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!

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.

How to Make S’mores Pie

1. 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.
2. 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. 
3. 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. 
4. 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.

5. 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.
6. 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. 
7. 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. 
8. 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. 

9. 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. 
10. 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.

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.

FAQs

More Chilled Pie Recipes

• Arkansas Possum Pie
• Cookies and Cream Pie
• Key Lime Pie
• Old Fashioned Banana Cream Pie
• No Bake Peanut Butter Pie