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This Easy S’mores Pie has everything you love about S’mores – but it’s a no bake pie. We love it because it only has FOUR ingredients! It has a rich melty chocolate ganache filling with a graham cracker crust and is loaded with lots of toasted marshmallows. It’s an epic no bake pie recipe!
Four ingredients – that’s all you need!
- Graham cracker crust: Now, you can certainly buy a packaged crust, but I suggest you use my homemade graham cracker crust because it tastes SO MUCH BETTER than store-bought. For that you’ll need graham cracker crumbs, sugar, and butter.
- Semi-sweet chocolate chips and Heavy whipping cream – The filling is chocolate ganache and, not gonna lie, it’s like filling the pie with fudge which is a very good thing in my book.
- Marshmallows – you can use mini marshmallows or large ones!
Variations
- Use an Oreo Crust or even a peanut butter cookie crust.
- You can top the pie with marshmallow meringue topping or use marshmallow fluff (creme) instead of marshmallows.
How to make S’mores Pie
- Make your graham cracker crust (or use a store bought crust) in a 9-inche pie plate.
- Ganache is so easy to make – just melt semi-sweet chocolate chips with heavy cream in the microwave and then whisk it until smooth.
- Pour the ganache into your pie crust and chill it for at least 2 hours or until the filling is set.
- Add marshmallows on top. Toast the marshmallows under the broiler or using a kitchen torch.
Expert tips
- I recommend dark chocoalte chips, semi-sweet chocolate chips or milk chocolate chips in this recipe, to assure that the ganache sets properly.
- Make sure the ganache is set before toasting your marshmallows. You can use any size marshmallows to make s’mores pie.
Storage & Making Ahead
- This pie is so easy to make up to 24 hours in advance, just don’t add the marshmallows until serving or they’ll get stale.
- Once the marshmallows are toasted on top the pie doesn’t last very long – they get stale. Option: cut slices then toast marshmallows on top of each slice so the pie lasts longer.
- You can freeze the pie with set ganache (without marshmallows). Allow to thaw completely before topping.
S’mores Pie Recipe
An easy homemade graham cracker crust filled with chocolate ganache and topped with roasted toasted marshmallows. The perfect no-bake indoor s’more pie!
Recipe Video
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
- 1 9 inch graham cracker crust homemade or from the grocery store
- 12 ounces semi-sweet chocolate chips (1 bag) or milk chocolate
- 1 cup heavy whipping cream
- 4 cups mini marshmallows , or 20 large (or more if you want)
Instructions
- Place chocolate chips and heavy whipping cream in a medium bowl. Heat in the microwave for 45 seconds, then whisk. If the chocolate doesn’t melt into the heavy cream, heat an additional 15-30 seconds, whisking every 15.
- Whisk until mixture is smooth.
- Pour ganache into prepared crust. Cover and chill until set, at least 2 hours.
- Right before serving top with large marshmallows. Broil or use a hand torch to toast the marshmallows. Best served right after topping with the marshmallows.
Recipe Notes
Want to skip the toasted marshmallows? Try using my marshmallow whipped cream topping instead!
Recipe Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 46g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 35mg | Sodium: 109mg | Potassium: 230mg | Fiber: 3g | Sugar: 27g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
This pie would never make it the table. It would all be mine.
I kind of feel that way too!
Hi there, me again. I am a rookie is it best to use heavy cream or whipping cream or does it really not matter. i am very literal about ingredients so I didn’t see “heavy whipping cream as an option” Thank you!
Alison
The only difference between the two (heavy whipping cream vs. whipping cream) is the fat content: 36% for heavy, 30% for regular. For ganache it shouldn’t matter which you use. Heavy is always better for actual whipped cream (it stays stable longer and is just more stable over all than if you whipped whipping cream) so I always buy heavy. I always list exactly what I use in the ingredients, so readers know. Regular whipping cream should work in the ganache no problem, but I’ve never made it that way. If it’s all you have, use it. If you’re going shopping, buy heavy. 🙂
Summer? i am craving this for Christmas desert, I always make a cheesecake –interested in trying something new and love smores- I have and have been searching the web to find the perfect recipe. Since I am visiting and do not have a blow torch, would you say its ok to brown the marshmallows earlier before leaving? I know not the best but i am not sure i want to deal with the host’s oven. Pretty tempted though!
As long as you’re eating the pie within a few hours, I think it’ll be fine. Marshmallows don’t last in the air for more than a day or so (they get stale) so a few hours should be fine!
Oh my gosh, you did not play around. You just straight up put some ganache in a graham cracker crust and slapped down those flaming marshmallows like nobody’s business, and I love you for that. So good!
Those pictures are knocking my socks off!! SO DARNED DELICIOUS!!!
I, like you, not into camping (although I camped my whoooole life. But I always hated it.) But s’mores? THE BEST!
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