Easy S’mores Chocolate Pie Recipe

This s’mores chocolate pie is basically summer camp in a pie plate — graham-cracker crust, a silky chocolate filling, and a gooey toasted marshmallow top that cracks like candy with each fork stab. It’s comforting, a little ridiculous, and the kind of dessert that makes everyone hover in the kitchen pretending they don’t want the last slice (but they do).

My husband declared this his “must-have when life’s busy” pie the first time I made it. True story: I tried to be fancy and torch the whole top, burned one corner, and he still sat there with a napkin saying, “This makes me happy.” Since then it’s been our low-key celebration pie — birthdays, burned dinners, Tuesday wins. The kids love peeling off sticky marshmallow with their fingers and I love that it takes less fuss than a layer cake but delivers twice the drama.

Kitchen Talk

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I’m not a precision baker most days and this pie is great for that. I once tried to blitz frozen chocolate chips straight into a silky ganache — don’t. I learned to chop, heat gently, and stir like I mean it. Also: marshmallows can betray you. They go from pillowy to charred in 3.2 seconds under a broiler, so watch them like a hawk or use a little hand torch if you own one and like feeling powerful. If you’ve ever swapped graham crackers for crushed Oreos out of spite (or hunger), I get you — it can work, but it becomes a different beast.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): For the crust, graham cracker crumbs or digestive biscuits are the classic move — buy whole crackers and crush them for fresher flavor.
– Fats & Oils: Unsalted butter is your friend here; buy a block and melt it for the crust so you control the salt.
– Chocolate: Use good-quality semi-sweet chocolate or a combo of dark and milk; chopped bars melt smoother than chips.
– Dairy: Heavy cream will make a silkier ganache; don’t skimp if you want that glossy cut.
– Eggs: If your filling calls for eggs, bring them to room temp first — they’ll blend more smoothly.
– Nuts & Seeds: Optional toasted pecans or chopped graham crumbs on top add crunch; buy already toasted if you’re pressed for time.

Prep Ahead Ideas

– Make the crust a day in advance and keep it wrapped in the pie plate to stay crisp. The ganache filling can be made the day before and refrigerated; bring it back to room temp before you pour.
– Toasted marshmallow topping can be assembled ahead but keep the torching or broiling for right before serving so it stays gooey and dramatic.
– Store components in airtight containers (glass works best) and label if you’re making several desserts for an event.
– Prepping ahead means the last 30 minutes before guests arrive are all show — toast, slice, and serve while pretending you nailed it on the first try.

✔Time-Saving Tricks

– Buy pre-crushed graham crumbs or use a food processor and do a big batch for multiple crusts.
– Microwave small amounts of chocolate in 20-second bursts, stirring between, to speed up ganache-making.
– Use a kitchen torch for quick, even toasting; if you don’t have one, the oven broiler works—just stand by it.
– You can skip a blind bake step if your crust is sturdy and you chill it before pouring the filling.

✔Common Mistakes

– Don’t let the marshmallow go unsupervised under the broiler — it charred a whole edge of mine once and I had to trim it like a bad haircut.
– Overheating chocolate will seize; if it happens, whisk in a little warm cream to rescue it.
– A soggy crust is usually from pouring filling that’s too hot — let the ganache cool slightly before adding.
– If the filling cracks, it was probably overbaked; a light jiggle in the center is fine — it will set while cooling.

What to Serve It With

– A scoop of vanilla or salted caramel ice cream — yes, this increases happiness exponentially.
– Fresh berries or a quick berry compote to cut the richness.
– Strong coffee or a dark stout for grown-up pairing.
– Toasted marshmallow milkshake (if you’re committing fully to the theme).

✔Tips & Mistakes

– Use room-temperature ingredients for the smoothest filling.
– Keep the broiler door cracked and your head out of the oven — marshmallows toast fast.
– If your ganache is too thin, chill it briefly and whisk before pouring.
– Salt is not optional; a pinch in the crust or filling brightens everything.

✔Storage Tips

Store leftover pie in the fridge, covered, for up to 4 days. The marshmallow top will firm up and get sticky — still delicious cold for breakfast if you are the type of person who eats pie at 8 a.m. To revive a little goo, warm slices in the microwave for 10–15 seconds, but don’t go long or the crust gets soggy.

✔Variations and Substitutions

– Gluten-free: swap the graham crackers for gluten-free cookies or nut-based crust; press firmly so it holds together.
– Vegan: use coconut cream for the ganache, vegan chocolate, and aquafaba-based marshmallow cream — texture differs but still very satisfying.
– Nutty: fold in toasted chopped pecans or almond crunch into the crust for extra texture.
– Boozy adult version: a splash of bourbon or coffee liqueur in the ganache is divine.

Frequently Asked Questions

Easy S'mores Chocolate Pie Recipe

All the campfire flavors in a no-fuss pie: silky chocolate filling, graham cracker crust, and toasted marshmallows on top. Perfect make-ahead dessert for any gathering.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup graham cracker crumbs
• ▢ 3 tbsp granulated sugar
• ▢ 6 tbsp unsalted butter melted
• ▢ 12 oz semisweet chocolate chips or chopped semisweet chocolate
• ▢ 1.25 cup heavy cream
• ▢ 1 tsp vanilla extract
• ▢ 0.13 tsp fine sea salt a pinch, to taste
• ▢ 4.5 cup mini marshmallows or use large marshmallows cut in half

Instructions

Preparation Steps

• Heat oven to 350°F. Lightly butter a 9-inch pie dish.
• Stir graham crumbs, sugar, and melted butter until evenly moistened.
• Press mixture firmly across the bottom and up the sides of the pie dish.
• Bake crust 8–10 minutes until fragrant. Cool on a rack while you make the filling.
• Warm cream in a saucepan over medium heat until steaming with small bubbles at the edges.
• Pour hot cream over chocolate in a bowl. Let stand 2 minutes, then whisk smooth. Blend in vanilla and salt.
• Spread chocolate filling into the cooled crust. Chill until set, about 2 hours or until firm to the touch.
• Top with marshmallows. Broil on the middle rack 1–2 minutes, rotating the pie, until toasted. Watch closely.
• Let stand 5–10 minutes before slicing with a warm knife for clean cuts.

Notes

Variation: Swap half the semisweet chocolate for milk chocolate for a classic campfire flavor, or drizzle warm peanut butter over the filling before chilling for a peanut butter cup twist. Storage: Keep loosely covered at room temperature up to 1 day, or refrigerate up to 3 days. Re-toast marshmallows briefly with a kitchen torch just before serving if chilled.

This recipe is an original creation inspired by classic Easy S'mores Chocolate Pie Recipe flavors. All ingredient ratios and instructions are independently developed.