This easy to make S’mores Pie takes rich chocolate filling in a baked graham cracker crust and tops it with toasted, fluffy marshmallows.
Admit it – is there anything that sounds more appealing than S’mores Pie right now? Honestly, I can’t think of a single thing!
This pie is absolutely DIVINE. Buttery and caramel-like graham cracker crust, a silky dairy-free filling and toasted marshmallows? WHAT COULD BE BETTER?!
I’ve been making a pie like this for some time now – really since college. I can’t find the original recipe, but I think it was a graham cracker crust with some sort of chocolate pudding (maybe just boxed chocolate pudding??) and marshmallows. It was always a hit, and no one ever knew how easy it was to make.
After I came up with my Chocolate Silk Pie recipe last year, we’ve been addicted. It’s my husband J’s all-time favorite. This summer, we were having a party for my dad’s birthday and I was making my lemon pie, and wanted to make things easy for myself and make another pie with a graham cracker crust that I could make a double batch and call it a night.
I decided that I’d make my chocolate filling for the inside of a graham cracker crust and for a topping – toasted marshmallows! Et’ voila!
What do you need for a s’mores pie?
Simple! A good graham cracker crust (store-bought is fine, but mine is yummier and easy to make), rich chocolate filling (made on the stovetop in 5 minutes!!) and marshmallows! How simple is that?
How do you toast the marshmallows?
The broiler in the oven! Make sure the pie is on the middle rack of the oven and you use the lo broil setting. This helps the marshmallows to melt and toast first and not burn.
If you should happen to burn the marshmallows, don’t fret. Pick them off and start again. If the pie is still cool, they should slide right off (not that I would know from experience a time or two *wink, wink*).
Enjoy your solution to having s’mores all year long!!Print
This easy to make S’mores Pie takes rich chocolate filling in a baked, buttery graham cracker crust and tops it with toasted, fluffy marshmallows.
For the crust:
- 8 graham cracker sheets or 1 and 1/2 cups graham cracker crumbs
- 6 Tbsp. melted ghee (or butter if you’re not dairy free)
- 1/4 cup coconut or brown sugar
- 1 pinch sea salt
For the filling:
- 1 + 1/2 cups sugar
- 1/4 cup arrowroot powder
- 3 cups full fat coconut milk
- 4 egg yolks, whisked
- 6 oz. bittersweet chocolate, chopped
- 3 tsp. vanilla extract, divided
- 1 tsp. instant coffee
- 1/2 tsp. sea salt
- 1/4 tsp. cinnamon
- 1 (tiny) pinch chili powder
- 2 Tbsp. butter
- about 10 marshmallows
- Preheat the oven to 350F. You’ll need a standard 9-inch pie plate.
- Break the graham cracker sheets into fine crumbs by using a food processor, or by placing the sheets in a plastic bag and pounding them with a rolling pin.
- Mix the crumbs with the melted ghee and coconut/brown sugar. If you’re using a food processor, you can use that to incorporate.
- Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust.
- Bake the crust for 12-15 minutes, until just golden and fragrant.
- To make the filling, combine the sugar, arrowroot powder, coconut milk, and egg yolks in a medium saucepan (do not place on the stove yet). Whisk together well.
- Place the saucepan over medium heat for about 5-8 minutes, just until the mixture reaches a boil, stirring frequently.
- Remove from the heat and stir in the chocolate, 2 teaspoons of the vanilla, instant coffee, sea salt, cinnamon, chili powder, and butter. Whisk together until silky.
- Pour the custard into the cooled and baked pie shell.
- Let it cool to room temperature on the counter, and then refrigerate for at least 2 hours until set and cold.
- When you’re ready to serve, cut the marshmalllows in half. Arrange them, cut side down, on the pie.
- Place the pie on the middle rack of the oven and turn the oven to lo broil. Watch CAREFULLY and let the broiler toast the marshmallows for 1-2 minutes. These can burn in an instant so be careful*.
- If you should happen to burn the marshmallows, don’t fret. Pick them off and start again. If the pie is still cool, they should slide right off (not that I would know from experience a time or two *wink, wink*)
- Category: Dessert
- Method: Baking/Stovetop
- Cuisine: American
- Serving Size: 1 slice
- Calories: 514
- Sugar: 41 g
- Sodium: 153 mg
- Fat: 30 g
- Saturated Fat: 22 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 82 mg
Keywords: s’mores, pie, chocolate, dessert, graham cracker, sweet treats