S’mores Pie

12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

S’mores Pie is a rich brownie pie with a campfire twist. Easy, rich chocolate brownie filling topped with toasted marshmallows in a graham cracker crust.

From Classic S’mores to S’mores Sheet Cake, we just can’t get enough of chocolatey marshmallow Dessert Recipes. This no-bake pie brings summer time to your kitchen and your tastebuds all year long. 

Slice of S'mores Pie on plate


If you love Chocolate Fudge but wish you could eat a big slice of it like a pie, well this is the dessert for you. This decadent, rich, chocolatey overload is made even better with toasted marshmallows and a vanilla graham cracker crust. You can tell everyone you are having a sensible slice of pie while you secretly indulge on a chocolate lover’s dream dessert.

This S’mores Pie has a rich buttery crust and easy brownie filling. The hardest part of S’mores Pie is keeping the marshmallows from burning. Marshmallows toast fast, so its best to be on hand for this step if you have young bakers helping out. You could skip the broiler and use the microwave to melt the marshmallows instead.

Slice of S'mores Pie on plate

It is a simple dessert perfect for summer potlucks and barbecues. It’s budget friendly and you can make it days in advance. Store your S’mores Pie in the freezer without the marshmallows for up to 4 months for a dessert ready to go whenever you need one. Toast the marshmallows while the pie is still frozen to cut down on the second chill time.


One of the best things about S’mores Pie, besides how easy it is to make, is that you can make it your own with tiny adjustments. Swap to a Graham Cracker Crust, or change out the graham crackers for a an Oreo cookie crust. Fold in your favorite baking mix-ins like nuts or chocolate chips, use flavored marshmallows, top with marshmallow creme, the sky’s the limit!

If you are craving even more chocolate, a drizzle of Chocolate Ganache or Hot Fudge is just what this S’mores Pie needs. You could also use Salted Caramel Sauce for a sweet and salty topping. Spread a thin layer of peanut butter or Strawberry Jam (or both) before topping with the marshmallows for extra flavor.

Whole S'mores Pie


  • Crust: Use cookies like vanilla wafers, Oreos, or chocolate graham crackers for the graham cracker crust. You could also use crushed pretzels for a salty crunch or ground almonds for a gluten free S’mores Pie.
  • Marshmallows: If you have some extra time and bit of gelatin, make these incredibly easy Homemade Marshmallows instead of using store bought mallows. They need to be made a day in advance but they are so worth it!
  • Chocolate Chips: For more chocolatey goodness, fold in a ½ cup dark chocolate chips or white chocolate chips. Make a Peanut Butter Chocolate S’mores Pie with peanut butter chips or try butterscotch chips for a toffee flavor!
  • Mix-Ins: Fold in chopped walnuts or pecans, chocolate candies like M&Ms, toffee bits, chopped soft caramel candies, peppermint candies, or any other baking mix-ins you love!



  • Serve: S’mores Pie is best served slightly chilled so ganache is set. Serve and store at room temperature if the weather is not too warm, otherwise keep chilled.
  • Store: Cover S’mores Pie with plastic wrap and store in the refrigerator for up to 1 week. Serve chilled or slightly cooler than room temperature.
  • Freeze: Wrap S’mores Pie tightly with plastic wrap and then aluminum foil before freezing for up to 4 months. Thaw S’mores Pie in the refrigerator overnight before serving.

fork full of S'mores Pie

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S'mores Pie

S'mores Pie is a rich brownie pie with a campfire twist. Easy, rich chocolate brownie filling topped with toasted marshmallows in a graham cracker crust.
Yield 12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 pie crust , prepared
  • 1/2 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 cup flour
  • 7 ounces marshmallow creme


  • Preheat oven to 350 degrees
  • Line pie plate with uncooked pie crust.
  • Whisk together butter, sugar, eggs and vanilla extract until well combined.
  • Sift together cocoa powder and flour then whisk it into the wet ingredients until just combined.
  • Pour into the prepared pie crust and bake for 25-30 minutes until brownie is cooked.
  • Preheat the broiler.
  • Spread the marshmallow creme gently.
  • Broil until the top starts to brown and get a bit crackly, about 1 minute.


Calories: 316kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 27mg | Fiber: 1g | Sugar: 28g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

S'mores Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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