S’mores Pie (!)

smorespie googoo

So. I had this idea a few months ago. I considered it a brilliant beyond brilliant idea- why not put chocolate cream pie in graham cracker crust and then put toasted marshmallows on top? S’mores pie! Turns out, a few other people already had that idea. Well, whatever. I thought of it first. And so I hared it with my dad, who being my dad, drooled at the thought of anything involving marshmallows, chocolate, graham crackers, pie and FOOD in the same sentence. And so it was his birthday pie. Birthday pies are a big thing in my world, because why did cakes get the birthday prize? Pies are just as good. In fact, pies might be (dare I say) sometimes better… so when do pies get their birthday justice? Apparently when I make them. A few years ago I did pies right justice by having a black bottom oat pie from Four and Twenty Blackbirds (yes please) and everyone enjoyed it, needless to say. Who doesn’t like pie? Um, no one that I should know.

So back to the story, I knew I HAD to make my dad this “original” pie, which I still say is original because I DIDN’T KNOW IT EXISTED WHEN I CAME UP WITH THE IDEA. So there. Ha. Ha. And plus, it still sounded like heaven, sooo…

Then I decided that is was too much sugar and discarded the idea. Just kidding. Why would I do that?!

puddingPuddingPUDDING graham crust

It required quite a bit off willpower making pudding and about (no joke) 1 1/2 hours of doing this (don’t be scared off by this!!!)


Of stirring chocolate pudding over the stove. But heck, was it worth it. If you have a blowtorch (and if so, lucky you), PLEASE torch the souls out of those marshmallows on top. But for those of us who (sigh) lack a blowtorch, the broiler on HI for 3 minutes will sure get you that gooey crispy yumminess. Enjoy (really).

S’Mores Pie:

serves about 6-8

pudding recipe adapted a lot from Smitten Kitchen


for the graham crust:

  • 1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10-15 crackers, I found) FOR MORE INFO ON GETTING THOSE GRAHAMS GROUND: check out this post.
  • 3 tablespoons (40 grams) granulated sugar
  • 2 pinches sea salt
  • 7 tablespoons (100 grams) unsalted butter, melted and cooled slightly (not too cool!)

for the chocolate pudding filling:

  • 1/4 cup cornstarch
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped OR milk chocolate if you want to go the traditional s’mores route
  • 1 teaspoon pure vanilla extract

and of course:

  • Mini Marshmallows, or big ones will do (I’m a Jet-Puffed purist, but any fancy kind would be great too)


  1. Preheat the oven to 350ºF. Mix graham crumbs with the sugar and salt, and slowly pour in the melted butter, stirring to make a pasty type thing.
  2. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Fingertips or measuring cups work great for this. Bake crust until lightly browned, about 10 minutes. If it starts to get too brown before it is solid, tent with foil.
  3. Let crust cool. Meanwhile: whisk the cornstarch, 1/3 cup sugar, cocoa powder and salt in the bottom of a heavy saucepan (2 or 3 quart is best). Slowly whisk in the whole milk (do not use skim or fat-free. Do not. This dessert is already not exactly diet friendly, so just use the whole milk.) Bring to a boil over medium/high heat, whisking constantly until there a re a ton of bubbles (you’ll know). This may take a little while, but be patient. It’s ok to leave it unattended but not for more then 7 minutes. I also increased the heat a lot at times. Stir if a skin forms.
  4. Boil for about 3 minutes until thickened a lot. Take off heat and stir in chocolate and vanilla until smooth. If it is too thick, add a splash of milk. I also stirred with a hand mixer because it got a little lumpy.
  5. Pour the pudding into the crust and refrigerate for at least 2 hours, until cold. You can put wax paper on top to keep skin from forming. You can also put it in the freezer, but keep an eye on it. Right before you want to serve it, preheat the broiler to High. Top the pie with a lot of marshmallows, spread out, so you can’t see the filling anymore.
  6. Put the pie in the oven under the broiler (directly) and leave it there for about 3 minutes until the marshmallows are sufficiently toasted and gooey. Alternatively, if you have a kitchen blowtorch, use that the torch the marshmallows to perfection.
  7. Enjoy. Do not worry if the crust sort of falls apart. It happens. And also don’t be worried if the pie sort of turns into pudding once served. It will still be fantastic.

Hope you enjoyed this little post. I’ll be back soon…

As always: Keep Cooking 😉

(and comment about what you cook)

2 thoughts on “S’mores Pie (!)

  1. kidcook21 says:

    Should anyone doubt it – this was simply delicious! It was a big hit at the table – and the chef did not even need a blow torch to brown the marshmellows. 🙂

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