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See 5 recipes Download free cookbookToasted Marshmallow S’mores Pie
S’mores Pie
A crisp graham cracker crust holds silky baked chocolate filling beneath a generous crown of fire-toasted marshmallows.
Prep Time:25 minCook Time:45 minTotal Time:70 minServings:10Difficulty:Medium
This celebration pie turns the three essential parts of a s’more into clean, dramatic layers. A compact graham cracker crust supports a smooth chocolate filling, while a thick marshmallow crown brings the unmistakable toasted finish.
Baking the crust before adding the filling keeps it crisp and gives the crumbs a deeper, almost caramelized flavor. Press firmly across the bottom and up the sides so each slice has a sturdy graham cracker frame.
The chocolate layer should leave the oven when the edges are set but the center still has a slight wobble. It will finish setting as it cools, producing a silky texture instead of a dry, cake-like filling.
Add the marshmallows only after the pie has cooled, then watch them continuously under the broiler. Their tops can move from pale to deeply bronzed in seconds, creating a festive centerpiece with the nostalgic aroma of a campfire.
Nutrition (per serving)
Calories:480 kcal
Protein:6 g
Carbs:62 g
Fat:25 g
Directions
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1
Heat the oven to 350°F. Set a 9-inch pie plate on a rimmed baking sheet.
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2
Combine the graham cracker crumbs, 1/4 cup of the sugar, and the melted butter until the mixture resembles damp sand.
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3
Press the crumbs firmly and evenly across the bottom and up the sides of the pie plate. Bake for 10 minutes, until fragrant and lightly deepened in color.
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4
Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until steaming with tiny bubbles around the edge, then pour it over the chocolate. Rest for 2 minutes and whisk until smooth.
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5
Whisk the eggs, remaining 1/4 cup sugar, vanilla, and salt in a separate bowl. Slowly whisk in 1/2 cup of the warm chocolate mixture, then whisk the tempered eggs back into the remaining chocolate.
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6
Pour the filling into the hot crust. Bake for 22 to 25 minutes, until the outer 2 inches are set and the center still jiggles slightly when the pan is nudged.
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7
Cool the pie on a rack for 30 minutes. Position an oven rack 6 inches below the broiler and heat the broiler to high.
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8
Cover the chocolate filling completely with the mini marshmallows, mounding them slightly higher in the center.
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9
Broil for 30 to 75 seconds, watching without interruption, until the marshmallows are deeply golden with a few darker toasted spots. Cool for 5 minutes before slicing.
Ingredients
- Graham Cracker Crumbs:2 cups
- Granulated Sugar, divided:1/2 cup
- Unsalted Butter, melted:7 tbsp
- Semisweet Chocolate, finely chopped:8 oz
- Heavy Cream:1 cup
- Large Eggs:3
- Pure Vanilla Extract:2 tsp
- Kosher Salt:1/4 tsp
- Mini Marshmallows:4 cups
Tips & Notes
- Use the flat bottom of a measuring cup to compact the crust without leaving loose corners.
- Chop the chocolate finely so the hot cream can melt it completely.
- If the marshmallows brown unevenly, rotate the pie once under the broiler rather than walking away.
