Take all your favorite toasty flavors of a campfire s’mores and eat them in a delectable s’mores pie! Made with a buttery graham cracker crust, fudgy chocolate filling, and sweet marshmallow topping, this s’mores pie is every bit as delicious as your standard campfire s’mores without all the sticky fingers!
Take all your favorite toasty flavors of a campfire s’mores and eat them in a delectable s’mores pie! Made with a buttery graham cracker crust, fudgy chocolate filling, and sweet marshmallow topping, this s’mores pie is every bit as delicious as your standard campfire s’mores without all the sticky fingers!
The Ultimate S’mores Pie
If you don’t like s’mores you can just show yourself the door. I don’t mean that. But also I kind of do, because if you don’t like s’mores I just don’t know if we can get along. Like, what’s not to like about a gooey, toasted marshmallow and melted chocolate sandwiched between two buttery graham crackers? The only downside I can see is that they can be a bit messy to eat. So, for those of you who would rather eat s’mores daintily with a fork, may I present the ultimate s’mores pies AKA a decadent, rich, fudgy pie that takes all the flavors of a s’mores sans the sticky fingers.
What is a s’mores pie?
Only the best pie you’ll ever have! It’s really more of a tart, I suppose, but s’mores pie just has a nice ring to it, don’t you think? Like all s’mores, this pie has three main flavors: graham cracker, chocolate and marshmallows. You’ll make a buttery, graham cracker crust, fudgy chocolate filling and a melt-in-your-mouth toasted marshmallow meringue. The result is a delectable pie that tastes like an elevated s’mores.
Ingredients for s’mores pie
You’ll be surprised to see that you can whip up something this beautiful and delicious pie with just 6 ingredients! Don’t let the simple ingredient list fool you though–this pie tastes worthy of any bakery! And while you will need to put together 3 different components, they are straightforward and worth every ounce of effort! Here’s your shopping list:
Butter
Salt
Graham Cracker Crumbs
Semisweet Chocolate
Eggs
Granulated Sugar
Tips for making perfect s’mores pie
This s’mores pie recipe is pretty straight forward, but of course I have some tips and tricks for you to ensure you get a delicious pie every time you make it!
Pack the graham cracker crust in very tightly: The last thing you want is a graham cracker crust that crumbles apart. This is why we make ours extra buttery–it’s obviously delicious, but also holds everything together and makes for an easy release!
Only stir the filling in one direction: This will prevent the the butter and chocolate from splitting!
Use high quality chocolate: Chocolate is such an important flavor in this pie, so don’t try to get away with using the cheap kind.
Have fun with the marshmallow topping: You’re going for a 1:1 marshmallow meringue ratio here. And have fun with the blow torch–it’s one of the few times it’s perfectly acceptable to play with fire.
Don’t feel like making a meringue? YOU DON’T HAVE TO.
This s’mores pie is equally delicious with a bag or marshmallows dumped on top. Forgo the meringue entirely and simple top your pie with marshmallows. Just like the meringue topping, you can use a blow torch to melt the marshmallows or place the pie under a broiler in your oven for a few minutes! Just be sure to toast carefully to prevent anything going up in flames 🙂
How to store s’mores pie
This pie never lasts long in my house, but should you have leftovers, this s’mores pie keeps well in the fridge for up to 7 days! I recommend covering it with tinfoil tightly so nothing dries out! The meringue topping does get a little dried out over time, so I do recommend topping and torching right before you are ready to serve the pie!
Take all your favorite toasty flavors of a campfire s’mores and eat them in a delectable s’mores pie! Made with a buttery graham cracker crust, fudgy chocolate filling, and sweet marshmallow topping, this s’mores pie is every bit as delicious as your standard campfire s’mores without all the sticky fingers!
Take all your favorite toasty flavors of a campfire s’mores and eat them in a delectable s’mores pie! Made with a buttery graham cracker crust, fudgy chocolate filling, and sweet marshmallow topping, this s’mores pie is every bit as delicious as your standard campfire s’mores without all the sticky fingers!
First, make the graham cracker crust. Place all the ingredients for the graham cracker crust in a medium bowl and stir together until all the graham cracker crumbs are coated and resemble wet sand. Pour the crust into a standard size pie dish and use your fingers to press the graham cracker crumbs into an even layer along the bottom and edges of a standard size tart pan. I like to use a measuring cup (or something else with a flat bottom) to really the pack the crust in. Set aside.
Next, make the filling. Melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat.
Set aside.
Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
Pour the chocolate filling into the pie crust, using a rubber spatula to smooth out the filling. Bake until puffed and just beginning to crack (about 25 minutes).
Allow the pie to cool for an hour before placing in the fridge to chill.
When ready to serve, make the topping. In a stand mixer fit with the whisk attachment, beat the egg whites until frothy. Continue beating on medium high speed and slowly stream in the granulated sugar. Beat for 3 to 5 minutes or until the meringue is no longer gritty and holds stiff peaks when you life the whisk up. Spread the meringue over the top of the pie, using a spoon to make big swirls and peaks.
Use a kitchen blow torch to toast the exterior of the the meringue. If you don’t have a blow torch, you can also place in an oven set to broil for 1 minute, but be sure to keep an eye on it because it will toast very quickly!
Enjoy!
Keywords: s'mores pie, the ultimat
Notes
You can also buy a pre-made graham cracker crust!
You can also just top your pie with marshmallows and place in the oven for 8 minute to toast them up!
Hi Kari! This pie keeps well in the fridge for up to 7 days! I would recommend making the pie as directed but holding off on putting on the marshmallow meringue topping until you’re ready to serve it as the meringue can deflate over time!
There is no standard size pans. I’m also curious if you mean 9 or 9.5. You mention a “standard” pie pan but in your photo you appear to have used a fluted tart pan. This will affect baking time. You also indicate in the instructions to “add chocolate mixture to pre baked crust” well, if we’re following this recipe you never indicate to bake the graham cracker crust. So do we bake the graham cracker crust? Also would be more helpful if ingredients were also in grams.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
Cookie
Duration
Description
cookielawinfo-checbox-analytics
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-functional
11 months
The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checbox-others
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-necessary
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy
11 months
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Leave a comment and rate this recipe!
Hello! I want to make this recipe in advance. How long does the pie keep and how should it be stored? Thank you!
Hi Kari! This pie keeps well in the fridge for up to 7 days! I would recommend making the pie as directed but holding off on putting on the marshmallow meringue topping until you’re ready to serve it as the meringue can deflate over time!
There is no standard size pans. I’m also curious if you mean 9 or 9.5. You mention a “standard” pie pan but in your photo you appear to have used a fluted tart pan. This will affect baking time. You also indicate in the instructions to “add chocolate mixture to pre baked crust” well, if we’re following this recipe you never indicate to bake the graham cracker crust. So do we bake the graham cracker crust? Also would be more helpful if ingredients were also in grams.
Hi Jessica–it is not a pie pan. It is a standard size tart pan which is 9.5 inches in diameter. There is no need to bake the curst!
If I am too lazy to make a meringue and go with marshmallows, what temp do I set the oven?
We usually do 375°F for 3 to 5 minutes or until the marshmallows are golden brown!
Nice recipe!
Excellent summer recipe and very easy to execute!
★★★★★