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S’mores Pie Recipe

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4.4 from 3 reviews

S’mores Pie is a delightful dessert featuring layers of creamy chocolate and toasted marshmallows atop a homemade graham cracker crust. This nostalgic treat perfectly captures the flavors of campfire s’mores in a convenient pie form, making it a crowd-pleasing indulgence for any occasion.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs (170g)
  • ½ cup unsalted butter, melted (113g)
  • ¼ cup granulated sugar (50g)

For the Filling:

  • 8 ounces semisweet chocolate chips (225g)
  • 1 cup heavy cream (240ml)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups mini marshmallows (100g) (or 17 regular marshmallows)

Instructions

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well mixed. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.
  2. Preheat Oven and Prepare Chocolate: Preheat the oven to 350°F (175°C). Place the semisweet chocolate chips in a medium bowl.
  3. Heat Cream: In a small saucepan, warm the heavy cream over medium heat until it is just steaming but not boiling. Pour the hot cream over the chocolate chips and let sit for 5 minutes to melt the chocolate.
  4. Mix Chocolate Filling: Stir the chocolate and cream mixture gently until smooth and glossy. Whisk in the eggs one at a time until fully incorporated. Add the vanilla extract and whisk again to combine.
  5. Fill and Bake: Pour the chocolate filling into the chilled graham cracker crust. Bake for 25 to 30 minutes until the edges are set but the center jiggles slightly.
  6. Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours or up to overnight to allow the filling to set properly.
  7. Toast Marshmallows: Before serving, preheat the oven broiler. Spread the mini marshmallows evenly over the chilled pie. Place the pie under the broiler for 1 to 2 minutes until the marshmallows are golden and toasted. Keep a close watch to avoid burning.

Notes

  • Make sure the crust mixture holds together when pressed; it should maintain its shape when pinched.
  • Let the pie cool at room temperature before refrigerating to prevent a soggy crust and ensure the filling sets well.
  • For extra toasty marshmallows, use a kitchen torch after broiling to add additional caramelization.
  • If short on time, you can substitute the homemade crust with a premade 9-inch graham cracker crust.

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