S’mores Chocolate Pie with a Graham Cracker Crust is a classic campfire treat in pie form. It’s made with a creamy chocolate custard filling and buttery graham cracker crust and topped with a fluffy marshmallow frosting. Forget the oven, grab a kitchen torch and make this easy S’mores Pie for your next holiday party or potluck.
No Bake S’mores Pie Recipe
No need to sit around a campfire to get the taste of s’mores. This recipe makes a rich chocolate pie filling nestled in a graham cracker crumb and butter crust and is then topped with a fluffy marshmallow-like frosting.
Use a kitchen torch to add the toasted marshmallow taste or you can place it under a broiler for a minute.
S’mores have that quintessential flavor that is hard to reproduce, but this pie does a pretty good job. If you like your marshmallows burnt, you can even torch it a little longer for that burnt flavor.
The simple to make graham cracker crust is made by crushing graham crackers into fine crumbs. Then, you’ll add melted butter, sugar, and salt to stir everything together. Instead of baking the crust, you can shape it into a 9-inch pie plate and pop it into the refrigerator to harden up.
Next, it’s time for the filling. This fudgy filling is basically a chocolate custard. Eggs and cream make it rich and cornstarch is used to thicken it up. Once it’s poured into the crust, it will set, becoming a thick, custardy filling. This is similar to a chocolate possum pie but without the layers. You could stop here and top it with whipped cream, but then it would just be a fabulous chocolate pie.
What makes this a s’mores pie is the frosting which basically tastes like a fluffy marshmallow. It’s my 7-minute frosting recipe, which uses egg whites, cream of tartar, sugar, and vanilla to create a meringue-like frosting. You’ll heat the egg whites with the sugar so that the sugar dissolves, then you beat it until it’s white and fluffy.
The frosting is toasted with a kitchen torch or placed under the broiler to give it that s’mores flavor and beautiful brown peaks.
Why You’ll Like Making S’mores Pie
- No bake: No need to fire up the oven with this recipe unless you want to bake the crust. However, refrigerating it also works.
- Party perfect: This pie is perfect for dinner parties or holiday events as the frosting can withstand being out at room temperature.
- Make-ahead friendly: Since this is a no-bake recipe, it’s perfect for making ahead of time and storing in the fridge until you’re ready to enjoy it.
What You’ll Need
- Pantry staples: You’ll need sugar, salt, butter, and vanilla extract.
- Graham cracker crumbs: Use a food processor or a rolling pin with a plastic bag to make the crumbs.
- Egg yolks: These help create the custard base.
- Cornstarch: This helps thicken the filling.
- Dairy: You’ll need whole milk and heavy cream to create a velvety, creamy filling.
- Dark chocolate (60% cocoa): Use your favorite brand of chocolate bars for this recipe.
- Egg whites and cream of tartar: Egg whites are whipped with cream of tartar to create stabilized peaks for the meringue.
How to Make S’mores Pie
Step One: Prepare the Crust
Start by blending graham crackers, sugar, and salt until fine crumbs form. Mix in melted butter and press into a pie pan. Bake or refrigerate the crust.
Step Two: Make the Chocolate Filling
Whisk egg yolks, sugar, and cornstarch until light. Melt the chocolate, then simmer the milk and cream. Gradually combine the warm milk with the egg mixture and cook until thickened. Stir in the melted chocolate and butter.
Step Three: Chill the Pie
Cover the chocolate filling with plastic wrap and let it cool. Once cooled, pour it into the prepared crust and refrigerate for a few hours or overnight to set.
Step Four: Prepare the Meringue Topping
In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over simmering water. Once the sugar dissolves, whip until stiff peaks form. Stir in vanilla.
Step Five: Toast the Meringue
Top the chilled pie with the meringue and use a kitchen torch or place under the broiler to toast the peaks until golden. Serve immediately or at room temperature. You can also refrigerate it and serve it cold.
Helpful Tips
- Crust: You don’t have to bake the graham cracker crust. You can refrigerate it for 30 minutes instead. Baking helps the crumbs stick to the pie better, but either will work for this type of pie.
- Chill: Let the pie chill for at least 3 1/2 hours or overnight to let the pie set.
- Room temperature: Use room temperature egg whites. Cold egg whites won’t expand as much.
- Mix: Use a stand mixer to beat the egg whites for the best results.
Fun Twists
- Crust: You can also buy a store-bought graham cracker crust if you don’t feel like making one from scratch. An Oreo cookie crust would also be delicious.
- Frosting: If you don’t feel like making the frosting, you can simply top the pie with marshmallows and toast them with a kitchen torch or the broiler, it just won’t be as smooth
- Topping: Drizzle a little chocolate sauce or homemade caramel sauce on top.
How to Store
Store the pie in the refrigerator for up to 4 days. You can also freeze it.
Don’t Forget!
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Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 12 graham crackers
- 3 tablespoons sugar
- ⅛ teaspoon salt
- 6 tablespoon butter
Filling
- 5 egg yolks save the whites for the topping
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ¾ cup whole milk
- ¼ cup heavy cream
- 1 teaspoon vanilla
- 8 ounces 60% chocolate
- 2 tablespoons butter
Topping
- 5 egg whites
- ¼ teaspoon cream of tartar
- 1 cup sugar
- ½ teaspoon vanilla
Instructions
Crust:
- Add graham crackers, sugar and salt to a food processor and process until you have fine crumbs. Add 6 tablespoons of melted butter and process to combine. Place in a pie pan tapping down with the bottom of a flat cup. Bake at 350º for 8 minutes. Let cool before filling.
Filling:
- Whisk egg yolks, sugar and cornstarch together until it has turned a pale yellow. Set aside.
- Break the chocolate into small pieces and place in a microwave safe bowl. Microwave on medium power for about 2 minutes, stirring every 30 seconds until it has melted. Set aside.
- In a medium saucepan, bring the milk and cream to a simmer, add about ½ cup of the milk to the egg mixture a tablespoon at a time, tempering the eggs. Then slowly add the warm egg mixture to the saucepan of milk. Heat over low to medium heat, whisking constantly until it has thickened, about 5 minutes. Remove from the heat.
- Add the vanilla and melted chocolate to the milk mixture whisking until combined. Whisk in butter.
- Place plastic wrap directly on top of the chocolate filling and let sit at room temperature for about 30 minutes. Pour into the baked graham cracker crust and chill for 3 hours or overnight.
Topping:
- Fill a medium saucepan with water and place over medium heat. Set the bowl of an electric mixer over the simmering water but not touching the bottom of the saucepan. Add egg whites, sugar, and cream of tartar to the bowl and whisk for 4 minutes until the sugar dissolves and the mixture is warm but not hot. The sugar should have dissolved.
- Remove from heat and with the whisk attachment of an electric mixer, beat for 5-7 minutes gradually increasing the speed until you have stiff glossy peaks Add vanilla and use right away.
- Top the pie with dollops of frosting, making peaks. Use a kitchen blow torch to toast the topping or you can place it in the oven under the broiler for a minute, keeping the door slightly ajar as it will burn easily.
- Keep refrigerated until ready to serve. It is best served right the same day but will last for about 3 days.
Notes
- Be careful if placing this under a broiler, it can catch on fire if you let it burn. Leave the door ajar and watch it carefully.
- You can make the pie in advance and add the frosting the day you are going to serve it.
- You can also top it with whipped cream instead of making the marshmallow topping.
