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+ servings
S'mores Pie

Easy S'mores Pie

This s'mores pie has all the flavors of s'mores in easy to make pie form! Made with buttery graham cracker crust, rich chocolate ganache filling, and torched fluffy, whipped marshmallow topping.

Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
YIELD 1 9-inch tart


Graham Cracker Crust

  • 2 cups (200g) finely ground graham crackers (13-14 full-sheet graham crackers, processed in a food processor)
  • 2 tablespoons granulated sugar or brown sugar
  • teaspoon salt
  • 7 tablespoons (100g) unsalted butter, melted

Chocolate Ganache Filling

  • 340 g/12 oz. coarsely chopped bittersweet or semisweet chocolate
  • 1 cup (240 ml) heavy cream
  • ¼ cup (½ stick/55g) unsalted butter, cut into pieces

Marshmallow Meringue Topping

  • 2 large egg whites, at room temperature
  • cup (130g) granulated sugar
  • teaspoon salt
  • ¼ teaspoon pure vanilla extract


To make the crust:

  1. In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.

To make the filling:

  1. In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.

To make the marshmallow meringue topping:

  1. In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
  2. Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
  3. Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
  4. Tart will keep in an airtight container for up to 5 days in the fridge.