S’mores Pie

This S’mores Pie is ridiculously delicious! Gooey, chocolatey and oozing with marshmallow goodness, it’s a classic spin on the original.

When I think of warm summer nights, a good campfire and s’mores always come to mind. A raging campfire is not complete without giant sticks and marshmallows roasting over the flames. One of my most favorite things is roasted marshmallows. I LOVE them so much, my kids will often find me over the gas cooktop roasting a few here and there, all throughout the year! My house is always stocked with marshmallows. In the summer it’s also stocked with Hershey’s chocolate bars and graham crackers. You just never know when the urge will hit you to roast some marshmallows and enjoy a delicious s’mores snack.

I first made this S’mores Pie several years ago during a Fourth of July party at my friend’s house on the lake. To me this pie screamed summer and since we were celebrating the Fourth of July, I thought it was the perfect dessert to make. It was also a huge hit and both the kids and the adults LOVED it! It embraces all the flavors of a s’mores, loaded with chocolate, marshmallows and graham crackers. No campfire required!

Delicious and Easy Crust

This crust is so good and super easy to work with. No rolling required! Just press in the crust up the sides of the pie plate and create a little crust on the top. Need more crust, as I did, after it was already spread into the plate? Then grab and gather little pieces and press them on the top to create a thicker crust.

Baking the Pie

Once the pie is in the oven the transformation will begin! The marshmallows will begin to puff and brown, the chocolate will begin to melt and the marshmallow creme will begin to rise and fill in all the nooks and crannies. The little pieces of crust, scattered throughout the pie will become golden brown, signaling that the pie is just about done!

Once you remove the pie from the oven, I recommend trying to wait at least 30-45 minutes before digging in. At that point the pie will still be warm and oozing with chocolate. If you want really nice firm slices, cool the pie for several hours, then refrigerate for at least 30 minutes. However, if you want the full essence of eating a s’mores, then don’t wait! It’s supposed to be an oozing, gooey mess!

S’mores Pie-Ingredients

S’mores Pie

• 1/2 cup butter softened
• 1/2 cup sugar
• 1 egg
• 1 1/2 tsp pure vanilla extract
• 1 cup flour
• 1 cup graham cracker crumbs
• 1 tsp baking powder
• 7 oz marshmallow creme
• 4-5 Hershey’s milk chocolate bars (1.45 oz bars)
• 1 1/4 cup mini-marshmallows

Homemade Marshmallow Creme

• 1 egg white room temperature
• 3/4 cup light corn syrup
• 1/4 tsp salt
• 1 cup powdered sugar
• 2 tsp pure vanilla extract

S’mores Pie-Instructions

S’mores Pie

• Preheat oven to 350 degrees. Spray a 9″ pie plate with baking spray with flour.
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until combined. 
• Add egg and pure vanilla extract and beat until incorporated.
• Add flour, graham cracker crumbs and baking powder and beat until it forms a soft dough.
• Gather dough and divide in half. Press half of the dough into the bottom of the prepared pie plate and up the sides, create a small crust on the top of the pie plate. 
• Spread marshmallow creme evenly over the bottom of the crust. Separate 3 chocolate bars into squares and lay them evenly over the top of the marshmallow creme. Top with 1 cup of mini-marshmallows.
• Use the remaining crust and sprinkle little portions over the top of the marshmallows. Make sure not to press them down into the pie. Use remaining 1/4 cup of marshmallows and sprinkle over the top.
• Bake for 20 minutes or until golden brown. Remove pie from the oven and let cool for about 30 minutes. Separate 1-2 remaining chocolate squares and push them into the top of the pie. Let cool completely before serving.
• Cut into slices and serve. If you like it warm, place each slice in the microwave for about 10-15 seconds. This is the way I like it!
• Store any leftovers in the refrigerator for up to 3 days. Warm before serving.

How to make Homemade Marshmallow Creme

• Beat egg white until doubled in volume. Add corn syrup and salt and beat until combined. 
• Add powdered sugar and pure vanilla extract and beat until smooth.
• Use immediately for this recipe or refrigerate in an airtight container for up to 2 weeks.
• Spread on cookies, ice cream or crackers.

For other rich and decadent pies try:

Chocolate Chess Pie

Double Chocolate Fudge Pie

Simple Kentucky Derby Pie

1-2-3 Delicious Mounds Bar Pie

The Most Delicious Peanut Butter Pie

Deep Dish Chocolate Chip Skillet Cookie Couldn’t leave this one out!