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S’mores Pie Recipe

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3.9 from 8 reviews

This delicious S’mores Pie is a delightful twist on the classic campfire treat, combining a graham cracker crust with rich chocolate, gooey marshmallow creme, and mini marshmallows, all baked to golden perfection. Perfect for gatherings or a sweet indulgence, this pie offers both gooey warmth when freshly baked and clean, firm slices if chilled.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust and Base

  • ½ cup unsalted butter, softened (plus ½ tablespoon more for coating fingers)
  • 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

Filling and Topping

  • 1 container (7 ounces) marshmallow creme
  • 5 whole Hershey’s Milk Chocolate Bars (1.55 ounces each), divided
  • 1½ cups mini marshmallows, divided

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly spray a 9-inch pie pan with non-stick spray to ensure easy removal later.
  2. Make Crust Mixture: In a large bowl, beat the softened butter and sugar together until combined. Add the egg and vanilla extract, beating again until smooth. Gradually add the flour, graham cracker crumbs, baking powder, and kosher salt, mixing just until combined to form the crust dough.
  3. Press Crust into Pan: Using slightly more than half of your crust mixture, press it into the bottom and up the sides of the prepared pie pan. Since the dough can feel sticky, dip your fingertips in the reserved butter to help press the crust smoothly and evenly.
  4. Layer Marshmallow Creme and Chocolate: Evenly spread the entire container of marshmallow creme over the pressed bottom crust. Break 4 whole chocolate bars into smaller individual pieces and scatter them evenly on top of the marshmallow creme. Sprinkle 1 cup of mini marshmallows over the chocolate pieces.
  5. Add Topping Crust and More Marshmallows: Take the remaining crust mixture and form small to medium-sized rough clumps. Lightly drop these jagged clumps over the marshmallows without pressing them down, preserving the crumbly texture. Refer to pre-baked pie photos if needed to visualize the topping. Sprinkle the remaining ½ cup mini marshmallows over the clumps. Finally, break the last whole chocolate bar into pieces and randomly poke them into the top of the pie.
  6. Bake and Cool: Bake the pie for 18 to 20 minutes until the topping is nicely browned. Remove from oven and cool on a wire rack. Let the pie cool completely before slicing to get clean cuts. For firmer slices, refrigerate for about 30 minutes after it reaches room temperature. Alternatively, enjoy the pie warm for a gooey, melty treat.

Notes

  • To prevent sticking while pressing the crust, coat your fingers with a little softened butter.
  • Cutting the pie warm results in gooey, messy slices; chilling it after cooling helps achieve cleaner cuts.
  • You can enjoy the pie warm or chilled depending on your texture preference.
  • Use a non-stick spray in the pie pan to make removal effortless.
  • Handle the topping crust gently for a crumbly, textured finish rather than a solid top.

Find it online: https://cheftinaskitchen.com/smores-pie-recipe/