S'mores Pie

S'mores Pie takes everything you love about the classic campfire treat and turns it into one seriously irresistible dessert. It starts with a buttery graham cracker crust, gets filled with a thick layer of silky chocolate ganache, then finishes with a fluffy homemade marshmallow topping that's toasted until golden and gorgeous. You get graham cracker, melty chocolate, and toasted marshmallow in every bite, no campfire required.

The combination of textures is what really makes this pie so good. The graham cracker crust is crisp and buttery, the chocolate filling is rich and smooth, and that cloud of homemade marshmallow on top is light, glossy, and perfectly toasted. It looks impressive enough for a party, but each layer is surprisingly straightforward to make.

This S'mores Pie is especially fun for summer parties, BBQs, birthdays, or anytime you're craving s'mores but don't feel like building a fire. Make it ahead, keep it chilled, then toast the topping just before serving for a dessert that is guaranteed to get everyone hovering around the pie plate waiting for a slice.

If you liked this recipe, try our S'mores Bars and S'mores Cookies next.

Jump to:

• Why You'll Love This Recipe
• Ingredients and Substitutions
• Equipment
• Instructions
• Expert Tip: Chop the Chocolate Finely
• More Tips and Tricks
• Recipe Variations
• Storage
• How to Serve
• Summer Desserts
• FAQ
• More Summer Pie Recipes
• Tried this recipe?
• Recipe
• Comments

Ingredients and Substitutions

To make this homemade S'mores Pie, you will need the following ingredients (see recipe card below for quantities):

• graham cracker crumbs - The base of any good s'more! You can buy graham cracker crumbs or make your own by pulsing whole graham crackers in a food processor until finely ground. You'll need 2 cups of crumbs for a generous crust that covers the bottom and sides of a 9-inch pie dish.
• granulated sugar - Sweetens the graham cracker crust and is also used to make the marshmallow topping. Heating the sugar with the egg whites until completely dissolved is what helps create that smooth, glossy finish.
• unsalted butter - Melted butter binds the graham cracker crust together, while a little additional butter makes the chocolate ganache extra smooth and rich.
• semi-sweet chocolate - This creates the rich chocolate center. Use good-quality baking chocolate or chocolate bar and chop it finely into small pieces so it melts evenly when the hot cream is poured over it. Semi-sweet gives the pie plenty of chocolate flavor without making it overly sweet.
• heavy cream - Heated heavy cream melts the chopped chocolate and transforms it into a silky ganache. Don't substitute milk here, since the higher fat content is important for getting the right consistency.
• vanilla extract - Adds warmth and flavor to both the chocolate filling and marshmallow topping.
• salt - A small amount balances all that sweetness and brings out the chocolate flavor.
• egg whites - The base of the fluffy homemade marshmallow topping. Separating the eggs while they're cold is easiest, but make sure there isn't any yolk in the whites or they may not whip properly.
• cream of tartar - Optional, but recommended. It helps stabilize the egg whites so the marshmallow topping holds those beautiful peaks.
• garnishes - Crushed graham crackers, mini marshmallows, and chocolate shavings are all optional, but they're a fun way to dress up the finished pie.

Instructions

Make the Graham Cracker Crust

1. Prepare the crust. Preheat the oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
2. Press into the pie dish. Transfer the mixture to a 9-inch pie dish. Use the flat bottom of a measuring cup to firmly press the crumbs into an even layer across the bottom and up the sides.
3. Bake. Bake for 8 to 10 minutes, until lightly golden and fragrant. Remove from the oven and allow the crust to cool completely.

Make the Chocolate Ganache Filling

1. Prepare the chocolate. Place the finely chopped chocolate in a medium heatproof bowl.
2. Heat the cream. Add the heavy cream to a small saucepan and heat over medium heat until steaming and small bubbles begin to appear around the edges. Do not let it boil.
3. Make the ganache. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. Then, stir gently with a whisk, starting in the center and working outward, until the chocolate mixture is completely melted, smooth, and glossy.

4. Finish the filling. Add the butter, vanilla, and salt, then continue whisking until fully incorporated and silky smooth.

5. Fill and chill. Pour the chocolate ganache into the cooled graham cracker crust and spread it into an even layer. Transfer to the refrigerator and chill for 2 to 3 hours, or until completely set.

Make the Marshmallow Topping

1. Prepare a double boiler. Fill a small saucepan with about 1 inch of water and bring to a gentle simmer.
2. Heat the egg whites. In the bowl of a stand mixer or a large heatproof bowl, combine the egg whites, sugar, cream of tartar (if using), and salt. Place the bowl over the simmering water, making sure the bottom doesn't touch the water.
3. Whisk over heat. Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F on an instant-read thermometer, about 4 to 5 minutes.
4. Whip until fluffy. Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed for 6 to 8 minutes. The mixture will first form soft peaks, then become thick and glossy and hold stiff peaks. Add the vanilla and beat for another 30 seconds.

Assemble the Pie

1. Add the marshmallow topping. Remove the chilled pie from the refrigerator. Pile the marshmallow topping over the chocolate filling and spread it all the way to the edges. Use the back of a spoon or offset spatula to create plenty of swirls and peaks.
2. Toast the topping. Use a kitchen torch or blow torch to toast the marshmallow until golden brown. Alternatively, place the pie under the broiler for 30 to 60 seconds, watching it constantly because the topping can go from beautifully toasted to burnt very quickly.

3. Serve. Let the topping set for 10 minutes before slicing. Garnish with crushed graham crackers, mini marshmallows, or chocolate shavings, if desired. Serve chilled or at cool room temperature.

More Tips and Tricks

• Choose the right pan. A standard 9-inch pie dish or pan works best for this recipe. Make sure the graham cracker mixture is pressed firmly and evenly across the bottom and up the sides so the pie crust holds together when sliced.
• Let the crust cool completely. Pouring warm ganache into a warm crust can make the crust softer and slow down the setting process.
• Use good-quality chocolate. Chocolate is the star of the filling, so this is one recipe where using a chocolate you genuinely enjoy eating makes a noticeable difference.
• Don't boil the cream. Heat it just until steaming with tiny bubbles around the edges. Boiling isn't necessary to melt finely chopped chocolate.
• Keep the egg whites clean. Even a small amount of egg yolk or grease in the mixing bowl can prevent the whites from whipping properly.
• Use a thermometer. Heating the egg white mixture to 160°F ensures the egg whites are safely cooked and the sugar is completely dissolved.
• Make lots of marshmallow peaks. Those little peaks catch the flame from the kitchen torch and create gorgeous golden-brown spots.
• Torch just before serving. You can assemble the pie ahead, but the toasted topping looks its best shortly after torching.
• Use a hot, clean knife. Run a sharp knife under hot water, wipe it dry, and slice. Wipe the blade clean between cuts for neat slices through the ganache.

Storage

Make Ahead

This S'mores Pie is perfect for making ahead because the chocolate filling needs several hours to set. Prepare the graham cracker crust and chocolate filling up to 2 days in advance, cover, and refrigerate. For the best appearance and texture, make and toast the marshmallow topping the day you plan to serve the pie.

How to Store

Store leftover S'mores Pie covered in the fridge for up to 3 days. The marshmallow topping will gradually soften and may lose some of its freshly toasted texture, but the pie will still taste delicious. For the cleanest slices, serve it chilled or let it sit at room temperature for about 10 to 15 minutes before slicing.

How to Freeze

For the best results, freeze the pie without the marshmallow topping. Wrap the cooled crust and set chocolate filling tightly in plastic wrap followed by aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, then prepare the marshmallow topping and toast it before serving.

I wouldn't recommend freezing the fully assembled pie because the marshmallow topping can change texture after thawing.

How to Serve

S'mores Pie is rich and decadent, so a little slice goes a long way. It's especially fun for summer entertaining when you want all those nostalgic campfire flavors in a dessert you can prepare ahead.

For an extra-special presentation, garnish the pie with crushed graham crackers, chocolate curls, or mini marshmallows just before serving.

These are my favorite drinks to serve with homemade smore pie:

FAQ

More Summer Pie Recipes

Looking for other recipes like this? Try these:

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