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This homemade s’mores pie layers a buttery graham cracker crust, a rich chocolate cream filling, and a sky-high toasted marshmallow meringue. It’s the ultimate chocolate s’mores dessert, with all the flavors of classic s’mores in one showstopping pie.
Every year, I bring a few new pies to our huge family gathering. It’s become a fun tradition to test out new recipes on the people I love most. One year, I brought this s’mores pie, and it was the very first pie to disappear. Everyone went crazy for it! People were scraping the pie plate for the last bites of toasted marshmallow meringue and asking for the recipe before dessert was even over. If you want to know what classic pie that I bring every single year — it is my Best Pumpkin Pie Recipe.
It has everything you love about s’mores — a buttery graham cracker crust, a thick layer of silky chocolate cream filling, and a mountain of fluffy homemade meringue torched until it’s golden and toasty. It has the perfect amount of sweetness and richness and it will make you keep coming back for more!
This recipe starts out with the same filling that I use in my popular Chocolate Cream Pie Recipe. It is super rich, silky, creamy, decadent and the perfect chocolate cream filling.
We just went to Paris to celebrate our 30th year wedding anniversary and it was a dream! We took pastry classes because I am always trying to learn as much as I can about baking. One thing that I learned was how to make Italian meringue and it is a game changer. I love this technique and it makes such a perfectly smooth meringue (no grainy sugars here)!
Why You’ll Love This S’mores Pie
- Real s’mores flavor. Graham cracker, chocolate, and toasted marshmallow in every bite.
- Marshmallow-like meringue. Homemade Italian meringue tastes like marshmallow fluff and toasts beautifully.
- Silky chocolate filling. Rich and creamy without being too dark or bitter.
Ingredients for S’mores Pie
GRAHAM CRACKER CRUST:
- Graham crackers: 16 full sheets, crushed into fine crumbs (about 2 cups).
- Butter: Melted, to bind the crumbs into a crunchy, buttery crust.
CHOCOLATE CREAM FILLING:
- Semi-sweet chocolate: Gives the filling rich chocolate flavor. Use milk chocolate for a sweeter, more classic s’mores taste.
- Cocoa powder: Adds deep chocolate flavor.
- Sugar, cornstarch, and salt: Sweeten and thicken the filling.
- Heavy cream and whole milk: Make the filling silky and creamy.
- Egg yolks: Make the custard rich and help it set.
- Butter and vanilla: Stirred in at the end for a smooth, glossy finish.
TOASTED MARSHMALLOW MERINGUE:
- Egg whites: Room temperature whites whip up taller and fluffier. Make sure there’s no yolk in them.
- Sugar and water: Cooked into a hot syrup that turns the meringue glossy, stable, and marshmallow-like.
Helpful Tools
- 9-inch deep-dish pie plate
- Candy thermometer for the sugar syrup
- Stand mixer with the whisk attachment
- Kitchen torch for toasting the meringue
How to Make S’mores Pie
Step 1: Make the Graham Cracker Crust
- Preheat the oven to 350°F. Crush the graham crackers into fine crumbs in a food processor, or in a zip-top bag with a rolling pin.
- Stir the crumbs with the melted butter until they look like wet sand.
- Press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Use the bottom of a measuring cup to pack it tightly.
- Bake 10 minutes, until lightly golden and fragrant. Cool completely.
Step 2: Make the Chocolate Cream Filling
- Prep the chocolate. Place the chopped chocolate, butter, and vanilla in a large heatproof bowl and set aside.
- Mix the dry ingredients. In a medium saucepan, whisk the sugar, cornstarch, cocoa powder, and salt.
- Add the cream and yolks. Whisk in ½ cup cold heavy cream until smooth, then the remaining ½ cup. Whisk in the egg yolks.
- Add the milk. Set the pan over medium heat and gradually whisk in the milk.
- Boil. Bring to a boil, whisking constantly, and boil for 1 minute until thick.
- Melt the chocolate. Pour the hot custard over the chocolate and butter, and whisk until melted and silky smooth.
- Chill. Press plastic wrap directly onto the surface to prevent a skin, and chill 3 to 4 hours, until set.
- Fill the crust. Spread the chilled chocolate filling into the cooled graham cracker crust and smooth the top.
Shortcut option: Pour the hot chocolate filling straight into the cooled crust, press plastic wrap onto the surface, and chill the whole pie for at least 4 hours. It sets right in the crust with a perfectly smooth top.
Step 3: Make the Toasted Marshmallow Meringue
This is an Italian meringue: a hot sugar syrup is poured into whipping egg whites. It cooks the whites, so the meringue is glossy, stable, and tastes just like marshmallow fluff.
- Start the syrup. In a small saucepan, stir the sugar and water together. Clip on a candy thermometer and bring to a boil over medium-high heat. Don’t stir once it boils.
- Whip the egg whites. When the syrup reaches 239°F (115°C), start beating the room temperature egg whites in a stand mixer on medium-high speed until foamy and soft peaks form.
- Cook the syrup to 244°F (118°C).
- Stream in the syrup. With the mixer running, slowly pour the hot syrup down the side of the bowl in a thin stream. Avoid the whisk so the syrup doesn’t splatter.
- Whip until cooled. Keep whipping on high until the meringue is thick, glossy, holds stiff peaks, and cools to about 122°F (50°C), when the bowl feels just warm, about 8 to 10 minutes. Beat in the vanilla, if using.
Step 4: Top the Pie
- Make sure the chocolate filling is fully chilled and set.
- Spread the meringue over the filling, all the way to the crust edges so it seals and doesn’t shrink.
- Make it pretty. Use the back of a spoon to make tall swoops and peaks, or pipe it with a large star or round tip.
Step 5: Toast the Meringue
- Kitchen torch (best): Hold the flame 2 to 3 inches from the meringue and keep it moving until the peaks are golden brown and toasty, like a campfire marshmallow.
S’mores Pie FAQ’s
What does s’mores pie taste like? It tastes just like a campfire s’more: crunchy graham cracker, rich chocolate, and a toasty marshmallow topping, in creamy pie form.
Is the meringue safe to eat? Yes. The hot sugar syrup cooks the egg whites in an Italian meringue. The Swiss meringue option is also heated to 160°F.
Can I use marshmallows instead of meringue? Yes. Top the chilled pie with mini marshmallows and broil or torch them. Homemade meringue slices more cleanly and holds taller peaks.
Do I need a kitchen torch? A torch gives the best toasted look, but you can brown the meringue in a 500°F oven for 2 to 4 minutes.
Why didn’t my meringue get stiff? There was likely grease or a bit of yolk in the whites, or the syrup wasn’t hot enough.
Can I use a store-bought graham cracker crust? Yes, but homemade is sturdier and holds more filling. Use a deep-dish crust if you can.
Can I use milk chocolate? Yes! Milk chocolate makes it sweeter and more like a classic s’more.
More S’mores Recipes You’ll Love:
More Chocolate Pie Recipes:
- French Silk Pie
- Chocolate Peanut Butter Pie
- No Bake Chocolate Cream Pie
- Nutella Pie
- German Chocolate Coconut Pecan Pie
- Mexican Chocolate Pie
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S’mores Pie
Ingredients
Graham Cracker Crust:
- 16 full Graham Cracker Sheets finely crushed (about 2 cups crumbs)
- 8 Tablespoons Butter (melted)
Chocolate Cream Filling:
- 2 Tablespoons Butter
- 1 1/2 cups Semi-Sweet Chocolate chopped (or milk chocolate for a sweeter pie)
- 1 teaspoon Vanilla Extract
- 3/4 cup Sugar
- 1/4 cup Cornstarch
- 3 Tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon salt
- 1 cup Heavy Cream cold
- 3 Egg Yolks
- 2 cups Whole Milk
Marshmallow Meringue:
- 4 large Egg Whites (about ½ cup + 1 tablespoon, or 140g)
- 1 3/4 cups + 2 Tablespoons Granulated Sugar (375g)
- 6 Tablespoons Water (90g)
Instructions
Graham Cracker Crust:
- Preheat the oven to 350°F. Mix the graham cracker crumbs and melted butter, and press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Cool completely.
Chocolate Filling:
- Place the chopped chocolate, butter, and vanilla in a bowl. In a saucepan, whisk the sugar, cornstarch, cocoa, and salt. Whisk in 1/2 cup cold heavy cream until smooth, then the remaining 1/2 cup. Whisk in the egg yolks.
- Set the pan over medium heat and gradually whisk in the milk. Bring to a boil, whisking constantly, and boil 1 minute.
- Pour over the chocolate and butter and whisk until smooth. Press plastic wrap onto the surface and chill 3 to 4 hours.
- Spread the chilled filling into the cooled crust.
Marshmallow Meringue:
- Combine the sugar and water in a saucepan with a candy thermometer and bring to a boil over medium-high heat without stirring.
- When the syrup reaches 239°F (115°C), begin beating the egg whites on medium-high until soft peaks form.
- When the syrup reaches 244°F (118°C), slowly pour it down the side of the bowl with the mixer running. Whip on high until thick, glossy, and stiff and cooled to about 122°F (50°C), 8 to 10 minutes. Beat in the vanilla, if using.
- Spread the meringue over the chilled pie, sealing it to the crust, and make tall swoops.
- Toast with a kitchen torch until golden. Slice with a hot, wet knife and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
