S'mores Pie

I created this pie last summer when thunderstorms ruined our backyard campfire plans three weekends straight and my kids wouldn't stop begging for s'mores. It has all the classic flavors - graham cracker, melty chocolate, and gooey marshmallow - but in a convenient form that doesn't require fire supervision or result in sticky marshmallow residue all over the patio furniture. The layered approach ensures you get the perfect ratio of ingredients in every bite, and it feeds a crowd much more efficiently than traditional s'mores.

Summer Favorite

• Gets you all those nostalgic campfire flavors without dealing with actual fire
• The buttery graham crust tastes way better than plain graham crackers
• Makes enough to feed the whole neighborhood gang at once
• No sticky marshmallow sticks to clean up afterward

My friend Jamie's husband claimed he "wasn't a dessert person" until he tried this at our Memorial Day cookout. He ate two huge slices and then hovered near the pie plate "just in case anyone didn't want theirs." Now Jamie texts me every time they have guests coming over asking for the recipe again because she "somehow lost it" (translation: wants me to make it for them).

Essential Ingredients

• Graham cracker crumbs create that distinctive s'mores flavor base. I usually buy the boxed kind because they're perfectly fine-ground, but sometimes make my own by pulsing whole crackers when I want a more rustic texture.
• Marshmallow creme spreads smoothly and creates that perfect gooey layer. I tried regular marshmallows in my first version and they didn't melt right - the creme is definitely the way to go.
• Hershey's milk chocolate bars are non-negotiable for authentic s'mores flavor. I attempted fancy chocolate once and my kids immediately called me out. There's something about that specific Hershey's taste that's essential.
• Mini marshmallows give you those perfect toasty pockets on top that mimic campfire s'mores. They brown beautifully in the oven in a way that's impossible to replicate with just the creme.
• Room temperature butter creates that perfect cookie-like graham crust. Cold butter doesn'-t incorporate properly, and melted butter makes the dough too greasy.

The first time I made this, I got impatient and tried to serve it straight from the oven. The filling ran everywhere, creating a delicious but very messy dessert soup! That cooling time is absolutely necessary for sliceable pieces, though we've been known to eat the "failed" version with spoons straight from the pan.

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Step-by-Step Instructions

Oven Ready

Preheat to 350°F and spray a 9-inch pie dish with baker's spray. I like metal pans better than glass for this recipe since they conduct heat more evenly. If all you have is glass, that works too - just watch the baking time carefully.

Butter Mix

Beat the softened butter and sugar until light and fluffy using a hand mixer. Don't rush this step - those tiny air bubbles you're creating make the crust tender. I usually beat for the full 2 minutes, though it seems like forever when you're standing there holding the mixer.

Wet Additions

Add the egg and vanilla to your butter mixture and beat until smooth. Make sure your egg is at room temperature or it won't incorporate properly. I've forgotten this step before and ended up with weird eggy streaks in my dough.

Dry Team

Mix in the flour, graham cracker crumbs, baking powder, and salt just until combined. The dough will be somewhat sticky but should form a ball. I use a spatula for this step to avoid overmixing, which makes for a tough crust.

Crust Formation

Press half the dough into the bottom and up the sides of your pie dish. I use the bottom of a measuring cup to get an even layer, especially around the edges. Make sure there are no thin spots that might leak filling.

First Layer

Spread the marshmallow creme over the bottom crust. This can be challenging since it's so sticky. My trick is to spray the spatula with a tiny bit of cooking spray or dip it in warm water to make spreading easier.

Chocolate Sprinkle

Scatter most of the chopped Hershey's bars over the marshmallow creme, saving about ⅓ cup for the topping. I like having different-sized chocolate pieces - some melt completely while bigger chunks stay somewhat intact, giving you that true s'mores experience.

More Marshmallows

Sprinkle ⅔ cup of mini marshmallows over the chocolate layer. Don't worry about perfect placement - random scattering works best. They'll partially sink into the chocolate as it melts, creating pockets of marshmallow throughout.

Top Cover

Press the remaining dough into a 9-inch round disc. I do this between two pieces of parchment paper to prevent sticking, then peel off the top paper and flip the dough onto the filling. Gently seal the edges with your fingers or a fork.

First Bake

Bake for 10 minutes to set the crust, then pull it out while it's still looking quite underdone. This pre-baking ensures the bottom crust isn't soggy while keeping the top pale enough to add more toppings.

Final Toppings

Sprinkle the remaining marshmallows and chocolate pieces over the partially baked crust. Distribute them randomly for that classic s'mores appearance. Don't worry if they seem to be sliding toward the center - they'll stay put once they start to melt.

Finishing Bake

Return to the oven for another 8-10 minutes until the crust is golden and marshmallows are toasty brown. Watch carefully during the last few minutes - the marshmallows go from perfectly toasted to charred very quickly!

Patience Period

Let the pie cool for at least 45 minutes before slicing. I know it's torture to wait when the kitchen smells amazing, but cutting too soon creates a molten mess. Proper cooling gives you those perfect, Instagram-worthy slices.

Quick Tips

• For the best texture, the pie should be slightly warm when served - the chocolate will still be a bit melty
• If you prefer dark chocolate s'mores, simply substitute Hershey's Special Dark bars
• Adding a pinch of cinnamon to the crust gives a subtle warmth that's especially nice in fall

My daughter tried to convince me that we should rename this breakfast pie since it has graham crackers, which are basically cereal. Nice try, kid, but this remains firmly in the dessert category at our house - though I may have sneaked a sliver with my coffee when no one was looking.

Serving Ideas

For an over-the-top dessert experience, serve slightly warm slices with vanilla ice cream. The contrast of cold ice cream with the warm pie is absolutely magical. When hosting summer gatherings, I sometimes add fresh berries on the side - the tart fruit balances the sweetness perfectly. For kids' parties, I've been known to add a chocolate drizzle over the top for extra wow factor that has parents asking for the recipe.

Flavor Switch-ups

Try adding a thin layer of peanut butter between the crust and marshmallow creme for a peanut butter cup s'mores version. Around the holidays, I sometimes add crushed candy canes on top for a mint chocolate twist that everyone loves. For the caramel lovers in my family, a drizzle of caramel sauce between the layers creates a Millionaire S'mores Pie that's absolutely indulgent.

Storage Secrets

Cover any leftovers and store at room temperature for up to 3 days. To recreate that fresh-baked experience, pop individual slices in the microwave for 10-15 seconds - just enough to slightly melt the chocolate and marshmallow without making it too hot. For longer storage, wrap slices and freeze for up to 3 months. I often make one to eat and one to freeze for emergency dessert situations.

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Pie Wisdom

• If making your own graham crumbs, a food processor works better than a blender, which tends to pack them down
• The crust dough can be made a day ahead and refrigerated - just bring to room temperature before using
• A kitchen torch can be used on the top marshmallows if you want that perfectly controlled char

This s'mores pie has saved countless summer gatherings from the disappointment of rained-out campfires. There's something about that combination of graham, chocolate, and marshmallow that makes everybody happy, regardless of age. The best part? No one ends up smelling like smoke or picking marshmallow out of their hair afterward. It's become my most requested recipe, surpassing even my grandmother's famous chocolate chip cookies - which is saying something in my family!

Frequently Asked Questions

→ Can I use graham crackers instead of making the graham cracker crust from scratch?

This recipe uses a unique approach with a graham cracker-infused cookie dough rather than the traditional pressed graham cracker crust. While you could try substituting a regular graham cracker crust, the texture and flavor would be quite different, and you'd need to adjust the baking time significantly.

→ Can I use marshmallows instead of marshmallow creme?

The marshmallow creme creates a smooth, even layer that regular marshmallows won't provide. If you must substitute, try melting 2 cups of mini marshmallows with 1 tablespoon of butter over low heat, stirring constantly until smooth, then cooling slightly before spreading in the pie.

→ How do I know when the pie is done baking?

The pie is done when the crust is lightly golden around the edges, the marshmallows on top have lightly browned, and the chocolate is melty. Be careful not to overbake, as this can make the crust too hard.

→ Why is my pie too gooey to slice?

The pie needs adequate cooling time to set properly. If it's still too gooey after cooling for an hour at room temperature, you can refrigerate it for 30 minutes to help it firm up. Always use a sharp knife and wipe it clean between cuts for the cleanest slices.

→ Can I make this pie ahead of time?

Yes! You can make this pie 1-2 days in advance. Store it covered at room temperature or in the refrigerator. If refrigerated, allow it to come to room temperature before serving for the best texture and flavor.

→ What other chocolate bars work well in this recipe?

While Hershey's milk chocolate bars give that classic s'mores flavor, you can substitute with other chocolate bars like Ghirardelli, Lindt, or even flavored options like cookies and cream chocolate bars. Dark chocolate or semi-sweet chocolate chips also work well for a less sweet version.