melted marshmallows, but you could easily just top it with large or mini marshmallows and toast them. April 12, 2014 at 7:59pm Reply

  • ATasteOfMadness: I am so late in trying smores! I have only tried smores once in my life…last summer! And I was brainwashed into thinking it was a summer thing. I was so wrong. And having a smores pie.. that is a brilliant idea! April 12, 2014 at 10:27pm Reply

    • Jaclyn: I’m so glad you finally tried S’mores :)! Aren’t they the best! April 13, 2014 at 9:12pm Reply

  • Stephanie @ Eat. Drink. Love.: I need this pie in my life ASAP! April 13, 2014 at 10:18pm Reply

  • Chloe @ foodlikecake: Mmm, I love s’mores so this pie looks awesome! Totally pinned! April 14, 2014 at 4:39am Reply

  • Jenn @ Mother Thyme: This is stunning! I love the topping! This is definitely on my must try list. :) April 14, 2014 at 8:40am Reply

  • Kayle (The Cooking Actress): Dear S’mores Pie,

    I love you. You’re beautiful with that toasty marshmallowy top. And I know you’re beautiful on the inside with that chocolatey silky center. And…well….your graham cracker booty might be the best part!


    Forgive that weird comment. I thought it would be funny and it went down a weird road. The pie looks delicious. The end :P April 14, 2014 at 7:25pm Reply

  • Eva: I made this pie yesterday and we totally loved it. Your blog is great, everytime I have guests using one of your recipes I’m sure it will be a success! April 19, 2014 at 10:39am Reply

    • Jaclyn: I’m so happy to hear that Eva! Thanks so much for letting me know it was enjoyed and that you trust my recipes :). April 19, 2014 at 11:24am Reply

  • Renee @ Awesome on $20: This looks unbelievable. That meringue is perfect! April 21, 2014 at 10:45pm Reply

  • Ella: the pictures look amazing. what do i do to toast the top of the meringue if i do not have a blow torch?:( April 29, 2014 at 12:09pm Reply

    • Jaclyn: The broiler may work, not sure since I haven’t tried? April 29, 2014 at 9:11pm Reply

  • patricia: can you make smores cheesecake!?? May 9, 2014 at 1:16am Reply

    • Jaclyn: Maybe one day, my list is forever long – its sounds delicious though I’ve seen it before and it’s always got my mouth watering :). May 26, 2014 at 11:28am Reply

  • Rachel: I’d like to make this in the morning & serve in the evening – should I toast the meringue before storing in fridge, or before serving??

    Thanks! May 14, 2014 at 5:23am Reply

    • Jaclyn: I probably wouldn’t recommend waiting that long to serve it – unless you live in a dry environment. Sometimes meringue doesn’t hold up too well for longer than a few hours, for me it can depend on the day. I do live in a dry environment and most of the time my meringue can last a day or two but on rainy days it doesn’t hold up long. With that said, I would toast it within an hour of serving it. May 19, 2014 at 10:33pm Reply

  • Lisa | Mummy Made.It: I’m saddened to admit it but s’mores just ain’t a thing in Australia…..yet!! Who wouldn’t love chocolate and meringue?! I’ll start the s’mores campaign in Oz! July 29, 2014 at 1:26am Reply

    • Jaclyn: You definitely should :)! July 29, 2014 at 9:16am Reply

  • Adreanna: This looks absolutely amazing! May 13, 2015 at 10:11am Reply

  • stephany: Can you convert the 10 sheets of graham crackers into cup form? I just buy the crumbs and save myself the hassle…..this looks completely divine and yet sinful. May 15, 2015 at 10:01pm Reply

    • Jaclyn: It’s 1 1/3 cups. I hope you love this pie! May 17, 2015 at 11:02am Reply

  • Karen: Melt the marshmallow like you would for rice krispie treats., spread it on, and use a food torch like you would for creme brulee to toast the top. May 16, 2015 at 9:22am Reply

  • Kristin H: My family LOVED this pie… and that’s saying something when usually my three youngest boys prefer eating a freeze pop (otter pop) for dessert at dinner than my homemade desserts. Unfortunately, though, because they all loved it, this pie will not go for two meals. The chocolate and marshmallow layers were fantastic! Definitely a keeper! September 8, 2016 at 7:07pm Reply

    • Jaclyn: I’m so glad they loved it Kristin! September 14, 2016 at 2:36pm Reply

  • JJ: It calls for vanilla but you don’t say when to add it. March 13, 2017 at 9:12pm Reply

    • Jaclyn: Sorry I missed that, I’ve added it to the directions. Thanks! March 13, 2017 at 11:32pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d