Bring a little campfire nostalgia to your table with our S’mores Pie. This crowd-pleasing dessert layers a buttery graham cracker crust, rich chocolate filling, and perfectly toasted marshmallows for a fun twist on the classic treat — no fire pit required. It’s an easy, make-ahead recipe that’s perfect for sharing after a long day outdoors or wrapping up a spring gathering with something sweet.
Crust:
2 cups graham cracker crumbs (from 16 sheets graham crackers)
8 Tbsp. salted butter, melted
2 Tbsp. sugar
Filling:
1 1/2 cups sugar
1/4 cup cornstarch
1/4 tsp. kosher salt
3 cups whole milk
4 egg yolks, beaten
6 oz. semi-sweet chocolate, chopped
2 Tbsp. salted butter
2 Tbsp. vanilla bean paste or extract
Topping:
24 marshmallows
Semi-sweet chocolate bar, for shaving
Directions
- Preheat the oven to 350°F.
- For the crust: In a large bowl, mix together the graham cracker crumbs, butter, and sugar until well combined. Firmly press the mixture into an ungreased 9-inch deep-dish pie plate. Bake for 5 minutes to set the crust. Remove, and let cool while you prepare the filling.
- For the filling: In a medium saucepan, stir together the sugar, cornstarch, and salt. Add the milk and the beaten egg yolks. Cook, stirring, over medium-high heat until the mixture comes to a boil and thickens. Remove the pan from the heat, and add the chopped chocolate, butter, and vanilla, stirring until the chocolate has melted and is fully incorporated.
- Pour the mixture into the pie crust, and smooth the top. Refrigerate until completely set, about 4 hours.
- When ready to serve, arrange the marshmallows on the pie, and use a kitchen torch to toast the marshmallows. Alternatively, place the pie under the broiler until the marshmallows are toasted, 60 to 75 seconds. Using a vegetable peeler, shave some of the chocolate bar over the pie. Slice and serve.
