This S’mores Pie is a delicious chocolate cream pie topped with gooey toasted marshmallows, with a buttery graham cracker crust. It’s a delicious, irresistible treat that kids and adults alike will love! It’s everything you love about s’mores with no fire pit required.
This s’mores pie is a delicious option for any time of the year. It’s a great way to enjoy s’mores without the campfire, or to add to the Thanksgiving dessert table.
Why make this recipe
- S’more Flavor, No Campfire Needed – Enjoy the classic graham cracker, chocolate and marshmallow combo of s’mores all year long! Without smelling like a fire.
- Made to Impress – A show-stopping dessert that is easy to make, easy to share, and guaranteed to impress!
- Make Ahead Friendly – This pie needs to sit in the fridge for a few hours, or a couple days. It’s a great make-ahead dessert so you can prepare ahead of time for your event.
Ingredients Needed
- Graham Cracker Crust – you can’t have the s’mores flavor without graham crackers. Blend up some crackers, or buy the crumbs from the store.
- Granulated Sugar – adds a little extra sweetness to the crust
- Butter – holds the crust together, you can use salted, or unsalted butter.
- Instant Chocolate Pudding Mix – Two packages of chocolate pudding, make sure it’s instant – not cook and serve
- Milk – Use whole milk for the creamiest results. It’s not recommended to use non dairy milk.
- Marshmallows – Large or mini marshmallows will work great
How to make S’mores Pie
Step 1: Make Graham Cracker Crust. Combine your graham cracker crumbs, granulated sugar, and melted butter in a medium bowl and stir together until you have a crumble mixture. Press the crumble into a greased 9in pie pan and press evenly across the bottom and up the sides. Bake for about 10 minutes.
Step 2: Make the Whipped Cream. Add the heavy cream, powdered sugar, and vanilla extract and beat together until you have medium stiff peaks. Set aside.
Step 3: Make the Chocolate Pudding. Add the chocolate pudding mix and milk to a large bowl and stir together until they’re combined. Add in the whipped cream and fold it carefully into the pudding mixture.
Step 4: Assemble the Pie. Scoop the pudding filling into the prepared pie crust, and smooth out the top. Add the marshmallows on top of the pie. You can toast the marshmallows with a torch, or by putting it in an oven pre-heated to broil for about 30 seconds, to 1 minute. You want to be very careful and watch the whole time as the marshmallows toast quite quickly.
Tips and Tricks:
- Watch the broiler: If broiling the marshmallows, don’t walk away—they toast in just seconds, and can burn so quickly!
- Extra Toppings: Drizzle melted chocolate, or sprinkle graham crackers, or add caramel, etc to add an extra boost of flavor to the pie.
Storage Instructions
Store the pie covered in the fridge for up to 3 days. The marshmallows will likely soften over time, but the flavors should still be there.
This s’mores pie is such a great dessert to add to your dessert table! It’s such a delicious mix of flavors, and a beautiful pie that everyone will love – so make it for your next holiday spread, potluck, or when you’re family needs a delicious dessert!
More Pie Recipes
- No Bake Pumpkin Cheesecake
- Peanut Butter and Jelly Pie
- Mint Chocolate Chip Ice Cream Pie
- Mini Cherry Pies
- Recipe Raspberry Pie
- Cookies and Cream Pie
- Banana Creme Caramel Pie
If you make this S’mores Pie Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
S’mores Cream Pie
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 2 TBS granulated sugar
- 1/2 cup unsalted butter
For the Whipped Cream:
- 1/2 cup heavy cream
- 1 TBS powdered sugar
- 1/2 tsp vanilla extract
For the Pudding Filling:
- 2 – 3.9 oz instant chocolate pudding
- 2.5 cups cold milk
For the Marshmallow Topping:
- 25 large marshmallows
Equipment
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Add the graham cracker crumbs and sugar to a medium bowl and stir together. 2 cups graham cracker crumbs, 2 TBS granulated sugar
- Pour the melted butter over the top of the crumbs and stir together until you have a nice crumble mixture. 1/2 cup unsalted butter
- Pour your crumb mixture into the bottom of a greased 9 inch pie pan and press firmly and evenly into the bottom and up the sides of the pan.
- Place the crust in the oven and bake for 10 minutes. Remove from the oven, and let cool slightly.
For the Whipped Cream:
- Add the heavy cream, powdered sugar, and vanilla extract to a medium bowl and mix together with a hand mixer until you have medium stiff peaks. Place in the fridge until needed. 1/2 cup heavy cream, 1 TBS powdered sugar , 1/2 tsp vanilla extract
For the Pudding Filling:
- Add the two packages of pudding mix, and 2.5 cups milk to a large bowl and whisk until well mixed, for about 2 minutes.2 – 3.9 oz instant chocolate pudding, 2.5 cups cold milk
- Add the whipped cream to the pudding and fold them together, until combined.
- Scoop the pudding filling into the prepared pie crust.
- Refrigerate for a few hours until pudding is set, or ready to serve.
For the Marshmallow Topping:
- Top pie with marshmallows. 25 large marshmallows
- Preheat the oven to broil. Place the pie in the oven and broil until marshmallows are gently toasted. This will be very quick, so stand by and watch the whole time.
- Slice the pie immediately, or rechill until needed.
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