This smores pie recipe is rich, creamy, and topped with melted roasted marshmallows while nestled in a graham cracker crust. You may miss the campfire, but you won't miss the gooey smores experience with this easy smore pie.
I love how easily and wonderfully this smores pie recipe comes together. The filling is just 4 simple ingredients and then marshmallows added on top. Broiled until their your level of perfection so if you like roasted marshmallows dark or lightly golden brown, you can have it your way!
I originally got this recipe from a website but it had such sad reviews and used semi-sweet chocolate. I didn't like it and made a few changes, I mean, after all, Smores are made with MILK CHOCOLATE, so why would you leave it out?
My husband says this recipe is perfect the way it is and may have helped himself to more slices after I turned away, but I'm glad he likes it and I hope you do too.
🥘 Ingredients
- Store-bought Graham cracker crust or Graham cracker crumbs+ Butter
- Heavy cream
- Milk chocolate chips
- Eggs
- Vanilla
- Marshmallows
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Measuring cups
- Pie plate
- Mixing bowl
- Whisk
🔪 Instructions
Check out how to make smores pie with these simple step-by-step instructions:
Preheat your oven to 350F degrees.
In a mixing bowl, combine your graham cracker crumbs and melted butter until well mixed. Press evenly into a 9 inch pie plate and bake for 10 minutes while you make the filling.
Pour your heavy cream into a microwave safe mixing bowl and microwave for 1-2 minutes until hot and bubbling. Add in the chocolate chips and let sit for about 5 minutes, do not stir.
Whisk the chocolate and cream together until smooth, adding in the vanilla.
In another bowl whisk the eggs until beaten.
Take some of the chocolate mixture and pour it into the eggs and whisk to temper the eggs.
Then pour the egg mixture into the heavy cream and whisk until well blended.
Pour your filling into the prepared pie crust and then bake for 25 minutes until set.
Let cool for about 30 minutes.
Top with your large marshmallows. Turn your oven broiler on high and place your pie in there for a few seconds to a minute until the marshmallows are toasted to your desired level of doneness.
Keep a careful and close eye on them as they can burn quickly.
Let cool about 5 minutes before slicing and serving.
Enjoy.
🍴 Recipe Tips
For this smore pie recipe, you can use a premade graham cracker crust to cut down on time.
Using chopped Hershey bars instead of milk chocolate chips is also a great option and tastes incredible.
When you're broiling the pie to toast the marshmallows do not walk away from the oven! These marshmallows will toast and burn very quickly. In under a minute, you'll have them to the perfect level of doneness.
💭 FAQs
Keep your smores pudding pie covered and stored in the fridge for up to 3-4 days.
Yes, you could. Marshmallow fluff would create a great look once spread over the top but it might be a bit sticky and hard to spread.
Absolutely! It cuts down on time and effort that way. If you want to use a store-bought crust, feel free to go for it. You won't need to blind bake t so skip straight to the filling preparation and continue the recipe card from there.
Check out these other great pie recipes!
- Pumpkin Swirl Cheesecake
- No Bake Kool Aid Pie
- Applesauce Custard Pie
- Easy Butterscotch Apple Pie
- No Bake Lemon Icebox Pie
- No Bake Cool Whip Cheesecake
📖 Recipe
Smores Pie
Ingredients
Crust
- 1 ½ cup graham cracker crumbs (about 1.5 sleeves) ($1.69)
- 5 tablespoon butter, melted ($0.46)
Filling
- 1 cup heavy cream ($0.99)
- 1 cup milk chocolate chips ($0.98)
- 3 eggs ($0.24)
- 1 teaspoon vanilla extract ($0.02)
- ½ bag large marshmallows ($0.50)
Instructions
- Preheat your oven to 350F degrees.
- In a mixing bowl, combine your graham cracker crumbs and melted butter until well mixed. Pour into 9 inch pie plate and press evenly.
- Bake crust for 10 minutes and let cool as you prepare the filling.
- In a microwave safe mixing bowl, pour your heavy cream and microwave for 1-2 minutes until hot and bubbling. Add in the chocolate chips and let sit for about 5 minutes, do not stir.
- Whisk the chocolate and cream together until smooth, add vanilla. In another bowl whisk the eggs until beaten.
- Take some of the chocolate mixture and pour it into the eggs and whisk to temper the eggs. Then pour the egg mixture into the heavy cream and whisk until well blended.
- Pour the filling into the prepared pie crust and then bake for 25 minutes until set. Let cool for about 30 minutes.
- Top with your large marshmallows. Turn your oven broiler on high and place your pie in there for a few seconds to a minute until the marshmallows are toasted to your desired level of doneness. Keep a careful and close eye on them as they can burn quickly.
- Let cool about 5 minutes before slicing and serving. Enjoy.
Sierra says
I followed the recipe exactly and it ended up coming out runny. Still tastes good though other than the runny part.
Nicole says
huh, that's so strange. I've made this recipe countless times and never had it turn out runny before. It is a custard pie so it should be set when finished baking and be pretty firm to slice once it's cooled down.
Debbie says
This pie looked so pretty when completed and the chocolate pie part was amazing but the marshmallow top was a disaster to cut. When I tried to slice it the entire topping wanted to come off in one big glob! My family did get a good laugh over it though!
Nicole says
Oh no! That can happen if you overcook the marshmallows. You want them lightly toasted so that they aren't too stuck together and can slice more easily. If they're too melted, they will join into one.
Kristy says
Has anyone ever tried to bake this pie in the individual pre-made pie crusts? Trying to figure out how long to bake them since they are so small.
Nicole says
That's a wonderful question! I've never thought to make individual pies, but now I think I'll have to give it a shot and update the post with the information. For now though, I think starting at half the baking time (about 15 minutes) and then adjusting from there should suffice.