Craving gooey marshmallows, rich chocolate, and a buttery graham cracker crust—but want something you can slice and share? This decadent s’mores pie brings the campfire classic to your table with zero fuss. It’s easy to make, looks gorgeous on a dessert table, and satisfies every sweet tooth in the room.
No special equipment required, and the ingredients are pantry-friendly. If you need a make-ahead party dessert that always gets compliments, this is it.
What Makes This Recipe So Good
- Classic flavors, elevated: Buttery graham crust, silky chocolate filling, and toasted marshmallow topping—just like s’mores, but in pie form.
- Easy for parties: Make it ahead, chill it, and toast the top right before serving. Slices cleanly and looks impressive.
- Foolproof filling: A simple ganache-style chocolate layer that sets beautifully without complicated techniques.
- Customizable: Use milk, semisweet, or dark chocolate.
Swap toppings or add a drizzle to match your vibe.
- No campfire needed: Toast the marshmallows under the broiler or with a kitchen torch for that golden finish.
What You’ll Need
- For the crust:
- 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- For the chocolate filling:
- 12 ounces good-quality chocolate, chopped (semisweet or a mix of semisweet and dark)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of salt
- For the topping:
- 3–4 cups mini marshmallows (or large marshmallows cut in halves)
- Optional: crushed graham crackers and a drizzle of melted chocolate for garnish
- Equipment:
- 9-inch pie dish
- Mixing bowls
- Small saucepan
- Spatula
- Kitchen torch or oven broiler
Instructions
- Make the crust. In a bowl, stir together graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the crumbs look like wet sand and hold when pressed.
- Press and bake. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes, until fragrant and lightly set.
Let it cool while you make the filling.
- Heat the cream. In a small saucepan over medium heat, warm the heavy cream until it’s steaming and just starting to bubble around the edges. Do not boil.
- Make the ganache filling. Place chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate, let sit 2 minutes, then add vanilla and salt.
Stir gently until smooth and glossy.
- Fill the crust. Pour the chocolate filling into the cooled crust. Smooth the top with a spatula. Chill in the fridge for at least 2 hours, or until set.
- Add the marshmallows. Once set, cover the top of the pie with mini marshmallows in an even layer, leaving no gaps.
Pack them snugly for a pretty finish.
- Toast the topping. Use a kitchen torch to toast the marshmallows until golden brown. If using a broiler, set the rack in the upper third, preheat the broiler, and watch closely—1–2 minutes is usually enough. Rotate the pie if needed for even color.
- Finish and serve. Let the toasted marshmallows cool for 5–10 minutes to set slightly.
Slice with a knife lightly coated in oil or warm water for cleaner cuts. Add extra crushed grahams or a chocolate drizzle if you like.
Keeping It Fresh
- Short-term storage: Cover loosely with foil or a cake dome and refrigerate for up to 3 days. Marshmallows may soften slightly but will still taste great.
- To keep the topping perky: Add and toast the marshmallows right before serving.
You can make and chill the pie a day ahead, then finish the top the day you serve.
- Freezing: Freeze the pie without the marshmallows. Wrap well and freeze up to 1 month. Thaw overnight in the fridge, then add and toast the marshmallows before serving.
- Re-crisping: If the topping softens, a quick torch or 15–20 seconds under a hot broiler can refresh the toast, but watch carefully.
Why This is Good for You
- Built-in portion control: A rich chocolate ganache means a small slice satisfies, helping you enjoy dessert mindfully.
- Quality ingredients count: Using real chocolate and cream delivers better flavor, so you need fewer add-ins and less sugar overall.
- Stress-free entertaining: A make-ahead dessert lowers your workload and makes gatherings smoother and more enjoyable.
- Simple ingredient list: No preservatives or hard-to-pronounce extras—just classic, familiar ingredients.
Common Mistakes to Avoid
- Overbaking the crust: It should be lightly set, not dark.
Overbaking can make it hard and crumbly.
- Boiling the cream: Boiled cream can separate the chocolate. Heat just to steaming for a silky ganache.
- Skipping the chill: The filling needs time to set. Rushing this step leads to messy slices.
- Walking away from the broiler: Marshmallows toast fast.
Stay close and rotate the pie for even browning.
- Using low-quality chocolate: The filling is the star. Choose good chocolate for the best flavor and texture.
Alternatives
- Gluten-free: Use gluten-free graham crackers. The rest of the recipe remains the same.
- No-dairy option: Swap heavy cream for full-fat coconut cream and use dairy-free chocolate and butter alternative.
Expect a subtle coconut note.
- Less sweet: Use 70% dark chocolate and reduce the crust sugar to 2 tablespoons.
- Flavor twists: Add 1–2 teaspoons espresso powder to the ganache for mocha vibes, or a pinch of cinnamon for warmth.
- Different topping: If marshmallows aren’t your thing, top with whipped cream and shaved chocolate right before serving.
- Mini pies: Make individual portions in muffin tins with liners. Bake the crusts 6–7 minutes, fill, chill, then torch the tops.
Explore more irresistible pie recipes you won’t want to miss:
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FAQ
Can I use store-bought graham crust?
Yes. A ready-made crust works fine and saves time.
The homemade version is thicker and sturdier, but both options taste great.
What chocolate is best for the filling?
Use good-quality bars instead of chips if possible. Semisweet is classic, but a mix of semisweet and dark (about 60–70%) gives the richest flavor.
Do I need a torch to toast the marshmallows?
No. The oven broiler does the job.
Keep the pie on the upper rack and watch closely—marshmallows can go from golden to burnt in seconds.
How do I get clean slices?
Use a sharp knife wiped with warm water between cuts, or lightly oil the blade. Let the pie rest 5–10 minutes after toasting so the topping firms up slightly.
Can I make it a day ahead?
Absolutely. Make the crust and filling, chill overnight, and add/toast the marshmallows just before serving for the best texture.
What if my ganache looks greasy or split?
Whisk in a tablespoon or two of warm cream to bring it back together.
Gentle heat and slow stirring usually fix it.
How can I add a little crunch?
Sprinkle crushed graham crackers or chopped toasted nuts over the toasted marshmallows. A drizzle of melted chocolate also adds texture.
Is there a way to reduce the sweetness?
Choose 70% dark chocolate and reduce the crust sugar slightly. You can also top with fewer marshmallows and add a pinch of flaky salt before serving.
Final Thoughts
This s’mores pie brings all the nostalgia with far less effort than individual treats.
It’s simple, reliable, and party-ready—and it looks as good as it tastes. Keep the ingredients on hand, and you’ve always got a crowd-pleasing dessert in your back pocket. Whether it’s a potluck, birthday, or cozy weekend at home, this pie hits the sweet spot every time.
Decadent S'mores Pie Recipe – Easy Party Dessert Idea
Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- For the chocolate filling: 12 ounces good-quality chocolate, chopped (semisweet or a mix of semisweet and dark)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of salt
- For the topping: 3–4 cups mini marshmallows (or large marshmallows cut in halves)
- Optional: crushed graham crackers and a drizzle of melted chocolate for garnish
- Equipment: 9-inch pie dish
- Mixing bowls
- Small saucepan
- Spatula
- Kitchen torch or oven broiler
Instructions
- Make the crust. In a bowl, stir together graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the crumbs look like wet sand and hold when pressed.
- Press and bake. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes, until fragrant and lightly set.Let it cool while you make the filling.
- Heat the cream. In a small saucepan over medium heat, warm the heavy cream until it’s steaming and just starting to bubble around the edges. Do not boil.
- Make the ganache filling. Place chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate, let sit 2 minutes, then add vanilla and salt.Stir gently until smooth and glossy.
- Fill the crust. Pour the chocolate filling into the cooled crust. Smooth the top with a spatula. Chill in the fridge for at least 2 hours, or until set.
- Add the marshmallows. Once set, cover the top of the pie with mini marshmallows in an even layer, leaving no gaps.Pack them snugly for a pretty finish.
- Toast the topping. Use a kitchen torch to toast the marshmallows until golden brown. If using a broiler, set the rack in the upper third, preheat the broiler, and watch closely—1–2 minutes is usually enough. Rotate the pie if needed for even color.
- Finish and serve. Let the toasted marshmallows cool for 5–10 minutes to set slightly.Slice with a knife lightly coated in oil or warm water for cleaner cuts. Add extra crushed grahams or a chocolate drizzle if you like.