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functional image chocolate smores pie in a glass pie dish with one slice missing to see layers of graham cracker crust, chocolate pie and toasted marshmallow topping black background
Heather Wolf

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.
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Prep Time 30 minutes
Cook Time 0 minutes
Chill 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Method

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

Method
 

Graham Cracker Crust
  1. Place 1 1/2 cups of graham cracker crumbs in a food processor.
  2. Add melted butter and brown sugar to food processer then pulse a few times until combined.
  3. 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.
  4. Place in the freezer to chill for 30 minutes while you prepare chocolate filling.
Chocolate Filling
  1. Finely chop chocoalte bars then place in a heatsafe bowl. Set aside.
  2. Add heavy cream to a small saucepan. Bring to a low boil then immediately remove pan from heat and pour cream over chopped chocolate.
  3. Let mixture sit undisturbed for 5 minutes then whisk until chocolate is melted and smooth.
  4. Remove graham cracker crust from the freezer then gently pour chocolate filling into crust.
  5. Place pie in the refrigerator to chill for 45 minutes or until set.
Marshmallow Meringue
  1. 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.
  2. Immediately transfer meringue to a mixing bowl and beat with an electric mixer for a few minutes until soft peaks form.
  3. Add cream of tartar, vanilla and salt then continue beating until stiff peaks form.
  4. Top pie with marshmallow meringue then toast with a kitchen blowtorch or an oven broiler.
  5. Slice and serve. This pie is best the day it is made.