This s’mores pie is as easy and authentic as can be with its graham cracker crust, chocolate fudge brownie filling, and marshmallow fluff topping. You may not ever go back to plain old s’mores.
This s’mores pie is a conversation-stopping version of the campfire classic. Its graham cracker crust, chocolate fudge brownie filling, and marshmallow fluff topping is causing quite a commotion among those who’ve tried it, inspiring them to say things like, “If I could make only one pie in my lifetime, this would be the one.” Indeed. If you take it upon yourself to make the DIY marshmallow fluff topping in the recipe below, you’re in for a real treat, not just in terms of the taste and texture but because of the ample amount of oozy gooey marshmallowy goodness you’ll have left over that you can put to other use—say, standing at the kitchen counter and indulging in it by the spoonful. And if you don’t have the time to make the marshmallow fluff topping from scratch, no worries. Just grab some store-bought marshmallow fluff or mini marshmallows. It won’t be quite the same as marshmallow flufl, but as the author says, “…on what planet could toasted marshmallows be bad?” Indeed. Originally published May 16, 2014.
–Renee Schettler Rossi
- Quick Glance
- 1 H
- 2 H, 15 M
- Makes one 9-inch pie
Special Equipment: Hand or stand mixer, candy thermometer, culinary torch (optional but recommended)
IngredientsEmail Grocery List
- For the graham cracker crust
- For the chocolate fudge brownie filling
- For the marshmallow fluff topping*
If you’re torchless, you can toast the marshmallow fluff topping under the broiler, but keep a close eye on the pie and bear in mind that this technique requires patience, watchfulness, and speed. You’ll need to preheat your broiler, slide the pie on a baking sheet, and use foil or a pie shield to cover the crust edges. Broil the pie about 3 inches from the heat source, rotating it to ensure even toasting, until the topping is the desired shade of toasted goodness. It burns very easily with this method, so watch closely! It’s best to keep the oven door cracked open so you can keep a watchful eye on the pie, rotating it as needed, the entire time. Remove the pie from the oven and let it cool for at least 10 minutes.
*Shortcut Marshmallow Fluff Topping Variation
- Don’t have the time, patience, or equipment to make your own marshmallow fluff? No judgement here. You can easily substitute store-bought marshmallow fluff—consider the insanely and intoxicatingly sweet and natural marshmallow fluff made by Tiny Trapeze. Or simply substitute plain old marshmallows (use the teensy itty-bitty ones—you know, the kind that you used to float on your hot chocolate or cram in your mouth when mom wasn’t looking) and scatter them over the cooled pie filling before you run the pie under the torch or broiler, keeping a watchful eye so as not to scorch the topping. Happy s’mores-ing.
Recipe Testers Reviews
This S'mores Pie recipe was amazing. If I could make only one pie in my lifetime, this would be the one. The crust needed 5 tablespoons of melted butter to hold it together. I baked the crust for the full 10 minutes. It was lightly golden. The filling took 5 minutes to get the cream to scalding. The whisking of the chocolate and cream went as directed, with no problems adding the egg or salt. I baked the filling for 23 minutes, which was perfect. For the topping, I used the only fluff I could find in my grocery store—the inexpensive store brand marshmallow fluff. I thought this was going to be a huge detriment to the flavor of the pie, but I was wrong. Everybody loved this pie. It was an instant favorite, and will be made again and again in my house. Using the kitchen torch gave this pie a lovely, luxurious look. While I wanted to make my own marshmallow fluff, I just didn't have the time. Maybe someday I'll get to make the marshmallow from scratch, but for now, it's good to know I can make this pie anytime I want with the store-bought stuff.
I took just about every shortcut I could while making this s'mores pie (I needed it urgently), yet it still turned out pretty darn good. The chocolate filling tastes like fudge—salty fudge but fudge nonetheless. I went with chocolate chips. The only change I’d make here is to reduce or omit the salt. Milk chocolate is totally the way to go! Now, this is where I fully take the blame for a bad decision. I used marshmallows—the regular sized ones. Don’t do that. When I used my trusty kitchen torch to scorch those marshmallows, they fused together but didn’t fuse to the chocolate filling. They just sat on top of the pie, making it very hard to cut and even harder to eat. The flavor combination of the crust, filling, and marshmallows was divine, though. I’d just use smaller marshmallows or a jar of fluff next time.