Campfire Treat Pie A Simple Dessert

Have you ever had that nostalgic moment when the smell of toasted marshmallows instantly takes you back to summer nights around the campfire? Or maybe you’re like me, and the thought of gooey chocolate, crunchy graham cracker crust, and melty marshmallows screams perfect comfort food. I always do this when I want a dessert that’s ridiculously easy but feels fancy enough to impress—enter my beloved s’mores pie. It’s basically the grown-up version of those camping treats, only I get to indulge sitting right at my kitchen table. Trust me, this pie disappeared in minutes at my house—and I’ve made it countless times, each time happier than the last. Whether you’re craving a sweet treat after dinner or a show-stopping dessert to bring to a gathering, this s’mores pie hits the spot. The best part? You’ll be surprised how quick and forgiving it is. No campfire needed—just your oven, a few simple ingredients, and a craving for something ridiculously delicious.

What is a S’mores Pie?

Think of s’mores pie as a delicious mashup of everyone’s favorite campfire snack—s’mores—turned into a rich, decadent dessert. It’s essentially a graham cracker crust, topped with a luscious chocolate filling, and finished with a layer of toasted marshmallows. The name says it all: it’s a pie inspired by s’mores, the classic combo of toasted marshmallows, melty chocolate, and crunchy crackers. What makes it so special is that it combines all those beloved flavors into one container, making it perfect for indoors—and at any time of year. It’s like the ultimate chocolatey, marshmallowy hug wrapped in a crunchy crust. Think of it as a shortcut to happiness that still feels special, without all the fuss of melting chocolates and roasting marshmallows over an open flame. I’ve tested this with different kinds of chocolates and even threw in a sprinkle of sea salt once—trust me on this one, it’s a game-changer!

How do I make a S’mores Pie?

Quick Overview

This s’mores pie is like a warm hug in pie form. You start with a simple graham cracker crust, press it into your pie pan, then bake it lightly to set. While it cools, melt some chocolate and layer it onto the crust, then top with fluffy marshmallows. A quick broil or torch toast gives the marshmallows that irresistible golden-brown finish. It’s all about layering, melting, and then letting it chill slightly before slicing into that gooey goodness. The best part? It takes less than an hour from start to finish and uses ingredients you probably already have tucked away. It’s a no-fuss, crowd-pleasing, ridiculously tasty dessert that feels a little fancy but is actually super forgiving. Once you taste that first warm bite, you’ll wonder why you didn’t make this sooner!

Ingredients

For the Main Batter:
– 1 ½ cups graham cracker crumbs (about 10-12 crackers, crushed finely)
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
– Pinch of salt (optional but adds flavor)

For the Filling:
– 1 ½ cups chocolate chips (semi-sweet, dark, or milk—whatever you prefer)
– 1 cup heavy cream or full-fat milk (for creamier filling)
– 1 teaspoon vanilla extract
– 2 cups marshmallows (mini or regular cut into smaller pieces for easier melting)

For the Glaze:
– Extra marshmallows for topping (optional, for extra toasted marshmallows)
– Chocolate syrup or caramel drizzle (optional, for finishing)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your oven to 350°F (175°C). Lightly grease your pie dish or line it with parchment paper. I prefer a 9-inch pie dish—it’s perfect for layering and slicing. Set it aside and grab your graham crackers. Crushing them in a sealable bag with a rolling pin or processing them in a food processor is the easiest way to get fine crumbs. Mix the crumbs with melted butter, sugar, and a pinch of salt until evenly coated. Press this mixture firmly into the bottom and up the sides of your pie dish. Trust me, pressing down with the back of a spoon or measuring cup ensures a snug crust that holds everything together during baking.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together your graham cracker crumbs, sugar, and salt. This helps distribute everything evenly, so your crust is flavorful all over. Once combined, pour in the melted butter and stir until the mixture looks like damp sand—clumpy but holding together when pressed.

Step 3: Mix Wet Ingredients

For the filling, toast the marshmallows slightly if you want extra caramelized flavor (but don’t worry if you skip this step). In a microwave-safe bowl, heat the cream and chocolate chips in 30-second bursts, stirring in between, until silky smooth. Add your vanilla extract and mix well. The mixture should be glossy and velvety, ready to pour over the crust.

Step 4: Combine

Pour your chocolate mixture onto the cooled crust and spread evenly. Don’t overwork it—just enough to create a smooth layer. Then, sprinkle your marshmallows generously on top. This is where the magic begins because your marshmallows will melt slightly during baking and toast beautifully once broiled. Alternatively, you can arrange marshmallows on top after baking if you prefer a cleaner look and toasted finish.

Step 5: Prepare Filling

Scatter marshmallows evenly over the chocolate layer, pressing them down gently. If you like your marshmallows extra toasted, you can sprinkle a few more on top before baking or use a kitchen torch afterwards. Prepare to bake for about 10-15 minutes—watch carefully to prevent burning. You want the marshmallows to puff up and turn a golden brown.

Step 6: Layer & Swirl

Once baked, let the pie cool for about 10 minutes, then top with a drizzle of chocolate syrup or caramel if you’re feeling indulgent. For a more rustic look, use a fork or toothpick to swirl the toppings into the marshmallows, creating pretty marbled patterns.

Step 7: Bake

Pop your pie into the oven and bake at 350°F (175°C) for 10-15 minutes. Keep an eye on it—the marshmallows should be puffy and golden. If you like extra toasted marshmallows, once it’s out of the oven, toast individual marshmallows under your broiler or with a kitchen torch. Just a few seconds is enough to get that beautiful caramel-tinged look without burning.

Step 8: Cool & Glaze

Allow the pie to cool for at least 15 minutes before slicing (hot marshmallow pie is messy!). If you want a shiny, gooey finish, drizzle with a little more melted chocolate or caramel. Serve slightly warm or at room temperature—either way, the marshmallow and chocolate meld into sticky, sweet perfection.

Step 9: Slice & Serve

Use a sharp knife dipped in hot water for smooth cuts, and wipe it clean between slices. A dollop of whipped cream or a dusting of cocoa powder makes this extra pretty—though honestly, it’s satisfying enough all on its own. Enjoy with a cold glass of milk or a cup of coffee for the full experience!

What to Serve It With

This s’mores pie is the star of any casual family dinner or cozy weekend treat. When I serve it for breakfast (yes, breakfast!), I like pairing it with a strong black coffee or a cappuccino. It’s especially delicious when still warm—the marshmallows are melty, and the chocolate is gooey. For brunch, try slicing it into small wedges and serving with fresh berries and a side of vanilla yogurt. It’s decadent, but a little fruit always makes me feel better about the sweetness overload. After dinner, it’s the perfect sweet ending, especially with a scoop of vanilla ice cream or a drizzle of caramel sauce on top. And on those chilly nights, nothing beats snuggling on the couch with a slice, a good movie, and the comforting aroma of toasted marshmallows lingering in the kitchen.

Top Tips for Perfecting Your S’mores Pie

Over the years, I’ve learned some tricks that turn this pie from good to spectacular. First, don’t skip the step of pressing your crust tightly—it makes a big difference in holding everything together. When mixing the chocolate filling, I tested using half milk and half heavy cream—trust me, the cream makes it dreamily silky. If you want a more pronounced toasted marshmallow flavor, try quickly torching the marshmallows after baking—just a few seconds per spot, so they don’t burn. For that perfect swirl design, use a toothpick or skewer to create beautiful marbled patterns over the marshmallows, which looks fancy but is so simple. Don’t be afraid to experiment with flavors—adding a splash of peppermint extract or sprinkling crushed cookies on top can make it your own signature dessert. When baking, remember that ovens vary—start checking around the 10-minute mark. Keep your eye on those marshmallows—they go from perfect to burnt super fast. And if you prefer a less sweet version, try using darker chocolates or reducing the sugar in your crust. Honestly, I’ve made this countless times, and each tweak teaches me something new—so don’t be afraid to get creative!

Storing and Reheating Tips

This pie is best enjoyed within a couple of days, but it keeps surprisingly well. If you have leftovers, cover the pie loosely with foil or plastic wrap and store it at room temperature for up to 24 hours—just keep in mind that marshmallows may get slightly chewy. For longer storage, pop it into the refrigerator for up to 3 days; the marshmallows might lose a bit of their fluffiness, but the flavor remains amazing. To reheat, warm slices gently in the microwave for 20-30 seconds until the chocolate is melty again—be careful not to overdo it, or the marshmallows could turn into a sticky mess. If you want to bring the toastiness back, a quick broil or torch session works wonders, just like it did fresh out of the oven. Freezing is also an option—wrap slices tightly in plastic and foil for up to a month. When ready to serve, let it thaw at room temperature for about 30 minutes, then give it a quick re-toast if needed. Glaze or additional toppings can be added just before serving for that fresh-from-the-oven look and flavor.

Frequently Asked Questions