Enjoy the summer and even winter fun with a slice of this delicious s’mores pie with graham cracker crust! This easy summertime AND wintertime treat takes the taste of the traditional campfire S’mores combinations: a homemade graham cracker crust, chocolate ganache center, and marshmallow meringue topping to give you an ooey-gooey decadent dessert! Because this pie needs to be kept in the fridge and only needs to be set out for a few minutes to loosen, it’s a great recipe to make ahead dessert option for birthday parties, cookouts, 4th of July, Father’s Day, Christmas Eve, and so much more!
We are tackling some of the hardest recipes here on Rae’s Bakery: meringue, chocolate ganache, and graham cracker crust. We are taking some of the most challenging recipes and breaking them down so you can be successful with them each and every time. This refreshing treat is made for any time of year. It will keep you and your guests going back for more again and again and again.
3 layers of Love
There are 3 layers in this chocolate goodness:
Graham Cracker Crust: This graham cracker crust comes together with just 3 ingredients: graham crackers, sugar, and melted butter. Be sure to pack in the graham cracker mixture into the pan so your crust sticks together nicely when baked.
Chocolate Ganache: This homemade chocolate ganache recipe is fantastic! It only requires 3 ingredients and is so decadent and beautiful. It’s the best I have ever made! For the ganache, you will use chocolate chips, butter, and heavy cream.
Marshmallow Meringue: I’ve simplified this recipe and dropped some of my tips to add a beautiful fluff to your meringue, but have fancied up the traditional marshmallow topping. This is a no-bake meringue and will go on the top of the pie. No oven is required for the meringue portion of this s’mores recipe. In order to give this meringue a toasted top, you will need a kitchen torch. If you don’t have a kitchen torch, no worries! The s’mores pie will taste just as great!
How to Make S’mores Pie.
We will make this s’mores pie recipe in sections.
The first part of this recipe you will start with is the crust.
The graham cracker crust is the only part of this recipe that needs to be baked in the oven.
- Crush the graham cracker sheets in a food processor or place them in a bag and smash them with a rolling pin.
- After you have melted the butter, add it into a bowl with the graham cracker crumbs and sugar.
- Once the graham cracker crumbs are completely coated with the butter, pack it tightly into a tart pan or a 9-inch pie plate. Be sure to pack graham crackers on the edges and the bottom of the pan. Place this directly on the oven rack (not on a baking sheet) in a 350 degree oven for 8 minutes. During this time, you can get your ganache ingredients ready.
- NOTE: I use a tart pan, but you can use any pie pan. The homemade graham cracker crust will be done when golden brown. Once the graham cracker pie crust is done baking, let it cool in the pan for 5-10 minutes, then move to a wire rack to finish.
For the ganache:
- Add butter to a small saucepan or medium saucepan and let it melt mostly over medium heat.
2. As the butter is melting, measure out your milk chocolate chips and add them to a medium bowl.
3. Once the butter is almost melted measure out the heavy whipping cream and add to the butter saucepan. Whisk the whipping cream and butter together until the mixture JUST comes to a boil.
NOTE: it is important to measure out the whipping cream for this. If you just pour the entire container of whipping cream into the saucepan the ganache will be too liquidy and won’t set up properly. If you prefer a chocolate bar, you can use bakers chocolate or other high quality baking chocolate.
Pour the whipping cream over the chocolate chips and cover with a plate for 2 minutes. After, mix everything together with a rubber spatula until the chocolate melt and is smooth and darker brown. There should be no chunks of chocolate in the mixture.
YOU’VE JUST MADE CHOCOLATE GANACHE!! Don’t forget to taste that rich chocolate flavor!!
Now, set this aside for 15 minutes.
NOTE: Do not add the chocolate ganache to the graham cracker pie crust until the crust is completely cooled!
Now that you have the chocolate filling and the ganache is resting, it’s time to make the meringue.
Now, before you get wild and nervous. We will make this as easy as possible..
Here we go..
- In a double boiler (see note below for how to diy a double boiler), boil 1 inch of water over the stove.
- While the water is working on its boil, whisk together the room temperature egg whites and sugar in a large mixing bowl fit for the hot water (glass, stainless steel, or another pot).
- Once the water is boiling, bring down to medium-high heat and place the bowl with the egg whites and sugar on top. Whisk continually until the eggs and sugar are no longer grainy. Keep a close eye on this as it can scramble easily.
NOTE: if you do not have a double boiler, you can make one! Use a pot and a glass or stainless steel bowl as the top part of the boiler. If you don’t have either of those bowls, simply place another pot on top of the pot with boiling water in it. Make sure the top pot is slightly larger than the bottom pot.
(If the egg starts to scramble, remove from heat immediately and begin to whip. The heat was too high and it got too hot too fast.)
4. Remove the egg and sugar mixture from the heat, add the cream of tartar, and whip up your meringue using an electric mixer. It will begin to fluff and look pillowy.
5. When the meringue is just about done, add the marshmallow creme! You know your meringue is done when stiff peaks are formed.
Time to assemble your pie!
- Pour chocolate ganache into the graham cracker crumb crust
2. Then spoon the meringue on top of the ganache! Leave at least a ½ in chocolate ring around the edge to see that beautiful ganache.
3. Torch the meringue to make it look like roasted marshmallows!
- To get the best results measure all the ingredients out.
- If the chocolate ganache won’t set on the counter, place it in the fridge for 10 minutes. If it is still not setting, warm and add more chocolate chips.
- Make sure the egg whites for the marshmallow meringue are room temp and that there are no egg yolks in them. They won’t whip up. To make sure you don’t have any egg yolks and you dont waste a bunch of eggs, separate the egg whites in a small bowl, then after you see no yolks or shells, add them to a larger bowl to bring up to room temperature.
- Let the graham cracker pie crust cool completely before adding in the chocolate ganache filling.
- If you don’t have a torch, no worries! The S’mores pie will still taste amazing!
- To get clean cuts, wipe the sharp knife after each cut.
Graham Cracker Crust
- 2 cups (13 full sheets) of finely ground graham crackers
- 2 TBS granulated sugar
- 8 TBS unsalted butter, melted
- 4 cups milk chocolate chips
- 2 cups whipping cream
- 4 Tablespoons butter
- ¼ Hershey bar, chopped in chunks (optional)
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 tsp cream of tartar
- ¼ cup marshmallow Creme
- To make the Graham Cracker Pie Crust: Crush the graham crackers in a food processor or smash them in a bag with a rolling pin.
- 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 tart pan.
- Bake the crust in a 350°F preheated oven for 6-8 minutes, then let it cool completely on a wire rack before adding the filling.
- To make the Chocolate Ganache Filling: Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.
- Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
- Pour cream over chocolate in the bowl. Cover with a lid (or a plate) for 2-4 minutes.
- Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache!
- Let the mixture sit for 5-15 minutes.
- To make the Marshmallow Meringue: In a heatproof bowl, combine room temp egg whites, sugar, and salt, and set mixture over a saucepan of simmering water (double boiler), 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. Remove from heat.
- Using an electric mixer fitted with the whisk attachment, whisk on medium- high speed until stiff peaks form and meringue is thick and glossy, about 6-8 minutes, adding in vanilla extract and marshmallow creme near the end.
- How to Assemble the S'mores Pie: Once the graham cracker pie crust is completely cooled add the chocolate ganache just until it almost reaches the top of the crust (you wont use all of the ganache).
- Spoon on the meringue and move it around so it covers most of the chocolate.
- Torch the meringue to resemble raosted marshmallows.
Measure all the ingredients out.
If the chocolate ganache won’t set on the counter, place it in the fridge for 10 minutes. If it is still not setting, warm and add more chocolate chips.
Make sure the egg whites for the marshmallow meringue are room temp and that there are no egg yolks in them. They won’t whip up. To make sure you don't have any egg yolks and you dont waste a bunch of eggs, separate the egg whites in a separate bowl, then after you see no yolks or shells, add them to a larger bowl to bring up to room temperature.
Let the graham cracker pie crust cool completely before adding in the chocolate ganache filling.
If you don’t have a torch, no worries! The S’mores pie will still taste amazing!
To get clean cuts, wipe the sharp knife after each cut.