S’mores lovers will fall for this irresistible no-bake s’mores pie: a buttery graham cracker crust, a silky chocolate filling, and cloud-like meringue combine to create the ultimate chocolate dessert.
What goes into the pie
This pie is built from three classic s’mores components: graham crackers, chocolate, and marshmallow (in this case, a toasted meringue). Using those familiar flavors, this recipe produces a luscious no-bake pie perfect for summer or any time you want a showstopping chocolate dessert.
- Buttery graham cracker crust. Sturdy and cohesive, this crust holds together without crumbling.
- Rich chocolate pudding. Deep chocolate flavor with a pudding-like set that slices cleanly while remaining silky.
- Meringue light as a cloud. A toasted meringue topping completes the s’mores profile and balances the dense chocolate.
Making the pie
Assembling this pie is straightforward and well suited to make-ahead planning. The crust and chocolate filling can be prepared hours—or even the day—before serving. The filling must chill fully to set, so allow several hours for refrigeration.
After cooking the filling, press plastic wrap directly on its surface while it cools to prevent a skin from forming. Once cooled, pour the filling into the prepared crust and chill at least 30 minutes more so it firms up.
You can pipe or spread the meringue before the final chill. If you plan to brown the meringue under the broiler, it’s best to chill the pie after to allow the filling to re-set.
Why you’ll love this pie
This s’mores pie has several strengths that make it an instant favorite:
- A buttery, sturdy crust that’s easy to cut and won’t fall apart.
- A deeply flavored chocolate filling that satisfies chocolate lovers.
- The filling is thick enough to slice cleanly without collapsing.
- Minimal waste: the recipe uses four egg yolks and three egg whites, letting you use most of the eggs you break.
- No oven baking is required—just a few minutes on the stovetop—so it keeps the kitchen cooler in warm weather.
S’mores Pie F.A.Q.
Plan for a few hours of chilling time. If serving the same day, start 4–5 hours ahead to avoid rushing the chilling. If short on time, once the filling has cooled enough to handle, you can pour it into the shell and freeze briefly while you prepare the meringue.
No. Meringue is a great way to use leftover egg whites and adds an elegant finish, but you can top the pie with regular marshmallows and toast them if you prefer.
Yes—store-bought crusts work fine—but a homemade crust adds extra buttery flavor and is very easy to make.
Lumping usually comes from one of a few issues: the cornstarch wasn’t fully dissolved in the cold cream before heating, the egg yolks partially cooked when combined, or the mixture needs a good whisk. Straining through a fine-mesh sieve and whisking by hand before chilling often smooths the filling.
Most often the filling didn’t cook long enough. Cook the mixture until it thickens noticeably on the stove—think pudding consistency—before removing from heat.
Storage tips
Store the pie refrigerated in an airtight container. For convenient serving, slice the pie and store individual slices in containers—keeps well for about a week.
You can freeze the pie for up to one month. Thaw in the refrigerator for several hours; do not thaw at room temperature, as condensation can ruin the crust and filling.
Other recipes you may like
If you love s’mores, try related treats like s’mores cookies, boozy s’mores milkshakes, s’mores cheesecake, gooey s’mores brownies, s’mores pudding, or s’mores ice cream. For a dependable base, a simple homemade graham cracker crust works beautifully with this pie.
Recipe Card
S’mores Pie
Amanda Powell
Pin Recipe
30
20
50
1 pie
636 kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup packed brown sugar
- ¼ teaspoon sea salt
- ½ cup unsalted butter melted
Chocolate Filling
- ¼ cup cornstarch
- 2 cups heavy cream divided
- 1 cup milk
- ¾ cup granulated sugar
- ½ teaspoon sea salt
- 4 large egg yolks room temperature
- 7 ounces dark chocolate*
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Meringue Topping
- 3 large eggs whites room temperature
- ⅔ cup granulated sugar
- ⅛ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
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Make the crust. Combine graham crumbs, brown sugar, and salt. Stir in melted butter until evenly moistened, then press into a 9-inch pie pan, working the sides first and then the bottom. Freeze until needed.
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Make the filling. Whisk cornstarch with ⅓ cup of the heavy cream in a small bowl until smooth. In a large saucepan combine milk, remaining heavy cream, sugar, and salt. Heat over medium until steaming and very hot, stirring to prevent scorching.
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Whisk the cornstarch mixture into the egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking to temper them. Then pour the egg mixture back into the saucepan and whisk constantly until the mixture thickens to a pudding-like consistency. Remove from heat.
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Stir in the chopped chocolate and butter until melted and smooth, then whisk in the vanilla. Strain through a fine-mesh sieve into a bowl, whisk briefly, and press plastic wrap directly onto the surface. Cool completely in the refrigerator.
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Make the meringue. Use a clean, dry heatproof bowl and whisk. Combine the egg whites and granulated sugar in the bowl set over a small pot of simmering water. Whisk constantly until the sugar is dissolved (about 5 minutes). Remove from heat and beat the whites to soft peaks, add cream of tartar, then beat to stiff peaks. Fold in the vanilla.
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Assemble the pie. Pour the cooled chocolate filling into the prepared crust and smooth the top. Spread or pipe the meringue over the filling. Toast the meringue with a kitchen torch; if using the oven broiler, toast briefly and then chill the pie again so the filling re-sets.
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Chill the assembled pie at least an hour for the cleanest slices. Wipe your knife between cuts for neat portions, and serve.
Notes
Tip: Chill the pie for at least an hour after assembly and wipe your knife between slices to get clean, attractive portions.
Nutrition
Calories: 636kcal
Carbohydrates: 61 g
Protein: 9 g
Fat: 40 g
Saturated Fat: 24 g
Cholesterol: 236 mg
Sodium: 301 mg
Fiber: 2 g
Sugar: 47 g
chocolate, graham cracker, meringue, no bake, pie, s’mores
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