S’mores Pie: The Gooey No-Bake-Fuss Fall Dessert Everyone Craves

If there's one dessert that screams fall, it's s'mores — and this s'mores pie recipe takes everything you love about campfire s'mores and turns it into a sliceable, shareable pie. Featured in Food Network's cozy fall dessert roundup just days ago, it's trending hard right now, and one bite will tell you why.

Picture this: a buttery graham cracker crust, a thick layer of silky melted chocolate, and a cloud of marshmallows toasted to golden, gooey perfection on top. No campfire required, no sticky fingers — just all the toasty, chocolatey nostalgia in pie form. It's the kind of dessert that disappears from the table before you've even sat down.

I love this s'mores pie because it delivers maximum drama with minimum effort. A handful of ingredients, about 15 minutes of actual work, and the broiler does the show-stopping finish. It's right up there with my Chocolate Sauce Cake as the ultimate October indulgence.

Why S'mores Pie Works

The secret is the ratio: a thin, crisp graham crust against a deep layer of chocolate, crowned with marshmallows that get crackly-crisp on top and molten underneath. Serve it warm and the chocolate flows like lava. It's nostalgic comfort food at its finest. I first tried this s'mores pie recipe at a friend's fall bonfire party, and I honestly didn't think pie could taste like a campfire — but the first warm, gooey slice proved me completely wrong.

Ingredients

For 8 servings:

• 1 1/2 cups (150 g) graham cracker crumbs
• 6 tbsp (85 g) unsalted butter, melted
• 2 tbsp sugar
• 2 cups (350 g) semi-sweet chocolate chips
• 3/4 cup (180 ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• 3 cups mini marshmallows

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press firmly and evenly into a 9-inch (23 cm) pie dish, going up the sides.
3. Bake the crust for 8-10 minutes until lightly golden and fragrant. Let it cool for 5 minutes.
4. In a heatproof bowl, combine the chocolate chips, heavy cream, vanilla, and salt. Microwave in 30-second bursts, stirring between each, until completely smooth and glossy — or melt gently over a double boiler.
5. Pour the chocolate ganache into the warm crust and smooth the top. Let it set at room temperature for about 20 minutes so it's firm enough to hold the marshmallows.
6. Pile the mini marshmallows over the chocolate in an even layer, covering it completely edge to edge.
7. Switch the oven to broil. Broil the s'mores pie for 1-3 minutes, watching constantly, until the marshmallows are toasted golden brown with a few darker spots. Do not walk away — marshmallows go from perfect to burnt in seconds.
8. Let the pie cool for 15-20 minutes so the chocolate firms up enough to slice. Serve warm for the gooiest s'mores pie experience — the first slice is always the hardest to cut, so run your knife under hot water and wipe it clean between cuts for picture-perfect pieces.

Sophie’s Tips

• For extra-crackly marshmallow tops, use a kitchen torch instead of the broiler — you get precise, even toasting with zero risk of burning the crust.
• Swap half the chocolate chips for peanut butter chips or caramel bits for a fun twist.
• A sprinkle of flaky sea salt over the toasted marshmallows balances the sweetness beautifully.
• Store leftovers covered at room temperature for up to 2 days. Warm individual slices in the microwave for 15 seconds to bring back the goo.
• For a show-stopping presentation, serve each slice with a drizzle of warm chocolate sauce and a few crushed graham cracker crumbs scattered over the plate. It looks like something from a restaurant dessert menu, and it takes about thirty seconds.

FAQ

Can I make s'mores pie ahead of time?

R: Yes — bake it up to the marshmallow step, cover, and refrigerate for up to 2 days. Add the marshmallows and broil just before serving for the freshest toasted top.

Can I use a store-bought graham crust?

R: Absolutely. It saves 10 minutes and works perfectly — just pour in the ganache and continue from step 5.

My marshmallows burned — what went wrong?

R: The broiler is fierce! Keep the pie on the middle rack, never the top, and watch it the entire time. One minute of distraction is all it takes. Try pairing a slice with my Pumpkin Chai Fudge for the ultimate fall dessert duo.

Practical Info

Prep: 15 min | Cook: 15 min | Category: Desserts | Cuisine: American