This S’mores Pie drew such rave reviews at our 4th of July party that it needs to be made a few more times this summer. A graham cracker crust, fudgy chocolate filling, and marshmallow topping make this pie a quintessential treat.
The traditional s’mores graham cracker sandwich filled with a charred, gooey marshmallow and melty chocolate can take a back seat to this dreamy pie. My family adores this sophisticated dessert that was inspired by a simple campfire treat. 
S’mores evoke memories of our summer holidays in Colorado where we’d hike to our favorite picnic area nestled among the pines along the Roaring Fork River.
After our brats or burgers were grilled, it was time to hunt down the perfect toasting sticks for our marshmallows.We’d all lose at least one to the fire and have one incinerated to a crisp without achieving that ideal brown exterior with a soft gooey interior.
Sandwiched between sweet graham crackers with a few squares of a Hershey bar, my sisters and I savored these campfire classics. Pure Americana, and a slightly more elegant version that’s an ideal way to celebrate the birthday of our country.
This recipe was published in Gourmet magazine in 2006, so it’s been over a decade since I initially served this at our 4th of July pitch in dinner. Even at this second go ’round, my friends were impressed that the graham cracker crust and fudgy filling were topped with a homemade marshmallow layer.
I got out my handy, dandy mini-torch and bruleed the top to give the look of a toasted marshmallow. This was the first dessert to disappear!
Tips for Making this S’mores Pie Recipe:
The graham cracker crust and ganache filling are pretty basic and easy to prepare. It’s the marshmallow topping that can be tricky. Here are some suggestions for making a perfect batch:
-Make sure to track down and purchase plain, unflavored gelatin which can be found at most major supermarkets. It will give the topping its structure. I use Knox brand.
-The gelatin must be proofed or bloomed in cold water before adding it to the rest of the ingredients.
-You will need to make a sugar syrup which involves heating sugar, water and corn syrup up to 260º. You need an accurate candy thermometer to monitor the temperature of this liquid as it cooks.
-This marshmallow topping needs a long whipping time to go from frothy to thick and white. Using a stand mixer will definitely make the process easier, but it can also be made with a hand mixer and some patience.
-An alternative is to buy large marshmallows and cut them in half making short rounds. Cover the surface of the pie with these marshmallow rounds and use a culinary torch to brown. This could probably be done under your oven’s broiler, but watch carefully so the marshmallows don’t burn.
More Chocolate Pie Recipes You’ll Love:
Triple Chocolate Mousse Cake from That Skinny Chick Can Bake
Chocolate Velvet Pie with Meringue Crust from That Skinny Chick Can Bake
Nicknamed S’mores as a shortened version of “‘some more,” my family loves all s’mores inspired desserts. I’ve made s’mores cookies, cookie cake and bars as well as this pie.
Click here for the crust recipe.
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Homemade S’Mores Pie
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings 1x
Description
A dreamy chocolate pie topped with a homemade marshmallow meringue, toasted to gooey perfection. Its the ultimate smores experience, elevated.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Chocolate Filling
- 7 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature
- Pinch of salt
Marshmallow Topping
- 1 teaspoon unflavored gelatin
- 1/2 cup cold water, divided
- 3/4 cup sugar
- 1/4 cup light corn syrup
- Pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Make the crust: combine the graham cracker crumbs and sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Let cool completely on a wire rack.
- Put chocolate in a large bowl. Bring cream just to a boil in a heavy saucepan (or microwave in a large measuring cup until cream starts to boil), then pour hot cream over chocolate. Let stand 1–2 minutes, then whisk until chocolate is melted and the mixture is smooth. Whisk in egg and a pinch of salt until combined and pour into the prepared crust.
- Cover the edge of the pie with foil and bake until filling is almost set, about 25 minutes. Remove to a rack and cool to room temperature, about 1 hour.
- To make the marshmallow topping, sprinkle gelatin over 1/4 cup cold water in the metal bowl of your stand mixer and let stand until softened, about 1 minute.
- Stir together the sugar, corn syrup, a pinch of salt, and the remaining 1/4 cup water in a heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil until the liquid reaches 260°F on a candy thermometer.
- Begin beating the water-and-gelatin mixture on medium speed, then carefully and slowly pour in the hot syrup, aiming down the inside edge of the bowl and avoiding the beaters. Once all the syrup is added, increase speed to high and beat for about 5 minutes. Add vanilla and beat until combined, then spoon onto the center of the pie, spreading to the edges with an offset spatula. Chill uncovered 1 hour, then cover loosely with plastic wrap sprayed with non-stick cooking spray and chill 3 more hours.
- To serve, brown the top using a kitchen torch, or place the pie on a baking sheet, cover the sides with foil, and broil about 4 inches from the element for about 3 minutes until the top is golden. Cool about 10 minutes before cutting.
- For the easiest slicing, dip a large knife in hot water, dry it, then slice. Repeat between cuts.
Notes
The marshmallow topping is the trickiest part — you need a candy thermometer and patience. Let the egg whites come to room temperature before you start, and pop the bowl for whipping the cream in the freezer for a few minutes beforehand. An alternative is to cover the top of the chilled pie with halved large marshmallows and torch them to order.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Frequently Asked Questions
How do I make the graham cracker crust for the S’mores Pie?
To make the graham cracker crust, crush graham crackers and mix them with melted butter and sugar until well combined, then press the mixture into a pie pan and bake until golden.
What type of chocolate should I use for the fudgy filling?
For the fudgy filling, using high-quality chocolate, such as semi-sweet or dark chocolate, will give the pie a rich flavor that complements the other ingredients.
How can I achieve the perfect toasted marshmallow topping?
To achieve the perfect toasted marshmallow topping, use a mini-torch to brulee the marshmallow layer until it’s lightly charred and golden, giving it that classic campfire taste.
