No Bake S’mores Pie

Enjoy your favorite campfire flavors from the comfort of your kitchen with a No Bake S’mores Pie. Featuring a graham cracker crust, milk chocolate filling and homemade marshmallow topping, this pie puts a fun twist on the classic bonfire treat.

It’s better to cross the line and suffer the consequences than to just stare at that line the rest of your life. This is what I tell myself every time there’s a slice of S’mores Pie in front of me. Never mind that I made the pie then deliberately positioned it in view of my adoring eyeballs or that I’m currently devouring a piece the size of the Bermuda Triangle. I want a second helping so I’m having a second helping. Sure, it’s crossing the caloric line, but at this point I’m so far past that line I don’t even see it.

Then again, I probably can’t see it because my expanding waistline is blocking the view.

In my defense, it’s difficult stopping after a single slice of pie when it’s layered with a trifecta of campfire flavors: buttery graham cracker crust, milk chocolate filling and a toasty marshmallow meringue. Basically, it’s all the gooey goodness of the world’s favorite bonfire snack without the wind blowing smoke in your face.

Or a stick leaving splinters in your burnt marshmallow.

The best part is that you don’t need to wait for camping season to satisfy your s’mores craving. Just swap your matches for a blowtorch and make this tasty twist on s’mores from the comfort of your kitchen. All that’s left is to dig in with a fork and let the unmistakable taste transport you to the great outdoors. Plus, there’s no risk of staring a forest fire which means this recipe is Smokey the Bear approved.

Before sharing the recipe for S’mores Pie, here are a few tips to help you out:

Ingredient Tips

This recipe uses a combination of milk chocolate and semisweet chocolate for the filling. Choose chocolate bars over chocolate chips since chips have a higher wax content and aren’t made to melt.

Eggs must be at room temperature before making marshmallow meringue. If you’ve forgotten to remove yours from the refrigerator beforehand, place eggs in warm water to speed the process. Don’t use hot water; we want to warm the eggs, not hatch them.

Preparation Tips

Above all, your mixing bowl and beaters must be spotlessly clean before making meringue. Dirt and grease will ruin meringue, as will bits of yolk (or eggshell) so carefully separate the whites from yolks.

Toast meringue your oven broiler or a kitchen blowtorch. To broil, position your rack to the middle of the oven and set the broiler to the “HI” setting then toast meringue until golden brown. Be vigilant while broiling or marshmallow meringue may burn.

Serving Tips for Chocolate S’mores Pie

For best results, serve this pie the day it is made.

I hope you enjoy this S’mores Pie recipe. Please leave a rating and review below once you have a chance to try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like S’mores Pie then you’ll love these S’mores Chocolate Rolls. Stuffed with melty chocolate and graham cracker crumbs then topped with toasted marshmallow meringue, s’mores rolls are the best breakfast you can have without a bonfire. 

No Bake S’mores Pie

Heather Wolf

Enjoy your favorite campfire flavors from the comfort of your kitchen with a No Bake S'mores Pie. Featuring a graham cracker crust, milk chocolate filling and homemade marshmallow topping, this pie puts a fun twist on the classic bonfire treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Chill 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Pies and Tarts

Cuisine American

Servings 8

Ingredients

  

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tbsps unsalted butter melted
• 3 tbsps dark brown sugar

Chocolate Pie

• 6 ounces milk chocolate bar
• 6 ounces semi-sweet chocolate bar
• 3/4 cups heavy whipping cream

Marshmallow Meringue

• 3 large egg whites room temperature
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract pure
• 1/8 tsp sea salt fine

Instructions

 

Graham Cracker Crust

• Place 1 1/2 cups of graham cracker crumbs in a food processor.
• Add melted butter and brown sugar to food processer then pulse a few times until combined.
• Add graham cracker mixture to a 9-inch pie plate then press firmly into base and up the sides using the flat bottom of a glass or measuring cup until crumbs are evenly packed.
• Place in the freezer to chill for 30 minutes while you prepare chocolate filling.

Chocolate Filling

• Finely chop chocoalte bars then place in a heatsafe bowl. Set aside.
• Add heavy cream to a small saucepan. Bring to a low boil then immediately remove pan from heat and pour cream over chopped chocolate.
• Let mixture sit undisturbed for 5 minutes then whisk until chocolate is melted and smooth.
• Remove graham cracker crust from the freezer then gently pour chocolate filling into crust.
• Place pie in the refrigerator to chill for 45 minutes or until set.

Marshmallow Meringue

• Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes.
• Immediately transfer meringue to a mixing bowl and beat with an electric mixer for a few minutes until soft peaks form.
• Add cream of tartar, vanilla and salt then continue beating until stiff peaks form.
• Top pie with marshmallow meringue then toast with a kitchen blowtorch or an oven broiler.
• Slice and serve. This pie is best the day it is made.

Keyword pie, smores