Introduction
Craving the cozy, campfire-inspired flavors of s’mores in a decadent, sliceable dessert? Look no further than S’mores Pie! This irresistible pie features a buttery graham cracker crust, a gooey marshmallow creme layer, melted Hershey’s chocolate, and toasted mini marshmallows, all baked into a perfect harmony of sweet, sticky goodness. Ideal for summer gatherings, potlucks, or a nostalgic treat at home, this pie brings the classic s’mores experience without the campfire. Curious about how to create this crowd-pleasing dessert? Let’s dive into this simple recipe that’s sure to spark joy!
Overview: Why S’mores Pie Is Special
S’mores Pie transforms the iconic trio of graham crackers, chocolate, and marshmallows into a stunning, pie-shaped treat that’s both familiar and elevated. The homemade graham cracker crust provides a buttery, crumbly base, while the marshmallow creme and Hershey’s chocolate create a gooey, melty filling, topped with toasted marshmallows for that authentic s’mores vibe. It’s easy to prepare, visually impressive, and perfect for sharing, making it a go-to for casual celebrations or cozy nights in.
- Time Requirement:
- Prep: 20 minutes
- Baking: 18–20 minutes
- Cooling: 45 minutes–1 hour
- Total: About 1 hour 25 minutes–1 hour 45 minutes
- Difficulty Level: Easy to Moderate. Involves simple mixing, layering, and baking, suitable for beginners with some attention to crust assembly.
- Why It’s Special: This recipe serves 8–10, offers a nostalgic s’mores flavor, and has a gooey, indulgent texture. It’s versatile, great for summer or fall, and ideal for chocolate lovers.
Essential Ingredients
This pie comes together with ingredients that recreate the classic s’mores experience. Here’s what you need and why each matters:
- Unsalted Butter (½ cup, softened to room temperature): Provides richness and binds the graham cracker crust.
- Granulated Sugar (¾ cup): Sweetens the crust for a balanced flavor.
- Large Egg (1, room temperature): Adds structure and moisture to the crust.
- Vanilla Extract (1½ tsp): Enhances the crust with a warm, sweet note.
- All-Purpose Flour (1½ cups): Forms the structure of the crust for a tender, cookie-like texture.
- Finely Ground Graham Cracker Crumbs (¾ cup): Infuse the crust with classic s’mores flavor and a crumbly texture.
- Baking Powder (1 tsp): Gives the crust a slight lift for a light, crisp bite.
- Salt (½ tsp): Balances sweetness and enhances flavors.
- Marshmallow Creme (7 oz): Creates a gooey, sticky layer reminiscent of melted marshmallows.
- Hershey’s Milk Chocolate Candy Bars (6 x 1.55 oz, roughly chopped): Provide the iconic s’mores chocolate flavor; â…“ cup reserved for topping.
- Mini Marshmallows (1 cup, divided): Add a toasted, chewy topping (â…“ cup for topping, â…” cup inside).
Substitutions and Variations
- Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Butter: Swap for vegan butter for a dairy-free option.
- Egg: Use ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
- Marshmallow Creme: Substitute with melted marshmallows (melt 2 cups marshmallows with 1 tbsp butter) or a vegan marshmallow fluff.
- Chocolate: Use semi-sweet or dark chocolate chips, or swap for white chocolate for a different flavor.
- Gluten-Free: Use gluten-free flour, graham cracker crumbs, and ensure chocolate and marshmallows are gluten-free.
- Add-Ins: Sprinkle ¼ cup crushed peanuts or toffee bits over the chocolate layer for extra crunch.
- Topping: Drizzle with caramel or chocolate sauce after baking for added decadence.
Step-by-Step Instructions
Follow these steps to create a S’mores Pie that’s gooey, chocolatey, and perfectly nostalgic:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Lightly spray a 9-inch pie dish with non-stick baker’s spray or grease with butter.
- Prepare the Graham Cracker Crust:
- In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar with a hand mixer on medium-high speed until light and fluffy (1–2 minutes).
- Add 1 large egg and 1½ tsp vanilla extract, beating until smooth and well combined.
- Add 1½ cups all-purpose flour, ¾ cup finely ground graham cracker crumbs, 1 tsp baking powder, and ½ tsp salt. Mix on low speed or by hand until the mixture forms a cohesive dough ball.
- Divide the dough in half.
- Form the Bottom Crust:
- Press half of the graham cracker dough evenly into the bottom and up the sides of the prepared pie dish, ensuring a uniform thickness (about ¼-inch thick).
- Use your fingers or the back of a spoon to smooth and press firmly.
- Add the Marshmallow Layer:
- Spread 7 oz marshmallow creme in an even layer over the bottom crust. Use a spatula (lightly greased or dipped in warm water) to spread smoothly.
- Add the Chocolate and Marshmallows:
- Reserve ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars (from 6 x 1.55 oz bars).
- Sprinkle the remaining chopped chocolate evenly over the marshmallow creme.
- Sprinkle â…” cup mini marshmallows over the chocolate layer.
- Form the Top Crust:
- Place the other half of the graham cracker dough onto a large piece of parchment paper.
- Press or roll into a 9-inch round disc, about ¼-inch thick.
- Carefully lift the parchment and flip the dough disc onto the pie, peeling away the parchment.
- Gently press and seal the edges of the top and bottom crusts together with your fingertips, trimming any excess if needed.
- Bake the Pie:
- Bake in the preheated oven for 10 minutes.
- Remove the pie from the oven and sprinkle the reserved ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s chocolate over the warm crust.
- Return to the oven and bake for an additional 8–10 minutes, or until the crust is lightly golden around the edges, the marshmallows are lightly browned, and the chocolate is melty.
- Cool and Serve:
- Remove the pie from the oven and let it cool at room temperature for 45 minutes to 1 hour, until cool enough to slice and serve. If too warm, the filling may be too gooey to hold its shape.
- Slice into 8–10 wedges and serve warm or at room temperature for the best texture.
Cooking Tips
- Room-Temperature Ingredients: Use softened butter and a room-temperature egg for a smooth, cohesive crust dough.
- Spread Marshmallow Creme Easily: Lightly grease a spatula or dip it in warm water to prevent sticking when spreading the creme.
- Seal the Crust: Press the top and bottom crust edges firmly to prevent the filling from leaking during baking.
- Check Doneness: Look for a golden crust and lightly toasted marshmallows; avoid overbaking to keep the filling gooey.
Assembly: Building the Perfect S’mores Pie
This pie is all about layering classic s’mores flavors into a sliceable, indulgent dessert. Here’s how to make it look and taste amazing:
- Graham Cracker Crust:
- Press the bottom crust evenly for a sturdy base that holds the filling.
- Form the top crust carefully on parchment for easy transfer and a polished look.
- Marshmallow and Chocolate Layers:
- Spread marshmallow creme smoothly to ensure even gooeyness.
- Distribute chocolate and marshmallows evenly for balanced flavor in every bite.
- Topping and Baking:
- Add the final marshmallows and chocolate mid-bake for a toasted, melty finish.
- Cool sufficiently to maintain structure when slicing.
- Presentation Tips:
- Serve on a rustic pie plate to highlight the golden crust and toasted marshmallows.
- Garnish with a drizzle of chocolate sauce or extra graham cracker crumbs for a campfire vibe.
- Pair with hot chocolate, coffee, or milk to complement the rich flavors.
Storage and Make-Ahead Tips
This pie is best enjoyed fresh but can be stored or prepped ahead:
- Room Temperature: Store covered at room temperature for up to 1 day if the climate is cool.
- Refrigerator: Store in an airtight container or wrapped in the fridge for up to 3 days. Reheat slices in a 300°F (150°C) oven for 5–7 minutes to restore warmth and texture.
- Freezer: Freeze the baked pie (wrapped tightly in plastic wrap and foil) for up to 1 month. Thaw in the fridge overnight and reheat gently to serve.
- Make-Ahead: Prepare the crust dough up to 1 day in advance and refrigerate. Assemble and bake the pie up to 1 day before serving, storing in the fridge.
- Serving Tip: Serve slightly warm for a gooey, melty texture, or at room temperature for a firmer, sliceable pie.
Recipe Variations
Get creative with these fun twists to make the pie your own:
- Peanut Butter S’mores Pie: Swirl ¼ cup peanut butter into the marshmallow creme for a nutty twist.
- Salted Caramel S’mores Pie: Drizzle caramel sauce over the chocolate layer and sprinkle with sea salt.
- Mocha S’mores Pie: Add 1 tsp instant coffee granules to the crust dough for a mocha flavor.
- Nutella S’mores Pie: Replace half the Hershey’s chocolate with Nutella for a hazelnut kick.
- Gluten-Free Version: Use gluten-free flour, graham cracker crumbs, and ensure chocolate and marshmallows are gluten-free.
Nutritional Information (Approximate)
- Per Slice (1 of 8–10):
- Calories: 400–450 kcal
- Protein: 5 g
- Fat: 20–25 g
- Carbohydrates: 55–60 g
- Sugar: 35–40 g
- Sodium: 250–300 mg
- Note: Values are approximate and depend on specific brands and portion size.
Conclusion
S’mores Pie is the ultimate nostalgic dessert, offering a perfect blend of buttery graham cracker crust, gooey marshmallow creme, and melty Hershey’s chocolate in every indulgent bite. With its easy preparation, campfire-inspired flavors, and crowd-pleasing appeal, it’s a must-try for summer gatherings, potlucks, or any time you crave a sweet, sticky treat. This recipe is so fun and delicious, you’ll want to make it a regular in your dessert lineup. So grab your marshmallows, preheat that oven, and get ready to enjoy a pie that’s pure s’mores bliss!
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Smores Pie
Description
Craving the cozy, campfire-inspired flavors of s’mores in a decadent, sliceable dessert? Look no further than S’mores Pie! This irresistible pie features a buttery graham cracker crust, a gooey marshmallow creme layer, melted Hershey’s chocolate, and toasted mini marshmallows, all baked into a perfect harmony of sweet, sticky goodness. Ideal for summer gatherings, potlucks, or a nostalgic treat at home, this pie brings the classic s’mores experience without the campfire.
Ingredients
This pie comes together with ingredients that recreate the classic s’mores experience. Here’s what you need and why each matters:
-
Unsalted Butter (½ cup, softened to room temperature): Provides richness and binds the graham cracker crust.
-
Granulated Sugar (¾ cup): Sweetens the crust for a balanced flavor.
-
Large Egg (1, room temperature): Adds structure and moisture to the crust.
-
Vanilla Extract (1½ tsp): Enhances the crust with a warm, sweet note.
-
All-Purpose Flour (1½ cups): Forms the structure of the crust for a tender, cookie-like texture.
-
Finely Ground Graham Cracker Crumbs (¾ cup): Infuse the crust with classic s’mores flavor and a crumbly texture.
-
Baking Powder (1 tsp): Gives the crust a slight lift for a light, crisp bite.
-
Salt (½ tsp): Balances sweetness and enhances flavors.
-
Marshmallow Creme (7 oz): Creates a gooey, sticky layer reminiscent of melted marshmallows.
-
Hershey’s Milk Chocolate Candy Bars (6 x 1.55 oz, roughly chopped): Provide the iconic s’mores chocolate flavor; â…“ cup reserved for topping.
-
Mini Marshmallows (1 cup, divided): Add a toasted, chewy topping (â…“ cup for topping, â…” cup inside).
Substitutions and Variations
-
Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
-
Butter: Swap for vegan butter for a dairy-free option.
-
Egg: Use ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
-
Marshmallow Creme: Substitute with melted marshmallows (melt 2 cups marshmallows with 1 tbsp butter) or a vegan marshmallow fluff.
-
Chocolate: Use semi-sweet or dark chocolate chips, or swap for white chocolate for a different flavor.
-
Gluten-Free: Use gluten-free flour, graham cracker crumbs, and ensure chocolate and marshmallows are gluten-free.
-
Add-Ins: Sprinkle ¼ cup crushed peanuts or toffee bits over the chocolate layer for extra crunch.
-
Topping: Drizzle with caramel or chocolate sauce after baking for added decadence.
Instructions
Follow these steps to create a S’mores Pie that’s gooey, chocolatey, and perfectly nostalgic:
-
Preheat the Oven:
-
Preheat your oven to 350°F (175°C).
-
Lightly spray a 9-inch pie dish with non-stick baker’s spray or grease with butter.
-
-
Prepare the Graham Cracker Crust:
-
In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar with a hand mixer on medium-high speed until light and fluffy (1–2 minutes).
-
Add 1 large egg and 1½ tsp vanilla extract, beating until smooth and well combined.
-
Add 1½ cups all-purpose flour, ¾ cup finely ground graham cracker crumbs, 1 tsp baking powder, and ½ tsp salt. Mix on low speed or by hand until the mixture forms a cohesive dough ball.
-
Divide the dough in half.
-
-
Form the Bottom Crust:
-
Press half of the graham cracker dough evenly into the bottom and up the sides of the prepared pie dish, ensuring a uniform thickness (about ¼-inch thick).
-
Use your fingers or the back of a spoon to smooth and press firmly.
-
-
Add the Marshmallow Layer:
-
Spread 7 oz marshmallow creme in an even layer over the bottom crust. Use a spatula (lightly greased or dipped in warm water) to spread smoothly.
-
-
Add the Chocolate and Marshmallows:
-
Reserve ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars (from 6 x 1.55 oz bars).
-
Sprinkle the remaining chopped chocolate evenly over the marshmallow creme.
-
Sprinkle â…” cup mini marshmallows over the chocolate layer.
-
-
Form the Top Crust:
-
Place the other half of the graham cracker dough onto a large piece of parchment paper.
-
Press or roll into a 9-inch round disc, about ¼-inch thick.
-
Carefully lift the parchment and flip the dough disc onto the pie, peeling away the parchment.
-
Gently press and seal the edges of the top and bottom crusts together with your fingertips, trimming any excess if needed.
-
-
Bake the Pie:
-
Bake in the preheated oven for 10 minutes.
-
Remove the pie from the oven and sprinkle the reserved ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s chocolate over the warm crust.
-
Return to the oven and bake for an additional 8–10 minutes, or until the crust is lightly golden around the edges, the marshmallows are lightly browned, and the chocolate is melty.
-
-
Cool and Serve:
-
Remove the pie from the oven and let it cool at room temperature for 45 minutes to 1 hour, until cool enough to slice and serve. If too warm, the filling may be too gooey to hold its shape.
-
Slice into 8–10 wedges and serve warm or at room temperature for the best texture.
-
Cooking Tips
-
Room-Temperature Ingredients: Use softened butter and a room-temperature egg for a smooth, cohesive crust dough.
-
Spread Marshmallow Creme Easily: Lightly grease a spatula or dip it in warm water to prevent sticking when spreading the creme.
-
Seal the Crust: Press the top and bottom crust edges firmly to prevent the filling from leaking during baking.
-
Check Doneness: Look for a golden crust and lightly toasted marshmallows; avoid overbaking to keep the filling gooey.
FAQs
Q: Can I use store-bought pie crust?
A: The homemade graham cracker crust is key for s’mores flavor, but a pre-made graham cracker crust can work in a pinch. Skip the top crust and bake as an open-faced pie.
Q: Is this pie very sweet?
A: It’s sweet due to the marshmallow creme and chocolate. Use dark chocolate or reduce sugar in the crust to ½ cup for a less sweet version.
Q: Why is my pie too gooey?
A: Excessive gooeyness can result from underbaking or insufficient cooling. Bake until the crust is golden and cool for at least 45 minutes before slicing.
Q: Can I toast the marshmallows further?
A: Yes! After baking, broil the pie for 30–60 seconds (watch closely!) to toast the top marshmallows further for a campfire effect.
Q: How do I store leftovers?
A: Store at room temperature for up to 1 day, in the fridge for up to 3 days, or freeze for up to 1 month. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan butter, a flax egg, plant-based chocolate, vegan marshmallow fluff, and ensure graham cracker crumbs are vegan-friendly.