All the nostalgic campfire flavor — no campfire required! This S’mores Pie layers a buttery graham cracker crust, silky chocolate filling, and gooey toasted marshmallows for a dessert that’s every bit as indulgent as the classic treat.
Why this recipe is so delicious: The filling bakes up creamy and rich (never dry or overly dense), the crust stays crisp, and that toasted marshmallow topping ties it all together with cozy, fireside flavor.
If you can’t get enough of that marshmallow-meets-chocolate magic, be sure to try my s’mores bars for an easy handheld treat, s’mores cupcakes with fluffy toasted frosting, or s’mores cookies — chewy, gooey, and loaded with graham cracker crunch. And if you’re in the mood for something just a touch different, fudge pie delivers the same chocolate bliss with a smooth, rich filling that melts in your mouth.
Grab a fork and get ready to fall in love with every melty, chocolatey bite. 💛
✨ Before You Begin
✨ Toast your crumbs: A few minutes in a skillet brings out their nutty flavor and keeps the crust from tasting flat.
✨ Use good-quality chocolate: The blend of semi-sweet and milk chocolate gives balance — rich but not bitter.
✨ Temper your eggs: Whisk in a little warm chocolate first to prevent curdling for a silky, custard-style filling.
✨ Don’t skip the chill: It’s what transforms the filling from pudding-like to sliceable perfection.
✨ Torch or broil carefully: Marshmallows brown in seconds — so watch closely!
S’mores Pie Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Graham Cracker Crumbs: Use finely ground crumbs for the best compression — toasting them first enhances flavor and keeps them crisp.
- Butter + Brown Sugar: Together, they create a caramelized, cohesive crust that slices neatly.
- Chocolate Chips: A mix of semi-sweet (for depth) and milk chocolate (for creaminess) keeps the filling balanced.
- Espresso Powder: Don’t skip it! Just a teaspoon intensifies the chocolate flavor without tasting like coffee.
- Corn Syrup: Adds that glossy, truffle-like finish to the chocolate custard.
- Eggs + Cornstarch: Bind the filling so it cuts beautifully while staying velvety.
- Mini Marshmallows + Hershey’s Bars: Classic s’mores flavors toasted to golden perfection.
Pro Tips for the Perfect Slice
⭐ Chill overnight if possible: The texture becomes even silkier after a full chill.
⭐ Use a hot, dry knife: Run it under hot water, wipe clean, and slice — your layers will stay gorgeous.
⭐ Add a pinch of flaky sea salt on top: It’s a tiny touch that makes the chocolate flavor sing.
⭐ Make it your own: Stir 2 tablespoons of Irish cream liqueur into the chocolate for a grown-up twist.
How to Make S’mores Pie
Here’s a quick look at how to assemble this irresistible dessert (full instructions in the recipe card below).
Start by toasting your graham cracker crumbs in a skillet until golden, then stir in butter, brown sugar, and a pinch of salt. Press into a pie dish and bake briefly until fragrant.
While the crust cools, heat the cream and melt in the chocolate, butter, vanilla, and espresso powder.
Whisk the eggs with cornstarch, temper with a little warm chocolate, then combine fully for a silky, glossy filling.
Bake until just set, chill for several hours, and top with marshmallows and chocolate squares.
Torch or broil until beautifully toasted — then slice, serve, and swoon!
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! Bake and chill the pie up to 2 days in advance, but wait to add and toast the marshmallows until just before serving.
What if I don’t have a kitchen torch?
Your broiler works great — just keep the pie on the center rack and watch closely! Marshmallows go from golden to burnt in seconds.
Can I use dark chocolate instead of milk chocolate?
Yes! The flavor will be slightly richer and less sweet. You can even mix 3 parts dark chocolate to 1 part milk for balance.
Can I freeze this pie?
You sure can. Freeze the baked, un-topped pie for up to 2 months. Thaw overnight in the fridge, then top and toast before serving.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep your pie covered loosely with foil or plastic wrap in the refrigerator for up to 4 days.
Reheating
- If you’d like to re-toast the topping, cover lightly with foil and warm in a 325°F (163ºC) oven for 8–10 minutes, then uncover for the last minute to re-crisp the marshmallows.
Freezing
- Freeze without the topping, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before finishing with marshmallows and chocolate squares.
Make-Ahead
- This pie actually improves with time! Chill overnight before serving for the creamiest, most stable slices.
Food Safety
- If you’d like more info on food safety, check out this link.
More Chocolate Pie and Dessert Recipes
- Chocolate Rum Pie
- Possum Pie
- Oreo Pie
- Cookies and Cream Cheesecake
- S’mores Brownies
- Chocolate Delight
- Chocolate Lasagna
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
S'mores Pie
Ingredients
For the Crust
- 1 1/2 cups finely crushed graham cracker crumbs about 9-10 full sheets
- 6 tablespoons unsalted butter melted
- 1/4 cup light brown sugar packed
- 1/4 teaspoon kosher salt
For the Chocolate Filling
- 3/4 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 2 tablespoons unsalted butter cubed
- 1 teaspoon pure vanilla extract
- 1 teaspoon espresso powder or instant decaf coffee crystals
- 1/4 teaspoon kosher salt
- 1 tablespoon light corn syrup
- 2 large eggs room temperature
- 1 tablespoon cornstarch
For the Topping
- 2 1/2 cups mini marshmallows
- 1 (1.55-ounce) bar Hershey’s chocolate bar, broken into squares
- 1 tablespoon crushed graham crackers, garnish
Instructions
Make the Crust
- Preheat the oven to 350°F (177ºC). Lightly spray a 9-inch pie dish with nonstick cooking spray and set aside.
- In a medium skillet, toast the graham cracker crumbs (1 1/2 cups) over medium heat for 3–4 minutes, stirring often, just until fragrant and lightly golden. Transfer to a bowl and add brown sugar (1/4 cup), and salt (1/4 teaspoon). Pour in the melted butter (6 tablespoons) and stir until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of the prepared dish using your fingers or the bottom of a flat measuring cup.
- Bake for 6–7 minutes, then remove and cool slightly. Reduce the oven temperature to 325°F (163ºC).
Make the Chocolate Filling
- In a small saucepan over medium-low heat, heat the heavy cream (3/4 cup) until it just begins to simmer — look for tiny bubbles around the edges. Remove from heat and add semi-sweet chocolate chips (6 ounces), milk chocolate chips (1/2 cup), and butter (2 tablespoons). Let sit for 2 minutes, then whisk until smooth. Stir in the vanilla (1 teaspoon), espresso powder (1 teaspoon), corn syrup (1 tablespoon), and salt (1/4 teaspoon).Let the mixture cool for 5–10 minutes, stirring occasionally.
- Meanwhile, in a medium bowl, whisk the cornstarch (1 tablespoon) with one egg until smooth. Add the second egg and whisk again until fully combined.
- Temper the eggs: slowly whisk 2–3 tablespoons of the warm chocolate mixture into the eggs to gently raise their temperature. Then whisk the tempered eggs back into the chocolate mixture until completely smooth and glossy.Pour the filling into the cooled crust.
Bake the Pie
- Bake at 325°F (163ºC) for 20–25 minutes, or until the edges are set and the center jiggles slightly when nudged. Remove and cool on a wire rack for 30–60 minutes, then refrigerate for at least 4 hours (or overnight) to fully set.
Toast the Marshmallow Topping
- Once the filling is chilled and firm, top the pie evenly with mini marshmallows (2 1/2 cups). Nestle in Hershey’s chocolate squares and sprinkle with graham cracker crumbs (1 tablespoon).
- For a golden, gooey finish, toast the topping under the broiler for 30–90 seconds (watch it closely!) or use a kitchen torch for more control.
- Cool for 5–10 minutes, then sprinkle lightly with flaky sea salt for a sweet-salty pop.Slice with a hot, dry knife, wiping the blade clean between cuts for neat slices.
Notes
- Chill overnight if possible: The texture becomes even silkier after a full chill.
- Use a hot, dry knife: Run it under hot water, wipe clean, and slice — your layers will stay gorgeous.
- Add a pinch of flaky sea salt on top: It’s a tiny touch that makes the chocolate flavor sing.
- Make it your own: Stir 2 tablespoons of Irish cream liqueur into the chocolate for a grown-up twist.
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