Bring the campfire inside with this S‘mores Pie! A crispy graham cracker crust, a thick layer of milk chocolate filling, and toasted marshmallows taste just like the childhood favorite.
August 10th is National S’mores Day.
Last year, we celebrated with this s’mores bundt cake – which was almost an epic last minute fail in an attempt to get the post ready.
This year, I planned ahead. Way ahead.
I planned out all my “pie of the month” pies for the year in January, and knew I wanted to make a s’mores pie for August.
And then I went ahead and made it for a little 4th of July celebration and saved it to share this month.
I’m hitting publish on this a few days early, because maybe you want to make this in time to celebrate. It’s the perfect quick and easy dessert!
It only calls for 8 ingredients, many of which you probably already have on hand: butter, eggs, sugar, vanilla extract, graham crackers, milk (or semisweet) chocolate, heavy cream, and marshmallows.
Start-to-finish, it takes 40 minutes to make. So basically: you have plenty of time to gather ingredients and make this for National S’mores Day!
(Yes, food holidays are getting out of control. Yes, it’s silly and kind of stupid. BUT S’MORES ARE THE BEST so just roll with it.)
Making a S’mores Pie
Just like a classic s’more, a s’mores pie has graham crackers, chocolate, and marshmallows.
We’ll start with a super easy perfect graham cracker pie crust, fill it with a decadent milk chocolate filling, and top with toasted marshmallows.
I went authentic here and used Hershey’s milk chocolate for the filling, because that’s what I always had in my childhood s’mores.
But you can just as easily use chopped semi-sweet chocolate, or make a rich dark chocolate filling instead.
Toasting Marshmallows Indoors
How do you toast the marshmallows on top of this pie?
The answer to this is: very carefully. Just like marshmallows over a campfire go from golden brown to engulfed in flames in about 0.2 seconds, the same is true for this pie.
You can use a kitchen torch, but move quickly and keep the flame low. If the flame is too high, you may wind up with a sticky, charred (yet totally delicious) mess.
No kitchen torch? Use the broiler of your oven. Watch the pie carefully, because the marshmallows progress quickly from golden and toasted to charred and blackened!
I like to use jumbo sized marshmallows for this, because they’ll puff up and expand even bigger when heated. Why is this? It’s time for my favorite subject… kitchen chemistry!
As marshmallows are mixed, gelatin is beaten with the hot sugar syrup, which creates lots of air bubbles. Theses are bubbles are trapped as the liquid cools into the soft foam-like solid state — air makes up more than half of the volume of a marshmallow. As the temperature of the marshmallow increases, the air expands, causing the marshmallow to expand and take up more space.
If there are still gaps between the marshmallows once they are toasted, gently press down on the marshmallows with a spatula to flatten them. This will help them expand width-wise instead of just height-wise.
Let the marshmallows cool a little. Cover with a little extra melted chocolate for decoration. Then grab a knife, and dig on in. An ooey, gooey, toasted marshmallow s’mores pie is waiting!
Common Questions about S’mores Pie
Yes, but store bought graham cracker crusts may be more shallow than a regular pie plate and you may not be able to add all the chocolate filling.
You can toast the marshmallows using a kitchen torch or under the broiler of your oven.
After toasting the marshmallows, allow everything to cool completely before slicing. Spray a sharp knife with a little non-stick spray to prevent the marshmallows from sticking to the knife.
Milk chocolate is the most traditional for a s’more, but any variety of chocolate can be used. I recommend using chocolate bars rather than chocolate chips; chocolate chips have additional stabilizers added to help them hold their shape.
The pie can be baked and frozen ahead of time – but I do recommend waiting to add and toast the marshmallows after thawing. If you have leftover slices with toasted marshmallows, freeze each slice on a cookie sheet until frozen solid, then wrap the slice in a layer of plastic wrap and aluminum foil. Unwrap before thawing at room temperature.
More S’mores Desserts:
- S’mores Cookie Cake
- Gooey S’mores Bars
- S’mores Bundt Cake
- Small Batch S’mores Brownies
- S’mores Cupcakes
- All Pie Recipes
- 1 1/2 cups graham cracker crumbs (approximately 12 full size sheets, finely crushed)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces milk or semisweet chocolate, chopped, plus extra for drizzling
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 32 large marshmallows
- Preheat the oven to 350 °F.
- Prepare pie crust according to perfect graham cracker pie crust recipe. Bake for 8 minutes, then set aside.
- While the pie crust bakes, prepare the chocolate filling. In a small saucepan, combine the chopped chocolate and heavy cream. Place over medium heat and whisk until chocolate is melted and completely smooth. Remove from heat and add in vanilla extract and two eggs, whisking continuously.
- Pour the chocolate filling into the prepared crust and bake for 20 minutes, until soft but no longer jiggly in the center.
- Top the pie with the marshmallows and broil until golden brown. Top with drizzles of melted chocolate, if desired. Cool before serving.
S'mores pie can be stored at room temperature for up to 5 days or frozen for up to 3 months. To freeze the entire pie, bake, cool, and freeze without marshmallow topping; top with marshmallows and broil after thawing. To freeze individual slices of pie, place in the freezer on a cookie sheet. Once pie has frozen solid, wrap in plastic wrap followed by a layer of aluminum foil. Remove the foil and plastic wrap before thawing at room temperature.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 531Total Fat: 30.2gCarbohydrates: 62.2gProtein: 4.6g