If you hopped over from our @recipestokitchen Pinterest community, welcome to my kitchen! Today I’m sharing my tested, no-fail recipe for Easy S'mores Pie – Pretty. Simple. Sweet.—complete with ingredient swaps, visual step-by-step cues across 4 pages, and a printable recipe card below.
📌 Pin Recipe
1. Why This Recipe Works Every Time
In my test kitchen, I’m always looking for desserts that give you that ‘wow’ without the fuss. This Easy S’mores Pie is exactly that—it takes all the nostalgic flavors of a campfire s’more and turns them into a sliceable pie that works any time of year. The graham crust is buttery and crisp, the chocolate filling is rich and silky, and the marshmallow top gets all golden and toasted under the broiler.
What I love most is how forgiving it is. You don’t need a candy thermometer or a water bath—just simple ingredients and a little patience. Whenever I bring this to a potluck or family dinner, it’s the first thing to disappear, and people always ask for the recipe before they even finish their first bite.
👩🍳 Chef Elena’s Test Kitchen Highlights (Page 1 of 4)
- Foolproof Ratios: Triple-tested with everyday supermarket ingredients so it works on your very first try.
- Balanced Flavor: Layered aromatics and proper pan temperature create rich, homemade depth without complicated steps.
- Save for Later: Tap 📌 Pin Recipe to save this dish to your dinner or baking board.
Tap Next Page (Page 2) below for my Key Ingredients & Easy Substitutions, or scroll down to check off the full Recipe Card!
Easy S'mores Pie – Pretty. Simple. Sweet.
This Easy S'mores Pie brings all the campfire magic indoors—creamy chocolate filling, crunchy graham crust, and a golden toasted marshmallow top. It's a crowd-pleaser that comes together in under an hour and disappears even faster.
🛒 Ingredients (Check Off As You Measure)
🍳 Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8-10 minutes, until lightly golden. Set aside to cool slightly while you make the filling.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- In a separate bowl, whisk the eggs and vanilla together. Slowly whisk the chocolate mixture into the eggs, a little at a time, to temper them. Pour the filling into the prepared crust.
- Bake for 18-20 minutes, until the edges are set but the center is still slightly jiggly. Remove from oven, sprinkle mini marshmallows over the top, and broil for 1-2 minutes until golden and puffed. Let cool for at least 20 minutes before slicing.
👩🍳 Chef Elena’s Kitchen Notes & Storage
For the best texture, use full-fat cream and don't overbake—the center should be soft and fudgy. Store leftovers in the fridge for up to 3 days, but let slices sit at room temperature for 10 minutes before serving to bring back that gooey goodness.
Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!
