S’mores Pie
Are y’all ready for another s’mores recipe? This s’mores pie is just incredible. The buttery graham cracker crust, dark chocolate pudding, and pillowy marshmallow cream marry together SO beautifully. Plus, there is a no-bake option—perfect for when you’re craving s’mores but it’s too hot to sit around a fire pit or turn on the oven.
If you love s’mores as much as I do, you’re in the right place for more fun s’mores ideas! Just this summer, I’ve shared S’mores Brownies and S’mores Sandwich Cookies recipes. And who could ever forget the stunner that is this fancy S’mores Cake? Not to toot my own horn, but if you’re looking for the best s’mores dessert recipes…you’ve come to the right place. Let’s get to it!
![A slice of homemade S'mores Pie balanced on a pie spatula hovering against a black background.](https://saltandbaker.com/wp-content/uploads/2024/07/Smores-Pie-10-horizontal.jpg)
Why This Recipe Works
- Easy s’mores dessert. Although pie is traditionally an intimidating dessert, this s’mores pie could not be easier. We make every element from scratch, but trust me when I say making homemade pudding and marshmallow cream is easier than you think,
- No bake s’mores pie. Usually, I like to bake graham cracker crusts, and I’ve included instructions for how to do that. But, you can make this whole recipe no-bake by popping the crust in the fridge to firm up while you make the pudding. Hooray for leaving the oven off in the summer!
- Best s’mores pie recipe. There are a lot of s’mores pie recipes out there. So what makes mine the best? The flavors and textures are amazing together, the pudding and marshmallow cream are homemade (which always tastes better than store-bought), and it’s easy to make. You need to try it to see what I mean!
S’mores Pie Ingredients
- Graham crackers: Is it really a s’mores dessert if it doesn’t have graham crackers included? Graham crackers form the crust that is the base of this s’mores pie recipe.
- Unsalted butter: Butter is the key element to keeping the graham cracker crust together. Some butter is also added to the pudding to make it silky and thick.
- Cornstarch: Adding cornstarch to pudding helps the ingredients come together, and it also helps the pudding thicken into a creamy chocolate filling.
- Eggs: One of the things I enjoy about this recipe is there’s less waste when it comes to eggs. Three whole egg yolks go into the pudding, while two egg whites go into the marshmallow cream. I suggest using the extra egg white to mix up a Pink Lady Mocktail for yourself while you wait for the pudding to chill.
- Semi-sweet chocolate: For a delicious dark chocolate s’mores pie (my preference), we’re using semi-sweet chocolate instead of milk chocolate. Make sure to use squares of baking chocolate instead of chocolate chips, as chocolate chips do not melt as well.
- Vanilla extract: This ingredient complements the chocolate pudding and enhances its flavor. It also goes into the homemade marshmallow cream for added flavor.
- Light corn syrup: Don’t let this ingredient scare you! Light corn syrup is part of the base for the marshmallow cream and enables it to whip up fluffy, stable, and sweet.
- Cream of tartar: While most people know cream of tartar as the ingredient that adds a subtle tang to snickerdoodles, it also adds stability to egg whites when they’re whipped, so it’s going into our marshmallow cream.
![S'mores Pie recipe ingredients in glass bowls, on a gold baking sheet.](https://saltandbaker.com/wp-content/uploads/2024/07/Smores-Pie-ingredients.jpg)
![Homemade Marshmallow Cream ingredients on a white marble surface: egg whites, corn syrup, vanilla, water, sugar, and cream of tartar.](https://saltandbaker.com/wp-content/uploads/2024/05/Homemade-Marshmallow-Cream-ingredients.jpg)
How to Make S’mores Pie
- Make the graham cracker crust. If you are baking your crust, preheat your oven to 325°F. Spray a 9-inch tart pan or pie pan with nonstick cooking spray. Grind around 7-8 whole graham cracker sheets to fine crumbs in either a food processor or a zip-top bag. You need 1½ cups of graham cracker crumbs. Mix your crumbs in a medium bowl with 6 tablespoons of melted butter and 3 tablespoons of granulated sugar. It should be the texture of wet sand. Press the crust mixture into your pan. Bake for 8 minutes and allow to cool completely, OR, put the crust in the fridge or freezer to chill for 15-30 minutes while you make the pudding for a no-bake option.
- Whisk together the first four pudding ingredients. Can’t have s’mores pudding pie without pudding! In a small saucepan over medium heat, mix together 1¼ cup of whole milk, 3 tablespoons white sugar, 1 tablespoon cornstarch, and 1 tablespoon of unsweetened cocoa powder. Bring this mixture to a simmer, whisking frequently.
- Temper eggs. In a small bowl, whisk together 3 large egg yolks. Dip a liquid measuring cup into the simmering chocolate mixture on the stove (about ¼ cup, but it doesn’t have to be exact). While whisking your eggs, slowly pour the hot mixture into the small bowl. This brings the eggs up to temperature so they don’t scramble when they’re added to the saucepan. Once the eggs have been tempered, add them back into the saucepan. Whisk constantly as you bring the mixture to a gentle boil. Once you see big bubbles, remove the pan from heat.
- Add remaining pudding ingredients. Stir in 3 tablespoons of diced unsalted butter, 4 oz finely chopped semisweet chocolate, and ½ teaspoon of vanilla extract. Mix until smooth.
![Top left photo is graham cracker crust in a circle tart pan, top right phot is cocoa and cornstarch whisked in a saucepan, bottom left image is a light brown pudding mixture in a saucepan, bottom right photo is chopped chocolate a top a brown pudding in a saucepan.](https://saltandbaker.com/wp-content/uploads/2024/07/how-to-make-smores-pie1.png)
- Pour pudding into pie crust. Once the pudding is smooth, pour it into the bottom crust. Spread the pudding into an even layer, then cover it with plastic wrap and place it into the fridge to chill for at least 4 hours, or overnight. Make sure the plastic wrap touches the surface of the pudding to prevent it from forming a skin.
- Make syrup for marshmallow cream. Add ¾ cup of granulated sugar, ½ of corn syrup, ¼ cup of water, and a pinch of salt to a small saucepan set over medium heat. Bring the mixture to a boil, stirring occasionally, until the mixture reaches a temperature of 240°F. This takes about 8 minutes on my stove, but use a candy thermometer to measure the exact temperature.
- Whip egg whites. While you wait for the sugar mixture to boil, add 2 room-temperature egg whites and a ¼ teaspoon of cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Whip egg whites at medium-high speed until soft peaks form.
- Add syrup to egg whites. Once the syrup has reached 240°F, remove it from heat. Turn the mixer to low, and then slowly drizzle the sugar syrup into the whipped egg whites. Once all the syrup has been added, turn the speed back up to medium-high and whip for 7-10 minutes, or until glossy stiff peaks form. When the marshmallow cream looks almost ready, add 1½ teaspoons of vanilla extract.
![Four photos showing how to make a toasted S'mores Pie recipe: top left is chocolate pudding in a saucepan, top right photo is chocolate pudding poured overtop a graham cracker crust, bottom left image is a chocolate pudding evenly spread in a graham cracker crust, bottom right photo is homemade marshmallow cream in a glass bowl.](https://saltandbaker.com/wp-content/uploads/2024/07/how-to-make-smores-pie2.png)
- Add marshmallow cream to the pie. After the pudding is done chilling, remove the plastic wrap and carefully spoon the marshmallow cream on top of the pie. Gently swirl the marshmallow cream so that it covers the pie evenly.
- Toast and serve. Right before you plan to serve this s’mores pudding pie, use a kitchen torch to toast the top to a nice golden brown (or a little darker—I like a little extra toastiness!). Alternatively, pop the pie under your oven broiler for 1-2 minutes or until it’s toasted to your liking. For the cleanest slices, oil a chef’s knife before cutting into this delicious s’mores pie.
![Three photos showing the making of the best S'mores Pie recipe: top left image is homemade marshmallow cream a top a chocolate pudding pie, top right image is toasted marshmallow smores pie, bottom image is a slice of S'mores Pie against a black background.](https://saltandbaker.com/wp-content/uploads/2024/07/how-to-make-smores-pie12.png)
Recipe Tips
To make this easy s’mores pie recipe even easier, you can totally use store-bought graham cracker crust, chocolate pudding, and marshmallow fluff. But I promise it tastes better homemade!
The marshmallow cream can be made in advance. Store it in an airtight container at room temperature or in the fridge for a month. If you store it in the fridge, you’ll need to let it come to room temperature before you can use it, and it may need to be re-whipped.
Turn this into s’mores ice cream pie by using Homemade Dark Chocolate Ice Cream in place of pudding for the filling.
To get clean slices, oil a chef’s knife before using it. The marshmallow cream and pudding won’t stick to the knife so you don’t have to wipe it between slices.
Make this a peanut butter s’mores pie by adding chopped peanut butter cups, peanut butter chips, or some peanut butter filling to the pie crust before you pour the pudding over the top. For another fun variation, make this with an Oreo crust instead of graham crackers.
Make Ahead, Storing, and Freezing
Make Ahead: This pie can be made up to two days in advance. In fact, I recommend making it at least in a day advance because the pudding can sit in the fridge overnight. Wait until just before serving it to toast the top.
Storing: Cover the pan your s’mores pie is in and store it in the refrigerator for up to four days. You can also transfer slices to an airtight container.
Freezing: I have not tested freezing this pie, but I do think it would freeze really well! The graham cracker crust, chocolate pudding filling, and marshmallow topping will all freeze well for up to a month. Flash-freeze the pie first, then wrap it in plastic wrap.
![A S'mores Pie recipe made with graham cracker crust, chocolate pudding, and marshmallow cream, against a black background.](https://saltandbaker.com/wp-content/uploads/2024/07/Smores-Pie-7.jpg)
FAQs
Every element of this pie freezes well, so I think combined they should freeze well, too. Skip toasting the top of the marshmallow cream and flash freeze the pie, then wrap it tightly in plastic wrap and store it in the freezer for up to a month.
You can absolutely use store-bought chocolate pudding for your s’mores pie filling. I recommend trying to make it homemade though! It’s so chocolatey and good.
Absolutely! Making your own is easier than you think, though, and you can make it a couple of weeks in advance!
![A slice of S'mores Pie on a black plate with a fork cutting into a chunk.](https://saltandbaker.com/wp-content/uploads/2024/07/Smores-Pie-4.jpg)
More Chilled Pie Recipes
- Arkansas Possum Pie
- Cookies and Cream Pie
- Key Lime Pie
- Old Fashioned Banana Cream Pie
- No Bake Peanut Butter Pie
S’mores Pie
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter - melted
Chocolate Pudding Layer
- 1 1/4 cups whole milk
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon unsweetened cocoa
- 3 large egg yolks
- 3 tablespoons unsalted butter - cut into pieces
- 4 oz semi-sweet chocolate - finely chopped (such as Ghirardelli)
- 1/2 teaspoon vanilla extract
Marshmallow Cream Topping
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- pinch salt
- 2 large egg whites - at room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoon vanilla extract
Equipment
Instructions
Make the graham cracker crust
- Preheat oven to 325°F. Grease the sides of a 9” tart pan with nonstick cooking spray, then line the bottom with parchment paper. If you don’t have a tart pan you can use a 9” pie pan and spray that with nonstick cooking spray. Set aside.
- In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined.
- Pour the graham cracker mixture into the tart or pie pan. Press it firmly in the bottom of the pan and up the sides into an even layer.
- Bake for 8 minutes. Remove from oven and let cool completely. If doing a no-bake recipe, rather than bake the crust, place the pie pan in the refrigerator to chill for 30 minutes (or in the freezer for 15 minutes) while you prepare the pie filling.
Make the chocolate pudding layer
- In a small saucepan over medium heat whisk the sugar, milk, cornstarch, and unsweetened cocoa powder. Bring the mixture to a simmer, whisking frequently.
- Meanwhile add the 3 egg yolks to a small/medium size bowl. Use a fork or whisk to break up the egg yolks.
- Once the chocolate mixture is simmering, dip a liquid measuring cup into the mixture scooping out about ¼ cups worth (doesn’t have to be exact!). Now we temper the eggs: slowly drizzle the hot liquid into the egg yolks, whisking as you do so. Now pour the tempered eggs yolks into the saucepan and whisk constantly until the mixture comes to a gentle boil. Once big bubbles break the surface, remove from heat and use a heat proof rubber spatula to stir in the butter, chopped chocolate and vanilla extract.
- Once the chocolate mixture is smooth, pour it into the pie crust. Spread into an even layer then cover with plastic wrap, making sure the plastic touches the surface of the chocolate to prevent a film from forming. Chill in the fridge for 4 hours or overnight.
Make the marshmallow cream
- In a small saucepan set over medium heat add the granulated sugar, corn syrup, water, and pinch of salt. Boil, stirring occasionally until the mixture reaches 240°F on a candy thermometer. (It will take around 8 minutes or so to reach 240°F… you will need to use a candy thermometer for this though)!
- While the sugar mixture is boiling add the egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-high speed until soft peaks form.
- Once the sugar reaches 240°F remove from heat, and turn the mixer speed to low (that has the egg whites in it) and carefully and slowly drizzle the syrup mixture down the side of the mixer bowl and into the egg whites. Once all of the syrup has been added turn the mixer to medium-high speed and whip for 7-10 minutes or until stiff glossy peaks form. During the last minute of beating, add the vanilla extract.
- Spoon the marshmallow cream on top of the chocolate layer. Swirl into an even layer. Right before serving use a kitchen torch to torch the marshmallow cream. If you don’t have a kitchen torch, preheat your oven to broil. Broil for 1-2 minutes, until the marshmallow is toasted to your liking.
- To serve, oil a chef’s knife, slice, and serve! Store leftovers covered in the refrigerator for up to 4 days.