Chef Maria Santos - Pastry and Dessert Specialist
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Dessert Development 🍽️ Featured in Dessert Magazine

❤️ My Recipe Story

"I developed this S'mores Pie after countless requests from my kids who wanted s'mores but couldn't have a campfire in our backyard. After experimenting with different chocolate ratios and toasting techniques, I found the perfect balance that captures that authentic campfire experience. The secret is using a combination of semi-sweet chocolate and heavy cream to create a ganache that's rich but not overwhelming. My family now requests this pie for every celebration, and it's become my signature dessert at potlucks."

As a certified pastry chef with over 15 years of experience, I specialize in transforming classic comfort desserts into show-stopping creations. My philosophy is simple: great desserts should be approachable, delicious, and made with quality ingredients that you can pronounce. I believe everyone deserves to enjoy homemade treats that rival any bakery.

View All Mitchell's Recipes →
Overhead view of a golden S'mores Pie in a glass pie dish with toasted marshmallows piled in the center, melted chocolate ganache visible, chocolate chips scattered throughout, and graham cracker crumbs around the edges on a wooden table

Why This S'mores Pie Recipe Works

The beauty of this S'mores Pie lies in its simplicity and the way each component complements the others. The graham cracker crust provides a sturdy, sweet base that won't get soggy thanks to the pre-baking step. This crucial technique creates a barrier that keeps the crust crispy even after the chocolate filling is added. The butter and sugar ratio in the crust ensures it holds together perfectly when sliced while maintaining that signature graham cracker flavor we all associate with campfire treats.

The chocolate ganache filling is where this pie truly shines. Unlike traditional chocolate pies that use a pudding base, this ganache creates a truffle-like texture that's both rich and smooth. The ratio of chocolate to cream is carefully calibrated to ensure the filling sets properly without being too firm or too soft. When chilled, it achieves that perfect fudgy consistency that melts on your tongue. The toasted marshmallows add textural contrast and that essential charred sweetness that makes s'mores so irresistible.

💡 Professional Tip

For the best results, use a kitchen torch to toast the marshmallows rather than your oven's broiler. A torch gives you precise control and allows you to achieve that perfect golden-brown color with slightly charred spots without melting the chocolate filling underneath.

Frequently Asked Questions

Absolutely! You can make the crust and chocolate filling up to 2 days in advance. Store the assembled pie (without marshmallows) covered in the refrigerator. Add and toast the marshmallows just before serving for the best texture and presentation. If you must toast them ahead, do so no more than 2-3 hours before serving.

Yes, you can definitely use regular marshmallows. You'll need about 25-30 regular marshmallows, and I recommend cutting them in half or quarters for easier toasting and better coverage. Mini marshmallows create a more uniform, visually appealing pattern, but regular marshmallows work just as well and some people prefer their larger, gooier texture.

If you don't have a kitchen torch, preheat your oven's broiler to high and position the rack about 6 inches from the heat source. Place your assembled pie under the broiler and watch it constantly—it only takes 30-60 seconds for the marshmallows to turn golden. Rotate the pie if needed for even browning. The key is never walking away as they can go from perfect to burnt in seconds.

You can, but I recommend sticking with semi-sweet or dark chocolate for the best flavor balance. Milk chocolate is quite sweet on its own, and when combined with the sweet graham cracker crust and marshmallows, the pie can become overly sweet. If you prefer milk chocolate, use a combination of 50% milk chocolate and 50% semi-sweet to maintain balance.

The chocolate filling should be firm to the touch in the center after refrigerating for 2 hours. To test it, gently press the center with your finger—it should feel solid, not jiggly or soft. If it still seems loose, give it another 30 minutes in the refrigerator. The edges will set first, so always test the very center of the pie.

This S'mores Pie is rich and decadent, so it pairs beautifully with simple accompaniments. A dollop of lightly sweetened whipped cream helps balance the sweetness, and vanilla ice cream is always a crowd favorite. For beverages, cold milk is classic, but I also love serving it with hot coffee or espresso to cut through the richness. Fresh berries on the side add a nice tart contrast.

Absolutely! For a peanut butter version, add 1/4 cup of creamy peanut butter to the chocolate ganache. For a mint twist, use 1 teaspoon of peppermint extract instead of vanilla. You can also create layers by adding a thin layer of peanut butter or caramel between the crust and chocolate. Some people love adding crushed Oreos or chocolate cookie pieces to the graham cracker crust for extra texture.

Store leftover pie covered in the refrigerator for up to 4 days. The marshmallows will soften slightly after the first day, but the pie will still taste delicious. I recommend loosely covering with plastic wrap or aluminum foil rather than sealing tightly, as this helps prevent condensation. The pie can also be frozen (without marshmallows) for up to 2 months—just thaw in the refrigerator overnight and add fresh toasted marshmallows before serving.

Recipe Troubleshooting Guide

✅

Crust Is Falling Apart

Problem: The graham cracker crust crumbles when you try to slice the pie or doesn't hold together properly.

Solution: This usually means there wasn't enough butter in the mixture. The crumbs should feel like wet sand and hold together when pressed. If your crust is too dry, melt an additional tablespoon of butter and mix it in. Also, make sure you're pressing the mixture firmly and evenly into the pie dish—use the bottom of a measuring cup to really pack it down.

✅

Chocolate Filling Is Too Soft

Problem: Even after chilling, the chocolate ganache filling remains too soft and doesn't set properly.

Solution: This means the chocolate-to-cream ratio was off, or the mixture wasn't chilled long enough. Make sure you're measuring the heavy cream accurately—too much cream will prevent proper setting. If your filling is too soft, place the pie in the freezer for 30 minutes, then transfer to the refrigerator. For future attempts, you can add an extra 2 ounces of chocolate to create a firmer ganache.

✅

Marshmallows Burn Too Quickly

Problem: The marshmallows turn black or burn before achieving a nice golden-brown color.

Prevention: Keep your torch or broiler at a greater distance from the marshmallows and use constant motion. With a kitchen torch, hold it 4-6 inches away and keep moving in circles. Under a broiler, make sure the oven rack is at least 6 inches from the heat source. If using a broiler, you can also toast the marshmallows separately on a baking sheet, then transfer them to the pie.

✅

Chocolate Filling Separated

Problem: The chocolate ganache looks grainy or has separated with liquid pooling on top.

Recovery: This happens when the cream is too hot when added to the chocolate, or if the mixture is stirred too vigorously. To fix separated ganache, add 1-2 tablespoons of hot cream and whisk gently until smooth. Prevention is key: let the cream cool for about 30 seconds after heating before pouring over chocolate, and stir slowly and gently from the center outward.

✅

Crust Is Too Hard

Problem: The graham cracker crust is difficult to cut through and feels overly hard or tough.

Prevention: You may have baked it too long or used too much butter. The crust should only be lightly golden after baking, not dark brown. Ten minutes at 350°F is typically sufficient. If your crust is already too hard, let the pie sit at room temperature for 10-15 minutes before slicing, and use a sharp knife dipped in hot water (wiped dry between cuts) to slice through more easily.

✅

Flavor Balance Issues

Too Sweet: If the pie tastes too sweet, use dark chocolate (60-70% cacao) instead of semi-sweet for the filling, and reduce the sugar in the crust by 1-2 tablespoons. Adding a pinch of sea salt to the ganache also helps balance excessive sweetness.

Too Salty: Too much salt is rare in this recipe, but if it happens, you likely used salted butter instead of unsalted. Balance it by drizzling honey or adding extra mini marshmallows on top. For future batches, always use unsalted butter so you control the salt content.

Bland: If the pie lacks flavor depth, increase the vanilla extract to 2 teaspoons in the ganache, and add a pinch of espresso powder to enhance the chocolate flavor. Make sure you're using fresh graham crackers—stale ones have much less flavor. A sprinkle of flaky sea salt on the finished pie also elevates all the flavors.

Overhead flat lay of S'mores Pie ingredients arranged on a white marble surface: bowl of golden graham cracker crumbs, pile of chocolate chips, container of heavy cream, stick of butter, bag of mini white marshmallows, and measuring cups

Ingredient Selection Guide for Perfect S'mores Pie

Choosing the right ingredients makes all the difference in this recipe. For the graham crackers, I prefer using traditional honey graham crackers rather than chocolate or cinnamon varieties—they provide that authentic s'mores flavor without competing with the other components. Make sure your crackers are fresh and crisp; stale crackers will result in a less flavorful crust. You'll need about 14 full cracker sheets to yield 2 cups of fine crumbs. I use a food processor for the most consistent texture, but placing crackers in a sealed plastic bag and crushing them with a rolling pin works too.

The chocolate is the star of this pie, so quality matters enormously. I recommend using good-quality semi-sweet chocolate chips with around 50-60% cacao content. Brands like Ghirardelli, Guittard, or even Trader Joe's work beautifully. Avoid using chocolate chips labeled as "morsels" that contain stabilizers meant to hold their shape during baking—they don't melt as smoothly into ganache. For the cream, use heavy whipping cream with at least 36% fat content; half-and-half or light cream won't create the proper texture. Fresh marshmallows are essential—check the date on the bag as old marshmallows become hard and don't toast well.

Essential Ingredient Notes

  • Graham Crackers: Use fresh, crisp honey graham crackers for the best flavor and texture. Crush them into fine, uniform crumbs—no large chunks. If you only have cinnamon graham crackers, they'll work but will add a spicier note to the crust. For a deeper flavor, lightly toast the graham cracker crumbs in a dry skillet for 2-3 minutes before mixing with butter.
  • Chocolate Chips: Choose high-quality semi-sweet chocolate chips (50-60% cacao) for the smoothest ganache. Avoid baking chips with stabilizers. You can also use chopped bar chocolate for an even more luxurious texture. For variety, try mixing 8 oz semi-sweet with 4 oz dark chocolate for a more sophisticated flavor profile.
  • Mini Marshmallows: Fresh mini marshmallows toast more evenly and create better visual appeal than regular-sized ones. Check the expiration date—old marshmallows become hard and won't puff when toasted. Store marshmallows in an airtight container to keep them soft. For extra flavor, try vanilla bean marshmallows or even colored marshmallows for special occasions.
Close-up action shot of hands using a kitchen torch to toast white marshmallows on top of a chocolate pie, with some marshmallows turning golden brown and others still white, chocolate chips scattered around

Mastering the S'mores Pie Technique

The key to a perfect graham cracker crust is the right moisture content and proper baking. When you mix the crumbs with melted butter and sugar, the mixture should resemble wet sand and hold together when squeezed. Press the mixture firmly into your pie dish, paying special attention to the corners where the bottom meets the sides—this is where crusts often crack. Use the bottom of a flat measuring cup or glass to create an even, compact surface. The pre-baking step is non-negotiable; it sets the crust and creates a barrier that prevents the chocolate filling from making it soggy.

Creating the perfect chocolate ganache is all about temperature control and patience. Heat your cream until it's steaming and just beginning to show tiny bubbles around the edges, but don't let it come to a full boil—this can scorch the cream and create an off flavor. When you pour the hot cream over the chocolate chips, wait the full 2 minutes before stirring. This waiting period allows the chocolate to melt gently and evenly. When you do stir, use a whisk and work from the center outward in small circles, gradually incorporating all the chocolate until the mixture is glossy and smooth. This technique prevents air bubbles and ensures a silky texture.

The Perfect Torch Technique

Using a kitchen torch gives you the most control over browning your marshmallows. Hold the torch 4-6 inches away from the surface and keep it moving in constant circular motions—never hold it in one spot or you'll get burnt spots instead of even browning. Start from the center and work outward, allowing each marshmallow to puff and brown gradually. The ideal color is golden brown with a few darker spots for that authentic toasted flavor. If you don't have a torch, you can achieve similar results under a broiler, but you must watch constantly as the marshmallows can go from perfect to burnt in just seconds. The key is patience and constant motion.

Ultimate S'mores Pie with Toasted Marshmallow Topping

Prep 15 min
Cook 25 min
Serves 8 servings
Level Easy

📋 Ingredients

For the Crust

  • 12 oz semi-sweet chocolate chips
    Use quality chips with 50-60% cacao for best flavor
  • 1 cup heavy cream
    Must be heavy cream (36% fat) for proper ganache texture
  • 2 tablespoons unsalted butter
    Adds richness and silky texture to ganache
  • 1 teaspoon vanilla extract
    Pure vanilla extract enhances chocolate flavor

For the Filling & Topping

  • 2 cups graham cracker crumbs
    About 14 full graham crackers, finely crushed
  • 1/3 cup granulated sugar
    Adds sweetness and helps bind the crust
  • 1/2 cup unsalted butter, melted
    Must be fully melted and slightly cooled
  • 3 cups mini marshmallows
    Fresh marshmallows toast better—check date
  • 1/2 cup chocolate chips for garnish
    Scattered on top for extra chocolate hits
  • Graham cracker crumbs for topping (optional)
    Adds extra crunch and visual appeal

Instructions

  1. Prepare the Graham Cracker Crust

    Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl until mixture resembles wet sand. Press firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes until lightly golden. Cool completely.

  2. Make the Chocolate Ganache Filling

    Heat heavy cream in a saucepan over medium heat until it just begins to simmer (don't boil). Remove from heat and add chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth and glossy. Stir in vanilla extract.

  3. Assemble the Pie

    Pour the chocolate ganache into the cooled graham cracker crust, spreading evenly. Refrigerate for at least 2 hours or until the chocolate is set and firm to the touch.

  4. Toast the Marshmallows and Finish

    Arrange mini marshmallows on top of the chilled chocolate filling. Use a kitchen torch to carefully toast the marshmallows until golden brown. Alternatively, broil in the oven for 30-60 seconds, watching closely. Sprinkle with chocolate chips and graham cracker crumbs. Serve immediately or refrigerate until ready to serve.

Recipe Notes & Tips

Storage

Store covered in the refrigerator for up to 4 days. The marshmallows will soften slightly after the first day but remain delicious. For best results, toast marshmallows just before serving. Can be frozen without marshmallows for up to 2 months.

Serving Suggestions

Serve chilled or at room temperature with whipped cream or vanilla ice cream. Pairs beautifully with hot coffee or cold milk. For presentation, dust with cocoa powder or drizzle with chocolate sauce. Let sit at room temperature for 10 minutes before slicing for cleanest cuts.

Variations

Add 1/4 cup peanut butter to the ganache for a peanut butter cup version. Use dark chocolate for a more sophisticated flavor. Try adding a layer of caramel between the crust and chocolate. Substitute chocolate graham crackers for an extra chocolatey crust. Add crushed candy bars for different flavor profiles.