There’s just something magical about the smell of toasted marshmallows mingling with melted chocolate and graham cracker crumbs—like a campfire memory you can sink your fork into. I remember the first time I whipped up this Smores Pie; it was a chilly fall evening and I needed a dessert that screamed comfort without the fuss. You know how classic s’mores are those sticky, messy, and glorious little handhelds? Well, this pie takes all that nostalgia and turns it into a sliceable, shareable slice of heaven. It’s rich, gooey, and totally addictive, plus it’s surprisingly easy to make, which means you get all those classic flavors without the charcoal—unless you like it a little extra toasty! If you’ve ever fallen for a good brownie or chocolate pie, you’re in for a treat with this Smores Pie. It’s basically that warm campfire feeling—only better, because you can eat it anytime at home.
What is a smore pie?
Think of Smores Pie as the grown-up, under-the-roof version of the classic campfire treat s’mores. It’s essentially a rich pie that layers that iconic combination: a buttery graham cracker crust, a luscious chocolate filling, and a fluffy marshmallow topping that’s toasted to perfection. The name “Smores” comes from those gooey campfire snacks that combine graham crackers, chocolate bars, and roasted marshmallows—hence the nickname, “S’more” meaning “some more.” This pie takes all those familiar flavors and turns them into one delicious, sliceable dessert that’s perfect year-round, without the need to build a fire or keep an eye on melting marshmallows on a stick. It’s approachable, fun, and a bit nostalgic, especially if you’re craving that sweet campfire vibe but want to keep things neat and cozy inside your kitchen.
Why you’ll love this recipe?
What I love most about this Smores Pie is how it manages to hit every sweet tooth note without being complicated or time-consuming. First off, the flavor combo is spot-on—the buttery graham cracker crust adds the perfect crunch base, the chocolate layer is decadently smooth and rich but not overpowering, and that marshmallow layer on top? It’s fluffy, slightly caramelized, and melts in your mouth. Honestly, the smell alone will have everyone wandering into your kitchen begging for a slice.
But here’s the kicker: it doesn’t require a ton of fancy ingredients or hours in the kitchen. Most items are pantry staples for me—graham crackers, chocolate chips, marshmallows—and it comes together in about an hour. This one’s a lifesaver on busy nights when you want a show-stopping dessert without feeling like you need a baking degree.
Budget-wise, it’s pretty friendly, too. No obscure ingredients means it won’t break the bank or have you running around town hunting down specialty products. Plus, versatility is its middle name. I’ve made it with classic milk chocolate, but I’ve also swapped for dark chocolate when I want that bittersweet kick, or even white chocolate if I’m feeling adventurous. Sometimes, I’ll throw in some crushed nuts or a sprinkle of sea salt on top just to elevate it a tad.
This recipe reminds me of a brownie pie but with a lighter, more nostalgic vibe. If you love mixing simple but killer flavors with zero stress, this Smores Pie will quickly become your go-to. My kids actually ask for seconds, and honestly, it disappeared in minutes the last time I brought it to a weekend brunch.
How do I make a smore pie?
Quick Overview
The magic of this Smores Pie is in its simplicity and layering. You start with a crumbly graham cracker crust baked until golden, then pour a smooth chocolate filling over that. Next, you blanket it in marshmallows, then pop it under the broiler for a few minutes to toast the top just right. The whole process is pretty straight-forward, which means you can have dessert ready with minimal fuss. Don’t worry if you’re not a seasoned baker—I promise this pie is forgiving and fun, and the results are always impressive.
Ingredients
For the Crust:
- I always crush my own graham cracker crumbs (I always crush my own from whole sheets; fresher crumbs add better flavor) 1
- 5 tablespoons unsalted butter, melted (use real butter for that rich taste)
- 2 tablespoons brown sugar (adds a hint of molasses sweetness that makes the crust irresistible)
For the Chocolate Filling:
- 1 cup semisweet chocolate chips (or chopped chocolate bars for better melt)
- ½ cup heavy cream (brings richness and smooth texture)
- 1 teaspoon vanilla extract (trust me, it deepens the flavor beautifully)
- 1 tablespoon sugar (adjust if you prefer a sweeter or darker chocolate layer)
For the Marshmallow Topping:
- 2 cups mini marshmallows (you want plenty to cover the pie thickly)
- Optional: a pinch of cinnamon or a light dusting of cocoa powder for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first—preheat your oven to 350°F (175°C). Grab a 9-inch pie dish and give it a light spray or brush with butter to keep that crust from sticking. I always like to set a baking sheet on the rack below the pie just in case the marshmallows start dripping—they tend to bubble over a bit, and cleanup is way easier this way.
Step 2: Mix Dry Ingredients
In a bowl, stir together the graham cracker crumbs and brown sugar. Once combined, pour in your melted butter. The goal is to get a texture that holds together when you pinch it—think like damp sand. This base is what’ll give the pie that buttery, crunchy hug.
Step 3: Mix Wet Ingredients
For the chocolate filling, gently heat the heavy cream until it’s steaming but not boiling—microwaving in 20-second bursts works great. Pour it over the chocolate chips in a heatproof bowl and let it sit for a minute or two. Then stir slowly until everything’s melted and glossy. Add the vanilla and sugar, stirring a bit more. You want a smooth, shiny chocolate ganache that’s pourable but thick enough to hold a little shape.
Step 4: Combine
Press the graham cracker crust firmly and evenly into the pie dish bottom and up the sides—no gaps or cracks here. Pop the crust into the oven for about 8-10 minutes, just until it’s golden and smells buttery. Let it cool for a bit before adding the chocolate filling. Then pour that silky ganache over the crust and smooth it out—it should level naturally without you fussing.
Step 5: Prepare Filling
There’s no separate filling prep here besides the chocolate ganache. Just make sure it’s cooled slightly before pouring—hot ganache can melt the crust or cause it to sog. If you want to mix things up, sometimes I gently fold in chopped nuts or mini chocolate chunks before pouring it out.
Step 6: Layer & Swirl
Sprinkle the mini marshmallows generously right over the chocolate. The couchy white clouds of marshmallow are what makes this pie feel cozy and fun. I sometimes like to lightly swirl in a bit of extra ganache on top for a marbled effect before the toasting, but that’s totally optional. Basically, cover every bit so you get that golden, toasted goodness everywhere.
Step 7: Bake
Here comes the fun part! Switch your oven to broil and slide the pie in under the top rack for just about 2-4 minutes. Keep a very close eye because marshmallows toast quickly and can go from perfect to burnt in seconds. You’re looking for a golden brown top with a few darker spots—picture how marshmallows look on the campfire. When it looks fluffy and toasty, it’s done. Pull it out and let it cool.
Step 8: Cool & Glaze
Give the pie at least 15-20 minutes to cool so the filling can set up a bit. The marshmallow will firm slightly on the outside while staying soft inside. If you want a little extra shine, you can brush a thin layer of melted butter or honey on top. I prefer keeping this simple to highlight the toasted marshmallow goodness.
Step 9: Slice & Serve
Use a sharp knife and wipe it clean between slices for perfect cuts—don’t skip this or you’ll end up with marshmallow strings all over your plate (though that’s fun too if you’re sharing!). This pie is best served at room temperature or slightly warm so all those layers meld together perfectly. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce if you’re feeling decadent.
What to Serve It With
For Breakfast: Smores Pie might sound indulgent for morning, but paired with your favorite strong coffee or a lightly sweetened latte? Oh, it’s a treat your weekend deserves. A small slice with a cup of hot chocolate or even a spiced chai adds a cozy touch.
For Brunch: Plate it alongside fresh berries and whipped cream, and you’ve got a dessert that looks elegant but feels homey. Pair with a sparkling mimosa or a light sangria if your brunch leans festive.
As Dessert: My family likes to serve it with a scoop of vanilla bean ice cream or dollops of homemade whipped cream. A drizzle of salted caramel or chocolate syrup ups the ante without much effort. Sometimes, a side of roasted marshmallows or chocolate-dipped strawberries adds a playful element.
For Cozy Snacks: This one’s my go-to when Netflix binges call for something sweet. Cut into generous squares, it’s perfect for sharing (or not). Serve warm with a mug of hot cocoa or creamy coffee—instant comfort!
We’ve made this Smores Pie part of our little traditions around chilly nights and holiday get-togethers. Everyone loves it, especially because it’s that perfect combination of familiar and a little bit special.
Top Tips for Perfecting Your Smores Pie
Graham Cracker Crust Prep: I learned that blitzing your own graham crackers into crumbs right before making the crust adds that fresh, vibrant flavor you miss with store-bought crumbs. Also, don’t be shy with the butter—it’s the glue that turns crumbs into a buttery crust that holds its shape.
Mixing Advice: Keep the chocolate ganache simple—and don’t rush the melting. Stir gently to avoid seizing your chocolate, and let the ganache cool slightly before pouring over the crust to avoid a soggy bottom. Overmixing crust or filling will lead to a dense or tough texture, which we want to avoid here.
Swirl Customization: If you want a fancy swirl on top, try drizzling some caramel or darker chocolate ganache and use a toothpick to gently swirl before adding the marshmallows. This adds visual flair and an extra layer of flavor.
Ingredient Swaps: I’ve experimented with dark chocolate for a more bittersweet pie and white chocolate for a creamier, sweeter twist. Coconut oil can replace butter in the crust to make a dairy-free version, but the texture shifts a bit (still delicious, just different!).
Baking Tips: Always watch the marshmallow when broiling—this step goes quick! Rotate the pie halfway if your broiler is uneven. If you don’t have a broiler, you can place it in a hot oven (about 425°F) for 5-7 minutes, but keep an eye.
Glaze Variations: You can skip the glaze or try a simple dusting of powdered sugar, a drizzle of honey, or even a sprinkle of cinnamon sugar for a little extra sparkle. Some days, a thin spread of Nutella under the marshmallows is a total game-changer.
Honestly, every time I experiment, I learn something new about what works best for my family—and now I’m pretty confident this is the ultimate Smores Pie formula. Trust me, each time it’s a crowd-pleaser and disappears in minutes.
Storing and Reheating Tips
Room Temperature: You can keep the pie covered at room temperature for up to 24 hours. Just cover it loosely with foil or a pie dome to keep the marshmallow topping from drying out. It’s best enjoyed fresh, but this short storage works if you want to prep ahead.
Refrigerator Storage: Store leftover pie in an airtight container or wrapped tightly with plastic wrap. It keeps well for up to 3 days, although the marshmallows might get a little chewy. I like to let it sit at room temperature for 15-20 minutes before serving again to loosen things up.
Freezer Instructions: You can freeze the pie (without the marshmallow topping) wrapped in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month. When ready, thaw overnight in the fridge, then add fresh toasted marshmallows on top to revive that campfire magic.
Glaze Timing Advice: If you want to glaze or drizzle the pie, wait until just before serving, especially if storing in the fridge or freezer. This keeps the topping fresh and visually appealing, plus adds that extra burst of flavor when your pie comes back to life.
Frequently Asked Questions
Final Thoughts
Honestly, this Smores Pie holds a special spot on my recipe list because it blends that cozy campfire feeling with the ease of home baking. Its layers of buttery crust, silky chocolate, and toasted marshmallow top bring a comforting sweetness that’s both nostalgic and totally crave-worthy. Whether you’re whipping this up for a casual weekend treat or a special gathering, it’s the kind of dessert that feels like a warm hug in every bite. If you love this, you might also want to check out my recipes for Chocolate Chip Cookie Skillet or Classic Rocky Road Bars—they share that same indulgent, family-friendly vibe. Can’t wait to hear how your Smores Pie turns out—please drop a comment, share your tweaks, or just tell me if it’s a hit with your crew. Happy baking!
Smores Pie
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs about 11 full sheet graham crackers
- 3 tbsp sugar
- 0.125 tsp salt
- 10 tbsp unsalted butter, melted
- 5 tbsp cornstarch
- 1.25 cups sugar
- 0.25 tsp salt
- 4 large egg yolks
- 2 cups whole milk
- 0.5 cups heavy cream
- 6 ounces semi-sweet chocolate, chopped 70% cocoa
- 2 tbsp unsalted butter
- 1 tbsp vanilla extract
- 7 units regular sized marshmallows cut in half
- 2.5 cups mini marshmallows
Instructions
Preparation Steps
- Preheat oven to 325 degrees F.
- In a large bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture is crumbly.
- Press graham cracker mixture firmly into a 9-inch deep dish pie pan, covering bottom and sides evenly.
- Bake crust for 8 to 10 minutes, then remove and let cool.
- In a medium saucepan, whisk together cornstarch, sugar, and salt.
- Add egg yolks, milk, and heavy cream to the saucepan and whisk until smooth.
- Cook over medium heat, whisking constantly, until the mixture bubbles around edges and thickens like pudding.
- Remove from heat; stir in chopped chocolate, butter, and vanilla extract until melted and smooth.
- Pour chocolate filling into the cooled crust and smooth the top. Refrigerate for 5 to 6 hours until set.
- Preheat oven to 350 degrees F for topping.
- Arrange the halved regular marshmallows around the top of the pie, filling spaces with mini marshmallows.
- Bake for 3 to 4 minutes until marshmallows puff, then switch oven to low broil and brown for 2 to 4 minutes to desired color.
- Serve pie warm right from the oven for best s'mores experience or chilled. Store leftovers covered in the fridge.
