I made a Chocolate Smores Pie that hides silky chocolate ganache beneath a glossy torched marshmallow meringue atop a buttery graham cracker crust.

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I kept thinking about that sticky campfire treat and how it would behave as a pie so I made one. The base is all crunchy from graham cracker crumbs and the filling is pure, melty semisweet chocolate that pulls like a dream.

On top I torch a toasted marshmallow meringue until it gets those perfect browned bits, which always makes people lean in like something big is about to happen. I named it Chocolate Smores Pie and yeah it looks fancy, but it really ain’t.

Expect a little mess, big reactions, and that weird urge to hide the last slice.

Ingredients

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Graham cracker crumbs: Crunchy base, mostly carbs and some fiber, gives a toasty sweet flavor.
Butter: Adds richness and fat, helps crust bind, not exactly a health food.
Chocolate: Big flavor, brings antioxidants, but also sugar and saturated fat.
Heavy cream: Makes ganache silky, very high in fat, low protein or fiber.
Egg whites: Mostly protein, whip to fluffy meringue, light and low calorie.
Sugar: Pure carbs, sweetens meringue and crust, gives structure and shine.
Marshmallows: Adds chew and nostalgia, basically sugar and air with a toasty edge.
Vanilla extract: Little goes far, adds aroma, almost no calories but big flavor.
Cream of tartar: Stabilizes meringue, helps hold peaks, used in tiny amounts.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g) for crust

2 tablespoons granulated sugar (crust)

6 tablespoons unsalted butter, melted (about 85 g) for crust

Pinch of salt (crust)

10 ounces semisweet or bittersweet chocolate, chopped or chips (about 285 g) for ganache

1 1/4 cups heavy cream (300 ml) for ganache

2 tablespoons unsalted butter, room temp (optional, for shine on ganache)

1 teaspoon vanilla extract (optional, for ganache)

3 large egg whites, room temperature (for marshmallow meringue)

1/2 cup granulated sugar (about 100 g) for meringue

1/4 teaspoon cream of tartar (meringue)

1/2 teaspoon vanilla extract (meringue)

Pinch of salt (meringue)

Extra graham crackers or mini marshmallows for serving or garnish (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Mix 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar and a pinch of salt with 6 tablespoons melted butter until it holds when squeezed. Press into a 9 inch pie pan, up the sides, and bake 8 to 10 minutes until set and lightly browned. Let cool a bit.

2. Chop the 10 ounces chocolate if using bars. Heat 1 1/4 cups heavy cream in a small saucepan just to a simmer, then pour over the chocolate in a heatproof bowl. Let sit 1 minute, then stir gently until smooth and glossy.

3. Stir in 2 tablespoons room temp butter and 1 teaspoon vanilla extract if you want extra shine and flavor. Taste and adjust, then pour the ganache into the baked crust and smooth the top. Let the ganache come to room temperature, then chill 1 to 2 hours until set but not rock hard.

4. Make the marshmallow meringue: make sure your bowl and whisk are spotless and dry. Add 3 room temperature egg whites, 1/4 teaspoon cream of tartar and a pinch of salt. Beat on medium until foamy.

5. Gradually add 1/2 cup granulated sugar, a tablespoon at a time, while whipping. Increase speed to high and beat until glossy stiff peaks form. Stir in 1/2 teaspoon vanilla at the end. If you can still feel sugar grit between fingers, keep whipping a bit longer.

6. Remove the pie from the fridge. Pile the meringue on top of the chilled ganache with a spatula and make lots of peaks and swirls so you get browned highs and soft gooey valleys.

7. Torch the meringue with a kitchen torch, sweeping constantly until evenly golden and slightly charred on tips. If you dont have a torch, place under a very hot broiler for 20 to 45 seconds, watching like a hawk so it doesnt burn.

8. Let the pie rest 10 minutes so the meringue firms a little, then serve with extra graham crackers or mini marshmallows. Store refrigerated for up to 2 days but best eaten the same day for that perfect gooey top.

Equipment Needed

1. 9-inch pie pan (metal or glass)
2. Food processor or rolling pin + zip-top bag to crush graham crackers
3. Mixing bowls, including one heatproof bowl for the ganache
4. Small saucepan to warm the cream
5. Electric mixer with whisk attachment or a sturdy hand whisk
6. Measuring cups and spoons
7. Rubber/silicone spatula and a metal spoon for stirring/smoothing
8. Rimmed baking sheet (to use under the broiler) and oven mitts
9. Kitchen torch (optional, you can broil instead)

FAQ

Q: Can I make the crust ahead of time?

A: Yes. You can prebake the graham crust and keep it in the fridge up to 2 days or freeze it up to a month. Press the crumbs very firmly so the crust holds, prebake about 8 to 10 minutes at 350 F, then cool completely before adding the ganache. Wrap it tight so it doesnt pick up other fridge smells.

Q: My ganache turned grainy or split, how do I fix it?

A: That usually means the chocolate or cream temps were off. Chop the chocolate small, pour hot cream over it and let sit one to two minutes, then stir slowly from the center until smooth. If it splits, warm the bowl gently over a double boiler and whisk, or add a tablespoon of warm cream and whisk until it comes back together. Strain if you need extra smoothness.

Q: Can I use milk chocolate or regular chocolate chips?

A: Yes you can, but milk chocolate will be sweeter and softer than semisweet or bittersweet. If you use milk chocolate expect a softer set and sweeter filling. Use higher quality chips or bars for the best texture and flavor.

Q: How do I get the marshmallow top nicely toasted without burning it?

A: Best tool is a kitchen torch, hold it a few inches away and sweep continuously until golden. If you dont have a torch, put the pie on the top oven rack and broil for one to two minutes, watching the whole time and rotating the pan so it browns evenly. Chill the ganache first so it wont melt under the heat.

Q: Can I make this ahead and how should I store it?

A: You can assemble the pie ahead. Store in the fridge up to two days for best texture. Meringue can weep and get soft after a day or so, so if you need more lead time, prebake or freeze the crust separately and make the ganache and meringue the day of serving.

Q: I dont eat eggs can I still make the marshmallow top?

A: Yes. Swap egg whites for aquafaba (chickpea water) about 3/4 cup for three egg whites, then beat it with the sugar and cream of tartar just like meringue. Use vegan chocolate and plant based cream and butter to make the whole pie vegan. The texture may be slightly different but its still great.

Easy S’mores Pie Recipe Substitutions and Variations

Graham cracker crumbs: try digestive biscuits (use equal weight), vanilla wafers, or Oreo crumbs, remove the filling first for less sweetness
Unsalted butter (crust): melted coconut oil (1:1, gives a mild coconut note), vegan margarine or plant butter (1:1), or melted vegetable shortening for a firmer, less greasy crust
Heavy cream (ganache): full fat canned coconut milk or coconut cream (1:1, dairy free), half and half plus 2 tbsp butter per cup to boost fat, or evaporated milk with a bit of butter though the ganache will be slightly thinner
Egg whites (meringue): aquafaba (chickpea brine) about 2 tbsp per egg white, rehydrated meringue powder (roughly 1 tbsp powder + 2 tbsp water = 1 egg white), or use store bought marshmallow fluff as a quick shortcut

Pro Tips

1) Press that crust firm and even, use the bottom of a measuring cup to compact it so you dont get thin spots that fall apart when you slice. Bake until it’s lightly browned otherwise the ganache will make it soggy later.

2) Chop the chocolate fine and heat the cream just to a simmer, not boiling. Pour the hot cream over the chocolate and let it sit a minute before stirring so it melts into a silky ganache. If it looks grainy or too thick, warm the bowl a little or add a splash of hot cream while stirring.

3) Use room temp egg whites and a spotless, dry bowl. Swap regular granulated for superfine or pulse it in a blender so the meringue isn’t gritty. Add the sugar slowly, and don’t stop whipping until you can rub a bit between your fingers and feel no grit.

4) When you torch, keep the flame moving and stay a few inches away so the tips brown but the inside stays soft. No torch? Use the broiler but get right up close and watch the whole time, you’ll burn it in seconds if you look away. Make lots of peaks and valleys for that contrast of browned highs and gooey lows.

5) If you’re worried about raw whites use pasteurized eggs or make a Swiss meringue instead, it’s more stable. Serve the pie same day if you can, refrigeration makes the meringue weep and the crust soften, but if it gets a bit weepy you can re-toast the top to refresh it.

Easy S'mores Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Chocolate Smores Pie that hides silky chocolate ganache beneath a glossy torched marshmallow meringue atop a buttery graham cracker crust.

Servings

servings

Calories

554

kcal

Equipment: 1. 9-inch pie pan (metal or glass)
2. Food processor or rolling pin + zip-top bag to crush graham crackers
3. Mixing bowls, including one heatproof bowl for the ganache
4. Small saucepan to warm the cream
5. Electric mixer with whisk attachment or a sturdy hand whisk
6. Measuring cups and spoons
7. Rubber/silicone spatula and a metal spoon for stirring/smoothing
8. Rimmed baking sheet (to use under the broiler) and oven mitts
9. Kitchen torch (optional, you can broil instead)

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g) for crust
2 tablespoons granulated sugar (crust)
6 tablespoons unsalted butter, melted (about 85 g) for crust
Pinch of salt (crust)
10 ounces semisweet or bittersweet chocolate, chopped or chips (about 285 g) for ganache
1 1/4 cups heavy cream (300 ml) for ganache
2 tablespoons unsalted butter, room temp (optional, for shine on ganache)
1 teaspoon vanilla extract (optional, for ganache)
3 large egg whites, room temperature (for marshmallow meringue)
1/2 cup granulated sugar (about 100 g) for meringue
1/4 teaspoon cream of tartar (meringue)
1/2 teaspoon vanilla extract (meringue)
Pinch of salt (meringue)
Extra graham crackers or mini marshmallows for serving or garnish (optional)

Directions

Preheat oven to 350°F (175°C). Mix 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar and a pinch of salt with 6 tablespoons melted butter until it holds when squeezed. Press into a 9 inch pie pan, up the sides, and bake 8 to 10 minutes until set and lightly browned. Let cool a bit.
Chop the 10 ounces chocolate if using bars. Heat 1 1/4 cups heavy cream in a small saucepan just to a simmer, then pour over the chocolate in a heatproof bowl. Let sit 1 minute, then stir gently until smooth and glossy.
Stir in 2 tablespoons room temp butter and 1 teaspoon vanilla extract if you want extra shine and flavor. Taste and adjust, then pour the ganache into the baked crust and smooth the top. Let the ganache come to room temperature, then chill 1 to 2 hours until set but not rock hard.
Make the marshmallow meringue: make sure your bowl and whisk are spotless and dry. Add 3 room temperature egg whites, 1/4 teaspoon cream of tartar and a pinch of salt. Beat on medium until foamy.
Gradually add 1/2 cup granulated sugar, a tablespoon at a time, while whipping. Increase speed to high and beat until glossy stiff peaks form. Stir in 1/2 teaspoon vanilla at the end. If you can still feel sugar grit between fingers, keep whipping a bit longer.
Remove the pie from the fridge. Pile the meringue on top of the chilled ganache with a spatula and make lots of peaks and swirls so you get browned highs and soft gooey valleys.
Torch the meringue with a kitchen torch, sweeping constantly until evenly golden and slightly charred on tips. If you dont have a torch, place under a very hot broiler for 20 to 45 seconds, watching like a hawk so it doesnt burn.
Let the pie rest 10 minutes so the meringue firms a little, then serve with extra graham crackers or mini marshmallows. Store refrigerated for up to 2 days but best eaten the same day for that perfect gooey top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.