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DIY S’mores Pie

S’mores Pie

{Blog writer below, Allie, is a part of our Sioux Falls crew and also is an incredible baker (find her HERE)!  If you try this recipe out and tag @ungluedmarket on Instagram with a photo of your finished product – and yourself – we’ll get you a $5 gift card just for getting all creative with us!}

Because Summer’s official date was June 21st. Because we like marshmallows. Because we are on a S’more kick. Because we want chocolate and we want it NOW. We bring you this, SUPER EASY, Chocolaty/Marshmallow goodness in pie form.


There are S’mores Cookies, S’mores Brownies, S’mores Cupcakes, traditional campfire S’mores… But check out this EASY S’mores Pie. It will please your Campfire S’mores craving right at home. It is the perfect Summer treat – Chocolaty, Toasted Marshmallow, and a great texture of Chocolate Fudge like Filling. Refreshing and comforting on a Summers Day! It would be great for a night indoors, to bring to a picnic or lake, or even a potluck. Loved by children and adults alike.  A classic favorite made as a pie! You can whip this simple recipe up in only 45 minutes. It is so easy, but extra delicious!

Supplies Needed:

9-inch pie plate

For Crust: 2 cups graham cracker crumbs

½ cup (1 stick) butter, melted

For Filling: ¾ cup heavy whipping cream ¾ cup milk 10 ounces semi-sweet chocolate, chopped 2 tsp. vanilla extract pinch of salt 2 eggs, whisked 20-30 large marshmallows

Directions: 1. Preheat oven to 325 degrees F.  Gather Heavy Whipping Cream, Milk, Chocolate, Vanilla, Salt, Eggs and Marshmallows.


2.  Make the Crust:  Put the graham crackers in a bag and whack the heck out of them with a rolling pin (or just roll to crush)!


In a medium mixing bowl, stir together the crushed graham cracker crumbs and melted butter until evenly coated.


Press mixture into the bottom and up the sides of a greased 9-inch pie plate. Bake for 8-10 minutes.


3.  In a medium saucepan, whisk together cream and milk.



Warm over medium-low heat. Add in chopped chocolate and pinch of salt.


(I enjoy using these Guittard Semi Sweet bars. The chocolate comes in perfect bars that are easy to break apart and measure the amount you need. They are extra rich and dark, bringing out a bit of tart fruit and cherry notes. But, you can also use any semi-sweet chocolate chips).

Stir until chocolate has completely melted and is smooth. Slowly add in vanilla and whisked eggs. Whisk this mixture very hard, until it is completely smooth.


4.  Pour chocolate filling into baked pie crust.


Bake for 20-25 minutes, or until chocolate filling is set and does not jiggle when pie is lightly shaken. Remove from oven.


5.  Using a kitchen shear or a knife, cut all marshmallows in half.


Place the halves going in a circle around the top of the pie.


Make sure oven rack is positioned in the middle of the oven, and set oven to the lowest broil setting (Usually 400 degrees). Place pie on the rack and lightly toast the marshmallows. This will only take about 1 minute. WATCH CAREFULLY and take the pie out as soon as the marshmallows are slightly browned.

You can also use a kitchen torch to toast the marshmallows instead.

Chill pie in the refrigerator to set for 2-3 hours. Or it can also be served slightly warm. Drizzle with chocolate sauce if desired.

*Creative Note:

Based on last week’s Marshmallow DIY… If you feel like going out of the way and having it over the top GOOD; You could create the pie above by baking it off, and then rather than topping with cut marshmallows, you could whip up fresh marshmallow batter (from the previous recipe) and just scoop the Marshmallow Goo on top of this pie (in a swirl fashion or even pipe it on-top) and let the marshmallow setup for its recommended 6 hours or more. After all set, you could pop it in the oven under broil to toast the top and ENJOY!


Allie (message Allie on her Facebook baking page with any questions you have on homemade s’more pie)!

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