Smores Pie

Introduction

Craving the nostalgic flavors of a campfire s’more but want a dessert that’s perfect for sharing? What if you could capture the gooey marshmallow, melty chocolate, and graham cracker crunch in a pie that’s ready in under an hour? Say hello to S’mores Pie! This indulgent treat features a graham cracker crust filled with marshmallow creme, chopped Hershey’s chocolate, and mini marshmallows, topped with a second crust and baked to golden perfection. Perfect for summer gatherings, family desserts, or cozy nights, this beginner-friendly recipe delivers s’mores magic without the campfire. Ready to create some gooey, chocolatey goodness? Let’s grab a pie dish and get started!

Overview

S’mores Pie is a baked dessert with a graham cracker dough crust, layered with marshmallow creme, chopped Hershey’s milk chocolate, and mini marshmallows, topped with more dough and finished with extra marshmallows and chocolate. What makes it special? The combination of a buttery, graham-flavored crust, gooey marshmallow, and melty chocolate recreates the classic s’mores experience in a sliceable pie form. This easy recipe takes about 1 hour 30 minutes (20 minutes prep, 18–20 minutes baking, 45–60 minutes cooling) and serves 8–10, making it ideal for gatherings or sweet cravings.

• Time Requirement: 1 hour 30 minutes (20 minutes prep, 18–20 minutes baking, 45–60 minutes cooling)
• Difficulty Level: Easy (great for beginners)
• Servings: 8–10 slices

Essential Ingredients

The magic of S’mores Pie lies in its nostalgic, campfire-inspired ingredients. Here’s what you’ll need and why each one matters:

For the Graham Cracker Crust

• Unsalted Butter (½ cup, softened to room temperature): Creates a rich, tender crust.
• Granulated Sugar (¾ cup): Sweetens the crust and helps it crisp up.
• Large Egg (1, room temperature): Binds the dough and adds structure.
• Vanilla Extract (1½ tsp): Enhances the crust with a warm, aromatic note.
• All-Purpose Flour (1½ cups): Forms the dough’s structure for a sturdy yet tender crust.
• Finely Ground Graham Cracker Crumbs (¾ cup): Add classic s’mores flavor and texture.
• Baking Powder (1 tsp): Gives the crust a slight lift for a light texture.
• Salt (½ tsp): Balances sweetness and enhances flavors.

For the Filling

• Marshmallow Creme (7 oz): Provides the gooey, sweet marshmallow layer.
• Hershey’s Milk Chocolate Candy Bars (6 bars, 1.55 oz each, roughly chopped): Deliver melty, classic s’mores chocolate flavor.
• Mini Marshmallows (1 cup): Add extra marshmallow texture and browning on top.

Substitutions and Variations

• Butter: Use salted butter (reduce salt to ¼ tsp) or vegan butter for a dairy-free version.
• Granulated Sugar: Reduce to ½ cup for a less sweet crust or use coconut sugar for a refined sugar-free option.
• Egg: Replace with ¼ cup applesauce or 1 flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan version.
• Flour: Use a 1:1 gluten-free flour blend for gluten-free; whole wheat flour makes a denser crust.
• Graham Cracker Crumbs: Substitute with crushed digestive biscuits or gluten-free graham crackers.
• Marshmallow Creme: Use 2 cups melted marshmallows mixed with 1 tbsp butter as a substitute; vegan marshmallow fluff works for dairy-free.
• Hershey’s Chocolate: Swap with milk chocolate chips, dark chocolate, or vegan chocolate bars.
• Mini Marshmallows: Use regular marshmallows cut into small pieces or vegan marshmallows.
• Vegan Option: Use vegan butter, flax egg, vegan marshmallow creme, vegan chocolate, and vegan marshmallows.
• Gluten-Free: Use gluten-free flour, gluten-free graham cracker crumbs, and ensure chocolate and marshmallows are gluten-free.

Step-by-Step Instructions

Making S’mores Pie is straightforward with a simple dough-making, layering, and baking process. Follow these instructions for a perfect pie every time:

1. Prepare the Pie Dish:
   • Preheat the oven to 350°F (175°C).
   • Lightly spray a 9-inch pie dish with non-stick baker’s spray to prevent sticking.
   • Tip: Use a glass or metal pie dish for even baking, and ensure the spray coats the sides for easy release.
2. Make the Graham Cracker Dough:
   • In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar with a hand mixer on medium-high speed until light and fluffy, about 1–2 minutes.
   • Add 1 large egg and 1½ tsp vanilla extract, beating until smooth and well combined, about 30 seconds.
   • Add 1½ cups all-purpose flour, ¾ cup finely ground graham cracker crumbs, 1 tsp baking powder, and ½ tsp salt. Mix on low speed or by hand until just combined and the dough forms a ball, about 1 minute.
   • Divide the dough in half and set aside.
   • Tip: Grind graham crackers in a food processor to a fine powder for a smooth dough, and avoid overmixing to keep the crust tender.
3. Form the Bottom Crust:
   • Press half of the graham cracker dough evenly into the bottom and up the sides of the prepared pie dish, using your fingers or the back of a spoon to create a smooth, even layer.
   • Tip: Press firmly but gently to ensure the crust holds together, and extend the dough about ½ inch up the sides for a sturdy edge.
4. Add the Marshmallow Creme Layer:
   • Spread 7 oz marshmallow creme in a single layer over the bottom crust, using a spatula or offset spatula to smooth it out.
   • Tip: Lightly grease the spatula with non-stick spray to prevent sticking, and work gently to avoid disturbing the crust.
5. Add the Chocolate Layer:
   • Reserve ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars (from 6 bars, 1.55 oz each) for the topping.
   • Evenly spread the remaining chopped chocolate (about ¾ cup) over the marshmallow creme layer.
   • Tip: Chop chocolate into small, bite-sized pieces for even melting, and distribute evenly to ensure chocolate in every bite.
6. Add Mini Marshmallows:
   • Sprinkle ⅔ cup mini marshmallows evenly over the chopped chocolate layer.
   • Tip: Press marshmallows lightly to adhere to the chocolate, and space them evenly for consistent texture.
7. Form the Top Crust:
   • Place the remaining half of the graham cracker dough on a large piece of parchment paper.
   • Press or roll into a 9-inch round disc, about ¼-inch thick, using your hands or a rolling pin.
   • Carefully lift the parchment and flip the dough disc onto the pie, peeling away the parchment.
   • Gently press and seal the edges of the top and bottom crusts together with your fingertips, trimming any excess dough if needed.
   • Tip: Work quickly to prevent the dough from softening, and patch any cracks with extra dough for a neat appearance.
8. Bake the Pie:
   • Bake in the preheated oven for 10 minutes, until the crust is lightly set.
   • Remove from the oven and sprinkle the reserved ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s chocolate evenly over the top crust.
   • Return to the oven and bake for an additional 8–10 minutes, or until the crust is lightly golden around the edges, the marshmallows are lightly browned, and the chocolate is melty.
   • Tip: Watch closely during the final bake to avoid burning the marshmallows; cover with foil if browning too quickly.
9. Cool and Serve:
   • Remove the pie from the oven and let cool at room temperature for 45 minutes to 1 hour, or until cool enough to slice and hold its shape.
   • Slice into 8–10 wedges using a sharp knife, wiping the blade between cuts for clean edges.
   • Serve warm or at room temperature, optionally with whipped cream, ice cream, or a drizzle of chocolate sauce.
   • Tip: Cool sufficiently to avoid a gooey mess when slicing; serve with a spatula to lift slices cleanly.

Assembly

Assembling S’mores Pie is all about creating a gooey, chocolatey dessert with a campfire vibe for a treat that’s as nostalgic as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Press the crust evenly, spread marshmallow creme smoothly, and distribute chocolate and marshmallows uniformly for a balanced pie.
• Preparation Tips:
  • Use a 9-inch pie dish for the ideal thickness; a deep-dish pan may require more dough (increase ingredients by 25%), while an 8-inch pan makes a thicker pie (bake 20–22 minutes).
  • Soften butter to room temperature for easy creaming, and use room-temperature eggs for a smooth dough.
  • Chop chocolate roughly to create melty pockets, and spread marshmallow creme in a thin, even layer to avoid overwhelming the filling.
• Presentation Tips:
  • Serve in the pie dish or on a rustic platter to highlight the golden crust and toasted marshmallow topping.
  • Garnish with extra graham cracker crumbs, a drizzle of chocolate syrup, or toasted marshmallows for a campfire-inspired look.
  • Pair with hot cocoa, coffee, or a glass of milk for a complete dessert experience, perfect for summer barbecues, family gatherings, or cozy fall nights.
  • Slice neatly and arrange on plates to showcase the gooey marshmallow and chocolate layers, offering forks for this indulgent treat.

Storage and Make-Ahead Tips

S’mores Pie is best fresh but can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Prepare the graham cracker dough up to 1 day in advance, wrap tightly, and refrigerate; let soften slightly before pressing into the dish.
  • Assemble the pie (without the final marshmallow and chocolate topping) up to 4 hours ahead, cover, and refrigerate; add toppings and bake fresh.
  • Tip: Don’t add the final toppings too early, as marshmallows may soften; apply just before the second bake.
• Storage:
  • Store at room temperature, covered with plastic wrap or in an airtight container, for up to 1 day; refrigerate for up to 3 days to maintain freshness.
  • Reheat slices in a 300°F (150°C) oven for 5–7 minutes to restore warmth and gooeyness, or microwave for 10–15 seconds.
  • Tip: Store with a paper towel to absorb moisture, and keep away from humid environments to preserve the crust’s texture.
• Freezing:
  • Freeze the baked pie (without final toppings) for up to 1 month, wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight, then add fresh marshmallows and chocolate before reheating at 350°F for 5–7 minutes.
  • Freezing the fully assembled pie with toppings is not recommended, as marshmallows and chocolate may lose texture.
  • Tip: Label with the date to track freshness, and freeze in a single layer to avoid crushing the crust.

Recipe Variations

S’mores Pie is versatile and fun to customize. Here are some creative twists to try:

• Peanut Butter S’mores Pie: Swirl ¼ cup melted peanut butter into the marshmallow creme layer for a nutty twist.
• Salted Caramel S’mores Pie: Drizzle caramel sauce over the chocolate layer and sprinkle with flaky sea salt.
• Mocha S’mores Pie: Add 1 tsp instant coffee granules to the dough for a mocha flavor.
• White Chocolate S’mores Pie: Use white chocolate bars instead of Hershey’s for a sweeter, creamier filling.
• Gluten-Free S’mores Pie: Use gluten-free flour, gluten-free graham cracker crumbs, and ensure chocolate and marshmallows are gluten-free.
• Vegan S’mores Pie: Use vegan butter, flax egg, vegan marshmallow creme, vegan chocolate, and vegan marshmallows.

Safety and Tips

Baking a s’mores pie requires minimal effort but some care for a safe and successful result:

• Handle Hot Equipment Safely: Use oven mitts when handling the hot pie dish, and let the pie cool before slicing to avoid burns.
• Work with Marshmallow Creme Safely: Grease tools to prevent sticking, and spread gently to avoid tearing the crust.
• Prevent Soggy Crust: Press the dough firmly to create a solid base, and bake until set to avoid sogginess from the filling.
• Clean Up Spills: Wipe dough or marshmallow creme spills immediately with a damp cloth, and soak tools in hot water for easy cleaning.

Nutritional Information

Per slice (based on 10 servings):

• Calories: ~380 kcal
• Protein: ~5 g
• Fat: ~18 g
• Carbohydrates: ~50 g
• Sugar: ~35 g
• Fiber: ~1 g Note: Values are approximate and vary based on ingredient brands and portion size. Reducing chocolate or marshmallows may lower calories and sugar.

Conclusion

You’re now ready to create a S’mores Pie that’s as gooey as it is nostalgic! This 1-hour 30-minute recipe is perfect for summer gatherings, family desserts, or anytime you crave a campfire-inspired treat. With its graham cracker crust, melty chocolate, and toasted marshmallows, this pie is a guaranteed crowd-pleaser. Feel free to tweak the chocolate, toppings, or flavors to make it your own. Grab your pie dish, layer that marshmallow creme, and enjoy every sticky, chocolatey bite. Happy baking, and savor the s’mores pie bliss!

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FAQs

1. Can I use a store-bought crust?
Yes! Use a 9-inch pre-baked graham cracker crust and press half the dough as a topping; reduce baking time to 12–15 minutes total.

2. Is this pie very sweet?
It’s sweet from the marshmallow creme, chocolate, and sugar but balanced by the graham crust. Reduce sugar to ½ cup or use dark chocolate for less sweetness.

3. Can I make this vegan?
Yes! Use vegan butter, flax egg (1 tbsp flaxseed + 3 tbsp water), vegan marshmallow creme, vegan chocolate, and vegan marshmallows.

4. Why is my pie gooey?
Insufficient cooling or underbaking can make it gooey. Bake until the crust is golden, and cool for at least 45 minutes to set the filling.

5. Can I use a different pie dish size?
Yes! An 8-inch dish makes a thicker pie (bake 20–22 minutes); a 10-inch dish makes a thinner pie (bake 15–18 minutes). Adjust filling if needed.

6. How do I prevent the marshmallows from burning?
Watch closely during the final bake, and cover with foil if marshmallows brown too quickly. Bake just until lightly toasted.

7. Can I prep this for a party?
Yes! Assemble up to 4 hours ahead, refrigerate, and bake fresh. Or bake up to 1 day ahead, store at room temperature, and reheat at 300°F for 5 minutes.

8. What’s the best way to store leftovers?
Store covered at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat briefly to restore gooeyness before serving.