There’s something undeniably comforting about the sweet, melty goodness of s’mores in pie form. This Chocolate Marshmallow S’mores Pie Recipe captures that nostalgic campfire feeling, but with a flaky, buttery crust and gooey layers that will make you swoon. It’s such a crowd-pleaser, and once you try it, you’ll find yourself reaching for seconds!
Why You’ll Love This Recipe
- Classic Campfire Flavor: You get the nostalgic taste of s’mores without needing an open flame.
- Simple Ingredients: Most of what you need is probably already in your pantry — no fancy shopping needed.
- Perfect Texture Contrast: Crispy graham cracker crust meets rich chocolate and fluffy marshmallow layers.
- Great for Sharing: Whether it’s a family dessert or potluck, everyone will ask for the recipe.
Ingredients You’ll Need
These ingredients work beautifully together to build layers of flavor and texture — the buttery crust holds everything with a satisfying crunch, the chocolate melts into creamy richness, and the marshmallow provides that iconic gooey warmth.
- Unsalted butter: Use room temperature butter for easy mixing and a tender crust.
- Granulated sugar: Adds sweetness and helps create a light, fluffy crust texture.
- Large egg: Binds everything without weighing down the dough.
- Vanilla extract: Just a splash amps up the flavor and balances the sweetness.
- All-purpose flour: The base of the crust — choose a reliable brand for best results.
- Finely ground graham cracker crumbs: Kellogg’s boxed crumbs are perfect here for authentic flavor and texture.
- Baking powder: Keeps the crust just slightly airy, preventing it from turning too dense.
- Salt: A pinch enhances all the flavors beautifully.
- Marshmallow creme: Jett Puffed brand works wonderfully for that creamy, spreadable marshmallow layer inside.
- Hershey’s milk chocolate candy bars: Roughly chopped creates melty pockets of chocolate — saving some for topping adds a nice finish.
- Mini marshmallows: Divided between the filling and topping for extra gooey, toasted bites.
Variations
I love making this Chocolate Marshmallow S’mores Pie Recipe just as is, but sometimes I like to switch things up with simple tweaks – it’s the kind of recipe that welcomes creativity.
- Nutty Twist: Adding chopped toasted pecans on top adds a lovely crunch and a hint of earthiness — my family can’t get enough of it!
- Chocolate Lovers’ Variation: Swap milk chocolate for semi-sweet or dark chocolate for a deeper, richer flavor.
- Gluten-Free Option: Use a gluten-free flour blend and store-bought gluten-free graham crumbs to make it safe for everyone to enjoy.
- Extra Gooey: Double the marshmallow creme layer if you want it super gooey and indulgent—it almost feels like a fudge layer inside.
How to Make Chocolate Marshmallow S’mores Pie Recipe
Step 1: Prepare Your Crust Base
Start by preheating your oven to 350°F and lightly spray your 9-inch pie dish with non-stick baking spray. In a large bowl, cream the softened butter and sugar with a hand mixer until light and fluffy, about 1-2 minutes — the air you beat in here helps create that perfect crust texture. Then add in the egg and vanilla extract, beating until smooth. Next, gently fold in the flour, graham cracker crumbs, baking powder, and salt just until everything comes together into a dough ball. Don’t overmix—this step is key to keeping the crust tender.
Step 2: Form and Pre-Bake the Bottom Crust
Divide your dough in half. Press one half evenly into the bottom and up the sides of your pie dish — I use my fingers to gently pat and press so it’s even all around. This even layer helps your pie cook uniformly. Pop it into the oven and bake for about 8-10 minutes. Pre-baking the crust prevents sogginess and gives it a lovely golden base for the filling.
Step 3: Layer the Gooey Goodness
Once your crust is ready, spread a generous layer of marshmallow creme right over it. Here’s where the magic begins. Scatter the chopped Hershey’s chocolate pieces evenly over that marshmallow layer, then sprinkle ⅔ cup of mini marshmallows on top for extra chewiness. This layering creates an irresistible interplay of textures.
Step 4: Top It Off and Bake Again
Roll the remaining half of the dough on parchment paper into a 9-inch disc. Gently place this dough disc over your pie filling and seal the edges with your fingertips. Now bake your s’mores pie for 10 minutes, then pull it out and top with the remaining mini marshmallows and chopped chocolate pieces. Return the pie to the oven for another 8-10 minutes, or until the crust edges turn lightly golden and the marshmallows are toasted and melty. Keep a close eye so the marshmallows don’t burn!
Step 5: Let It Cool and Serve
This pie is tempting when it’s warm, but I’ve found it slices best after cooling at room temperature for 45 minutes to an hour. That way, the filling firms up just enough to hold its shape. I sometimes sneak a warm slice—totally worth the gooey mess!
Pro Tips for Making Chocolate Marshmallow S’mores Pie Recipe
- Even Crust Pressing: Take your time pressing the crust dough evenly to avoid uneven cooking and soggy spots.
- Pre-bake Your Crust: This step is a game-changer — pre-baking prevents a soggy bottom and adds a wonderful crunch.
- Toasting Marshmallows: For perfectly browned marshmallows, switch to your oven’s broiler for the last 30-60 seconds or use a kitchen torch—you’ll get that classic toasted finish.
- Cooling Time Matters: Don’t rush slicing—letting the pie cool makes serving neater and keeps those layers intact.
How to Serve Chocolate Marshmallow S’mores Pie Recipe
Garnishes
I like adding a light dusting of cocoa powder or finely crushed graham crackers on top for a pretty finish. Sometimes, I place a few fresh raspberries or a sprig of mint on slices — it adds a pop of color and a slight tangy balance against all that sweetness.
Side Dishes
Serve this pie with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement its richness. Also, a cup of strong coffee or freshly brewed hot chocolate makes it an irresistible pairing.
Creative Ways to Present
For special occasions, I’ve tried making mini versions in individual ramekins for an adorable personalized touch. Another fun idea is to create a s’mores pie platter with a variety of toppings like chopped nuts, sprinkles, or sea salt flakes for guests to customize their slices.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie tightly with plastic wrap and store it at room temperature. It stays deliciously fresh for up to 3 days—perfect for quick sweet fixes after a busy day.
Freezing
Honestly, freezing isn’t my favorite with this recipe because the marshmallow creme filling can change texture, becoming less appealing once thawed. I’d recommend making just enough to enjoy fresh.
Reheating
When reheating slices, I zap them in the microwave for 20-30 seconds—just enough to soften the marshmallow and chocolate without melting the whole thing into a gooey mess. It’s a comforting treat that feels fresh out of the oven!
FAQs
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Can I use store-bought graham cracker crust instead of making it from scratch?
Yes, you can use a pre-made graham cracker crust for convenience. However, making the crust from scratch as in this Chocolate Marshmallow S’mores Pie Recipe gives you more control over thickness and flavor, plus a fresher texture that really stands out.
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What’s the best way to prevent the marshmallows on top from burning?
Keep a close eye when broiling—just 30-60 seconds should do. If you don’t have a broiler, using a kitchen torch gives you precise control and prevents over-browning.
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Can I make this pie ahead of time for a party?
Absolutely! You can bake it a few hours ahead and let it cool at room temperature. Just avoid slicing it too early to keep it looking neat. Store covered until serving, and if desired, warm slices briefly before serving.
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Is there a vegan version of this Chocolate Marshmallow S’mores Pie Recipe?
While this recipe uses dairy and egg, you could experiment with vegan butter, flax eggs, vegan marshmallow creme, and dairy-free chocolate. It may take some trial but can be a fun twist!
Final Thoughts
This Chocolate Marshmallow S’mores Pie Recipe has quickly become one of my go-to desserts for gatherings and cozy nights in. It’s the perfect marriage of textures and flavors that brings smiles and happy sighs all around the table. I truly hope you give it a try — it’s like wrapping a warm hug in a slice of pie!
Print
Chocolate Marshmallow S’mores Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent S’mores Pie combines a buttery graham cracker crust with layers of marshmallow creme, milk chocolate, and toasted mini marshmallows, baked to golden perfection. Perfect for dessert lovers craving a campfire favorite in pie form.
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 (Kellog’s brand)
- 1 teaspoon baking powder
- ½ teaspoon salt
Filling and Topping
- 7 ounce container marshmallow creme (Jett Puffed brand)
- 6.55 ounces Hershey’s milk chocolate candy bars, roughly chopped and divided (reserve ⅓ cup for topping)
- 1 cup mini marshmallows, divided (⅔ cup inside pie, ⅓ cup for topping)
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with non-stick baker’s spray and set aside.
- Make Crust Dough: In a large mixing bowl, beat ½ cup unsalted butter and ¾ cup granulated sugar for 1-2 minutes on medium-high speed until light and fluffy using a hand mixer.
- Add Wet Ingredients: Beat in 1 large egg and 1½ teaspoons vanilla extract until smooth and well combined.
- Combine Dry Ingredients: Add 1½ cups all-purpose flour, ¾ cup finely ground graham cracker crumbs, 1 teaspoon baking powder, and ½ teaspoon salt to the wet ingredients. Mix just until combined and the dough forms a ball.
- Form Base Crust: Divide the dough in half. Press half into the bottom and up the sides of the prepared pie dish evenly.
- Add Marshmallow Layer: Spread all of the 7-ounce marshmallow creme into a single layer over the crust bottom.
- Add Chocolate and Marshmallows: Reserve ⅓ cup of the chopped milk chocolate bars for topping. Spread the remaining chopped chocolate evenly over the marshmallow creme, then sprinkle ⅔ cup of mini marshmallows over the chocolate.
- Form Top Crust: Place the other half of the dough on parchment paper and press into a 9-inch round disc.
- Seal Pie: Carefully place the dough disc over the filling and gently press to seal edges together with your fingertips.
- Bake First Stage: Bake the pie at 350°F for 10 minutes.
- Add Topping: Remove from the oven and top the warm crust with remaining ⅓ cup mini marshmallows and ⅓ cup chopped chocolate.
- Bake Second Stage: Return to oven and bake for another 10 minutes or until crust is lightly golden around edges, marshmallows are browned, and chocolate is melty.
- Cool: Remove from oven and allow pie to cool at room temperature for 45 minutes to 1 hour before slicing to ensure it holds shape well.
Notes
- Use a 9-inch pie dish for the best crust to filling ratio; deeper dishes may affect cook time and browning.
- Pre-baking the crust slightly before filling helps prevent sogginess.
- For perfectly toasted marshmallows, broil for 30-60 seconds after baking, watching closely or use a kitchen torch.
- Cool pie thoroughly before slicing to avoid gooey slices; it can be enjoyed warm if desired.
- Store at room temperature covered with plastic wrap for up to 3 days.
- Freezing is not recommended as marshmallow creme texture may be compromised.
- Reheat slices gently in the microwave for 20-30 seconds to soften filling again.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
