Gimme Some Oven

S’mores Pie

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Even food bloggers have little kitchen disasters. :)

Recently on a day off, I decided to make a recipe I have been wanting to try forever — s’mores pie. Love s’mores. Love pie. Brilliant idea. Right?

Well, I made the chocolate part of the pie, which was a breeze (and ridiculously delicious when I sampled the batter). Then afterwards I laid out all of the marshmallows beautifully on top, and stuck the pie under the broiler tand set the timer for the allotted two minutes to give them that golden “toasted” look. After about 45 seconds though, I turned around to take a peek at the pie and saw flames! HUGE flames!

You know how when you stand over a campfire a marshmallow can go from soft and white to a flaming fireball in a matter of seconds? Yeah, multiply that by about 20! The entire pie was engulfed!! My roommate happened to be in the kitchen at the time, and after we both stood frozen for a second in disbelief, she ran for the fire extinguisher, and I ended up filling up the mixing bowl quickly with water and then dousing the entire oven! Thankfully, the fire went out right away, but the house smelled like a campfire (for at least a day) and the pie was…well…you’ll have to see the picture below.

Of course my roommate’s husband returned home an hour later, excited about the pie we had promised him, and I sadly apologized for the charred mess. To which, without missing a beat, he immediately asks if the chocolate part was still ok. I told him I imagined it was, but there was at least an inch of charred-to-a-crisp marshmallow layer on top! He responded that we girls must have “never lived in a frat house”. So sure enough, being the surgeon (and guy!) that he is, he spent the next ten minutes carefully flaking off the top layer until the beautiful chocolate part shone through. He then topped it with some new marshmallows, and voila — not only was it salvaged, it was incredible!!!

I did end up making another round of the pie to photograph all lovely and golden for you all, of course watching it like a hawk this time under the broiler! (It definitely can be done successfully, although you can also just bake it or use a kitchen torch.)  And it was fantastic. All of that rich chocolate, the graham cracker crust, and toasted (not charred!) marshmallows made for the perfect dessert that’s a definite crowd-pleaser.

Live and learn! And then eat pie. :)

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S’mores Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 pie (about 12 servings) 1x


You will love this delicious S’mores Pie recipe. It’s chocolate-y, marshmellow-y deliciousness presented in the form of a decadent pie.



Crust Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted

Filling Ingredients:

  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 10 ounces semisweet chocolate, chopped
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 2 eggs, whisked
  • 2030 large marshmallows


To Make Crust:

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a medium mixing bowl, stir together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a greased 9-inch pie plate. Bake for 8-10 minutes.

To Make Pie:

  1. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has completely melted and is smooth. Slowly add in vanilla and whisked eggs, and whisk until smooth.
  2. Pour chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not jiggle when pie is lightly shaken. Remove from oven.
  3. Using a kitchen shears or a knife, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.
  4. Lower oven rack to the middle position, and set oven to the lowest broil setting. Place pie on the rack and lightly toast the marshmallows. (I recommend pulling them out the second you see them beginning to turn slightly golden.) You can also use a kitchen torch to toast the marshmallows instead.
  5. Chill pie in the refrigerator to set for 2-3 hours. Or it can also be served slightly warm. Drizzle with chocolate sauce if desired.


To give your graham cracker crusts an extra kick, I recommend using the cinnamon graham crackers.  A little extra flavor, and a little extra sweet!

Slightly adapted from The Pastry Affair


And a glimpse into Round One…

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78 comments on “S’mores Pie”

  1. Thank you so much for sharing this recipe (& your disastrous kitchen mishap along with it)! That was a fun read, & I can’t wait to try this… ???

  2. I made this pie this morning for a work bbq at noon.I used bag of milk chocolate chips for the chocolate part.It did take longer to bake that the recipe says, and I cant say just how much longer. My oven malfunctioned midway through andI was running short of time so I increased the temp to 350.I watched it closely and pulled it out just as soon as it had set, topped it with the marshmallows, and broiled it for less than a minute.It came out absolutely delicious! Thanks.givin4 stars because of having to tweak the timing.

  3. Hi! The pie looks great , but I wanted to know how many calories does it have, and also some information of the ingredients, if they are healthy and that kind of things, I mean, the Nutrition Information.
    Thank you very much for this amazing recipe.

  4. I made this (with a couple of variations) and it was fantastic! I didn’t use graham cracker crust because I had a random pie crust that needed to be used, and I didn’t have marshmallows. But I had marshmallow creme. Delicious!! Thanks for the warning about broiling the marshmallows; I watched it like a hawk ?

  5. My pie is in the oven now! It’s taking way longer to bake than 20 minutes though. I want to say my pie has been in the oven now almost close to 45 minutes and it’s still jiggly. It smells amazing though. Cant wait to try it.

  6. ?Wow, sounds like something I’d do.

  7. This turned out great, although it took 40 mins before the filling set. I might try an extra egg next time.

  8. Looks great

  9. This is our favorite pie! Not hard to make at all. A little tip- I melt the butter in the pie plate and mix in the crumbs and then form the crust. No need for an extra bowl! Great for any Holiday!!

  10. I made this for a friendcand she said that the marshmallows turned like gum after chilling. Like candy not gooey at all. Did anyone else have this issue? Any ideas on how to get around this? Or what I may have done wrong? I believe I followed the recipe exactly as written.

    • You can chill the pie first. And then put the marshmallows on and broil it right before you serve so that the texture doesn’t go weird. That’s what I’ve done in the past.

  11. I make this pie frequently. Its easy. Its a crowd favorite. And its as close to my grandmother’s chocolate pie that I have found.

  12. Need to make ahead of time..Has anyone tried freezing the crust and chocolate filling after it’s baked (without marshmallows)? Does it come out good?

  13. Just a heads up if anyone is making this today/thankgiving . I baked ift for over 2x the recommended time. The other option would be let the custard thicken on the stove, probably? I did use a ceramic pie pan which I wrapped foil around the outside because I was a little worried about the pan but also curdling. I’m sure that affect my cook time as well. I’m sure it will be delicious!