S’mores Pie
This post may contain affiliate links. Read our disclosure policy.
This S’mores Pie is a mouth-watering dessert that will make you feel like a kid again. 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! Of course, it’s perfect for summer—but this pie is also an amazing companion to your Thanksgiving pumpkin pie.
Easy S’mores Pie Recipe
Are you ready for a new favorite pie? With this dessert, you get all the classic s’mores flavors blended into a three-layered incredibly decadent pie that’s served perfectly chilled and refreshing!
Usually, we all think of s’mores as a summer dessert, but thanks to this pie you can have a s’mores dessert any day of the year when the craving strikes. I love taking it to Thanksgiving dinner, because you definitely need some chocolate to compliment the pumpkin pie. Plus, this is an easy pie to make ahead of time and doesn’t require the oven!
It begins with a simple homemade graham cracker base (I 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 in your mouth, and topped with a meringue (the kind that will remind you of fluffy marshmallows).
And last but not least—it’s toasted to a stunning golden brown finish with a culinary torch!
The only difficult part of making this pie is waiting to dive in. 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
- 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—consider adding the meringue and torching right before serving.
Can I toast the meringue under a broiler?
- You can toast your Smores Pie under a broiler 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
Follow Cooking Classy
S’mores Pie
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.