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S’mores Pie Recipe
Emily

S’mores Pie

This indulgent S’mores Pie transforms the campfire classic into a decadent dessert. A buttery graham cracker crust is filled with rich chocolate custard and topped with toasted marshmallows — gooey, chocolatey, and irresistible!
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 4 hours 53 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (1 stick), melted
  • 4 oz bittersweet chocolate, chopped
  • 2 oz unsweetened chocolate, chopped
  • 14 oz can sweetened condensed milk
  • 4 large egg yolks, at room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 20 large marshmallows (about 1 bag)
  • 1/4 cup graham cracker crumbs (for topping)

Equipment

  • Medium mixing bowl
  • 9-inch pie plate
  • heatproof bowl
  • microwave or double boiler
  • Whisk
  • Oven
  • kitchen torch (or broiler)

Method
 

  1. 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.
  2. 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.
  3. Pour filling into crust and bake 18 minutes. Cool on a wire rack 30 minutes, then refrigerate 4 hours until set.
  4. Top pie with marshmallows. Toast with a kitchen torch (or broil briefly in oven) until golden. Sprinkle with graham cracker crumbs, slice, and serve.

Notes

For best results, use a kitchen torch to toast the marshmallows evenly. If you don’t have one, you can briefly broil the pie in the oven — just watch closely to prevent burning. Chill fully for a cleaner slice.