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This pie is all things gooey and delicious. I don’t know about you, but s’mores are a weekly (or daily) thing in this house during the summer. We love sitting out by the fire and making some s’mores, but sometimes regular s’mores get boring and we want something different. This pie has all the ingredients of a typical s’more, but loaded into pie form. Also, this is my absolute favorite graham cracker crust ever! So versatile, yummy and comes out perfect every time. I am on a mission to create all kinds of different dessert variations on s’mores because I love them so much!
The filling is a simple chocolate ganache-like filling, so simple and easy to make. The crust comes together quickly, bakes, cools then the filling gets poured in and chilled until set. Once, the filling is set, it’s topped with marshmallow halves and torch it up with your kitchen torch! If you don’t have a torch, you can easily set it in the broiler for a few minutes. If you are doing the broiler method, make sure the pie is REALLY cold so it doesn’t melt. After broiling, the pie can be set up in the fridge again if chocolate melts a bit.
This just really is the perfect summer pie and BONUS(!!), it can be made ahead of time!
Even after a few days of being in the fridge this pie is just as perfect as the first day it’s made. It lasted a week in the fridge and was still perfectly fine on the last day. The marshmallows will stay so soft (oddly enough?) and the filling stays super creamy and smooth! It’s sooo good straight from the fridge so I recommend serving it chilled!
If you love s’mores, you will love this different, but super easy dessert!
Gooey S’mores Pie
Ingredients
*Crust*
- 1 1/2 cups graham cracker crumbs about 9 whole graham cracker sheets, pulsed very fine
- 2 tbs brown sugar
- 7 tbs unsalted butter
*Chocolate Filling*
- 12 oz bag semi-sweet chocolate chips
- 1 cup half and half
- 6 tbs unsalted butter
- about 17 large marshmallows
Instructions
- Preheat oven to 325°.
- Combine graham cracker crumbs, brown sugar and melted butter in pie plate and stir very well to distribute all ingredients evenly. Press the mixture very firmly on the bottom and up the sides of the plate. Bake for 8 minutes then cook completely before filling. (I like to place mine in the fridge to speed up the cooling process.)
- While crust is cooling, make chocolate filling. Pour chocolate chips in a large bowl, set aside. Fill a small sauce pan with half and half and heat until very, very hot, almost to a gentle simmer. Once half and half is hot, add butter and stir until melted. Pour hot half and half mixture over chocolate chips. Shake bowl lightly to make sure all chocolate chips are immersed into hot cream. Let it sit for 5 minutes without stirring. Stir mixture very slowly starting from the center outwards until it comes together and is smooth and velvety. Let it rest for 10 minutes.
- Once crust is cooled, pour filling into crust. Cover chill for 2-4 hours until completely set. Top with marshmallows just before serving. Use a torch or broiler for toasting them. If using broiler, be sure that filling is very cold because it will melt quicker in the oven. Place pie back in the fridge for another 30 minutes so the melted chocolate will set up again. (Marshmallows will stay soft.)
- This pie is best served cold but can also be served room temperature. Will stay fresh for up to 6 days refrigerated in air airtight container.
Notes
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What do I do with the butter in the filling? It calls for 6 TBS but you don’t mention it in the instructions?
Very sorry about that, Wendy! I edited the recipe with the correct instructions. You add the butter into the heated half and half mixture.