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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Printable Recipe
Equipment
- mixing bowl
- Spatula or cooking spoon
- Electric Mixer
- microwave safe bowl
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (at least 12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons butter (melted)
Filling the Topping
- ½ cup butter
- 2 tablespoons coconut oil (melted)
- 1 cup granulated sugar
- 2 large eggs plus one egg yolk
- 2 teaspoons pure vanilla extract
- ¾ cup unsweetened dutch process cocoa powder
- ½ cup all purpose flour
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 25 large marshmallows
Instructions
- Prep: Preheat oven to 350°F (177°C).
- Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated. It should resemble coarse sand. Press with medium pressure into the bottom and sides of an ungreased 9-inch pie pan. It’s helpful to use a flat-bottomed measuring cup to press it into the edges. Set aside.
- Prepare the Filling: In a large microwave safe bowl, melt the butter and then stir in coconut oil and sugar until smooth. Let the mixture cool for a few minutes. Whisk in eggs, egg yolk, and vanilla extract. Add cocoa powder, flour (spooned and leveled), and salt and stir until just combined (do not overmix). Fold in chocolate chips or chopped chocolate. The filling thickens quickly, so immediately place it in the prepared crust.
- Bake the Pie: Pour filling into the crust and spread it evenly. Bake for 25–30 minutes, until the edges are set but the center is slightly soft (like a brownie).
- Add Marshmallows: Set oven to broil. Arrange marshmallows on top of the pie in a single layer, pressing them in slightly. Broil 1–2 minutes, watching closely, until marshmallows are golden and toasty. Do not leave it unattended as it can burn quickly!
- Serve: Cool 30-45 minutes before serving, or let sit for longer for cleaner slices. Enjoy!
Notes
-
- To make graham cracker crumbs, use your food processor or place graham crackers in a zip lock bag and smash with a kitchen mallet or rolling pin.
- The filling should be slightly fudgy like a brownie so avoid overbaking it.
- To serve, lightly grease your knife or dip in hot water before slicing to prevent sticky marshmallows from clinging.
- Try swapping semi-sweet chocolate for milk chocolate for a more traditional s’mores flavor, or add a pinch of espresso powder to deepen the yummy cocoa notes.

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