S'mores Pie encloses marshmallow creme, chopped milk chocolate, and miniature marshmallows inside a graham-cookie dough crust, then adds reserved chocolate and marshmallows for a toasted finish. The nine-inch pie serves ten and records fifteen minutes of preparation plus eighteen minutes of cooking for a thirty-three-minute total. Its bake happens in two stages—ten minutes before topping and another eight to ten minutes afterward—followed by a 45-to-60-minute cooling period. That final rest is essential because the molten center needs time to hold a clean wedge.
S'mores Pie Ingredients
Ingredients: ½ cup unsalted butter, softened to room temperature; ¾ cup granulated sugar; 1 large egg, room temperature; 1 ½ teaspoons vanilla extract; 1 ½ cups all-purpose flour; ¾ cup finely ground graham cracker crumbs; 1 teaspoon baking powder; ½ teaspoon salt; 7 ounces marshmallow creme; 6 1.55 ounce sized Hershey's milk chocolate candy bars, roughly chopped and divided (reserve ⅓ cup for topping); 1 cup mini marshmallows, divided (⅔ cup inside the pie and ⅓ cup for topping).
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How to Make S'mores Pie
- Preheat oven and prepare pan: Preheat the oven to 350°F. Lightly spray a 9-inch pie dish with non-stick baker's spray and set aside.
- Make crust mixture - part 1: In a large mixing bowl, add the unsalted butter and granulated sugar. Beat for 1-2 minutes or until light and fluffy using a hand mixer on medium-high speed.
- Make crust mixture - part 2: Add the egg and vanilla extract to the butter mixture and beat again until well combined and smooth.
- Finish crust dough: To the bowl of wet ingredients, add the all-purpose flour, finely ground graham cracker crumbs, baking powder, and salt. Mix just until combined and the crust mixture forms a ball. Divide the dough in half.
- Form bottom crust: Press half the graham cracker dough into the bottom and up the sides of the prepared pie dish, being sure to press the dough out evenly in the dish.
- Add marshmallow layer: Spread the marshmallow creme into a single layer in the bottom of the crust.
- Add chocolate layer: Set aside ⅓ cup of the roughly chopped Hershey's milk chocolate candy bars. Use the remaining chopped chocolate bars to evenly spread over the marshmallow creme in the pie dish.
- Add marshmallow layer: Sprinkle ⅔ cup of the mini marshmallows over the chopped chocolate bars.
- Prepare top crust: Place the other half of the graham cracker crust dough onto a large piece of parchment paper on the counter, and press into a 9-inch round disc.
- Top the pie: Place the disc of dough onto the top of the s'mores pie. Using your fingertips, gently press and seal the edges together.
- Initial bake: Bake in the preheated oven for 10 minutes, then remove from the oven.
- Add toppings: Top the warm crust with the remaining ⅓ cup mini marshmallows and ⅓ cup chopped Hershey's milk chocolate candy bar.
- Final bake: Return the s'mores pie to the oven and continue to bake for another 8-10 minutes or until the crust is lightly golden around the edges, the marshmallows have lightly browned, and chocolate is melty.
- Cool and serve: Remove the s'mores pie from the oven and allow it to cool at room temperature for 45 minutes to 1 hour or until cool enough to slice and serve. If too warm, it might still be quite gooey and not hold its shape as well when sliced and served.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Preheat the oven to 350°F and lightly spray a nine-inch pie dish. Beat half cup softened unsalted butter with three-quarter cup sugar on medium-high for one to two minutes until fluffy. Add exactly one room-temperature egg and one and one-half teaspoons vanilla. Mix in one and one-half cups flour, three-quarter cup fine graham crumbs, one teaspoon baking powder, and half teaspoon salt only until dough forms, then divide it in half. Press one half across the bottom and sides of the dish. Spread seven ounces marshmallow creme over it. Reserve one-third cup from the six chopped 1.55-ounce milk-chocolate bars; add the rest, then two-thirds cup from the divided one cup mini marshmallows. Press the second dough half into a nine-inch disc, cover and seal. Bake ten minutes, add both reserved one-third-cup toppings, bake eight to ten minutes more, and cool 45 to 60 minutes.
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Critical Visual and Timing Cues
Room-temperature butter and egg combine smoothly, but the butter should not be melted. The one-to-two-minute creaming stage adds lightness before the single egg enters. Finely ground graham crumbs create a uniform dough; five to six pulsed graham sheets can replace boxed crumbs. Stop mixing as soon as the dough gathers, then divide it evenly so the bottom and lid have enough coverage. Press the lower crust evenly up the dish walls and keep marshmallow creme in a single layer. Reserve both topping portions before assembly to avoid using them inside. Seal the upper disc to the lower edge so molten filling stays enclosed. After the second bake, edges should be lightly golden, marshmallows lightly browned, and chocolate visibly melted. Cool until slices can support themselves.
Serving and Storage
Wait at least forty-five minutes and up to one hour before cutting ten wedges. A sharp knife wiped clean between cuts prevents gooey marshmallow and chocolate from dragging through the crust. Serve when cool enough to hold shape. The pie can remain covered at room temperature for up to three days or in the refrigerator for up to five days, as recorded. Chilled slices become firmer. Dark chocolate bars may replace the six milk-chocolate bars without altering the quantity. The pie contains gluten, dairy, egg, and may contain soy through chocolate and marshmallow creme. Keep it away from heat during storage.
Practical Kitchen Notes
Chocolate and marshmallows are intentionally divided. Six 1.55-ounce bars are chopped, with one-third cup held for the top. The one cup mini marshmallows becomes two-thirds cup inside and one-third cup on top. Marshmallow creme is a separate seven-ounce amount beneath both. The dough contains half cup butter, three-quarter cup sugar, exactly one egg, one and one-half teaspoons vanilla, one and one-half cups flour, three-quarter cup graham crumbs, one teaspoon baking powder, and half teaspoon salt. Do not add cocoa, cream cheese, nuts, or milk. The official eighteen-minute cook value corresponds to ten plus eight minutes, though the second bake may continue to ten minutes based on visual cues.
Details Worth Preserving
The closed upper dough disc differentiates this pie from an open tart and prevents reserved toppings from overbrowning. The accepted ingredient image shows one egg, six bars, and both divisions; the process ends with ten servings. The unchanged hero remains at its original R2 key. The first repeated original is absent, while the final original photograph is retained as the third body image. Responsive copies are direct WebPs at eligible widths, never upscaled or substituted for the hero. The Worker and theme remain untouched, and no image transformation is enabled.
Recorded Recipe Tips
- Dark chocolate can be used as a substitute by replacing the 1.55-ounce Hershey's milk chocolate bars with Hershey's dark chocolate bars.
- Boxed graham cracker crumbs are finely ground, creating a more uniform crust texture. Homemade graham cracker crumbs can be made by pulsing 5-6 sheets of graham crackers in a food processor until finely ground.
- For a clean slice, use a sharp knife and wipe it clean between cuts.
- The pie can be stored covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Conclusion
S'mores Pie makes 10 servings in 33 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does S'mores Pie make?
It makes 10 servings and serves 10.
- → How long does S'mores Pie take?
The recipe records 15 minutes of preparation, 18 minutes of cooking, and 33 minutes total.
- → Why does the s'mores pie cool for 45–60 minutes?
The rest lets the hot marshmallow and melted chocolate firm enough for each of the ten slices to hold its shape.
- → Which ingredients must be reserved for the topping?
Reserve 1/3 cup chopped chocolate and 1/3 cup mini marshmallows, then add both after the initial 10-minute bake.