Name: S’mores Pie
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1½ tsp vanilla extract; 1½ cups all-purpose flour; ¾ cup finely ground graham cracker crumbs; 1 tsp baking powder; ½ tsp salt; 7 oz marshmallow creme; 6 Hershey’s milk chocolate bars (1.55 oz each), chopped; 1 cup mini marshmallows (⅔ cup inside pie, ⅓ cup as topping)

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S’mores Pie is my favorite way to enjoy the flavors of the classic campfire treat—without needing a fire at all. With layers of gooey marshmallow, rich chocolate, and a soft graham cracker crust, this pie is indulgent, nostalgic, and irresistibly fun. It’s a perfect dessert for parties, potlucks, or any time I’m craving something sweet and comforting.

Why You’ll Love This Recipe

I love how approachable and quick this recipe is, especially when I want to impress with minimal effort. The crust comes together with simple pantry staples, and the marshmallow creme makes it decadently gooey without the mess of melting marshmallows over flames. It’s a recipe I can whip up with the kids or bring out to wow guests—it always gets compliments.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter (softened to room temperature)
¾ cup granulated sugar
1 large egg (room temperature)
1½ teaspoons vanilla extract
1½ cups all-purpose flour
¾ cup finely ground graham cracker crumbs
1 teaspoon baking powder
½ teaspoon salt
7 oz container marshmallow creme
6 Hershey’s milk chocolate bars (1.55 oz each), roughly chopped
1 cup mini marshmallows (⅔ cup inside the pie, ⅓ cup as topping)

directions

I start by preheating my oven to 350°F and spraying a 9-inch pie dish with non-stick baking spray.
In a large mixing bowl, I beat together the softened butter and sugar using a hand mixer until it’s light and fluffy—about 1–2 minutes.
Then I mix in the egg and vanilla extract until smooth.
Next, I add in the flour, graham cracker crumbs, baking powder, and salt, mixing just until it forms a dough. I divide this dough in half.
I press half the dough evenly into the prepared pie dish to form the crust.
I spread the marshmallow creme over the crust, making a smooth layer.
Then I sprinkle the chopped Hershey’s bars over the marshmallow layer, saving about ⅓ cup for topping later.
I follow that with ⅔ cup of the mini marshmallows, scattered evenly over the chocolate.
I press the remaining dough into a round disc between two sheets of parchment paper, then gently place it over the pie to form the top crust.
I pinch the edges together to seal the top crust to the base.
I bake the pie for 10 minutes, then remove it from the oven to add the remaining mini marshmallows and reserved chopped chocolate on top.
I return it to the oven for another 8–10 minutes, until the crust is golden and the marshmallows are nicely toasted.
Once baked, I let it cool for about 45 minutes to an hour before slicing. That resting time helps the filling set and makes serving easier.

Servings and timing

This recipe makes 8 slices and takes 25 minutes to prep, 20 minutes to bake, and about 45 minutes to cool, so plan for 1 hour 30 minutes total before it’s ready to serve.

Variations

Chocolate Variations: I sometimes use dark or semi-sweet chocolate if I want it less sweet.
Add a Crunch: Chopped toasted nuts like pecans or almonds make a great addition between the layers.
Swap the Marshmallow Creme: If I don’t have marshmallow creme, I melt large marshmallows in a pan with a touch of butter to make my own layer.
Holiday Twist: I add crushed peppermint candies around the holidays or drizzle caramel sauce for an extra flavor punch.

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.
Freezer: It freezes beautifully—just wrap slices in plastic wrap, then foil, and freeze for up to 2 months.
To Reheat:

In the oven at 350°F (covered in foil) for 10–15 minutes.
In the microwave for 15–20 seconds per slice.
On the stovetop in a covered skillet on low heat for 5–7 minutes.

FAQs

Can I make this ahead of time?

Yes, I often bake the pie a day before and let it cool completely. I store it covered at room temperature or refrigerate it, then reheat before serving if I want it warm.

Can I use store-bought graham cracker crust?

I can, but the homemade dough really elevates the pie. If I’m short on time, a store-bought graham crust will work for a quick version.

What’s the best way to cut it cleanly?

I let it cool for at least 45 minutes, then I use a sharp, greased knife to cut through the gooey marshmallow layer without dragging it.

Can I use chocolate chips instead of bars?

Absolutely. I just use 1 to 1¼ cups of chocolate chips instead of chopped chocolate bars.

Do I have to use marshmallow creme?

If I don’t have marshmallow creme, I melt about 20 large marshmallows with 1 tablespoon of butter to create a similar texture and layer.

Conclusion

S’mores Pie brings all the magic of the campfire classic right to my kitchen in a gooey, chocolatey, crowd-pleasing dessert. It’s nostalgic and easy to make, with layers of familiar flavors baked into every bite. Whether I’m serving it at a party, holiday gathering, or cozy weekend dinner, this pie always delivers smiles. It’s one of those desserts that never lasts long—and for good reason.