Few desserts capture the magic of childhood and campfire nights quite like a classic S’mores Pie. Imagine a buttery graham cracker crust, filled with rich, creamy chocolate custard, and topped with golden, gooey toasted marshmallows. This pie delivers the nostalgic flavors of traditional s’mores in a more elegant, sliceable form that’s perfect for entertaining, weeknight treats, or holiday gatherings. The contrast between the crunchy crust, velvety chocolate, and sticky marshmallow topping creates a texture explosion that will satisfy every dessert lover at the table. If you’re searching for a comfort food dessert, a no-fail chocolate recipe, or a party-worthy sweet treat, this pie checks every box. Best of all, it’s easy to make with simple ingredients you probably already have in your pantry.
Why You’ll Love This Recipe
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Campfire Nostalgia: All the flavors of classic s’mores in a pie you can enjoy year-round.
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Easy to Make: Simple steps and pantry-friendly ingredients make this beginner-friendly.
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Family Favorite: Both kids and adults will be begging for seconds.
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Rich and Decadent: The chocolate filling is smooth, creamy, and deeply indulgent.
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Party-Perfect: A stunning dessert that’s as beautiful as it is delicious.
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Customizable: You can switch up flavors to make it your own.
Ingredient Breakdown
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Graham Cracker Crumbs: Create the base of the crust, giving the pie its signature s’mores flavor and a buttery crunch.
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Unsalted Butter: Binds the crumbs together and adds rich flavor.
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Bittersweet Chocolate: Provides a deep, slightly tangy chocolate flavor that balances sweetness.
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Unsweetened Chocolate: Adds depth and intensity to the chocolate layer, keeping the filling from being overly sweet.
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Sweetened Condensed Milk: Brings creaminess and a touch of caramel-like sweetness to the filling.
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Egg Yolks: Help thicken and stabilize the chocolate custard filling while adding richness.
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Vanilla Extract: Enhances the chocolate flavor with a warm, sweet aroma.
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Salt: Balances sweetness and deepens the overall flavor profile.
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Marshmallows: The signature topping that transforms under the flame, creating gooey, golden perfection.
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Graham Cracker Crumbs (topping): Add a final crunch and reinforce the s’mores theme.
Pro Tips
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Use Room-Temperature Egg Yolks: They incorporate more smoothly into the filling and prevent curdling.
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Don’t Overbake the Filling: Remove the pie when it’s just set; it will continue to firm up as it cools.
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Torch Carefully: When toasting marshmallows, move the flame quickly to avoid burning. A little char is good, but too much can overpower the chocolate.
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Cool Completely: Letting the pie chill for several hours ensures clean slices and prevents the filling from being too soft.
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Press the Crust Firmly: Use the bottom of a measuring cup to compact the crumbs evenly for a sturdy crust.
Ingredient Swaps or Variations
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Different Chocolates: Swap bittersweet for milk chocolate for a sweeter, creamier filling. Dark chocolate lovers can go 70% cocoa or higher.
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Flavored Extracts: Replace vanilla with peppermint or almond extract for a seasonal twist.
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Mini Marshmallows: If you don’t have large marshmallows, use mini marshmallows or marshmallow fluff.
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Crust Options: Try crushed Oreos, chocolate wafer cookies, or even digestive biscuits for a different flavor base.
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Nutty Addition: Add a handful of chopped pecans, almonds, or hazelnuts to the crust for extra crunch.
Serving Suggestions
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Classic Slice: Serve plain to let the layers shine.
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With Ice Cream: A scoop of vanilla or coffee ice cream takes this dessert over the top.
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Holiday Dessert Table: Add it alongside pumpkin pie or cheesecake for variety.
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Garnished Plates: Dust plates with cocoa powder and add a drizzle of caramel or chocolate sauce for a restaurant-style presentation.
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Individual Servings: Bake in mini tart pans for single-serve s’mores pies at parties.
Make Ahead + Storage Tips
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Make Ahead: The crust and chocolate filling can be made a day in advance. Add marshmallows and toast them just before serving for best results.
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Storage: Cover leftover pie tightly and refrigerate for up to 3 days. The marshmallows may soften slightly, but the flavor remains delicious.
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Freezing: Freeze without marshmallows for up to 1 month. Thaw overnight, then top and torch marshmallows before serving.
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Reheating: To re-toast the marshmallows, use a kitchen torch or place slices under the broiler for 30 seconds.
Cultural or Historical Notes
The original s’more dates back to the early 20th century, popularized by Girl Scouts in the 1920s. Its name comes from “some more,” referring to how irresistible they are. Over time, s’mores became a campfire classic across the United States. The S’mores Pie is a modern spin on this iconic treat, transforming a rustic campfire dessert into a rich, elegant pie that can be enjoyed anywhere, anytime.
Frequently Asked Questions (FAQ)
Can I make this without a torch?
Yes! If you don’t have a torch, place the pie under your oven’s broiler for 1–2 minutes. Watch closely to prevent burning.
Can I use store-bought crust?
Absolutely. A pre-made graham cracker crust will save time and still taste amazing.
Can I use marshmallow fluff instead of marshmallows?
Yes, spread fluff over the cooled pie and toast lightly with a torch for a gooey finish.
How do I know when the chocolate filling is set?
It should look slightly firm around the edges but still jiggle slightly in the center. It will firm up completely as it cools.
Can I serve this warm?
It’s best served chilled so the filling sets, but you can lightly warm slices and torch the marshmallows just before serving.
S’mores Pie
Ingredients
Equipment
Method
- Preheat oven to 325°F. In a medium bowl, stir together graham cracker crumbs and melted butter until evenly combined. Press into a greased 9-inch pie plate. Bake 10 minutes and set aside.
- Increase oven to 350°F. Melt both chocolates in a heatproof bowl using a microwave or double boiler until smooth. Cool 10 minutes, then whisk in sweetened condensed milk, egg yolks, vanilla, and salt.
- Pour filling into crust and bake 18 minutes. Cool on a wire rack 30 minutes, then refrigerate 4 hours until set.
- Top pie with marshmallows. Toast with a kitchen torch (or broil briefly in oven) until golden. Sprinkle with graham cracker crumbs, slice, and serve.
