Best 9 Smore Pie Recipes

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The smores pie is a delightful combination of classic flavors that brings back fond memories of camping trips and summer nights. Made with a graham cracker crust, creamy chocolate ganache filling, and toasted marshmallow topping, this pie offers a rich and decadent sweet treat. Whether you're a fan of traditional smores or looking for a unique and innovative dessert, this recipe will surely satisfy your cravings.

Here are our top 9 tried and tested recipes!

S'MORES PIE



S'mores Pie image

Love s'mores but don't have a campfire? Make this ooey, gooey chocolatey s'mores pie instead! It's waiting for your next summertime gathering.

Provided by Aaron Hutcherson

Categories     Dessert     Baking     Make-ahead

Time 5h16m

Number Of Ingredients 13

1/2 cup granulated sugar
1/3 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
3 cups whole milk
4 ounces semisweet (56%) chocolate, chopped (about 3/4 cup)
3 tablespoons unsalted butter
1 teaspoon vanilla extract
3 egg yolks
1 9-inch prepared graham cracker crust, store-bought or homemade
26 marshmallows (about half of a 10-ounce bag)
Semisweet chocolate shavings, optional
Broken graham cracker pieces, optional

Steps:

  • Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave on high for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat. Partially cover again and microwave for 2 more minutes. Remove and whisk again. Continue to microwave in 30-second increments, stirring the pudding between each increment. The pudding should start to thicken slightly somewhere between 5 and 6 minutes. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. It's okay if it seems a little loose at this point; the pudding will thicken further as it cools. Total cooking time will be 6 to 8 minutes. (My microwave took 7 minutes 30 seconds.)

S'MORES PIE



S'mores Pie image

No oven required!

Provided by Anna Theoktisto

Time 3h35m

Number Of Ingredients 14

1 ½ cups cinnamon graham cracker crumbs (from 2 cracker sleeves)
½ cup (4 oz.) salted butter, melted
2 tablespoons granulated sugar
3 large egg yolks
1 ¾ cups whole milk
⅓ cup granulated sugar
2 tablespoons cornstarch
4 tablespoons salted butter, cut into 1-Tbsp. pieces
2 teaspoons vanilla extract
1 (3 ½-oz.) dark chocolate bar (such as Ghirardelli), chopped
1 (1-oz.) unsweetened (100% cacao) baking chocolate square, chopped
1 cup heavy whipping cream
1 (7-oz.) jar marshmallow creme
Chocolate shavings (optional)

Steps:

  • Prepare the Crust: Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze until Crust is set, about 15 minutes.
  • Meanwhile, prepare the Filling: Whisk together egg yolks, milk, sugar, and cornstarch in a medium saucepan until completely combined. Cook over medium, whisking constantly, until mixture is thickened and bubbly and comes to a boil, about 5 minutes. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until incorporated. Stir in vanilla. Gradually add chopped chocolate, whisking just until melted. Remove from heat.
  • Spoon Filling into chilled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until chilled and firm, about 3 hours.
  • Prepare the Topping: Beat whipping cream and marshmallow creme with a stand mixer fitted with a whisk attachment on medium-low speed until combined, about 1 minute. Increase mixer speed to medium-high, and continue beating until mixture is smooth and medium peaks form, about 3 minutes. Spoon Topping over set Filling. If desired, garnish with chocolate shavings.

4-INGREDIENT S'MORES PIE



4-Ingredient S'mores Pie image

This gooey and chocolaty pie tastes just like the campfire treat.

Provided by Food Network Kitchen

Time 6h25m

Yield 8 servings

Number Of Ingredients 4

14 ounces milk chocolate chips
3/4 cup heavy cream
One 9-inch prepared graham cracker crust
15 marshmallows

Steps:

  • Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
  • Preheat the broiler.
  • Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

S'MORES PIE



S'mores Pie image

Provided by Molly Yeh

Categories     dessert

Time 6h25m

Yield 12 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping

Steps:

  • For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
  • Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
  • For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
  • Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
  • For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

S'MORE PIE



S'more Pie image

It seems like everything these days is about s'mores... kits to make them, s'mores brownies, ice cream, dip, etc. I searched for a s'mores variation of Mississippi mud pie, but wanted it to have equal parts graham cracker and chocolate. The taste is a great balance where all the flavors stand out!

Provided by Erin Brocklehurst

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 22

1 ½ cups graham cracker crumbs
¼ cup butter, melted
¼ cup white sugar
¼ teaspoon salt
2 cups graham cracker crumbs
1 (14 ounce) can condensed milk
½ cup semisweet chocolate chips
1 teaspoon baking powder
⅛ teaspoon salt
¾ cup white sugar
5 tablespoons cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 egg, beaten
1 teaspoon vanilla extract
2 cups regular marshmallows
1 cup miniature marshmallows
¼ cup heavy cream
¼ cup chopped semisweet chocolate
½ teaspoon butter
¼ teaspoon instant coffee granules

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
  • Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
  • Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
  • Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
  • Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
  • Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
  • Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

Nutrition Facts : Calories 453.8 calories, Carbohydrate 74 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 8.8 g, Sodium 417.6 mg, Sugar 55.1 g

LEFTOVER S'MORES PIE



Leftover S'mores Pie image

My husband and kids came home with leftover s'mores supplies from camping and I used them along with other leftover ingredients in my house to create this yummy dessert. The marshmallows will expand and may run over sides of dish so make sure you leave a little room for that. You may have some pudding left over. Just save it and eat it later.

Provided by MelissaM

Categories     Desserts     Pies

Time 40m

Yield 8

Number Of Ingredients 9

3 (4.8 ounce) packages graham crackers, crushed
6 tablespoons butter, melted
¼ cup white sugar
¼ (10 ounce) package marshmallows, or more to taste
6 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 banana, sliced
¼ (12 ounce) package vanilla wafer cookies (such as Nilla®)
1 tablespoon chocolate syrup, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour crushed graham crackers into a 9x13-inch baking dish. Mix butter and sugar into the graham crackers using your hands until crumbs are moist; press into the dish forming a crust.
  • Arrange marshmallows in the crust, leaving space between each marshmallow.
  • Whisk milk and pudding mix together in a bowl until pudding thickens, 1 to 2 minutes. Pour pudding over marshmallows. Arrange banana slices and vanilla wafer cookies atop the pudding.
  • Bake in the preheated oven until marshmallows melt, 20 to 30 minutes. Drizzle with chocolate syrup.

Nutrition Facts : Calories 595.7 calories, Carbohydrate 96.4 g, Cholesterol 37.5 mg, Fat 19.7 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 9.1 g, Sodium 839.2 mg, Sugar 57.1 g

TOASTED S'MORES PIE



Toasted S'mores Pie image

This pie can be made up to two days in advance and refrigerated. When you're ready to serve, sprinkle with flaky sea salt, and if desired, garnish with toasted marshmallows.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h40m

Yield Makes one 9-inch pie

Number Of Ingredients 8

12 graham crackers (each 3 by 5 inches), broken into pieces
5 tablespoons unsalted butter, melted, plus more for baking sheets
1/4 cup sugar
Coarse salt
8 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/2 cups)
1 cup heavy cream
3 cups mini marshmallows (3 1/2 ounces), plus 1/2 cup for serving (optional)
Flaky sea salt, such as Maldon

Steps:

  • Preheat oven to 350 degrees. Finely grind crackers in a food processor (you should have about 1 1/2 cups). Add butter, sugar, and 1/4 teaspoon salt; pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and slightly darker, 12 to 14 minutes. Transfer to a wire rack; let cool completely.
  • Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.
  • Preheat broiler with rack 6 inches from heating element. Brush a rimmed baking sheet with butter; arrange marshmallows in a single layer. Broil until well-toasted and puffed, about 1 minute. With a rubber spatula, gently fold marshmallows into chocolate mixture until just incorporated but still streaky. Scrape mixture into piecrust. Refrigerate until set, at least 2 hours and up to 2 days. Before serving, sprinkle with flaky salt.
  • Optional garnish: Before serving, broil a mound of marshmallows (about a 4-inch circle) on a buttered rimmed baking sheet until well-toasted and puffed, about 1 minute. Using a buttered metal spatula, transfer marshmallows to pie, toasted-sides up.

S'MORES PIE



S'Mores Pie image

This showstopper of a dessert is everything traditional s'mores are - chocolatey, gooey, crunchy - in grown-up, travel-friendly pie form. It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts. Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection.

Provided by Christine Muhlke

Categories     brunch, dinner, lunch, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs (10-15 graham crackers)
8 tablespoons melted butter
7 ounces milk or dark chocolate, or a mixture of both, broken into chunks
1 cup heavy cream
1 egg
Pinch of salt
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Steps:

  • Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
  • While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
  • Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, aiming it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
  • The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
  • To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 141 milligrams, Sugar 35 grams, TransFat 1 gram

MINI SMORES PIE RECIPE BY TASTY



Mini Smores Pie Recipe by Tasty image

Here's what you need: graham cracker, unsalted butter, granulated sugar, heavy cream, unsalted butter, granulated sugar, dark chocolate, eggs, large marshmallows, foil cupcake liner, Muffin pan

Provided by Milloni Merchant

Categories     Bakery Goods

Yield 20 mini pies

Number Of Ingredients 11

2 packets graham cracker, finely crushed
1 stick unsalted butter, melted
⅓ cup granulated sugar
1 ¼ cups heavy cream
4 tablespoons unsalted butter, cubed
⅓ cup granulated sugar
10 oz dark chocolate, chopped
3 eggs, plus 2 yolks
20 large marshmallows
foil cupcake liner
Muffin pan

Steps:

  • Preheat oven to 350˚F (175˚C)
  • Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
  • Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
  • Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
  • Lower oven temperature to 275˚F (140˚C).
  • Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
  • Add chopped chocolate and stir until all the chocolate is melted.
  • Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
  • Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
  • Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
  • Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
  • Turn on the broiler to high and top each pie with a marshmallow.
  • Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the pie will taste. Use a semisweet or bittersweet chocolate with a cocoa content of at least 60%.
  • Don't overcook the graham cracker crust. The crust should be golden brown, but not too dark. If it's overcooked, it will be dry and crumbly.
  • Let the pie cool completely before serving. This will help the filling to set and the flavors to meld together.
  • Serve the pie with whipped cream or ice cream. This will add a delicious and creamy touch to the pie.

Conclusion:

S'mores pie is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up leftover graham crackers and chocolate, and it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give s'mores pie a try.

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