This S’mores Pie recipe lets you enjoy the classic campfire treat anytime. It’s got everything you love about s’mores: a buttery graham cracker crust, gooey marshmallows, and rich chocolate. This pie is super easy to make, so you can have s’mores, no campfire required, whenever the craving hits.
Why S’mores Pies Are the Ultimate Dessert for Gatherings
Our easy S’mores Pie recipe turns the nostalgic campfire treat into a shareable, oven-baked dessert. With a buttery graham cracker crust on both the top and bottom, a rich chocolate center, and gooey marshmallows, every bite delivers the classic flavors you love.
Topped with extra marshmallows and chocolate chunks, then baked until golden and melty, it’s the perfect way to enjoy s’mores without the fire or the mess. Whether it’s too cold for a campfire or you just want an easy, crowd-pleasing dessert, this pie brings all the cozy, chocolatey goodness to your kitchen any time of year.
Ingredients for S’mores Pie
- Unsalted butter: Make sure that your butter is softened to room temperature.
- Granulated sugar
- Large egg
- Vanilla extract
- All purpose flour
- Ground graham cracker crumbs: I prefer to use the boxed graham cracker crumbs to make this crust as they are very finely ground making for a more uniform texture for the crust. You can make your own graham cracker crumbs by pulsing 5-6 sheets of graham crackers in a food processor until finely ground.
- Baking powder
- Salt
- Marshmallow creme: Marshmallow creme can be substituted using marshmallow fluff. They are the same thing and can be used interchangeably. Marshmallow fluff is a name brand where marshmallow creme is what it is.
- Hershey’s milk chocolate candy bars: If you prefer dark chocolate or semi-sweet chocolate, you can easily substitute the chocolate bars for the flavor you like best.
- Mini marshmallows
See the recipe card for full information on ingredients and quantities.
How to Make a S’mores Pie
- Prepare Your Pan: Spray a 9- inch pie plate with non-stick baker’s spray and set aside.
- Make The Wet Mixture: Beat the butter and sugar until light and fluffy using a hand mixer or stand mixer with whisk attachment on medium-high speed. Add the egg and vanilla extract and beat again until combined and smooth.
- Make The Cookie Dough: Add the flour, graham cracker crumbs, baking powder, and salt into the bowl of wet ingredients. Stir until combined and the crust mixture forms a ball. Divide the dough in half.
- Assemble: Press half the graham cracker crust dough into the bottom and up the sides of the pie pan. Spread the marshmallow creme over the bottom of the crust and cover with chopped chocolate bars. Sprinkle mini marshmallows over the chocolate.
- Press And Seal The Pie Crust: Press the second pie crust into a 9-inch round dough disc and place it on top of the pie. Seal the top and bottom edges together.
- Bake: Bake at 350 degrees Fahrenheit for 10 minutes, remove from the oven, and top the warm crust with the remaining mini marshmallows and chopped chocolate candy. Continue to bake until the crust is golden around the edges, the marshmallows are lightly browned, and the chocolate is melty.
- Cool And Cut: Cool at room temperature for 45 minutes to 1 hour before you slice and serve. Enjoy!
Tips for Baking the Perfect S’mores Pie
Baking the perfect s’mores pie is all about balancing the graham cracker crust with the gooey marshmallow and the melty chocolate center. Here are some tips to make sure your s’mores pie turns out right:
- Pick Your Pie Pan: Go for a 9-inch pie dish for the ideal balance of crust to filling. If you use a deeper dish, it might throw off the cooking time and make the marshmallow topping too dark before the rest of the pie is done.
- Cook The Crust: Pre-bake the graham cracker crust for 8-10 minutes at 350°F before filling it with chocolate or marshmallows. This helps set the crust to prevent it from becoming soggy from the filling.
- Toast The Top: If you want perfectly toasted marshmallows, after the pie is done baking, set your oven to the broiler setting and move the pie to the top rack. Broil for 30-60 seconds, keeping a close eye on it so the marshmallows don’t burn. You can also use a kitchen torch to get that perfect golden-brown, slightly crispy top!
- Cool Before Cutting: Make sure that you cool your pie to room temperature before slicing with a sharp knife. If it’s too warm, it might still be quite gooey and not hold its shape as well when sliced and served. You can certainly eat the pie while it is still very warm if desired though!
Creative Variations for S’mores Pies
There are plenty of ways to get creative with your pie!
- Prepare With Peanut Butter: Spread a thin layer of peanut butter over the graham cracker crust before adding the marshmallow and chocolate. You can even mix the peanut butter with a bit of powdered sugar for a sweeter, more stable layer. For even more peanut butter flavor, sprinkle some peanut butter chips along with the chopped chocolate.
- Serve With Caramel Sauce: Drizzle some salted caramel sauce between the chocolate layer and marshmallows for a delicious sweet-salty contrast.
- Create The Crust: Use baked brownies or chocolate chip cookie dough as the base instead of graham crackers. You can also make an Oreo pie crust with crushed Oreos mixed with butter to form a rich, chocolatey base that complements the marshmallow and chocolate layers. Check out my S’more Brownies with Oreos!
- Make Them Mini: I don’t blame you if you don’t want to share your s’more slice! Swap the pie dish for mason jars make individual s’mores pies. Layer the crust, chocolate, and marshmallow in each jar, and toast the marshmallows under the broiler. S’mores In A Jar makes a perfect party dessert and they look adorable!
- Prepare With Chocolate Pudding: Both my S’more Lush Dessert and S’mores Dessert Trifle swap chocolate bar layer with creamy chocolate pudding.
How to Serve and Store Your S’mores Pie
This s’mores pie recipe makes the ultimate any-season slice! Because it serves 10, it’s perfect for feeding plenty of friends at backyard barbecues, potlucks, and parties. Plus, it’s easily made in a pie pan, so it’s portable. Serve warm or at room temperature with a scoop of ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce to make this dessert even more decadent!
- To Store: This s’mores pie can be stored at room temperature, covered with plastic wrap, for up to 3 days.
- To Freeze: I do not recommend freezing this pie as the marshmallow creme filling may thaw well from frozen and can compromise the texture of the baked s’mores pie filling.
- To Reheat: You can rewarm individual slices in the microwave for 20-30 seconds or just until the chocolate and marshmallow creme filling is soft.
More Easy Pie Recipes
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S’mores Pie
Serves — 8
S'mores Pie takes the classic graham cracker, marshmallow, and chocolate components of the handheld sandwich and prepares them pie-style. A fun way to feed a crowd without stepping foot near a campfire!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ cup finely ground graham cracker crumbs Kellog’s brand of boxed crumbs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 7 ounce container marshmallow creme Jett Puffed brand
- 6.55 ounce (6 1.55 ounce) sized Hershey’s milk chocolate candy bars roughly chopped and divided, reserve ⅓ cup, or ½ of a 1.55 ounce bar, of the roughly chopped chocolate bars for the topping
- 1 cup mini marshmallows divided, ⅔ cup inside the pie and ⅓ cup as topping
Instructions
- Preheat the oven to 350°F. Lightly spray a 9 inch pie dish with non-stick baker’s spray and set aside.
- To a large mixing bowl add the unsalted butter and granulated sugar. Beat for 1-2 minutes or until light and fluffy using a hand mixer on medium-high speed.
- Add the egg and vanilla extract to the butter mixture and beat again until well combined and smooth.
- To the bowl of wet ingredients, add the all-purpose flour, finely ground graham cracker crumbs, baking powder and salt. Mix just until combined and the crust mixture forms a ball. Divide the dough in half.
- Press half the graham cracker dough into the bottom, and up the sides, of the prepared pie dish being sure to press the dough out evenly in the dish.
- Spread the marshmallow creme into a single layer in the bottom of the crust.
- Set aside ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars. Use the remaining chopped chocolate bars to evenly spread over the marshmallow creme in the pie dish.
- Sprinkle ⅔ cup of the mini marshmallows over the chopped chocolate bars.
- Place the other half of the graham cracker crust dough onto a large piece of parchment paper, on the counter, and press into a 9 inch round disc.
- Place the disc of dough onto the top of the smores pie. Using your finger tips, gently press, and seal, the edges together.
- Bake in the preheated oven for 10 minutes, remove from the oven and top the warm crust with the remaining ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s milk chocolate candy bar.
- Return the smores pie to the oven and continue to bake for another 8-10 minutes or until the crust is lightly golden around the edges, the marshmallows have lightly browned and chocolate is melty.
- Remove the smores pie from the oven and allow it to cool at room temperature for 45 minutes to 1 hour or until cool enough to slice and serve. If too warm, it might still be quite gooey and not hold its shape as well when sliced and served.
Jenn’s Notes
Storage :
- To Store: This s’mores pie can be stored at room temperature, covered with plastic wrap, for up to 3 days.
- To Freeze: I do not recommend freezing this pie as the marshmallow creme filling may thaw well from frozen and can compromise the texture of the baked s’mores pie filling.
- To Reheat: You can rewarm individual slices in the microwave for 20-30 seconds or just until the chocolate and marshmallow creme filling is soft.
- Go for a 9-inch pie dish for the ideal balance of crust to filling. If you use a deeper dish, it might throw off the cooking time and make the marshmallow topping too dark before the rest of the pie is done.
- Pre-bake the graham cracker crust for 8-10 minutes at 350°F before filling it with chocolate or marshmallows. This helps set the crust to prevent it from becoming soggy from the filling.
- If you want perfectly toasted marshmallows, after the pie is done baking, set your oven to the broiler setting and move the pie to the top rack. Broil for 30-60 seconds, keeping a close eye on it so the marshmallows don’t burn. You can also use a kitchen torch to get that perfect golden-brown, slightly crispy top!
- Make sure that you cool your pie to room temperature before slicing with a sharp knife. If it’s too warm, it might still be quite gooey and not hold its shape as well when sliced and served. You can certainly eat the pie while it is still very warm if desired though!
Nutrition Info
Calories: 518kcal | Carbohydrates: 83g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 218mg | Potassium: 171mg | Fiber: 2g | Sugar: 52g | Vitamin A: 389IU | Calcium: 44mg | Iron: 2mg
