There’s something purely magical about the combination of melty chocolate, fluffy marshmallows, and a crunchy graham crust all baked into one cozy treat, and this Delicious S’mores Pie with Chocolate and Marshmallows Recipe captures that magic perfectly. You’ll love how easy it is to make, yet how impressive it tastes when it’s done.
Why You’ll Love This Recipe
- Nostalgic Flavor Combo: It perfectly mimics the campfire s’mores experience in an easy-to-slice pie form.
- Simple Ingredients: You don’t need anything fancy—just classic favorites you probably already have on hand.
- Fun Textures: Crunchy crust, gooey marshmallow creme, melty chocolate, and toasted marshmallows top it off beautifully.
- Impressive Yet Easy: I love that this pie looks like a treat from a bakery but comes together with straightforward steps.
Ingredients You’ll Need
Each ingredient plays an essential role, creating that perfect balance of gooey sweetness and buttery crunch. I always recommend using good-quality chocolate and fresh marshmallows for the best results.
- Unsalted butter: Softened to room temperature for easy mixing and a rich, tender crust texture.
- Granulated sugar: Sweetens the crust and helps it brown evenly.
- Large egg: Adds structure to the crust; room temperature eggs blend better.
- Vanilla extract: Deepens flavor and adds warmth to the pie’s base.
- All-purpose flour: The main structure for the crust when combined with graham crumbs.
- Finely ground graham cracker crumbs: Adds that all-important s’mores crunch and flavor—Kellogg’s boxed crumbs work great.
- Baking powder: A touch helps the crust maintain flakiness and lightness.
- Salt: Balances sweetness and enhances the overall flavor.
- Marshmallow creme: The gooey, spreadable filling that melts beautifully inside.
- Hershey’s milk chocolate bars: Chopped roughly for melt-in-your-mouth chocolate bursts—reserve a small portion for the topping.
- Mini marshmallows: Divided into the filling and topping for that toasted marshmallow magic.
Variations
I love tweaking this pie depending on the occasion or who’s eating it. You’ll find that small changes can turn it from classic to something new—feel free to make it your own.
- Use dark chocolate instead of Hershey’s milk chocolate: I tried this once to make it a little richer, and the bittersweet contrast with the marshmallow filling was fantastic.
- Swap some mini marshmallows with chopped toasted nuts: Adds a lovely crunch and balances sweetness, especially if you prefer less sugary bites.
- Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free blend and use gluten-free graham cracker crumbs for a safe option.
- Add a sprinkle of sea salt on top: My family goes crazy for the saltiness combined with the sweet marshmallows and chocolate.
How to Make Delicious S’mores Pie with Chocolate and Marshmallows Recipe
Step 1: Prepping the Crust
Start by preheating your oven to 350°F, and lightly grease a 9-inch pie dish – this size works perfectly for balanced crust-to-filling ratios. In a large bowl, beat your softened butter with sugar for 1-2 minutes until fluffy and lighter in color. Adding the egg and vanilla next helps bind everything while keeping it smooth and rich.
Step 2: Mixing the Dry Ingredients and Forming Dough
Whisk together flour, graham cracker crumbs, baking powder, and salt, then add these dry ingredients to your wet mixture. Mix just until combined—overmixing can make your crust tough. The dough should come together and feel soft. Divide it evenly in half for the base and the top pie layer.
Step 3: Assembling Your S’mores Pie
Press half the dough evenly into the bottom and sides of your pie dish, forming a sturdy base. Spread a smooth layer of marshmallow creme on top—it’s easier if your marshmallow is at room temperature. Then sprinkle half your chopped chocolate bars evenly over it, followed by two-thirds of your mini marshmallows for that classic gooey layer.
Step 4: Adding the Top Crust and Baking
Take the remaining dough half and press it on a large piece of parchment paper into a 9-inch round disc—this awkward step really pays off because it seals the pie nicely without stressing the dough. Place this disc gently over your s’mores filling, then pinch the edges together to seal. Bake for 10 minutes, then remove and top with the last bit of chocolate and mini marshmallows before returning for another 8-10 minutes until golden and melty.
Pro Tips for Making Delicious S’mores Pie with Chocolate and Marshmallows Recipe
- Use a 9-inch pie dish: It balances the crust and filling perfectly, preventing undercooked marshmallow centers or burnt edges.
- Pre-bake the crust base: Baking the crust for 8-10 minutes before filling stops sogginess—a little extra step that makes a big difference!
- For perfectly toasted marshmallows: Try broiling for 30-60 seconds or use a kitchen torch, but watch carefully so they don’t burn.
- Cool before slicing: Let your pie sit for 45 minutes to an hour; warm pies are delicious but can be overly gooey and messy to cut.
How to Serve Delicious S’mores Pie with Chocolate and Marshmallows Recipe
Garnishes
I keep it classic with a light dusting of graham cracker crumbs or a drizzle of melted chocolate for presentation. When friends come over, I sometimes sprinkle chopped nuts or even a little flaky sea salt on top for that extra wow factor.
Side Dishes
This pie is rich, so I like pairing it with a scoop of vanilla ice cream or simple fresh berries to cut through the sweetness. A hot cup of coffee or a glass of cold milk is always a perfect match, too.
Creative Ways to Present
For parties, I’ve served this under a clear cloche with sparklers on the side to mimic a campfire vibe. Alternatively, cutting it into small squares and serving with mini skewers for roasting marshmallows right at the table is always a hit with kids (and kids at heart!).
Make Ahead and Storage
Storing Leftovers
I usually cover leftovers tightly with plastic wrap and leave them at room temperature—that keeps the crust from getting soggy and the filling gooey. It lasts well for about 3 days, but I promise it won’t last that long!
Freezing
From experience, freezing this pie isn’t ideal because the marshmallow creme filling changes texture after thawing. I recommend enjoying it fresh or within a few days rather than freezing.
Reheating
If you want a warm slice, I zap individual pieces in the microwave for 20-30 seconds just until the marshmallow and chocolate soften beautifully again—it tastes almost like you just baked it!
FAQs
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Can I make this pie vegan or dairy-free?
Yes! Use vegan butter or coconut oil instead of butter, substitute marshmallow creme with a vegan-friendly version, and pick dairy-free chocolate bars—just be sure to test that your chocolate melts nicely for the filling.
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Why does the pie need to cool before slicing?
Cooling lets the marshmallow filling set a bit, so slices hold their shape and aren’t overly gooey and sticky. If sliced too warm, the filling can ooze out and be messy.
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What’s the best way to toast the marshmallow topping?
Broiling the pie for 30-60 seconds while watching closely gives you that perfect golden, toasted top. Alternatively, using a kitchen torch lets you get very precise control for beautifully browned marshmallows without risking burning.
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Can I use a different size pie dish?
A 9-inch pie dish works best for this recipe’s balance. Using a deeper or larger pie dish will change baking times and might cause the crust or topping to cook unevenly.
Final Thoughts
This Delicious S’mores Pie with Chocolate and Marshmallows Recipe has quickly become one of my go-to desserts for its nostalgic flavor and wow factor with minimal fuss. It’s such a joy to pull out for gatherings or quiet weekend treats—and I have no doubt you’ll find it just as irresistible. Seriously, give it a try and watch everyone’s faces light up with that first gooey, chocolatey bite!
Print
Delicious S’mores Pie with Chocolate and Marshmallows Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful S’mores Pie combining a buttery graham cracker crust with gooey marshmallow creme, melty milk chocolate, and toasted mini marshmallows, perfect for a nostalgic dessert treat.
Ingredients
Crust
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ cup finely ground graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon salt
Filling and Topping
- 7 ounce container marshmallow creme
- 6.55 ounces Hershey’s milk chocolate candy bars roughly chopped (reserve ⅓ cup)
- 1 cup mini marshmallows divided (⅔ cup for filling, ⅓ cup for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F and lightly spray a 9-inch pie dish with non-stick baker’s spray. Set aside.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy using a hand mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: Add the all-purpose flour, graham cracker crumbs, baking powder, and salt to the wet ingredients. Mix just until the dough forms a ball.
- Divide Dough: Split the dough in half. Press half evenly into the bottom and up the sides of the prepared pie dish to form the crust.
- Layer Marshmallow and Chocolate: Spread marshmallow creme in a single layer over the crust. Sprinkle the chopped chocolate (except reserved ⅓ cup) evenly over the marshmallow.
- Add Mini Marshmallows: Sprinkle ⅔ cup of mini marshmallows over the chocolate layer.
- Prepare Top Crust: Form the remaining dough half into a 9-inch round disc on parchment paper and place it over the filling. Seal edges gently with fingertips.
- Bake First Stage: Bake the pie for 10 minutes, then remove from oven.
- Add Topping: Top with the remaining ⅓ cup mini marshmallows and reserved chopped chocolate.
- Bake Final Stage: Return pie to oven and bake for 8-10 more minutes until crust is golden, marshmallows lightly browned, and chocolate melted.
- Cool Pie: Remove from oven and allow to cool at room temperature for 45 minutes to 1 hour until firm enough to slice and serve.
Notes
- Store at room temperature covered with plastic wrap for up to 3 days.
- Freezing is not recommended as marshmallow creme texture may be compromised.
- Rewarm slices in microwave for 20-30 seconds to soften filling.
- Use a 9-inch pie dish for ideal crust to filling ratio; deeper dishes may alter cooking time.
- Pre-baking the crust for 8-10 minutes before adding filling helps prevent sogginess.
- For perfectly toasted marshmallows, broil the finished pie for 30-60 seconds or use a kitchen torch, watching closely to avoid burning.
- Allow the pie to cool completely before slicing to maintain structure; warm slices will be gooey but delicious.
