Did you grow up loving classic campfire smores? If so, this smores pie is going to be super nostalgic for you! It has a buttery graham cracker crust, a rich chocolate filling with a soft brownie texture, and a thick layer of toasted marshmallows that gets melty and golden under the broiler. Every bite is layered with crunch, fudge, and fluffy sweetness. Indulgent in the very best way.

It is also the perfect dessert for nearly any occasion. Summer cookouts, cozy fall weekends, winter gatherings, birthdays, Valentine’s Day, movie nights, or days when you just want something seriously chocolatey. Smores pie never feels out of season.

Looking for a different kind of pie? Banana Pudding Pie is one of my personal favorites. You can also try these equally delicious desserts: S'mores Bites, or 3-Ingredient Oreo Fudge.

Why You Will Love This Smores Pie

There are desserts that taste good, and then there are desserts that feel like an experience. This smores pie is absolutely the second kind.

It tastes just like a campfire treat but better (and less messy).
You get the graham cracker crunch, the rich chocolate, and those iconic toasted marshmallows. But instead of assembling one messy smore at a time, you get all three layers in every single bite.

It is fudgy and gooey in the best way.
The filling has the texture of a soft, rich brownie. Not cakey. Not dry. Think deeply chocolatey, slightly dense, and perfectly fudgy.

It uses ingredients you can find anywhere.
Nothing fancy or complicated. Most of the ingredients are pantry staples.

It bakes in under half an hour.
The filling comes together quickly, and the marshmallows only need a minute or two under the broiler.

It looks impressive with very little effort.
Those toasted marshmallows puff up and caramelize in all the right ways, giving you a gorgeous pie top without decorating skills.

Kids and adults both love it.
This is the dessert that disappears first at any gathering.

It slices beautifully once cooled.
Letting the pie cool helps you get clean, impressive slices while keeping the filling soft and decadent.

What Makes a Great Smores Pie

The best smores pie has three key elements: a crust with structure, a filling with deep chocolate flavor, and marshmallows that melt and toast without burning. Getting these parts right makes all the difference.

1. The Crust

A graham cracker crust should be buttery, crisp, and sturdy enough to support the gooey filling. Pressing the crumb mixture firmly with a measuring cup helps keep the crust compact and prevents crumbling. The sugar in the crust adds sweetness and helps it brown slightly in the oven.

2. The Filling

Unlike pudding or mousse style smores pies, this one has a baked chocolate filling. The texture should be similar to a fudgy brownie. The key is not to overmix the batter and not to overbake it. A slightly soft center keeps the filling melt-in-your-mouth rich.

3. The Topping

Large marshmallows melt into each other for a striking toasted top. Placing them evenly, pressing them in slightly, and watching the broiler closely helps ensure the perfect toasty finish.

Tips for Perfect Smores Pie Every Time

Here is where your readers will be thrilled. These tips help them avoid common pitfalls and achieve pie shop level results.

Measure Ingredients Carefully

Because the filling relies on the right balance of moisture, fat, and dry ingredients, accurate measurements matter. Flour should always be spooned into the measuring cup and leveled with a flat edge.

Do Not Overmix the Filling

Overmixing leads to a tough or overly dense texture. Stir just until the ingredients come together. A few streaks of flour are better than a batter that has been beaten into submission.

Do Not Overbake

The center should be set around the edges but still soft in the middle. This is what gives the pie its signature fudgy texture. If the center looks like a fully baked cake, it is overbaked.

Broil Carefully

The broiler acts fast. Marshmallows can go from pale to burned in seconds. Keeping the oven door cracked slightly and watching the pie closely is the safest strategy.

Cool Before Slicing

Allowing the pie to rest helps the filling thicken and creates clean slices. If you try to cut it while warm, the filling will be messier but still delicious.

Grease Your Knife

Marshmallows cling to everything. A lightly greased knife or one dipped in hot water helps you slice through neatly.

Make Ahead Instructions

If you want to plan ahead for a gathering, smores pie is very easy to prepare in stages.

Make Ahead Option One: Prepare the Crust

You can make and press the graham cracker crust up to two days in advance. Keep it covered in the refrigerator until ready to fill.

Make Ahead Option Two: Bake the Pie Without Topping

The chocolate filling can be baked a day ahead. Do not add the marshmallows yet. Once baked, cool completely and refrigerate. When ready to serve, add the marshmallows and broil until toasted.

Make Ahead Option Three: Fully Finished Pie

A fully finished smores pie can be made a few hours in advance. The marshmallows will soften over time but the flavor is still wonderful. If you want them slightly crisp again, you can lightly reheat slices before serving.

How to Store Smores Pie

Room Temperature

Smores pie can stay at room temperature for up to 24 hours. This is ideal if you want to keep the texture soft and gooey.

Refrigerator

Store leftovers in the refrigerator for up to four days. Cover loosely with foil or store slices in airtight containers.

Freezer

You can freeze smores pie, but the marshmallow texture changes. If freezing, freeze the pie without the marshmallow topping. Add the topping and broil once thawed.

How to Reheat Smores Pie

Smores pie is delicious chilled, but if you want to recreate that warm, gooey, fresh-from-the-oven magic, reheating helps.

Option One: Microwave

Heat individual slices for 10 to 15 seconds until warm and soft.

Option Two: Oven

Place slices on a baking sheet at 300 degrees for 5 to 8 minutes.

Reheating softens the marshmallows and warms the chocolate filling, making it taste fresh again.

Troubleshooting Guide

Here are the most common issues and how to fix them.

Why is my crust crumbly?

The crust needs enough butter and enough pressure when pressed into the pan. Make sure the mixture resembles damp sand and press it firmly.

Why is my filling dry?

It was likely baked too long. The center should be soft when removed from the oven.

My marshmallows burned. What went wrong?

Your broiler may run hot or the pie was too close to the heat source. Broil on the middle rack and watch carefully.

Why did my pie not slice cleanly?

Soft and gooey pies need cooling time. Chill for a bit or grease your knife.

Can I use mini marshmallows?

Yes, but they melt faster. Watch them closely.

FAQ About Smores Pie

Can I use milk chocolate instead of semi sweet?

Definitely. Although, milk chocolate creates a sweeter, more classic smores flavor.

Can I double the recipe?

Since this is a rich pie, it is usually best made in a standard 9 inch pan. You can, however, bake two pies at once.

Can I make this gluten free?

Use gluten free graham crackers and a gluten free all purpose flour blend.

Can I make it dairy free?

Use dairy free butter, dairy free chocolate, and check that your marshmallows are dairy free. The texture may vary slightly but the flavor will still be delicious.

Should I bake the crust before adding the filling?

No. The crust bakes perfectly along with the filling.

More Holiday Desserts You'll Love

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