S’mores Pie combines the goodness of graham cracker crust, creamy chocolate filling, and toasty marshmallow topping in one frozen dessert!
It’s time for summer desserts! And there’s not much that says summer evenings and summer desserts more than s’mores.
S’mores are the quintessential summer dessert. Over the years, I’ve made S’mores No Bake Cookies, S’mores Popcorn Balls, and Golden Graham S’mores.
There’s something about the combination of marshmallows cooked over a campfire, melty chocolate, and graham crackers that is just summer all in one little package.
This S’mores Pie is a deliciously indulgent dessert. It’s perfect for summer; it has a graham cracker crust filled with rich chocolate whipped cream and topped with a layer marshmallow creme.
The marshmallow crème gets a nice toasty crust on the outside, and the frozen chocolate whipped cream keeps it nice and gooey on the inside.
How to make s’mores pie
Step 1: Begin by melting the chocolate. You can melt it in a heavy saucepan over low heat or over a double boiler. Once melted, set aside.
Step 2: In a large mixing bowl, beat whipping cream until it begins to thicken. You should be able to see the beater tracks in the whipping cream when it begins to thicken.
Step 3: Add the sugar, and continue to beat until it is at medium peak stage. Medium peak stage is when the cream will form a peak when the beaters are pulled out, but the tops will curl over.
Step 4: Stream the melted chocolate into the whipped cream, and continue to beat until well-combined.
Step 5: The chocolate whipped cream mixture should be thick and glossy.
Step 6: Pour the chocolate whipped cream into the graham cracker crust. Press a piece of plastic wrap onto the surface of the pie.
Step 7: Freeze for at least 4 hours or overnight.
Step 8: When you’re ready to serve the pie, preheat your broiler. If you prefer, you can use a kitchen torch to toast the marshmallow.
Step 9: Remove the plastic wrap, and spread the marshmallow crème over the surface. Toast the marshmallow until golden brown.
- If you need tips for making whipped cream, check out this post on how to make whipped cream. It has plenty of tips and tricks to help you make perfect whipped cream.
- For the chocolate whipped cream, I used 70% dark chocolate. The dark chocolate is rich and a great balance of sweet and bittersweet.
- However, if you like a sweeter chocolate flavor, you can use semisweet or milk baking chocolate bars in place of the bittersweet chocolate.
- Chocolate graham cracker crust can be used in place of the traditional graham cracker crust.
- You can also use a kitchen torch in place of the broiler to toast the marshmallow.
How to store
This pie should be stored, covered, in the freezer. I set it out about 10 minutes before serving to let it soften up enough to slice and then return it to the freezer after cutting it.
Can I make s’mores pie ahead of time?
S’mores Pie is a great make-ahead choice! Summer can be a super busy time; there are always lots of activities and events going on.
It takes just a few minutes to whip them up (it takes me about 5 minutes to put them together). Then, when you’re ready to serve them, just top them with some marshmallow crème, toast it, and serve.
More frozen dessert recipes!
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- 2-3.5 ounce bars 70% dark chocolate1
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 9 inch graham cracker pie crust
- 3/4 cup marshmallow creme
- Melt chocolate in a heavy saucepan over low heat or over double boiler, stirring occasionally, until melted. Set aside.
- In a large bowl, beat whipping cream until it begins to thicken.
- Add granulated sugar, and beat until thickened. The cream should be at medium peaks.
- Stream in melted chocolate, and continue whipping until combined.
- Pour chocolate mixture into graham cracker pie crust.
- Press plastic wrap to the surface of the chocolate whipped cream.
- Freeze for at least 4 hours or overnight.
- Preheat broiler.2
- Remove plastic wrap and top chocolate filling with marshmallow cream.
- Broil until golden brown.
- The filling is not overly sweet. It’s more of a bittersweet chocolate filling. If you would like a sweeter filling, use semisweet or milk chocolate baking bars instead.
- You can use a kitchen torch in place of the broiler to toast the marshmallow.
- Nutrition values are estimates.
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Originally published 5/22/15. Updated with new photos and tips 7/30/19.
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Comments & Reviews
So glad to see the dark chocolate used. Easy and tasty!
Thank you! So glad you liked it. =)
ELIZABETH P says
I like dark chocolate of any kind
denise a says
I enjoy it straight out of the package!
In a chocolate chip cookie :)
Candie L says
I will take chocolate any way I can get it Thank you
Jerry Marquardt says
I eat chocolate with no frills, right from the wrapper.
Eugenia Hall says
Anyway I can get it, there’s almost no wrong way to eat chocolate!
Richard Hicks says
I like milk chocolate straight out of the wrapper
I think the royal mint has unique taste
I enjoy out of the package, with fruit, in a dessert recipe, pretty much any way.
Kathryn C says
I enjoy it right out of the package!