smores pie

There’s something about a crackling campfire that sneaks into my kitchen on a quiet weeknight. I close my eyes and I’m back at the cabin, a sticky-sweet scent drifting with the breeze, and my mom’s best spoon-standing-by-the-sugar jar ritual. This smores pie brings that same magic, but with the ease of a quick weeknight bake-free moment. It’s incredible how something so indulgent can feel so simple—like a memory you can hold onto while you’re tapping away at the stove. I’ve compared it to a classic chocolate cream pie, and this one wins on the “could I whip this up after bedtime?” scale. Spoiler: yes, you can. This is the kind of dessert that disappears in minutes at my house, and I’m willing to bet it’ll disappear quickly at yours too.

What is a smore pie?

Think of smores pie as the grown-up, all-in-one version of a campfire treat. It’s essentially a graham cracker crust—crisp and buttery—holding a rich chocolate filling, topped with a pillowy layer of toasted marshmallows. It’s the kind of dessert that looks fancy enough to serve guests, yet it’s easy enough to make on a Tuesday if you’re craving something cozy after a long day. The name comes straight from the beloved campfire s’mores, but without the mess of sticking your fingers into a bag of marshmallows in the dark. In our house, this pie is a memory-maker: a slice pairs beautifully with strong coffee, and a late-night “I’m in my feelings” moment turns into a chorus of smiles around the kitchen island. It’s basically a dessert hug with a crisp crust and a glossy, marshmallowy crown.

How to Make Smores Pie

Quick Overview

This smores pie is a classic case of “take something familiar and make it a touch fancier.” You’ll start with a graham cracker crust that’s baked just enough to hold its shape, then you’ll pour a glossy chocolate filling over it. A cloud of fluffy marshmallows crowns the top, which you’ll toast with a quick pass under the broiler or with a kitchen torch. The best part? It takes less time than you’d think to create a dessert that tastes like a campfire night, minus the mosquitoes. If you’re in a hurry, you can freeze the crust for a few minutes and skip some steps, but I promise the texture and flavor shine when you follow the extra minutes for chilling and toasting. This smores pie is a crowd-pleaser for birthdays, potlucks, or simply when you deserve a cozy treat that feels like a warm hug in a slice.

Ingredients

For the Main Batter:
– 2 cups graham cracker crumbs (about 14 full sheets, crushed finely)
– 6 tablespoons unsalted butter, melted
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt

For the Filling:
– 8 ounces semisweet chocolate, chopped (or 1 1/4 cups chocolate chips)
– 3/4 cup heavy cream
– 1 teaspoon Vanilla Extract
– Pinch of sea salt

For the Glaze:
– 1 cup mini marshmallows or marshmallow fluff for topping, plus extra for optional swirl
– 1 tablespoon heavy cream (to loosen marshmallow for drizzling if using marshmallow fluff)
– Optional: 1 teaspoon corn syrup for extra gloss, or caramel sauce for a coastal swirl

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan or line with parchment so the crust comes out in one clean piece. I always tap the pan gently on the counter to settle the crumbs; a little pressure now keeps your crust from regicking after the bake. If you’re planning to chill the crust before filling, line the pan with foil and butter it lightly so you can lift it out easily later.

Step 2: Mix Dry Ingredients

In a bowl, stir together graham cracker crumbs, sugar, and salt until the scent of toasty cracker starts to emerge. This is the moment you can almost taste the campfire—smores pie, right at your counter. If your graham crackers have a touch more sweetness, you can cut the sugar to 1 tablespoon, but I love that gentle sweetness that makes the chocolate sing.

Step 3: Mix Wet Ingredients

Pour the melted butter into the crumb mixture and mix with a fork until every crumb is moistened and the texture resembles damp sand. It should clump a little when you squeeze it, but it should not be oily. If it’s too dry, add a teaspoon of water or a splash of milk; if too wet, add a touch more graham crumbs. This is where I learned a tiny trick: reserve a few crumbs to press along the outer edge for a tidy finish after bake.

Step 4: Combine

Dump the crumb mixture into your pan and press evenly across the bottom and up the sides, using the flat bottom of a sturdy cup or measuring cup to compact it. I like to go about 1/4 inch up the sides to create a gentle slope so the chocolate filling doesn’t puddle at the edge. If you want a thicker crust, add a splash more crumbs—it won’t hurt the structure. Bake the crust for 8 to 10 minutes, just to set it, then cool on a rack while you melt the filling ingredients.

Step 5: Prepare Filling

In a small pot, warm the heavy cream just until it begins to shimmer. Remove from heat and add the chopped chocolate, letting it sit for a minute, then whisk until silky and smooth. Stir in vanilla and salt. This ganache is the heart of the pie; it should feel glossy and thick enough to coat a spoon. If you love a deeper chocolate flavor, swirl in a teaspoon of espresso powder or 1 tablespoon of cocoa powder for a mocha twist. I’ve tested this with almond milk and it actually made it creamier—though I stick with cream when I want that classic richness.

Step 6: Layer & Swirl

Pour the ganache into the still-warm crust and spread to the edges. Here’s where you can get creative: for a marble effect, lightly drizzle a little white chocolate or mint chocolate along the surface and swirl with a toothpick. You’ll want the ganache to set with a gentle gloss, not a hard shell, so don’t overwork it. If you’re making this ahead, a quick chill will keep the surface perfectly smooth before you top with marshmallows.

Step 7: Bake

Unlike some pies, this smores pie doesn’t require a long bake after the filling; the crust has done most of the work. Bake the assembled pie just long enough for the crust to smell toasty and the ganache to settle into a nice surface, about 8–12 minutes. If you’ve got a fully baked crust and a silky ganache, you can skip the oven time and move straight to chilling, which yields an even cleaner slice. The crust and ganache together form a sturdy base that won’t squish when you cut into it. If your oven runs hot, keep an eye on the edges to prevent any scorching.

Step 8: Cool & Glaze

Let the pie cool to room temperature for about an hour, then refrigerate for at least 2 hours or overnight. The ganache sets into a velvety layer that slices beautifully. When you’re ready to finish, toast marshmallows beneath a broiler or with a culinary torch until the tops turn golden and for a few seconds more to add that smoky aroma. If you’re short on time, a squeeze of marshmallow fluff warmed with a splash of cream can be spooned over the surface for a quick glossy finish. A drizzle of caramel or a light dusting of flaky sea salt adds dimension and makes the surface shine.

Step 9: Slice & Serve

Slice with a sharp knife that you’ve warmed in hot water for a smoother cut, wiping it clean between slices. A warm knife makes the marshmallow top yield to the chocolate beneath and reveals the layers in a pretty, glossy finish. For serving, I like a scoop of vanilla bean Ice Cream or a dollop of whipped cream on the side, plus a few roasted almonds or a sprinkle of cacao nibs for crunch. This smores pie holds its shape well in the fridge for up to 3 days, but honestly, it’s gone before Day 2 in my house.

What to Serve It With

This pie is happiest when it’s paired with simple, comforting accompaniments that won’t drown out the chocolate. Here are some ideas that work beautifully for different moments:

For Breakfast: A cold, slightly sweet coffee with a kiss of vanilla, plus a tiny wedge of pie to start the day feels like a treat you deserve. If you’re serving breakfast guests, plate with fresh berries and a dusting of cocoa powder for a refined look.

For Brunch: A brunch board with a few slices of pie, roasted nuts, and lemon mascarpone can be stunning. Serve with a small glass of orange juice or a sparkling beverage to brighten the richness.

As Dessert: A scoop of Cinnamon Ice Cream or a spoonful of salted caramel sauce on the side adds a complementary contrast without overwhelming the chocolate. A few shaved chocolate curls on top look beautifully restaurant-worthy.

For Cozy Snacks: Warm up a slice with a warming cup of milk or a cup of hot cocoa; the crackle of the toasted marshmallow on top is irresistible. My kids actually ask for seconds, which is the ultimate compliment in our house.

Top Tips for Perfecting Your Smores Pie

Trust me on a few small adjustments that take this from delicious to downright addicting. These tips are based on years of making this exact pie for birthdays, rushed weeknights, and cozy family movie nights.

Zucchini Prep: Don’t let the name throw you off—this is about moisture management. If you ever use a crust that’s prone to soggy edges, bake the crust until the edges are just golden, and let it cool completely before you pour the ganache. This keeps the texture crisp and prevents a soggy bottom. If you want a lighter crust, you can press in a little extra granulated sugar to balance the bitterness of the cocoa, and it still holds together nicely.

Mixing Advice: When you stir the ganache with hot cream, whisk in a smooth, slow motion. Overmixing can trap air and give you a icky surface; you want glossy, calm perfection. If your ganache has bubbles, a quick pass with a hand whisk after resting for a minute will take care of it. If you’re making this with vegan cream or coconut milk, expect a slightly different sheen—still luscious, just a touch lighter in color.

Swirl Customization: To personalize, add a teaspoon of vanilla or espresso powder to the white chocolate drizzle for a marbled look. You can also create a night-sky swirl by drizzling melted dark chocolate in a circular pattern and dragging with a skewer. It’s all about the visual texture as much as the taste—the swirl makes me smile every time I cut into the pie.

Ingredient Swaps: Use dark chocolate for a deeper profile, or milk chocolate for a creamier, sweeter bite. If you’re gluten-free, switch in gluten-free graham crackers or crushed cookies and keep the butter amount the same. For a lighter crust, reduce butter to 5 tablespoons and add a teaspoon of corn starch to help bind. You can also swap marshmallows for a caramelized brûlée topping for a different crescendo of sweetness.

Baking Tips: If your oven tends to run hot, drop the temperature by 25°F and extend the crust baking time slightly. You want a crisp crust that can stand up to the ganache without crumbling. Use a baking sheet under the pie in case of any overflow. Letting the crust rest on a rack after baking is crucial for the crust to regain its structure as it cools.

Glaze Variations: The marshmallow glaze can take many forms. A light marshmallow fluff glaze brushed over the surface gives a glossy sheen, while a toasted marshmallow torching creates that iconic campfire aroma. For a glossy, cookie-like finish, mix a little corn syrup into your glaze. If you’re avoiding sugar, a dusting of cocoa powder or a shimmer of edible gold leaf can upgrade the presentation without adding sweetness.

Personal lesson learned: I once rushed the cooling process and tried to cut a slice while the marshmallows were still sun-warm. It smeared, the chocolate oozed, and the slice stuck to the knife. Now I wait, letting the pie chill fully—the slices come out neat, the layers stay distinct, and the family cheers every time. This is one of those recipes where patience pays off in spades.

Storing and Reheating Tips

Smores pie keeps well if you plan ahead. Here’s how I store, reheat, and maintain the best texture for days to come.

Room Temperature: If you’ll be eating the same day, you can keep the pie at room temp for up to 4 hours. Beyond that, refrigeration is best to preserve the ganache and prevent the marshmallow from getting tacky.

Refrigerator Storage: Cover loosely with waxed paper or a thin sheet of parchment to prevent the surface from absorbing fridge aromas. The pie will stay fresh for up to 3 days in the fridge, though it’s typically eaten within 24 hours—the smell alone brings everyone to the kitchen.

Freezer Instructions: For longer storage, wrap tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the fridge overnight, then resume serving. Note: The marshmallow topping may lose some of its toasty texture after freezing; you can re-toast the surface for a few seconds under a broiler to regain that crisp-skin top.

Glaze Timing Advice: If you’re freezing, wait to glazing until before serving. Marshmallow toppings don’t always hold up well after freezing, but the ganache base remains delicious. If you’re refrigerating, you can glaze the surface earlier and let it set while the pie chills for a pristine shine just before slicing.

Frequently Asked Questions

Final Thoughts

This smores pie is the kind of dessert that makes a weeknight feel special without turning your kitchen into a full-blown bakery. It’s a memory on a plate—the crack of the crust, the way the chocolate holds its shine, the way the marshmallows bloom with warmth under a quick flame. I’ve made it countless times, and it never fails to bring a chorus of smiles. If you’re craving something comforting and festive all at once, this is your recipe. It’s flexible, forgiving, and genuinely delicious—the kind of dessert you’ll reach for when you’re tired but want to treat yourself. I’d love to hear how yours turns out—what tweaks did you try, and did you toast the marshmallows extra dark or keep them pale and fluffy? Leave a comment, rate it, and share your variations. Happy baking!

S'mores Pie

A decadent and gooey s'mores pie that captures all the classic flavors of roasted marshmallows, melted chocolate, and graham crackers in a delicious pie form.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Crust

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Filling

• 12 ounces semi-sweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Topping

• 8 large marshmallows, halved

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  1.5 cups graham cracker crumbs
• Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly.
• While the crust cools, prepare the filling. In a heatproof bowl set over a saucepan of simmering water (double boiler), combine chocolate chips and heavy cream. Stir until the chocolate is completely melted and the mixture is smooth.
  1.5 cups graham cracker crumbs
• Remove the bowl from the heat and stir in the vanilla extract.
  1.5 cups graham cracker crumbs
• Pour the chocolate filling into the prepared pie crust. Spread evenly.
• Arrange the halved marshmallows on top of the chocolate filling, cut-side down.
  1.5 cups graham cracker crumbs
• Bake for another 10-15 minutes, or until the marshmallows are toasted and golden brown. Watch closely to prevent burning.
• Let the pie cool for at least 30 minutes before slicing and serving. This allows the filling to set.

Notes

For an extra s'mores touch, you can sprinkle a few extra graham cracker crumbs on top after toasting the marshmallows.