S’mores Pie

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
• Salt
• Butter
• Semi-sweet chocolate and milk chocolate
• Heavy cream
• Egg whites
• Granulated sugar
• Cream of tartar
• Vanilla extract

How to Make S’mores Pie

1. 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.
2. Bake in a 350 degree oven until golden, about 8 minutes. Set aside to cool completely.
3. To make the chocolate filling, add the two types of chocolate and the butter to a large bowl.
4. Pour hot cream over top and let sit until the chocolate is melted, then stir everything together.
5. Pour chocolate filling into pie crust and refrigerate to set.
6. Meanwhile, make the homemade marshmallow topping by first combining the egg whites and sugar in a bowl.
7. Heat sugar and egg whites over a pot of boiling water until the mixture reaches 160 degrees.
8. Using a stand mixer whip the egg white mixture with the vanilla and cream of tartar until stiff peaks form.
9. 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

4.67 from 3 votes

Print Recipe

S’mores Pie

This is one seriously dreamy pie! All the flavors of s'mores - graham cracker, rich chocolate and melty marshmallows in pie form.

Servings: 8

Prep30 minutes minutes

Cook10 minutes minutes

Ready in: 40 minutes minutes

Ingredients

• 10 graham cracker whole sheets, finely crushed (about 1 1/3 cups crumbs)
• 6 Tbsp unsalted butter, cut into 1-Tbsp pieces
• 1/8 tsp (heaping) salt

Filling

• 6 oz semi-sweet chocolate, finely chopped
• 6 oz milk chocolate, finely chopped (or an additional 6 oz semi-sweet if desired)
• 2 Tbsp unsalted butter, diced into pieces
• 3/4 cup heavy cream

Topping

• 3 large egg whites
• 3/4 cup (150g) granulated sugar
• 1/8 tsp salt
• 1/8 tsp (slightly heaping) cream of tartar
• 1/2 tsp vanilla extract

Instructions

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.

Notes

• *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.

Nutrition Facts

S’mores Pie

Amount Per Serving

Calories 552 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 22g138%

Cholesterol 63mg21%

Sodium 213mg9%

Potassium 253mg7%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 41g46%

Protein 4g8%

Vitamin A 701IU14%

Vitamin C 1mg1%

Calcium 45mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Dessert

Cuisine: American

Keyword: S'mores Pie, s'mores pie recipe

Author: Jaclyn