S’mores Chocolate Pie

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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.

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!

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.

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.

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.

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.

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More S’mores Recipes You May Enjoy

• S’mores Cake
• S’mores Cupcakes
• Creamy S’mores Cheesecake
• S’mores Cookies