This S’mores Pie is a breeze to make with a marshmallow creme filling, rich milk chocolate, and a graham cracker crust. More mini marshmallows are are added on top, so they toast while it bakes. Served warm, it’s unbelievable!
This S’mores Pie made its first appearance when we needed to take a treat to our neighbor’s tailgating party. The pie was gone in a flash, everybody loved it – I knew I needed to share the recipe!
I love that we can enjoy this s’mores treat whenever the fancy strikes us, any time of year, without needing a bonfire. It’s gooey and chocolatey and so dang delicious with its buttery graham cracker crust. Even Blake, who’s never been a fan of s’mores, says “This pie is way better than any s’more I’ve ever had!”
- I use marshmallow creme because it’s gooey and spreadable, adding a variety of marshmallow textures to the pie. And I stick with a s’mores classic – Hershey’s milk chocolate bars!
- And mini marshmallows fit perfectly into the empty spaces around the other ingredients. I love how they puff up and brown just like when you roast marshmallows over a campfire! If you have regular/large marshmallows, cut them into smaller pieces.
I find it so hard to wait for this s’mores pie to cool. It fills the house with such an amazingly wonderful sweet and buttery smell.
If we’re not saving the pie to enjoy later with company, I simply cannot resist eating a piece while the pie is still warm and super gooey. When the marshmallows have that delightful toasted exterior, just like they were roasted over an open fire! Go ahead. Make it. See what we’re talkin’ about!!
“Easy to follow recipe to make a delicious pie! It made our family’s backyard-camping sleepover so much more fun!”
Siena
Tips for Success
Here are a few tips for making the best s’mores dessert.
- Keep a little butter handy. I like to keep an extra tablespoon of butter nearby when working with the crust. I just dap my fingertips into the butter, which helps the crust not stick to my fingers.
- Don’t smooth out the top. Isn’t that top crust fun? I love the texture of that buttery graham cracker crust! To achieve that same jagged, crumbly appearance, do not press the top in. Just drop jagged clumps of the crust mixture onto the pie and let them be!
- How can I tell when the pie is done? 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.
- Let the pie cool completely. For the cleanest cuts of pie, be sure to let the pie cool completely before cutting into individual pieces. If it’s still warm, the marshmallow creme will not be set and will want to spread…which isn’t bad or wrong! It’s equally delicious, just has a different texture!
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Easy Gooey S’mores Pie
Ingredients
- ½ cup unsalted butter softened, plus 1/2 T. more for coating your fingers to press in pie crust
- ½ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 (7 ounce) container marshmallow creme
- 5 Hershey's Milk Chocolate Bars (1.55 ounces each), divided
- 1½ cups mini marshmallows, divided
Instructions
- 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 like to keep a tablespoon of butter beside me, to dip my finger tips in as I press in the crust.
- Spread marshmallow creme evenly over the bottom crust. Break 4 of the whole chocolate bars into individual pieces (smaller rectangles) and lay them 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 to keep its jagged texture. 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 break the remaining whole chocolate bar into individual pieces and poke them 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 for the cleanest cuts. 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. :)
Easy to follow recipe to make a delicious pie! It made our family’s backyard-camping sleepover so much more fun!
So happy to hear this – a perfect summer camping treat!! Thanks for coming back to let me know. :)
This is a good recipe! It’s very very rich and hard to eat more than a few bites at a time. It’s delicious though and will last a long time. I used dark chocolate chips which worked fine.
SO HAPPY you liked this recipe, Belinda! Thanks a bunch for coming back to leave a comment and rating. Enjoy!!
Loved this take on s’mores. I caught each of my kids sneaking a second piece! We couldn’t wait for it to cool down completely, only lasted 15 minutes before we dived in. Thank you for sharing!