Ultimate Gooey S’mores Pie: An Irresistible Homemade Dessert Recipe

Prepare to fall in love with a dessert that captures everything wonderful about classic S’mores, transformed into a spectacularly gooey, fudgy, and utterly delicious pie! This homemade S’mores Pie recipe is surprisingly easy to make, requiring just a handful of staple ingredients, yet it delivers an impressive, show-stopping treat perfect for any occasion. Whether you’re reminiscing about campfire nights or simply craving a decadent chocolate and marshmallow indulgence, this S’mores pie is guaranteed to satisfy.

When we think of traditional S’mores, three iconic elements immediately come to mind: the crisp graham cracker, the melt-in-your-mouth chocolate, and the perfectly toasted marshmallow. This S’mores Pie faithfully recreates that beloved trio in a convenient, sliceable format, making it an ideal dessert for gatherings or a special weeknight treat. It features a buttery, golden graham cracker crust, a rich and velvety chocolate fudge filling, and a crowning layer of fluffy marshmallows, toasted to golden perfection.

One of the best parts about this S’mores pie is its versatility when it comes to the marshmallow topping. Do you prefer a lightly golden, subtly browned marshmallow that’s still wonderfully soft and sweet? Or are you a fan of the deeply charred, slightly bitter notes of a nearly burnt marshmallow, reminiscent of a true campfire experience? With this recipe, the power is in your hands! I personally love them just lightly golden brown, achieving that ideal balance of sweetness and subtle caramelization. But if you’re feeling adventurous and want those darker, smoky notes, simply leave it under the broiler for another minute or so – just be sure to watch it closely!

Essential Ingredients for Your Perfect S’mores Pie

For the exact measurements and full instructions, make sure to scroll down to the bottom of the post for the COMPLETE PRINTABLE recipe card.

Graham Crackers: The foundation of our pie! You have options here. You can easily purchase pre-made graham cracker crumbs from the baking aisle for convenience. Alternatively, for a fresher taste and texture, you can buy full graham cracker sheets and crush them yourself using a food processor, blender, or even by hand with a rolling pin and a Ziploc bag. A single sleeve of graham crackers typically yields about 1 1/2 cups of crumbs.
Granulated Sugar: A touch of sugar enhances the sweetness of our graham cracker crust and balances the rich chocolate filling.
Melted Butter: Unsalted butter is preferred to control the saltiness, but salted butter can work in a pinch. Melted butter is crucial for binding the graham cracker crumbs together to form a firm, flavorful crust.
Heavy Cream: This is the secret to a luxuriously smooth and fudgy chocolate filling. When heated and poured over chocolate, it creates a luscious ganache that forms the base of our pie filling. Don’t substitute with milk or half-and-half, as the higher fat content of heavy cream is essential for the right texture.
Semi-Sweet Chocolate: For the filling, semi-sweet chocolate offers a balanced sweetness that prevents the pie from being overly rich. You can use high-quality chocolate chips or a chopped chocolate bar. For variations, consider milk chocolate for a sweeter, more traditional S’mores flavor, or dark chocolate for a more sophisticated, less sweet profile. Ensure it’s finely chopped or in chip form for easy melting.
Eggs: Eggs act as a binder and help to set the chocolate filling, giving it that wonderfully fudgy, almost brownie-like consistency once baked. They are vital for the structure of the pie.
Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor profile of the chocolate filling, adding warmth and depth.
Marshmallows: The crowning glory! You can use either mini marshmallows to create a completely covered, uniform top, or larger marshmallows, which you can arrange artfully on top of the pie as shown in the photos. The larger marshmallows tend to puff up beautifully and get wonderfully gooey.

pouring chocolate filling into graham cracker crust

Crafting Your Irresistible S’mores Pie: A Step-by-Step Guide

Making this S’mores pie is a straightforward process, broken down into a few simple steps. Follow these instructions to create a dessert that will delight everyone.

Prepare the Graham Cracker Crust: Begin by preheating your oven to 350°F (175°C). In a medium bowl, combine your graham cracker crumbs (either store-bought or homemade), granulated sugar, and melted butter. Mix thoroughly until all the crumbs are evenly moistened and resemble wet sand. Transfer this mixture into a 9-inch pie plate. Using the back of a spoon or your fingertips, firmly press the mixture across the bottom and up the sides of the pie plate to form a compact crust. Bake this crust for 7-8 minutes, or until it’s lightly golden brown and fragrant. This pre-baking step helps create a sturdy crust that won’t get soggy. Once baked, remove it from the oven and set it aside to cool slightly while you prepare the filling. Immediately reduce your oven temperature to 325°F (160°C) for the next baking stage.
Whip Up the Fudgy Chocolate Filling: While your crust is cooling, start on the chocolate filling. In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, showing small bubbles around the edges. Be careful not to let it boil vigorously. Place your chopped semi-sweet chocolate (or chocolate chips) in a large, heat-proof bowl. Pour the hot cream directly over the chocolate. Let it sit undisturbed for about 5 minutes. This allows the heat from the cream to melt the chocolate evenly. After 5 minutes, whisk the mixture gently until it’s completely smooth, glossy, and well combined, forming a rich ganache. Next, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This is crucial for a smooth filling. Finally, stir in the vanilla extract until just combined.
Bake the Pie to Perfection: Pour the luscious chocolate mixture evenly over your pre-baked graham cracker crust. Carefully place the pie back into the preheated 325°F (160°C) oven and bake for approximately 22-25 minutes. The pie is done when the crust is golden brown and the filling is mostly set. To check for doneness, gently shake the pie plate; the center should no longer jiggle significantly, indicating it has set properly. Avoid overbaking, as this can lead to a dry filling.
Cool Completely: This step is absolutely critical for the success of your S’mores pie! Once baked, remove the pie from the oven and let it cool completely at room temperature. This can take several hours. For best results and a perfectly set, fudgy texture, I highly recommend chilling the pie in the refrigerator for at least 2-3 hours, or even overnight. The chocolate filling needs ample time to firm up as it cools, otherwise, it will be too runny when sliced.
Add the Marshmallow Topping and Toast: The grand finale! Only add the marshmallows when you are ready to serve the pie, as they are best enjoyed fresh and warm. Preheat your broiler (or grab a kitchen torch if you have one). Arrange your marshmallows (mini or large) over the top of the chilled chocolate pie. Place the pie under the hot broiler for 2-3 minutes. This part requires your undivided attention! Marshmallows can go from perfectly golden to completely burnt in a matter of seconds. Watch them constantly, turning the pie as needed, until they reach your desired level of golden brown and gooeyness. Remove immediately from the oven when they are as toasted as you like.

Expert Tips for S’mores Pie Success & Delicious Variations

To ensure your S’mores Pie is an absolute triumph every time, keep these helpful tips and suggestions in mind:

Choosing Your Chocolate: I typically use semi-sweet chocolate for the filling, which provides a lovely balance, preventing the pie from being overly sweet. However, don’t hesitate to customize! For a truly classic, sweeter S’mores taste, you could opt for all milk chocolate or a 50/50 mix of semi-sweet and milk chocolate. If you’re a dark chocolate connoisseur, using dark chocolate will yield a richer, more intense flavor profile. The key is to use good quality chocolate that you enjoy eating on its own. Regardless of your choice, ensure your chocolate is chopped into small, uniform pieces (like chocolate chips) so it melts smoothly and easily when the hot heavy cream is poured over it. Large chunks may not melt completely, resulting in a lumpy filling.
The Importance of Cooling: This cannot be stressed enough – you absolutely *must* let the pie cool completely before attempting to slice and serve it. The chocolate filling, while cooked, needs time for its fats and solids to firm up and set properly. If you cut into the pie too early, the filling will be runny and won’t have that desirable fudgy, almost ganache-like texture. For the best results, allow it to cool at room temperature for at least 2 hours, then transfer it to the refrigerator for an additional 2-4 hours, or even overnight. Patience truly is a virtue here!
Optimal Storage & Reheating: For maximum freshness and structural integrity, store any leftover S’mores pie in an airtight container in the refrigerator. It will keep beautifully for up to 3 days. While delicious served chilled straight from the fridge (the chocolate will be firmer, almost like fudge), you can also achieve that classic gooey marshmallow experience by gently warming a slice. Pop it into the microwave for just 10-15 seconds, or until the marshmallows are soft and slightly yielding. Avoid overheating, as this can cause the filling to melt too much.
Crust Considerations – Homemade vs. Store-Bought: While convenience is tempting, I strongly recommend making your own graham cracker crust for this recipe. Store-bought pie crusts, especially the pre-formed ones, are often much thinner and less sturdy than a homemade graham cracker crust. A thicker, more robust homemade crust is essential to properly support the rich, dense chocolate filling and prevent it from becoming soggy. Plus, the flavor of fresh graham cracker crumbs mixed with real butter is unparalleled!
Serving Suggestions: While this pie is a star on its own, it can be elevated even further! Consider serving a slice with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a sprinkle of extra chocolate shavings. A side of fresh berries, like raspberries or strawberries, can also add a nice tart contrast to the sweetness.
Troubleshooting Common Issues:
- Runny Filling: This is almost always due to insufficient cooling. Give it more time in the fridge!
- Burnt Marshmallows: The broiler is powerful and works quickly. Keep a constant eye on the marshmallows and don’t walk away. If you find them browning too fast on the outside before they’re gooey enough inside, try a kitchen torch for more control.
- Crumbly Crust: Ensure you’re pressing the crust firmly into the pie plate and that all crumbs are thoroughly moistened with butter. If it’s too dry, add a tiny bit more melted butter.

Craving More S’mores Inspired Delights?

If this S’mores Pie has ignited your love for all things S’mores, you’re in luck! There are countless ways to enjoy this classic flavor combination. Here are a few more fantastic S’mores treats to satisfy your sweet tooth:

S’mores Cookie Bars
S’mores Snack Mix
S’mores Cookies
S’mores Tart
Oven S’mores
S’mores Brownies

5 from 1 vote

S’mores Pie

By Erin Sellin

Everything you love about S’mores and a gooey, fudgy, and
delicious S’mores Pie! Super easy to make and just a handful of ingredients.

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Servings: 8

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Ingredients

Crust

▢ 1 1/2 cups graham cracker crumbs, approx. 1 sleeve of graham crackers
▢ 5 Tablespoons butter, melted
▢ 2 Tablespoons granulated sugar

Filling

▢ 8 oz semi-sweet chocolate, chopped
▢ 1 cup heavy cream
▢ 2 whole large eggs
▢ 1/2 teaspoon vanilla extract

Topping

▢ 25 large marshmallows

Instructions

Preheat oven to 350º F (175°C).
Mix together graham cracker crumbs, sugar and melted butter until combined and all crumbs are moistened. Press firmly into a 9-inch pie plate, covering the bottom and sides to create the crust. Bake for 7-8 minutes until lightly golden brown. Remove from oven and set aside to cool slightly.
Reduce oven temperature to 325ºF (160°C).
Meanwhile, heat heavy cream in a small saucepan over medium heat until it just begins to simmer, or microwave for about 1 minute until very hot. Pour the hot cream over chopped semi-sweet chocolate in a large, heat-proof bowl. Let it stand for 5 minutes to allow the chocolate to melt. Whisk until the mixture is completely melted and smooth, forming a glossy ganache.
Quickly whisk in one egg at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
Pour the chocolate filling into the pre-baked graham cracker crust. Bake at 325°F (160°C) for 22-25 minutes, or until the filling is mostly set and no longer jiggles significantly when you lightly shake the pie plate. Remove from the oven and cool completely at room temperature, then chill in the refrigerator for at least 2-3 hours (preferably longer) for the filling to fully set.
To serve, top the chilled pie with marshmallows. Preheat your broiler or use a kitchen torch. Place the pie under the hot broiler for 2-3 minutes, watching constantly, until the marshmallows are golden brown and gooey to your liking. Alternatively, use a kitchen torch for more controlled toasting.
Slice and serve immediately for the best warm, gooey experience!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Dessert Recipes

Cuisine: American

Servings: 8

Calories: 471

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