Why Make This Recipe
S’mores Pie combines the classic flavors of s’mores into a simple and delicious dessert. It’s perfect for parties, family gatherings, or just a sweet treat at home. The crunchy graham cracker crust, melted chocolate, and fluffy marshmallows create a delightful dessert that everyone will love. It’s an easy way to enjoy the taste of camping without having to sit around a fire!
How to Make S’mores Pie
Ingredients
- 8 full sheets graham crackers
- 6 tablespoons butter, melted
- 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 crème
Directions
Make the Graham Cracker Crust:
- Place the graham cracker sheets in a food processor and blend until you have fine crumbs.
- Add the melted butter and process until combined.
- Dump the mixture into a pie plate and press it into the bottom and up the sides of the pan. If you want, bake it for 8 minutes in a 350°F oven, or until it’s lightly golden brown.
Prepare the Chocolate Layer:
- Put the chocolate chips in a microwave-safe bowl.
- Microwave in 30-second intervals until smooth.
- Pour this melted chocolate into the bottom of the graham cracker crust and spread it evenly.
- Refrigerate while you make the filling.
Make the Filling:
- Spread the mini marshmallows onto a lined baking sheet.
- Preheat the oven to broil and broil the marshmallows for 1 to 3 minutes, watching closely so they don’t burn.
- Once done, let them cool for about 10 minutes.
- In a large bowl, mix the softened cream cheese and cocoa powder until smooth. Then, add the toasted marshmallows and stir until smooth.
- Fold in the whipped topping and crushed graham crackers.
- Spread this filling into the chocolate-covered pie crust.
Chill the Pie:
- Cover the pie with plastic wrap and refrigerate for at least 6 hours, or until you are ready to serve.
Toast the Marshmallow Topping:
- Spread the marshmallow crème over the chilled pie.
- Broil it 2 to 3 inches from the heating element in the oven for 1 to 3 minutes or use a kitchen torch, being careful not to burn it.
- Cut into slices and serve.
How to Serve S’mores Pie
You can serve S’mores Pie chilled or at room temperature. Cut it into slices and enjoy it as a fun dessert. It pairs well with whipped cream or additional chocolate sauce for those who want even more sweetness.
How to Store S’mores Pie
Store any leftover S’mores Pie in the refrigerator. Cover it with plastic wrap to keep it fresh. It can last for about 3 to 4 days in the fridge.
Tips to Make S’mores Pie
- For a crunchier crust, bake the crust a bit longer until it’s golden brown.
- Use different types of chocolate chips, like dark chocolate or peanut butter chips, to change the flavor.
- Be careful when broiling the marshmallows; they can burn quickly, so keep an eye on them.
Variation
You can add a layer of nuts, like crushed pecans or walnuts, to the filling for added texture. Another idea is to use flavored whipped topping, like chocolate or vanilla, for a twist.
FAQs
Can I make S’mores Pie ahead of time?
Yes! You can make it a day in advance and refrigerate it. Just make sure to add the marshmallow crème topping right before serving.
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows, but you might want to cut them in half for easier broiling and mixing.
Is S’mores Pie gluten-free?
No, S’mores Pie is not gluten-free because graham crackers contain gluten. You can look for gluten-free graham crackers if you want to make a gluten-free version.
S'mores Pie
Ingredients
For the Graham Cracker Crust
- 8 sheets graham crackers
- 6 tablespoons butter, melted
For the Chocolate Layer
- 2/3 cup chocolate chips
For the Filling
- 3 cups mini marshmallows
- 1 8-ounce block cream cheese, softened
- 2 tablespoons cocoa powder
- 1 8-ounce tub whipped topping
- 4 sheets graham crackers, coarsely crushed
- 1 7-ounce jar marshmallow crème
Instructions
Make the Graham Cracker Crust
- Place the graham cracker sheets in a food processor and blend until you have fine crumbs.
- Add the melted butter and process until combined.
- Dump the mixture into a pie plate and press it into the bottom and up the sides of the pan. If you want, bake it for 8 minutes in a 350°F oven, or until it’s lightly golden brown.
Prepare the Chocolate Layer
- Put the chocolate chips in a microwave-safe bowl.
- Microwave in 30-second intervals until smooth.
- Pour this melted chocolate into the bottom of the graham cracker crust and spread it evenly.
- Refrigerate while you make the filling.
Make the Filling
- Spread the mini marshmallows onto a lined baking sheet.
- Preheat the oven to broil and broil the marshmallows for 1 to 3 minutes, watching closely so they don’t burn.
- Once done, let them cool for about 10 minutes.
- In a large bowl, mix the softened cream cheese and cocoa powder until smooth. Then, add the toasted marshmallows and stir until smooth.
- Fold in the whipped topping and crushed graham crackers.
- Spread this filling into the chocolate-covered pie crust.
Chill the Pie
- Cover the pie with plastic wrap and refrigerate for at least 6 hours, or until you are ready to serve.
Toast the Marshmallow Topping
- Spread the marshmallow crème over the chilled pie.
- Broil it 2 to 3 inches from the heating element in the oven for 1 to 3 minutes or use a kitchen torch, being careful not to burn it.
- Cut into slices and serve.