S'mores Pie

This S'mores Pie has all the flavors and textures of the classic campfire treat - crunchy graham crackers, a smooth chocolate filling and plenty toasted marshmallows!! It's nostalgic, unexpected, easy and super DELICIOUS!

Prep Time30

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: pie

Servings: slices

Calories: 435kcal

Author: Kelsey Byrnes

Equipment

1 pie plate
kitchen torch optional

Ingredients

Graham Cracker Crust

8 full sheets graham crackers
6 tablespoons butter melted

Filling & Topping

2/3 cup chocolate chips*
3 cups mini marshmallows
1 8-ounce block cream cheese softened
2 tablespoons cocoa powder
1 8-ounce tub whipped topping
4 full sheets graham crackers coarsely crushed
1 7-ounce jar marshmallow creme* aka marshmallow fluff

Instructions

Make the Graham Cracker Crust

Place the graham cracker sheets into a food processor and blend until they're in fine crumbs.
8 full sheets graham crackers
Add the melted butter and process until combined.
6 tablespoons butter
Dump into a pie plate and press into the bottom and up the sides of the pan.
OPTIONAL: Bake for 8 minutes in a 350℉ oven, or until light golden brown.

Chocolate Layer

Add the chocolate chips to a small microwave-safe bowl; microwave in 30 second intervals until smooth.
2/3 cup chocolate chips*
Pour into the bottom of the graham cracker crust and spread to an even layer.
Refrigerate while you make the filling.

Make the Filling

Spread the mini marshmallows onto a parchment (or silicone baking mat) lined baking sheet.
3 cups mini marshmallows
Preheat the oven to broil; broil the pan of marshmallows for 1-3 minutes watching VERY carefully so you don't burn them. Once they're a deep golden brown, remove from the oven. If you'd prefer to use a kitchen torch, simply torch the marshmallows until they're a nice golden brown.
Let the marshmallows cool for about 10 minutes.
Add the softened cream cheese and cocoa powder into a large bowl and stir until combined and smooth.
1 8-ounce block cream cheese, 2 tablespoons cocoa powder
Add the toasted marshmallows (you'll have to use a rubber spatula to scrape them off the pan and into the bowl) and stir until smooth.
Add the whipped topping and stir until combined; fold in the coarsely crushed graham crackers.
1 8-ounce tub whipped topping, 4 full sheets graham crackers
Spread the filling into the chocolate-covered pie crust and spread to an even layer on top.
Cover with plastic wrap and refrigerate for at least 6 hours or until ready to serve.

Toast the Marshmallow Topping

Spread the marshmallow fluff over the chilled pie.
1 7-ounce jar marshmallow creme*
Broil 2-3 inches from the heating element in the oven for 1-3 minutes (or use a kitchen torch). Again, be VERY careful not to burn the top!! Keep an eye on it the entire time. You can even keep the oven open a few inches to get a better view.
Cut into slices and serve.

Notes

* You can use milk chocolate or semi-sweet. Milk chocolate is more reminiscent of a classic s'mores, but I like how semi-sweet chips balance the sweetness a bit!

*You can opt to use additional mini marshmallows off the top of the pie as well! I find that the marshmallow creme stays more soft and the mini marshmallows can dry out a bit (but if serving right away, it's a great option!).

Nutrition