S’mores Pie

If you’re looking forward to campfire s’mores season, you can take it indoor anytime with this decadent S’mores Pie. This pie has all of your s’mores essentials smothered in a rich custard, all wrapped up inside a buttery pie crust.

This pie is a spin off from my delicious and gooey chocolate chip cookie pie and is essentially a s’mores chess pie. It’s not a no-bake s’mores pie, but I promise you, it is totally worth the work and the wait.

This s’mores pie recipe is actually really easy to make. I will show you all the steps, tips and even shortcuts so you can take this pie from the oven to your table like a pro!

Why you’ll love this recipe

• This is a unique pie with a gooey decadent filling that you will not find anywhere else! 
• It is essentially a chess pie stuffed with all your s’mores essentials like Graham crackers, chocolate and marshmallows .
• It may appear complicated but it is actually a very easy recipe. And it is even easier when you take some shortcuts with refrigerated or frozen pie dough. 
• You can customize your s’mores filling with different kinds of chocolate, chocolate with fillings, peanut butter, etc.

Ingredients and Substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. Graham crackers – you can’t have s’mores without Graham crackers. I use one whole sleeve for the filling.

2. Chocolate – I use Ghirardelli milk chocolate caramel squares for this recipe. There are so many flavors to choose from, you can use plain ones, or ones with other fillings. You could also use chocolate chips if that’s all you have on hand.

3. Marshmallows – I use mini marshmallows for this recipe just so they fit better inside the pie crust. If you only have larger size marshmallows, you could cut them up, but it can be a pain because they’re very sticky when cut. 

4. Flour – I use all-purpose flour for the pie crust, you could substitute pastry flour.

5. Sugar – I use granulated sugar to sweeten the pie crust as well as the custard filling. Other types of sugar can be used like light brown sugar, dark brown sugar or raw sugar.

6. Butter – I use unsalted butter for both the pie crust and the pie filling. Make sure the butter is cold for the pie crust but room temperature for the filling. If you use salted butter, you can omit all of the salt called for separately in the recipe. 

7. Salt – a little bit of kosher salt is used to enhance the flavor and balance out the sweetness.

8. Water – I use iced water to hydrate the pie dough and to bring it all together. You want to make sure it’s cold so the butter doesn’t melt. You could use some type of alcohol, such as vodka, to replace some or all of the water. Alcohol inhibits gluten formation and will create a flakier crust in the end. 

9. Eggs – This is afterall a custard base pie, so eggs are used to thicken the filling. 

10. Vanilla extract – I use vanilla extract to flavor the custard filling. Be sure to use pure vanilla extract and not artificial vanilla flavoring.

11. Cream – I use heavy whipping cream for the custard filling. If you don’t have cream, you can use half and half or milk. The filling will be not as rich but it’ll work.

Tools you’ll need

• You can make the pie crust by hand, or you can use a stand mixer or food processor to assist you with it.
• You’ll need an electric hand mixer or stand mixer to make the custard filling.
• You’ll need a deep dish pie pan.
• You’ll need pie weights or just use dry beans like I do. I have a couple pounds of dry beans just for this purpose and I’ve been reusing them for years.
• You’ll need a pie shield to cover the crust so it doesn’t get burned or you can just tear off thin strips of foil to use as a pie shield.

How to make s’mores pie

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

First, we need to make the pie dough, shape and par-bake the pie crust. I’m using my all-butter pie crust for this recipe. I have a separate post with all the details and tips and tricks for making pie dough. Or you can use store bought pie dough to simplify the recipe.

Tip: since the filling for this pie is essentially a custard, par-baking the pie crust will help the bottom of the crust to not get soggy.

Second, fill the crust with our s’mores essentials. Break up the Graham crackers into smaller pieces, layer half of it into the bottom of the pie crust, now layer in the chocolates, followed by the marshmallows, and then Graham crackers again.

Third, make the custard filling by beating together butter, sugar, salt, cream, eggs and vanilla in a large mixing bowl or in a stand mixer. Pour it into the pie crust over the s’mores filling. Shake the pan around to get the custard to fill in all the voids.

Finally, bake the pie until the custard is set and golden brown. Allow the pie to cool completely before serving.

Tip: make sure to cover the edge with a pie shield or foil to keep it from burning. Remove foil to allow the edge to brown some more at the end.

Variations

• You can use all types of chocolate in this recipe, try the Ghirardelli squares with different fillings inside like mint and raspberry. Or use Andes mint, Reese’s thin, etc.
• Add dollops of peanut butter, cookie butter, Nutella or jams for another variation of s’mores.
• If you like to make your s’mores with different types of cookies, try Biscoff, ginger snaps, shortbread, etc. 

More baker’s tips

• Use a frozen pie shell or refrigerated pie dough to simplify the recipe and make it even easier.
• Be aware of chocolate size – when I first made this pie a few years ago, 1 package of Ghirardelli chocolate contained 12 squares and was about 5.32 oz. I don’t think this is the case anymore so you may need to buy a larger package and end up with leftovers.
• Match the weight if using chocolate chips – I usually use Costco semisweet chocolate chips and 1 cup of chips is about 6 – 6 ¼ oz. So you’ll need a smidge less than 1 cup but more than ¾ cup. It is best if you have a scale to weigh it.

Storage

• Room temperature: you can leave the baked pie out on the counter for a day.
• Refrigerator: because this s’mores pie filling contains custard, store any leftovers in the refrigerator, it will last 3 – 4 days.
• Freezer: you can freeze this pie for up to three months. Thaw the pie in the refrigerator overnight. 

FAQs

More decadent pie recipes

• Plum Frangipane Tart
• Biscoff Cookie Butter Pie
• French Silk Pie
• Macadamia Nut Pie
• Sweet Potato Pie

5 from 3 votes

S’mores Pie

By Trang

If you’re looking forward to campfire s’mores season, you can take it indoor anytime with this decadent S’mores Pie. This pie has all of your s’mores essentials smothered in a rich custard, all wrapped up inside a buttery pie crust.

Servings: 10 Slices

Prep Time: 25 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 35 minutes mins

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Equipment

• Food Processor
• Stand Mixer
• 9” Pie Dish

Ingredients 

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For pie crust

• ▢ 1 ½ cup all-purpose flour, 200 g
• ▢ 2 rounded tablespoon granulated sugar, 31 g
• ▢ ¼ rounded teaspoon kosher salt
• ▢ 5 oz unsalted butter, cold, 10 tablespoon, 142 g
• ▢ 3 tablespoon cold water
• ▢ Extra flour for rolling

For pie filling

• ▢ 1 sleeve of Graham crackers, 135 g
• ▢ 12 Ghirardelli chocolate squares, 5.32 oz, 150 g
• ▢ 2 cup mini marshmallows, 100 g
• ▢ 4 oz unsalted butter, room temperature, 113 g
• ▢ 1 cup granulated sugar, 198 g
• ▢ ¼ teaspoon kosher salt
• ▢ 4 large eggs, room temperature
• ▢ ¼ cup heavy whipping cream, room temperature, 56 g
• ▢ 2 teaspoon pure vanilla extract

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Instructions 

• Prepare the pie crust: Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
• Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
• Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and use a spatula to scrape the flour at the bottom of the bowl.
• Place a large piece of plastic wrap on the counter and dump the dough on top. Shape into a disk, wrap in plastic and rest in the refrigerator for an hour.
• Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
• Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
• Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 – 30 minutes.
• Preheat the oven to 425°F.
• Remove pie crust from the freezer and dock the bottom and sides of the pie dough with a fork.
• Place a large piece of parchment paper over the frozen pie dough, pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
• Bake pie crust for 20 – 25 minutes with beans, then carefully remove the parchment paper along with the beans and bake for another 5 minutes.
• Remove the pie crust from the oven and set it on a wire rack while you prepare the filling.
• Reduce oven temperature to 350°F.
• Prepare the filling: Beat room temperature butter with sugar and salt in a medium mixing bowl with an electric hand mixer or in a stand mixer until completely combined.
• Whisk together eggs, cream and vanilla in a small bowl and add the mixture to the beaten butter mixture. Beat the whole thing together until combined. Stop the mixer and scrape the side and bottom of the bowl a few times as necessary to ensure all the ingredients are incorporated well.
• Break up the Graham crackers and add half to the par-baked pie crust, followed by chocolate, marshmallows and then the remaining half of the Graham crackers. Pour the prepared custard mixture over the filling, shake it around to make sure the custard fills up all the voids.
• Cover the edge with a pie shield or thin strips of foil to avoid burning the crust and bake for 45 minutes.
• Remove pie shield or foil strips and bake for another 5 minutes to allow the crust to get golden brown as necessary.
• Remove pie from the oven and let cool completely on a wire rack before serving.

Notes

• Store bought pie crust can be used to save time. Or try a Graham cracker crust.
• Switch up different types of chocolate for a different s’mores variation.
• If using chocolate chips or different brands of chocolate, make sure to match the weight for the same amount of chocolate.

Nutrition

Serving: 137g, Calories: 560kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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