This S’mores Pie is gooey and chocolatey and utterly delicious. Enjoy the flavors of your favorite summertime treat any time of year. No campfire required!
I ate more than my normal share of s’mores over the past summer. (I hope you did, too!)
Our family spent a number of beautiful evenings with friends around our backyard fire pit, plus a weekend camping with my parents at Roy Lake State Park in South Dakota. And where there’s a fire, there’s sure to be giant marshmallows on sticks, rotating over the flames.
This S’mores Pie made its first appearance around here last month when we needed a treat to take to our neighbor’s tailgating party. The pie went over so incredibly well, that I knew I needed to share the recipe. It’s gooey and chocolatey and utterly delicious, a great way to enjoy the flavors of s’mores any time of year. No bonfire required!
I’ve already made this s’more pie several times over the past month. Not only is it easy to make, but it’s also a real crowd pleaser.
Even Blake, who has never been a fan of s’mores, says this pie is worth a second slice. After just one bite, he said, “This is way better than any s’more I’ve ever had.”
A few more chocolatey recipes our family especially likes:
- Have you tried these incredible Chocolate Chip Cookies from the Vanilla Bean Baking Book yet? They are HEAVENLY FUN!
- Pumpkin Chocolate Chip Muffins are in their glory right now!
- Butterscotch Chocolate Chunk Blondies with Smoked Salt. These always disappear fast!
How to make this s’mores recipe
If you want your own pie to have the same textural appearance as mine, be sure to follow my layering instructions. (I promise – it’s super easy!)
When you read through the recipe directions, reference these pre-baked pie photos. This is what your pie should look like before it goes into the oven.
It is essential that the top crust mixture looks jagged and crumbly. Do not press it in!
When the pie is in the oven, the marshmallows will puff up in the most delightful way. You’ll know the s’mores pie is done when the marshmallows are beautifully browned and the squares of Hershey’s chocolate bar are all soft and melty from the heat.
Isn’t that top crust fun? I love the texture of that buttery graham cracker crust!
I find it so hard to wait for this s’mores pie to cool. It fills the house with such an amazingly wonderful sweet smell!
As you can see, I have nothing against digging in to the pie while it’s still warm. Although I do recommend waiting at least an hour. The pie will still be warm and gooey, even at that point.
Just know that it will be quite messy, with very loosely shaped slices.
Do you adore that thin outer shell of toasted crispness from a marshmallow roasted over the fire?
If so, I highly recommend enjoying a piece while the pie is still just a bit warm. It’s pretty spectacular.
But if you’re looking for more shapely pieces, simply wait for the pie to cool completely.
To ensure clean-cut edges, I even recommend refrigerating the pie for up to 30 minutes after it has cooled to room temperature.
I know for certain that this s’mores recipe will enjoy a long lifetime in our family, just from witnessing our girls go crazy whenever I make it. Hatti and Tessa have been fans of s’mores since they were toddlers, and I don’t see that changing any time soon. Someday, they’ll be making this pie for their own kids. I’m betting on that!
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- 1/2 c. unsalted butter, softened, plus 1/2 T. more for coating your fingers to press in pie crust
- 1/2 c. sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 c. all-purpose flour
- 1 c. graham cracker crumbs
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 container (7 oz.) marshmallow creme
- 5 whole (1.55 oz. each) Hershey's Milk Chocolate Bars, divided
- 1-1/2 c. mini marshmallows, divided
- Preheat oven to 350° F. Lightly spray a 9" pie pan with non-stick spray.
- In a large bowl, beat butter and sugar until combined. Add egg and vanilla and beat again until combined. Add flour, graham cracker crumbs, baking powder, and kosher salt. Beat just until combined. Press slightly more than half of the mixture into the bottom and up the sides of prepared pie pan. The crust mixture can be sticky, so I usually keep a bit of softened butter beside me, to dip my finger tips in as I press in the crust.
- Spread marshmallow creme evenly over the bottom crust. Separate the chocolate squares of four of the whole chocolate bars and lay evenly over the top of the marshmallow creme. Top with one cup of the mini marshmallows.
- With the remaining crust mixture, portion small to medium-sized jagged clumps. Do not press the crust mixture together; touch it as lightly as you can. Drop clumps over the top of the marshmallows, taking care to not pat in the crust mixture. Take a look at the pre-baked pie photos in this post, to see what the top crust mixture should look like. Add the remaining 1/2 cup of mini marshmallows over the top. Then separate the chocolate squares of the remaining whole chocolate bar and poke the squares randomly into the top of the pie.
- Bake for 18 to 20 minutes, or until nicely browned. Remove pan from oven and let cool on a wire rack. Let pie cool completely before cutting. If you cut the pie while it's still warm, it will be very gooey and messy. When I want very nice, clean-cut pieces, I will refrigerate the pie for about 30 minutes after it has cooled to room temperature. And when I really don't care what the pieces look like, and I just want a gooey, chocolatey treat, I eat the pie while it's still warm. It's all up to you. :)
Adapted from Hershey's.
Amount Per Serving: Calories: 491
A few more s’mores recipes for you!