S’mores Chocolate Pie

This S’mores Chocolate Pie has a graham cracker crust and creamy chocolate filling piled high with perfectly toasted marshmallows! The perfect way to enjoy indoor s’mores year round!

Love chocolate pie? You might also enjoy this elegant French Silk Pie recipe.

A slice of smore's chocolate pie on a white plate

The Best S’mores Pie Recipe

One of the things we love most about summer is roasting marshmallows and making s’mores. There’s just something about that gooey, sticky marshmallow and chocolate mix that’s better than even the fanciest dessert. And for our boys, building the fire is pretty fun too.

Now, with this S’mores Chocolate Pie, you can have that gooey, sticky marshmallow and chocolate combination year-round, without the campfire and sticks.

What Makes This S’mores Chocolate Pie So Good?

This s’mores pie incorporates all of your favorite s’mores flavors. The chocolate filling is silky smooth, which is a great contrast to the graham cracker crust. And you can’t forget the sticky marshmallow topping. The marshmallows are browned under the broiler for just a few minutes to create that classic toasted flavor.

The hardest part of making this s’mores dessert is waiting for it to chill – and then resisting the urge to eat the entire pie yourself!

Top view of a smore's chocolate pie with marshmallows and chocolate

What You’ll Need

One of the great things about a chocolate pie is how simple the ingredients are. And this recipe is no different! Even though we’re making our pie “extra” by adding s’mores to the mix, all that really means is adding marshmallows to the graham crackers and chocolate.

Here’s a quick rundown of what you’ll need to make this pie. Be sure to scroll down to the recipe card for specific amounts.

For The Crust

  • Graham cracker crumbs – You can either buy the crumbs or make your own by crushing graham crackers.
  • Sugar
  • Salt – A pinch of salt brings out the sweetness of the crust.
  • Butter – Melt the butter first.

For the Filling

  • Cornstarch – Cornstarch helps to thicken the chocolate filling. Be careful to not bring the filling to a boil for more than a minute or the cornstarch can start to break down.
  • Sugar
  • Salt
  • Egg Yolks – Adds richness to the pie filling and helps to thicken it.
  • Milk/Cream – I use whole milk and heavy cream. A combination of both gives you a nice, creamy pie. You can use other types of milk with less fat, but the filling will be a little less creamy and thick.
  • Chocolate – Use a quality brand of chocolate, like Ghiradelli for the best flavor and texture. I used semi-sweet chocolate, but dark chocolate would also work. I wouldn’t recommend milk chocolate as the flavor wouldn’t be as strong and the filling could be a little less thick.
  • Butter
  • Vanilla extract – Use pure vanilla extract, not imitation.

For the Topping

  • Marshmallows – I used a mix of regular-sized and mini marshmallows for some variety, but feel free to use all one size.
Smore's chocolate pie with a slice taken out so you can see the inside of the pie.

How to Make S’mores Chocolate Pie

The process of making this s’mores pie is very similar to making a regular chocolate pie, just with the addition of marshmallows.

Prepare the graham cracker crust

  1. Preheat Oven: To 325 degrees Fahrenheit.
  2. Combine Ingredients: Add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until well combined and crumbly. Pour the mixture into a 9-inch pie pan and spread the crumbs around so that they are evenly dispersed. Press the crumbs into the bottom and up the sides of the pan.
  3. Bake: Bake for 8-10 minutes, then set aside to cool.

Make the chocolate filling

  1. Combine Ingredients: Whisk the cornstarch, sugar and salt together in a medium sized saucepan. Add the egg yolks, milk and heavy cream and whisk to combine.
  2. Cook: Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and thicken to a pudding like consistency.
  3. Add Remaining Ingredients: Remove mixture from the heat and stir in the chocolate, butter, and vanilla extract. Stir until combined and all the chocolate and butter is melted. The mixture should be smooth.
  4. Pour Into Crust and Chill: Pour the mixture into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for 5-6 hours, or until completely cool and firm.

Add the marshmallow topping

  1. Preheat Oven: Preheat the oven to 350 degrees F.
  2. Add Marshmallows and Bake: Place the regular sized marshmallows halves around the top of the pie, then fill in the additional space with the mini marshmallows. Bake for 3-4 minutes or until marshmallows get puffy, then turn to broil on low for 2-4 minutes, depending on how browned you want it.
  3. Serve: You can serve this pie warm right out of the oven or after it has cooled. I personally like it warm – it’s more s’mores-like. The filling will still be cool, but not as cold.
A slice of smore's chocolate pie on a white plate

Tips for Success

The most important part of making this s’mores dessert is ensuring that nothing burns through the process. Here are a few tips that I’ve found helpful when making this dessert.

  • Use good quality chocolate. Since the chocolate filling is a major flavor in this smores dessert, it’s important to use a good quality chocolate. Ghiradelli is a great brand but use whatever is your favorite. I also recommend a darker chocolate. I used semi sweet chocolate, but dark chocolate would also work. I wouldn’t recommend milk chocolate as the flavor wouldn’t be as strong and the filling could be a little less thick.
  • Don’t overcook the cornstarch. It can cause the cornstarch to break down and then it won’t thicken your pie properly.
  • Allow the pie to set before serving. Whether you add the marshmallows before or after, the chocolate filling needs to chill before serving. Otherwise, the filling will be soft and messy.
  • Keep a close eye on the marshmallows. Once you switch the oven to broil, watch the marshmallows closely. Depending on your broiler and how toasted you want the marshmallows, they may need less time and you don’t want them to burn. It happens quickly.

How Do You Serve a S’mores Pie?

As mentioned, I love serving the pie a touch warm after heating the marshmallows. You can also warm individual slices back up a touch in the oven or microwave.

One thing to keep in mind is that the sticky marshmallows can be tough to cut through. If that’s an issue, you can rub some shortening or butter on your knife before you slice it to help with that.

Alternatively, you could also use a meringue topping, if you’d like something that’s easier to slice. I’d recommend the topping from this cheesecake. It just won’t have quite the same marshmallow flavor and gooeyness.

A slice of smore's chocolate pie with a bite taken out

Can I Make This Pie in Advance?

The graham cracker crust and chocolate pie filling can definitely be made a day or two in advance. However, if you know you won’t be eating it until the next day, I do recommend waiting to add the marshmallows until just before serving.

How to Store Your Chocolate Pie

This s’mores pie can be refrigerated for up to 3 days. Just keep it covered with plastic wrap or foil.

Personally, I like to cut a slice and put it in the microwave for 5-10 seconds before eating it. Just long enough that the marshmallows get all melty again, but the pie still holds together.

Note that the longer it’s refrigerated, the more likely it is that the marshmallows will become a little sticky and moisture can set in. Popping slices in the microwave helps with this and they’re still delicious regardless.

Print
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A slice of smore's chocolate pie on a white plate
Recipe

Smores Chocolate Pie

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This S’mores Chocolate Pie has a graham cracker crust and creamy chocolate filling piled high with perfectly toasted marshmallows! The perfect way to enjoy indoor s’mores year round!


Ingredients

Crust

  • 1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
  • 3 tbsp (39g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted

Filling             

  • 5 tbsp cornstarch
  • 1 ¼ cups (259g) sugar
  • ¼ tsp salt
  • 4 large egg yolks
  • 2 cups (480ml) whole milk
  • ½ cup (120ml) heavy cream
  • 6 ounces (169g) semi-sweet chocolate chopped, (70% cocoa)
  • 2 tbsp (28g) butter unsalted
  • 1 tbsp vanilla extract

Topping

  • 7 regular sized marshmallows, cut in half
  • 2 1/2 cups mini marshmallows

Instructions

  1. Preheat oven to 325 degrees.
  2. To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.
    Add the melted butter and stir until well combined and crumbly.
    Pour the mixture into a 9-inch pie pan and spread the crumbs around so that they are evenly dispersed.
    Press the crumbs into the bottom and up the sides of the pan.
  3. Bake for 8-10 minutes, then set aside to cool.
  4. To make the filling, whisk the cornstarch, sugar and salt together in a medium sized saucepan,.
  5. Add the egg yolks, milk and heavy cream and whisk to combine.
  6. Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and thicken to a pudding like consistency.
  7. Remove mixture from the heat and stir in the chocolate, butter, and vanilla extract. Stir until combined and all the chocolate and butter is melted. The mixture should be smooth.
  8. Pour mixture into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for 5-6 hours, or until completely cool and firm.
  9. For the topping, preheat the oven to 350 degrees F.
  10. Place the regular sized marshmallows halves around the top of the pie, then fill in the additional space with the mini marshmallows.
  11. Bake for 3-4 minutes or until marshmallows get puffy, then turn to broil on low for 2-4 minutes, depending on how browned you want it.
  12. You can serve this pie warm right out of the oven or after it has cooled. I personally like it warm – it’s more s’mores-like. The filling will still be cool, but not as cold.
  13. Store the pie well covered in the fridge. You can warm individual slices back up a touch in the oven or microwave, if desired. Be aware that the sticky marshmallows can be tough to cut through. You could also use a meringue topping, if you’d like something that’s easier to slice. I’d recommend the topping from this cheesecake.

Notes

If you chose to refrigerate the pie with the marshmallows already on it and cut a piece when you want it, I like to microwave my piece for 5-10 seconds before eating to get the marshmallows a little bit melty again.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 530
  • Sugar: 56 g
  • Sodium: 255.8 mg
  • Fat: 23.9 g
  • Carbohydrates: 76.3 g
  • Protein: 5.7 g
  • Cholesterol: 118.2 mg

Keywords: smores pie, smores dessert, chocolate pie recipes

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Recipe rating

50 Comments
  1. Jack

    Just a hint but if you don’t have or want to make your own marshmallows, you can just make what I believe is called Boiled Icing. Then just pile it high and toast it lightly.

  2. Rachel

    I’m excited to make this easy pie for national smore’s day tomorrow! I have two clarification questions about the recipe though. What fat percentage of milk did you use/recommend using to make the chocolate layer (2%, whole)? Also, what type of chocolate chunks do you recommend- milk, semisweet, Hersey’s specifically? Thank you for the clarifications! I can’t wait to dig in- it looks so good!

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  5. Michelle W

    This pie looks decadent! We don’t really know much about smores here in Australia, but I think I’m curious enough to try this pie. 🙂 For your lunch – try an insulated lunch box with an ice brick. This is what I do for me and for my kids. I prefer to take my own lunch, too, but I prefer it to be still fresh by lunchtime, LOL!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29