This S’mores Pie is the ultimate summer dessert! A crisp, buttery graham cracker crust is topped with a layer of rich, fudgy chocolate filling and it’s finished with a billowy marshmallow fluff-like topping. It’s an absolute dream!
Easy S’mores Pie Recipe
All the classic s’mores flavors blended into a three layered incredibly decadent pie that’s served perfectly chilled and refreshing!
Usually we all things of s’mores as a summer dessert but thanks to this pie you can have a s’mores dessert any day of they year when the craving strikes.
It begins with a simple homemade graham cracker base (which I made to include a hint of salt to balance out the sweetness of the pie), then it’s layered with a silky smooth chocolate filling that melts away in your mouth, and next it’s topped with a meringue (the kind that will remind you of melty marshmallows).
And last but not least it’s toasted to stunning golden brown finish with a culinary torch.
Trust me it’s a struggle to wait to dive into this s’mores pie. There may just be a slice missing when you take it to the party, it’s just too irresistible!
S’mores Pie Ingredients
For this decadent s’mores dessert recipe, you’ll need:
- Graham crackers
- Semi-sweet chocolate and milk chocolate
- Heavy cream
- Egg whites
- Granulated sugar
- Cream of tartar
- Vanilla extract
How to Make S’mores Pie
- Prepare the pie crust. Combine the crushed graham crackers, butter, and salt and press into the bottom and up the side of a 9-inch pie plate or tart pan.
- Bake in a 350 degree oven until golden, about 8 minutes. Set aside to cool completely.
- To make the chocolate filling, add the two types of chocolate and the butter to a large bowl.
- Pour hot cream over top and let sit until the chocolate is melted, then stir everything together.
- Pour chocolate filling into pie crust and refrigerate to set.
- Meanwhile, make the homemade marshmallow topping by first combining the egg whites and sugar in a bowl.
- Heat sugar and egg whites over a pot of boiling water until the mixture reaches 160 degrees.
- Using a stand mixer whip the egg white mixture with the vanilla and cream of tartar until stiff peaks form.
- Spread the marshmallow topping over the chocolate filling, then brown with a kitchen torch.
Is there a graham cracker substitute for the pie crust?
- Yes, if graham crackers aren’t available where you live, I recommend using a slightly sweet, fairly neutral biscuit. In Europe, I believe the closest substitute would be plain digestive biscuits.
- I think this would also be delicious with a pretzel crust too.
Can I make this pie in advance?
- This pie does keep well for 3 days in the fridge.
- Just note that the meringue topping may deflate a bit as it sits.
Can I toast the meringue under a broiler?
- This should be fine as long as you don’t use a glass or ceramic pie dish as these can shatter with extreme temperatures.
- Spread the topping evenly so it will brown evenly and keep a very close eye on it.
Tips for the Best S’mores Pie
- Make sure no drop of egg yolk gets into the marshmallow meringue mixture. Even the smallest amount of egg yolk can ruin a meringue!
- Feel free to use any chocolate you have on hand in this homemade s’mores pie. I prefer a mixture of sweeter and darker chocolates so it tastes like a traditional s’more, but use whatever you prefer.
- Be sure to check the temperature of the meringue with a candy thermometer. It needs to be the proper temperature to whip up properly, and for food safety.
More S’mores Desserts You’ll Love:
- S’mores Bars
- Chocolate Chip Cookie S’mores
- Mini S’mores Cookie Cups
- S’mores Mousse
- S’mores Dip
- S’mores Cookie Sandwiches
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Make the Crust
- Preheat oven to 350 degrees F. In a mixing bowl, stir together graham crackers, melted butter, and salt 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 or a 9-inch non-stick tart pan. Bake in preheated until golden brown, about 8 to 9 minutes. Remove from oven and allow to cool completely.
Make the Filling
- Place chopped semi-sweet chocolate, 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*.
- Pour mixture into cooled crust and spread into an even layer. Chill in refrigerator 1 hour until set.
Make the Topping
- Add egg whites, sugar and salt 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 fitted with a whisk attachment on moderately high speed until stiff glossy peaks form, about 5 - 8 minutes. Add in vanilla just near the end.
- Spread fluff mixture over set chocolate filling. Toast topping with a kitchen torch. Cut into slices when ready to serve. Store pie in refrigerator up to 3 days.
- *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.
- Make sure no drop of egg yolk gets into the marshmallow meringue mixture. Even the smallest amount of egg yolk can ruin a meringue.