Ultimate Homemade S’mores Pie: A Decadent Recipe with Toasted Marshmallow Perfection

There are few desserts that evoke the cozy nostalgia and sheer joy quite like S’mores. That magical combination of crunchy graham cracker, melted chocolate, and perfectly toasted marshmallow is an experience unto itself. But what if you could capture that outdoor campfire magic and bring it into a sophisticated, yet equally delightful, pie? Enter the S’mores Pie – a dessert that takes all those beloved flavors and textures and elevates them into an irresistible treat perfect for any occasion, from a casual family gathering to an elegant dinner party. I’ve been refining my S’mores Pie recipe over the years, tweaking each component to reach what I believe is peak S’mores bliss, and this latest rendition truly hits the mark.

This recipe features a buttery graham cracker crust that forms the ideal foundation, a rich, velvety chocolate pie filling that melts in your mouth, and a cloud-like marshmallow topping that gets beautifully torched just before serving. The contrast of the crisp crust, the smooth, cool chocolate, and the warm, gooey, caramelized marshmallow creates an extraordinary symphony of tastes and sensations. It’s a dessert that not only satisfies your sweet tooth but also brings a touch of whimsical enchantment to your table. Whether you’re a long-time S’mores enthusiast or new to its charms, this pie is guaranteed to become a cherished favorite in your dessert repertoire.

Crafting the Perfect Graham Cracker Crust

Every great pie starts with an exceptional crust, and our S’mores Pie is no exception. The graham cracker crust for this recipe is wonderfully straightforward yet absolutely crucial for that authentic S’mores flavor. It provides a delightful crispness and a subtly sweet, spiced base that perfectly complements the rich chocolate and fluffy marshmallow layers. Making a graham cracker crust might seem simple, but there are a few tips to ensure it turns out perfectly every time. I’ve often found myself forgetting the exact measurements for a basic graham cracker crust, which is why I often make mental notes or even create little guides for myself!

For a standard 9-inch S’mores Pie, you’ll want to aim for a crust that’s sturdy enough to hold its shape but tender enough to cut through easily. The key is in the ratio of graham cracker crumbs to butter and sugar. Too little butter, and your crust will be crumbly; too much, and it will be greasy. The ideal consistency is achieved when the mixture holds together when pressed, much like wet sand. Using a food processor makes quick work of turning graham crackers into fine crumbs, which is essential for an even texture. Once mixed, pressing the crumbs firmly into the pie plate is vital for a compact and robust crust that won’t fall apart when sliced. Baking it briefly helps to set the crust, preventing it from becoming soggy when the filling is added, and enhances that lovely toasted graham cracker aroma. This foundational layer sets the stage for the deliciousness to come.

The Luxurious Chocolate Pie Filling

The heart of our S’mores Pie is undeniably the rich, glossy chocolate filling. This isn’t just any chocolate filling; it’s a time-tested, proven recipe borrowed from the incredibly reliable Michele’s Perfect Chocolate Pie. What makes this particular recipe stand out is its simplicity combined with its ability to deliver a deeply satisfying chocolate flavor and a silken, smooth texture that holds up beautifully. The process involves whisking together sugar, cornstarch, and a pinch of salt, then slowly incorporating milk and egg yolks before cooking it gently over medium heat. The constant whisking and scraping of the pan ensure a smooth, lump-free custard that thickens to perfection.

The choice of chocolate plays a pivotal role here. While the recipe calls for unsweetened dark chocolate, you have some flexibility to tailor the intensity to your preference. Lately, I’ve been experimenting with Lindt 100% unsweetened chocolate for an exceptionally deep and robust cocoa flavor, but Ghirardelli is another excellent and widely available option that consistently yields fantastic results. The key is to add the chocolate gradually, allowing each piece to melt completely into the warm filling before adding more. This ensures a homogenous mixture and prevents any seizing. Once the chocolate is fully incorporated, a touch of unsalted butter adds extra richness and a luxurious sheen, while a splash of vanilla extract brightens and rounds out the flavors. I’m even contemplating trying this with a really good quality milk chocolate pie filling in the future, just to see if it brings another dimension of S’mores authenticity. After all, traditional s’mores use milk chocolate! Once poured into the prepared graham cracker crust, the filling needs to cool completely, ideally with plastic wrap pressed directly onto its surface to prevent a skin from forming. This meticulous attention to detail ensures every slice of S’mores Pie offers a truly decadent chocolate experience.

The Heavenly Marshmallow Topping

No S’mores Pie would be complete without its signature marshmallow topping, and for this, I turn to a recipe that’s both fun and incredibly effective. Believe it or not, this particular marshmallow topping recipe comes from none other than Snoop Dogg, who, it turns out, is also a fan of S’mores Pie! His recipe is a fantastic variation of Italian meringue, yielding a stable, fluffy, and utterly delicious marshmallow that holds its shape beautifully and toasts wonderfully. The unique aspect of this recipe, and what contributes to its superior texture and safety, is the method of heating the egg white mixture over boiling water before whipping.

This technique, often referred to as a double boiler or bain-marie, involves placing your stand mixer bowl (or any heatproof bowl) directly over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. While gently whisking, the egg whites, sugar, cream of tartar, and salt are heated until the mixture is warm to the touch and slightly frothy. This gentle heating pasteurizes the egg whites, making them safe to consume, and also helps to dissolve the sugar, resulting in a smoother, more stable meringue. Once heated, the bowl is transferred to the stand mixer and whipped on high speed for several minutes. The mixture transforms from a thin liquid into a voluminous, glossy, stiff-peaked marshmallow cream – a truly magical transformation. The cream of tartar assists in stabilizing the egg whites, ensuring they whip up to their maximum volume and hold their majestic billowy form. Finally, a generous amount of vanilla extract is beaten in, adding another layer of aromatic sweetness. This homemade marshmallow topping far surpasses anything you can achieve with store-bought marshmallows, offering a fresh, light, and airy texture that’s simply divine and perfectly prepped for the grand finale: torching.

The Grand Finale: Torch It!

While each component of the S’mores Pie is delicious in its own right, the act of torching the marshmallow topping is arguably the best, and most essential, part of the entire experience. This is where the dessert truly comes alive and embodies the “S’mores” identity. The flame from a culinary torch transforms the fluffy white marshmallow into a golden-brown, caramelized masterpiece, creating those iconic charred spots that are synonymous with campfire s’mores. This caramelization doesn’t just look amazing; it also introduces a deeper, more complex flavor profile. The subtle bitterness from the slight char perfectly balances the sweetness of the marshmallow and chocolate, adding an extra dimension that takes this pie from great to extraordinary. If you’re someone who loves their s’mores a little burnt, with that distinctly smoky, caramelized sugar taste, then this step is an absolute game-changer.

For those who are new to culinary torching, a few safety tips are in order. Always use a culinary-grade butane torch – these are designed for kitchen use and provide a controlled flame. Ensure you’re working on a heat-proof surface and keep any flammable materials away from the torch. When torching, hold the flame a few inches away from the marshmallow and move it continuously in a sweeping motion. This prevents burning one spot too quickly and ensures an even toast. You can achieve various levels of brownness, from a light golden hue to a deep, almost blackened char, depending on your preference. Don’t be afraid to experiment to find your ideal toastiness!

If you’re in the market for a reliable culinary torch, there are tons of fantastic options available on Amazon. When selecting a torch, look for one with an adjustable flame and a comfortable grip. Durability is also key; the model I currently use, from Bonjour Chef’s Tools, has served me perfectly for years without a hitch, proving that a good quality torch is a worthwhile investment for any home baker. The visual appeal and the enhanced flavor that torching brings are simply unmatched, making this the spectacular conclusion to our S’mores Pie journey.

Recipe: Ultimate S’mores Pie

S’mores Pie

Recipe by Cookie Madness

A decadent chocolate pie featuring a buttery graham cracker crust, a rich chocolate filling, and a fluffy, toasted marshmallow topping.

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Prep Time
30 minutes mins

Cook Time
7 minutes mins

Total Time
37 minutes mins

Course
Dessert

Cuisine
American

Servings
8

Equipment

• Torch
• 9-inch glass deep dish pie plate
• Food processor (optional, for crumbs)
• Medium saucepan (3 quart)
• Stand mixer with whisk attachment

Ingredients

Graham Cracker Crust

• 1 ⅓ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter melted
• Pinch of salt omit if using salted butter

Chocolate Filling

• ½ cup sugar (100 grams)
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 2 cups milk
• 1 ½ tablespoons unsalted butter (21 grams)
• 2 ounces unsweetened chocolate chopped (56 grams)
• 1 teaspoon vanilla extract

Topping

• 3 large egg whites
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 ¼ cups granulated sugar (250 grams)
• 1 tablespoon vanilla extract

Instructions

• Preheat oven to 375ºF (190ºC). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into a greased 9-inch glass deep-dish pie plate, ensuring the bottom and sides are covered. Bake for approximately 6 minutes, until lightly golden and fragrant. Remove from oven and let cool completely on a wire rack while you prepare the filling.
• To make the chocolate filling, combine sugar, cornstarch, and salt in a medium-sized (3-quart) saucepan. Whisk thoroughly off the heat to remove any lumps.
• Gradually whisk in the milk and egg yolks until smooth. Place the saucepan over medium heat, and cook, constantly whisking and scraping the sides and bottom of the pan, until the mixture thickens and begins to gently bubble (about 5-7 minutes). The mixture should be thick enough to coat the back of a spoon. Remove from heat.
• Add the unsalted butter to the hot filling, ½ tablespoon at a time, whisking until fully incorporated. Then, add the chopped unsweetened chocolate in small batches, allowing each addition to melt into the filling before adding more. Continue whisking until all the chocolate is melted and the filling is smooth and glossy. Stir in the vanilla extract. Pour the warm chocolate filling into the cooled graham cracker crust. Cover the surface of the pie filling directly with plastic wrap (or a piece of wax paper/parchment paper to prevent a skin from forming). Allow the pie to cool to room temperature, then chill in the refrigerator for at least 4 hours, or until fully set.
• For the marshmallow topping, combine 3 large egg whites, ½ teaspoon cream of tartar, ¼ teaspoon salt, 1 ¼ cups of granulated sugar, and ¼ cup of water in the heatproof bowl of a stand mixer.
• Fill a large saucepan (the same one used for the chocolate filling works well) with about an inch or two of water and bring it to a boil. Set the stand mixer bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk the egg white mixture constantly over the boiling water until it is warm to the touch (around 160°F / 71°C if using a thermometer) and slightly frothy. This usually takes about 5-7 minutes. Once warm, carefully remove the bowl from the saucepan and transfer it to the stand mixer base. Attach the whisk attachment and beat on high speed for 7 minutes. The mixture will become very thick, white, and fluffy. After 7 minutes, beat in the vanilla extract for another minute, or until you have a voluminous, billowy mass of stiff-peaked marshmallow.
• Spread the marshmallow cream evenly over the chilled chocolate pie filling, using an offset spatula to create swirls or a piping bag for a more decorative finish. Let the pie cool completely to allow the marshmallow to set slightly, then chill again until ready to serve.
• Just before serving, use a culinary torch to lightly toast the marshmallow topping until golden brown and slightly charred in spots. You can torch the entire pie or individual slices as you serve them. Enjoy your sensational homemade S’mores Pie!

Keyword
S’mores, Chocolate Pie, Marshmallow Pie, Graham Cracker Dessert

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There’s something truly magical about the S’mores Pie – it’s a dessert that transcends the ordinary, bringing the nostalgic joy of a campfire treat indoors in a truly elegant form. Each layer, from the crisp graham cracker crust to the rich chocolate filling and the ethereal, toasted marshmallow topping, contributes to an unforgettable culinary experience. This isn’t just a pie; it’s a celebration of textures and flavors, a perfect harmony that delights with every bite. Whether you’re sharing it with loved ones or indulging in a quiet moment of personal bliss, this S’mores Pie is guaranteed to leave a lasting impression. So gather your ingredients, fire up that torch, and prepare to create a dessert that will be talked about long after the last crumb is gone. Happy baking!