A no-bake s’mores pie with a graham cracker crust, chocolate ganache, and toasted marshmallow topping. Every slice has the flavor of a classic campfire s’more.
S’mores Pie with Toasted Marshmallow Topping
The hardest part about turning a s’more into a pie was deciding what not to change. The graham cracker crust, chocolate, and toasted marshmallow all needed to stay, because obviously. The rest was figuring out how to turn those three things into a pie. There was some trial and error. In other words, I really love my job.
I’ve made a lot of s’mores desserts, which is less about my own creativity and more about not being able to leave graham crackers, chocolate, and marshmallow alone. Every time I think I’ve maxed out all the good ways to use them, I think of another one.
Pie should have been obvious to me from the beginning. A graham cracker crust is already available for chocolate, and chocolate will never object to toasted marshmallow on top. The biggest question was whether there was such a thing as too much marshmallow. I say there’s not.
When I’m developing a recipe, I always try the easiest way first. Not because I’m lazy, although I’m not above protecting my time, but nobody needs an extra technique unless it changes the end result significantly. I did try regular marshmallows and marshmallow fluff. Neither gave me the big, sliceable, wispy swirls I wanted.
I ended up making the marshmallow topping from egg whites and sugar, which I know sounds like more work than it is. It was the only way to get the look I wanted. Once it’s torched, it has the toasted marshmallow flavor of a s’more, but now it looks handsome enough to bring to a dinner party without explaining that it started as a s’more fixation.
By the end of July, I’m ready for pie to stop being seasonally responsible. We’ve already done fresh strawberry pie, fresh cherry pie, blueberry crisp, and peach cobbler Bundt cake. Summer fruit has had enough attention. This is the point when I want chocolate again, something gooier, but still very much has the energy of the season.
That’s why s’mores pie fills the gap right now. Chocolate and toasted marshmallow are still completely summer, but they also remind me that August is standing outside with apples and cinnamon waiting to get in. It’s also the tiny seasonal hallway between fruit pie summer and the annual pumpkin occupation of the internet. Both deserve their turn.
This just happens to be the part where I’ve moved past pretending fruit is the only thing I want.
What Makes This Recipe Different
- The filling is a true chocolate ganache made with semisweet chocolate and heavy cream. I wanted to keep this pie as close to a classic s’more as possible, which meant no cream cheese, pudding mix, or whipped topping. Warm cream turns the chocolate into a ganache that stays creamy but becomes firm enough to slice after chilling.
- The marshmallow topping was where I tried very hard to take the easy way out. Regular marshmallows meant no height, and marshmallow fluff could not hold the high peaks on top. Making it from egg whites, sugar, cream of tartar, and vanilla was the only way to get the waves and folds that could be toasted without slumping all over the pie.
- The graham cracker crust doesn’t need to be baked. Freezing it gives the butter time to firm up and hold the crumbs together before the warm ganache goes in. After that, the refrigerator does it all.
- So yes, it’s completely no-bake, aside from the very important moment when you take a torch to the top. Underneath the toasted swirls, it’s still graham crackers, chocolate, and marshmallow arranged differently.
Ingredients
- Graham cracker crumbs – The obvious thing that makes the crust taste like a s’more before the chocolate and marshmallow arrive. Fine crumbs pack together best, so pulverize or crush them until there are no big pieces left.
- Salted butter – The melted butter holds the crust together once it freezes, and the salt keeps the pie from becoming one long sugar event.
- Granulated sugar – Some goes into the crust, and the rest is heated with the egg whites for the marshmallow topping. In the crust, it adds sweetness and helps the crumbs pack together. In the topping, it dissolves into the egg whites and gives you that thick, shiny finish.
- Semisweet chocolate chips – Semisweet gives the ganache enough bitterness to balance the marshmallow without making the pie feel too dark. Milk chocolate is fine, but the filling will be sweeter and softer once chilled. Use really good quality chocolate. You’ll notice if you don’t. Guittard brand is my favorite.
- Heavy cream – Warm cream melts the chocolate into a smooth ganache. You need the fat in heavy cream because lighter dairy won’t set the filling as well.
- Egg whites – The base of the homemade marshmallow topping. Once they’re heated with sugar and whipped, they become fluffy enough to pile high and toast.
- Cream of tartar – Helps the egg whites hold shape after whipping, which is important when you’re piling the topping high and then taking a torch to it.
- Vanilla extract – Vanilla gives the marshmallow topping the flavor you’re expecting from a classic marshmallow. Without it, the topping will taste sweet, but not finished.
How to Make S’mores Pie
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the crust)
Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand and holds together when you squeeze it. Press it firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Pop the crust into the freezer for at least 1 hour. That gives the butter time to firm up so the crust doesn’t fall apart when the warm ganache goes in. - Step Two (make the chocolate filling)
Place the chocolate chips in a large bowl. Heat the heavy cream until it is hot but not boiling, then pour it over the chocolate. Let it sit for a minute before stirring so the chocolate has a chance to melt instead of making you work harder than necessary. Stir until the ganache is completely smooth, then pour it into the chilled crust and spread it evenly. Let it cool to room temperature, then refrigerate until the filling is firm, about 2 hours. Waiting until it cools first helps keep condensation from forming on top of the ganache. - Step Three (make the marshmallow topping)
Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl is not touching the water. Add the egg whites, sugar, and cream of tartar, then keep stirring until the sugar has completely dissolved. Rub a little between your fingers to check. If you can’t feel any sugar crystals, you’re ready to whip. Stir in the vanilla, then beat the mixture until it’s thick and the peaks stand straight up when you lift the whisk. That’s what gives the topping enough height for the torch to catch all the raised areas. - Step Four (finish the pie)
Spread the marshmallow topping over the chilled pie, making plenty of curves with the back of a spoon or an offset spatula. Toast the top with a culinary torch until it’s lightly browned. If you don’t have a torch, slide the pie under the broiler for a minute or two, but don’t walk away. Marshmallow can go from perfectly toasted to a small kitchen emergency in about three seconds. Chill until you’re ready to slice and serve.
Recipe Tips
- When you heat the cream, get it hot but don’t let it boil. Pour it over the chocolate, let it sit for a full minute, and then stir. That minute is doing more than it looks like.
- Make sure the ganache is completely smooth before pouring it into the crust. If you still see pieces of chocolate, give it another minute or warm it gently in short microwave bursts.
- Don’t start whipping until the sugar has completely dissolved. Rub a little between your fingers. If it still feels grainy, keep stirring. The timer is only a suggestion. Your fingers are the final boss.
- Chill the ganache until it’s firm before adding the marshmallow topping. Otherwise, you’re dragging a spoon through soft chocolate and turning three layers into one very expensive-looking mudslide.
- For neat slices, warm a sharp knife under hot water, wipe it dry, and clean it between cuts. This pie is theatrical enough without every slice getting to the table with marshmallow attached to the previous one.
Storage
- Keep the finished pie covered in the refrigerator for up to 3 days. The marshmallow topping will still taste good after that, but it’s at its best when the swirls are fresh and the toasted parts still look like a paid actor.
- You can make the crust and chocolate filling up to 2 days ahead. Keep the pie covered in the refrigerator, then make the marshmallow topping and toast it closer to serving. That’s the best way to keep the top looking tall and wispy instead of slightly tired.
- To freeze the pie, stop after the ganache has set. Wrap it tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then add the marshmallow topping and toast it before serving. I would not freeze it with the topping already on unless appearance is no longer part of the plan.
FAQs
- Can I toast the marshmallow topping without a culinary torch?
Yes. Put the pie under a preheated broiler for 1 to 2 minutes and watch it the entire time. Marshmallow goes from golden to black almost immediately. - Can I use milk chocolate instead of semisweet chocolate?
Yes. Milk chocolate will give you a sweeter, more candy bar-like filling, which may be what you want in a s’mores pie. I think it’s too sweet. It’s also softer than semisweet chocolate, so give the pie extra chilling time and expect the filling to set less firmly. - Can I use store-bought marshmallow fluff instead of making the topping?
You can, but it won’t look the same and it definitely doesn’t slice the same. You could also cover the chilled ganache with mini marshmallows and toast them, but that’s still a different pie. And it still won’t slice without oozing. Sometimes a shortcut works. This isn’t one of those times. - Why are there no marshmallows in the ingredient list?
The topping is the marshmallow. Egg whites, sugar, cream of tartar, and vanilla are heated together, then whipped until thick. Once it’s toasted, it has the same flavor as a campfire marshmallow, but it spreads over the whole pie and cuts neatly. - Can I make this pie ahead of time?
Yes. Make the crust and ganache up to 2 days ahead and keep the pie covered in the refrigerator. Add the marshmallow topping and toast it the day you plan to serve it, or a few hours beforehand. - Why didn’t my chocolate ganache set?
It may have needed more time. Give it at least 2 hours in the refrigerator, and longer if your kitchen was warm when the pie went in. Also make sure you used heavy cream. Milk, half-and-half, and lighter cream do not give the chocolate enough fat to set the same way. - Why didn’t my ganache turn smooth?
The cream may not have been hot enough, or the chocolate may have needed more time before stirring. Let it sit for another minute, then stir again. If you still see unmelted chocolate, warm the bowl very gently in short microwave bursts, stirring after each one. - Why is my marshmallow topping grainy?
The sugar was not completely dissolved before whipping. Put the mixture back over the simmering water and keep stirring until you can rub some between your fingers without feeling any crystals. - Can I use pasteurized egg whites?
Some cartons of liquid egg whites don’t whip well, so check the package before using them. The egg whites are heated with the sugar before whipping, which is part of the Swiss meringue-style method used for this topping.
From My Kitchen Notes
Small observations from the margins.
- Some things can completely change shape without becoming less true.
- I always try the easiest route first. Often it’s the first thing to fail.
- There’s never a prize for making something harder than it needs to be or pretending the shortcut worked.
- The easiest version is only useful when it gives you the same ending.
- A substitute can have all the right ingredients and still miss the entire idea.
- The chocolate makes this what it is. The marshmallow gets photographed. Let that sink in.
- Ordinary things can become very important when given enough air.
- The middle of something can feel like an ending when you’ve already moved on.
- I don’t need the season to end before admitting my appetite has changed.
- Some people are very good at staying familiar from a distance.
- A thing can look finished for years and still be waiting for the one step that makes it real.
- Height is not the same as depth. I’ve never been distracted by what rises first.
- The topping only works because it can hold air without disappearing.
- There is no shortcut for becoming the version that can stay present.
- The pie doesn’t need another ingredient. It needs the existing ones to finally meet.
- There’s a point when preserving the possibility becomes more destructive than risking the result.
More Ways to S’more Indoors
- S’mores Cookie Bars – Graham cookie dough, marshmallow crème.
- S’mores Parfaits – Layered chocolate dessert jars.
- Frozen S’mores Lasagna – Frozen layers of summer nostalgia.
- Air Fryer S’mores Egg Rolls – Crispy wrapper, molten center.
- S’mores Pretzel Bites – Sweet, salty, bite-sized treats.
- Peanut Butter Marshmallow Cookies – Chocolate chips, peanut butter, marshmallow.
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S'mores Pie
S'mores Pie is a no-bake dessert made with a buttery graham cracker crust, rich chocolate ganache filling, and a homemade toasted marshmallow topping. It has all the flavors of a classic s'more in a pie that's easy to slice and serve.
Servings: 8 slices
Calories: 575kcal
Equipment
- 9-inch pie plate (23 cm) Gives the pie the right thickness for neat slices.
- mixing bowls For combining graham cracker crust, heating heavy cream, holding chocolate over hot water for the ganache and marshmallow topping.
- Saucepan (large) Creates a double boiler for dissolving the sugar in the egg whites
- Stand Mixer or hand mixer with whisk attachment. Whips the marshmallow topping to stiff peaks.
- offset spatula or cack of a spoon. Makes it easy to spread the marshmallow topping.
- culinary torch Toasts the marshmallow topping like a classic s'more. Use the broiler if you don't have one.
Ingredients
Crust:
- 1½ cups (150 g) graham cracker crumbs
- 6 tbsps (85 g) salted butter melted
- ⅓ cup (67 g) granulated sugar
Filling:
- 12 oz (340 g) semi-sweet chocolate chips
- 1¼ cups (300 ml) heavy cream
Marshmallow Topping:
- 5 large (150 g) egg whites (separate eggs while they're cold)
- 1¼ cups (250 g) granulated sugar
- ¾ tsp (3 g) cream of tartar
- 2 tsps (10 ml) vanilla extract
Instructions
- Stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pressed between your fingers.1½ cups (150 g) graham cracker crumbs, 6 tbsps (85 g) salted butter, ⅓ cup (67 g) granulated sugar
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Freeze for at least 1 hour, or overnight, so the crust stays firm when the filling is added.
- Place the semi-sweet chocolate chips in a large heatproof bowl. Heat the heavy cream until hot but not boiling, about 45 seconds in the microwave. Pour the cream over the chocolate and let it sit for 1 minute so the chocolate has time to melt. Stir until the ganache is completely smooth.12 oz (340 g) semi-sweet chocolate chips, 1¼ cups (300 ml) heavy cream
- Pour the ganache into the chilled crust and spread it into an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours, or until the filling is firm.
- Fill a large saucepan with about 2 inches (5 cm) of water and bring it to a lazy simmer. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. If you have a double boiler, you can also use that.
- Add the egg whites, granulated sugar, and cream of tartar to the bowl. Stir constantly for 8 to 10 minutes, or until the sugar has completely dissolved. Rub a little between your fingers. It should feel completely smooth with no sugar crystals remaining.5 large (150 g) egg whites, 1¼ cups (250 g) granulated sugar, ¾ tsp (3 g) cream of tartar
- Remove the bowl from the heat, stir in the vanilla extract, and beat with a stand mixer fitted with the whisk attachment, or a handheld mixer, starting on low speed and gradually increasing to high. Beat for 5 to 6 minutes, or until stiff peaks form. The marshmallow topping should be thick and hold together when you lift the whisk.2 tsps (10 ml) vanilla extract
- Spread the marshmallow topping over the chilled pie, creating swirls with the back of a spoon or an offset spatula. Toast with a culinary torch until lightly browned. Alternatively, place the pie under a preheated broiler for 1 to 2 minutes, watching closely so the marshmallow doesn't burn. Serve chilled.
Notes
- Freeze the crust before filling it to help it stay together when slicing.
- Heat the cream until hot, but don't let it boil.
- Let the hot cream sit on the chocolate for 1 minute before stirring for the smoothest ganache.
- Make sure the sugar is completely dissolved before whipping the marshmallow topping.
- The pie can be made 1 to 2 days ahead. Toast the marshmallow topping right before serving for the best appearance.
- Store covered in the refrigerator for up to 4 days.
- Freeze without the marshmallow topping for up to 1 month. Thaw overnight in the refrigerator before adding and toasting the topping.
Nutrition
Nutrition Facts
S'mores Pie
Amount Per Serving (145 g)
Calories 575
Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 55mg18%
Sodium 210mg9%
Potassium 290mg8%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 45g50%
Protein 8g16%
Vitamin A 770IU15%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this S’mores Pie? I’d love to hear how it turned out — leave a comment below and let me know.
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