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.

Course Dessert, Pie

Cuisine American

Keyword chocolate ganache pie, graham cracker crust pie, no-bake s'mores pie, s'mores pies, toasted marshmallow pie

Prep Time 20

Chilling 2

Total Time 2 20

Servings slices

Calories 575kcal

Author Cathy Pollak

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.

If you’re making this S'mores Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition