Keep cool this summer with an easy-to-make, no-bake s’mores pie! Made with a graham cracker crust, thick chocolate ganache filling, and towering toasted marshmallows, this pie packs in all the flavor you love about a s’more without having to build a fire!
One of my favorite things about summer picnics is when the graham crackers, chocolate, and marshmallows come out once the sun goes down. Sometimes it can be difficult to get a fire made, roast the marshmallow just right, and have the chocolate melt just enough to make each bite soft and squishy.
So, if you’re in the market for a fabulous no-bake dessert this summer, with all the flavor of a s’more and none of the hard work, this decadent pie fits the bill.
Some history…
As an unabashed s’mores lover, I couldn’t help but wonder where the name s’mores came from? It’s a contraction used for the words “some more”, but that doesn’t explain how the name came to describe the dessert.
The earliest mention of this iconic summer dessert was in the 1927 Girl Scout book, Tramping and Trailing with the Girl Scouts. They were called Some Mores but didn’t fully become s’mores until about 10 years later. I still couldn’t figure out how they came to be called Some Mores other than the obvious, once you have one you definitely want some more!
Why We Love This Pie
Ahhhh, s’mores pie, the beautiful combination of a classic s’more with an easy-to-eat, sliceable pie. Made with a flavorful graham cracker crust, thick chocolate filling, and a towering topper of marshmallows, this no-bake pie is sure to please. But if you are still skeptical here are just a few reasons we love it so much:
No-Bake: This pie is ready without having to crank on the oven and heat the house more than necessary.
S’mores flavor: Every bite of this pie is bursting with the flavor of a fresh roasted s’more.
No fire needed: Enjoy the delicious taste of a s’more without having to build a fire.
The Ingredients You’ll Need…
Graham cracker crumbs: One of the main ingredients of a s’more, the graham cracker crumbs help make the base of the pie shell.
Butter: I used an unsalted butter to bind the crust together as well as make the chocolate filling.
Heavy Cream: Also used to mositen and bind the crust as well as make the chocolate filling.
Bittersweet Chocolate: Can you even make a s’mores dessert with out a thick layer of chocolate in the middle? Feel free to sub milk chocolate or semisweet chocolate if you prefer.
Corn Syrup: Used to smooth out the chocolate filling.
Marshmallows: For topping the pie and torching at the end!
Step-By-Step Directions
Just like there are 3 main ingredients in a s’more, this easy no-bake pie has 3 layers, each providing a quintessential s’mores ingredient: graham cracker crust, chocolate filling, and marshmallow topping.
Step 1: Make the Graham Cracker Crust
This easy no-bake graham cracker crust is similar to my Graham Cracker Crust recipe with the addition of malted milk powder and heavy cream for a little extra flavor.
Whisk dry ingredients (#1): In a large bowl, whisk together the graham cracker crumbs, malted milk powder, sugar, and salt.
Stir together wet ingredients (#1): In a measuring cup whisk together melted butter and heavy cream.
Fold the wet and dry together (#2): Pour the melted butter mixture over the crumb mixture and fold the ingredients together until all of the dry ingredients are evenly moistened.
Press into pie pan(#3): Turn the mixture out into a 9-inch pie plate and press evenly along the bottom and up the sides of the pan.
Refrigerate while the chocolate filling is prepared.
Step 2: Make the Chocolate Filling
Prepare chocolate: Chop 8 ounces of bittersweet chocolate and place in a medium bowl.
Warm liquid ingredients (#4): Combine the heavy cream and corn syrup in a small saucepan over medium heat.
Heat the mixture until it is just barely boiling.
Pour over chocolate (#5): Remove from heat and pour over the chopped chocolate.
Sit then stir (#6): Let sit for 1 minute, then gently begin stirring with a rubber spatula (starting in the middle and working your way out), mixing until all of the chocolate is melted and combined.
Add the butter and stir until melted and incorporated.
Note: If the mixture cools down too much to totally melt the chocolate or butter, microwave in 10-second increments on 50% power, stirring until everything is completely melted together.
Step 3: Assemble the S’mores Pie
Now that you have the graham cracker crust and the chocolate filling you are ready to assemble your no-bake pie!
(#7)Pour the chocolate mixture into the chilled pie crust and spread into an even layer.
Add marshmallows (#8): Gently press the marshmallows into the chocolate filling covering the top of the pie with marshmallows.
Chill the pie briefly (30 minutes to 1 hour) to allow the chocolate to set.
Toast the top (#9): When you are ready to serve, use a kitchen torch to toast the marshmallows.
Recipe Variations
While it’s hard to beat the classic flavor of a s’more, here are a few ways you can upgrade this no-bake s’mores pie.
Marshmallow Fluff: Replace the marshmallows with homemade marshmallow cream and torch it before serving.
Mini marshmallows: Swap the large marshmallows for minis for a shorter pie.
Oreos: Add crushed oreos to the chocolate filling for a little extra chocolaty crunch.
Peanut Butter: If you love a little chocolate and peanut butter flavor add a layer of peanut butter between the graham cracker crust and the chocolate filling, or stir some peanut butter into the chocolate filling.
Storing and Making Ahead Tips
Whether you are making your pie to serve the same day or looking to make it in advance, here are a few tips to safely store this no-bake treat!
Storing: The pie can be kept at room temperature as long as it’s not warmer than about 72°F. If your kitchen is warm, refrigerate the pie so the chocolate filling doesn’t melt.
Making Ahead: You can easily make this pie up to 3 days in advance (I just can’t promise you won’t be tempted to eat it before you’re ready to serve!). Make sure to save the torching of the marshmallows until you are planning to serve.
If s’mores are a must on your summer menu, you can’t go wrong with this no-bake pie. It’s a great way to get that fabulous s’mores flavor without putting marshmallows on sticks (although nothing beats blowing out a marshmallow on fire!).
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Make the Graham Cracker Crust: In a large bowl, whisk together the graham cracker crumbs, malted milk powder, sugar and salt. In a measuring cup, whisk together the melted butter and heavy cream, then pour over the crumb mixture. Using a rubber spatula, fold and mix and the ingredients together until all of the dry ingredients are evenly moistened. Turn the mixture out into a 9-inch pie plate and press evenly along the bottom and up the sides of the pan. Refrigerate while the chocolate filling is prepared.
Make the Chocolate Filling: Place the chopped chocolate in a medium bowl. Combine the heavy cream and corn syrup in a small saucepan and place over medium heat. Warm the mixture until it is just barely boiling. Remove from the heat and pour over the chopped chocolate. Let sit for 1 minutes, then gently begin stirring with a rubber spatula (starting in the middle and working your way out), mixing until all of the chocolate is melted and combined. Add the butter and stir until melted and incorporated. (If the mixture cools down too much to totally melt the chocolate or butter, microwave in 10-second increments on 50% power, stirring until everything is completely melted together.)
Pour the chocolate mixture into the chilled pie crust and spread into an even layer. Gently press the marshmallows into the chocolate filling, covering the top of the pie with marshmallows. Chill the pie briefly (30 minutes to 1 hour) to allow the chocolate the set. When ready to serve, use a kitchen torch to toast the marshmallows. The pie can be kept at room temperature as long as it’s not warmer than about 72 degrees. If your kitchen is warmer than that, then I would refrigerate the pie so the chocolate filling doesn’t melt.
Malted Milk Powder: You can find this in the baking aisle of your grocery store or online.
Chocolate: Bittersweet (at least 60% cacao) is recommended for this recipe, but feel free to substitute milk chocolate or semisweet chocolate if desired.
Variations: Read the post above for variations with homemade marshmallow cream, mini marshmallows, Oreos, and peanut butter.
Storing: The pie can be kept at room temperature as long as it’s not warmer than about 72°F. If your kitchen is warm, refrigerate the pie so the chocolate filling doesn’t melt.
Making Ahead: You can easily make this pie up to 3 days in advance (I just can’t promise you won’t be tempted to eat it before you’re ready to serve!). Make sure to save the torching of the marshmallows until you are planning to serve.
There is a local restaurant here in Marin County just north of San Francisco called The Buckeye Roadhouse that makes the most amazing S’mores pie dessert. They serve it hot and the chocolate and marshmallow are melty and messy and the graham cracker crust warm and crumbly…heaven on a plate! I have seen a recipe for it but it is quite complicated. I think this just might be a worth while substitute! Can’t wait to try it…
I am curious…why are most of your recipe photos not of you anymore? Does it take too much time? Loved when they were…felt much more homespun an personal <3
That sounds amazing and totally doable with this recipe!!
As for the photography, for a long time I definitely did everything myself. However, to do it well, yes it does take quite a bit of time to set it up, photograph, edit, etc. It’s one piece of this business that I could outsource and with three small kids at home, I’d rather let someone else do that piece and not have to give up the extra time with my kids while they’re young and still enjoy having me around 😉
From Robert Price, executive chef of Buckeye Roadhouse.
The chocolate sauce:
4 ounces bittersweet chocolate
3 tablespoons butter
1 tablespoon brandy
1 tablespoon Grand Marnier
2 1/2 tablespoons corn syrup
2 1/2 tablespoons heavy cream
The graham cracker crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
4 ounces (1 stick) unsalted butter
2 tablespoons honey
The meringue:
1/2 tablespoon vanilla extract
2 packets of Knox powdered gelatin
2 1/2 tablespoons corn syrup
1 1/4 cups sugar
4 egg whites
— Pinch of cream of tartar
To assemble the pie:
1/4 cup toasted chopped almonds
1/4 cup + 2 tablespoons semisweet chocolate chips
For the chocolate sauce: Pour an inch of water into a large saucepot and bring to a boil over medium-high heat. Turn heat down to a simmer. In a medium bowl, combine chocolate, butter, brandy, Grand Marnier and corn syrup and place the bowl over the simmering pot of water. Stir frequently and once ingredients are melted, remove bowl from heat and stir in cream. Set aside.
For the graham cracker crust: In a large bowl, mix the graham cracker crumbs, sugar, butter and honey until well combined. Press the mixture evenly into a 10-inch pie tin. Spread about a 1/2 cup of the chocolate sauce over the crust. Set aside.
For the meringue: Combine 1/2 tablespoon of cold water with the vanilla extract in a small bowl. Sprinkle the gelatin over the vanilla mixture and set aside.
Combine 1/2 cup of water, corn syrup and sugar in a heavy bottomed pot and bring to a boil. Place a candy thermometer in the sugar mixture and cook until the temperature reaches 240° degrees. This is known as the soft ball stage.
While the sugar mixture is cooking, whip the egg whites and cream of tartar in an electric mixer until they form soft peaks.
When the sugar reaches 240°, remove from the heat and carefully pour over whipped egg whites while the mixer is on low speed.
Add dissolved gelatin mixture and mix on medium high speed until well incorporated. The meringue should be warm and hold soft peaks.
To assemble the pie: Preheat oven to 450°.
Spread the almonds over the bottom of the pie crust, followed by 1/4 cup of the semisweet chocolate chips. Pour about 1/3 of the meringue over the nuts and chocolate chips. Drizzle remaining chocolate sauce across the meringue, sprinkle remaining chocolate chips. Finish off with remaining meringue, mounding it toward the center with an offset spatula to create a domed effect.
With a hot knife, divide pie into 6 equal slices. Place the slices on a sheet pan and toast in the oven, about 5 minutes or until the meringue is golden brown. Serve right away.
Per serving: 794 calories, 9 g protein, 111 g carbohydrate, 37 g fat (20 g saturated), 65 mg cholesterol, 256 mg sodium, 2 g fiber.
I was excited to try this. Who doesn’t love s’mores! I made a vegan version and also used a premade Oreo crust. The one disappointment was that there wasn’t nearly enough filling. My pie looks kind of sad, lol! If I make it again, I think I’d double it, or maybe use mini crusts. Overall, very easy and tasty. :)
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loved surfing around your blog posts. In any case I will be subscribing on your feed and I’m hoping you
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I made this for 4th of July and it was a huge success! We are visiting our daughter so I cheated a little and used a pre-made graham cracker crust. I used mini marshmallows too which made a super cute mosaic pattern on top. My torch was at home so a quick run under the broiler gave those minis a lovely brown puff (after the pie had chilled a couple of hours!). Very delicious indeed!
So brilliant to make a no-bake version! Perfect for scorching summer days – and to bring along to a Fourth of July gathering. People would rave. Love how simple this looks. The chocolate layer … ahhhh. No words.
I turned your s’mores ice cream into a s’mores ice cream pie – use a graham cracker crust, spoon choc syrup on the bottom and top with that FABULOUS toasted marshmallow ice cream of yours.
I’ll be making it this weekend. You have killer recipes. Thanks!
Malted milk powder in the crust is a great idea! I can’t wait to try it. I’ve been looking for an excuse to buy a torch and this looks like a good one :)
Oh my gosh! That looks so good! I’ve had a bag of marshmallows sitting on my counter and was looking for something to make other than rice krispies! I’m absolutely making this pie!
We’re not allowed to have campfires where we live despite all the rain we’re getting, and I am always looking for a good S’more substitute. Last week it was mini s’more cups, but this pie will headline our 4th party! Can’t wait!!
I love this idea! Do you always crush your own graham crackers? I know you can buy graham cracker crumbs but I would imagine there’s other ‘stuff’ in there.
Love the malted milk powder in the crust!!! We used it for shakes in a little diner I used to work in, but I have NO IDEA where to buy it. Where did you find yours?
Wow! Bright Idea! I bet it tastes soo good! I can integrate this with the current dish line up for the next fun wedding I’ll be catering this july. I’ll suggest this to the couple. I think they’d be really happy to see this in their menu. Thanks for this idea, I’ll share you pics once I’ve tried it first at home.
Whoa! Smores. In a pie! And any recipe that uses a kitchen torch….that’s exciting! I swear I’m not a pyro maniac but half the fun in creme brulee, bananas foster, etc. is that I get to light it on fire. I love that this pie is the same :) Pinned.
Ah, so simple yet so brilliant! I love a truffle pie, but I’ve never had one with charred marshmallows before. I can’t wait to try this. I’ve been looking for an excuse to buy a torch.
How good does this recipe look. I love S’mores, so I can’t wait to try this. Thank you for sharing!
There is a local restaurant here in Marin County just north of San Francisco called The Buckeye Roadhouse that makes the most amazing S’mores pie dessert. They serve it hot and the chocolate and marshmallow are melty and messy and the graham cracker crust warm and crumbly…heaven on a plate! I have seen a recipe for it but it is quite complicated. I think this just might be a worth while substitute! Can’t wait to try it…
I am curious…why are most of your recipe photos not of you anymore? Does it take too much time? Loved when they were…felt much more homespun an personal <3
That sounds amazing and totally doable with this recipe!!
As for the photography, for a long time I definitely did everything myself. However, to do it well, yes it does take quite a bit of time to set it up, photograph, edit, etc. It’s one piece of this business that I could outsource and with three small kids at home, I’d rather let someone else do that piece and not have to give up the extra time with my kids while they’re young and still enjoy having me around 😉
Found the recipe in case you’re interested:
S’mores Pie
Serves 6
From Robert Price, executive chef of Buckeye Roadhouse.
The chocolate sauce:
4 ounces bittersweet chocolate
3 tablespoons butter
1 tablespoon brandy
1 tablespoon Grand Marnier
2 1/2 tablespoons corn syrup
2 1/2 tablespoons heavy cream
The graham cracker crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
4 ounces (1 stick) unsalted butter
2 tablespoons honey
The meringue:
1/2 tablespoon vanilla extract
2 packets of Knox powdered gelatin
2 1/2 tablespoons corn syrup
1 1/4 cups sugar
4 egg whites
— Pinch of cream of tartar
To assemble the pie:
1/4 cup toasted chopped almonds
1/4 cup + 2 tablespoons semisweet chocolate chips
For the chocolate sauce: Pour an inch of water into a large saucepot and bring to a boil over medium-high heat. Turn heat down to a simmer. In a medium bowl, combine chocolate, butter, brandy, Grand Marnier and corn syrup and place the bowl over the simmering pot of water. Stir frequently and once ingredients are melted, remove bowl from heat and stir in cream. Set aside.
For the graham cracker crust: In a large bowl, mix the graham cracker crumbs, sugar, butter and honey until well combined. Press the mixture evenly into a 10-inch pie tin. Spread about a 1/2 cup of the chocolate sauce over the crust. Set aside.
For the meringue: Combine 1/2 tablespoon of cold water with the vanilla extract in a small bowl. Sprinkle the gelatin over the vanilla mixture and set aside.
Combine 1/2 cup of water, corn syrup and sugar in a heavy bottomed pot and bring to a boil. Place a candy thermometer in the sugar mixture and cook until the temperature reaches 240° degrees. This is known as the soft ball stage.
While the sugar mixture is cooking, whip the egg whites and cream of tartar in an electric mixer until they form soft peaks.
When the sugar reaches 240°, remove from the heat and carefully pour over whipped egg whites while the mixer is on low speed.
Add dissolved gelatin mixture and mix on medium high speed until well incorporated. The meringue should be warm and hold soft peaks.
To assemble the pie: Preheat oven to 450°.
Spread the almonds over the bottom of the pie crust, followed by 1/4 cup of the semisweet chocolate chips. Pour about 1/3 of the meringue over the nuts and chocolate chips. Drizzle remaining chocolate sauce across the meringue, sprinkle remaining chocolate chips. Finish off with remaining meringue, mounding it toward the center with an offset spatula to create a domed effect.
With a hot knife, divide pie into 6 equal slices. Place the slices on a sheet pan and toast in the oven, about 5 minutes or until the meringue is golden brown. Serve right away.
Per serving: 794 calories, 9 g protein, 111 g carbohydrate, 37 g fat (20 g saturated), 65 mg cholesterol, 256 mg sodium, 2 g fiber.
How can I toast the marshmallows if I don’t have a torch?
Under the broiler!
quick question : substitute for using kitchen torch ? thank you
Hi Sana, You can put it under the broiler, but if you do, make sure that the pie plate you’re using is broiler safe (I don’t believe glass is).
hi can i use cocoa powder (instead of malted milk powder) and any other biscuit instead of graham crackers ? than kyou
Yes to both!
thank you !
I was excited to try this. Who doesn’t love s’mores! I made a vegan version and also used a premade Oreo crust. The one disappointment was that there wasn’t nearly enough filling. My pie looks kind of sad, lol! If I make it again, I think I’d double it, or maybe use mini crusts. Overall, very easy and tasty. :)
Very nice post. I ssimply stumbled upon our weblog and wanted to say that I’ve truly
loved surfing around your blog posts. In any case I will be subscribing on your feed and I’m hoping you
write once more very soon!
Holy cow, how did I miss this?!! Thanks for giving my recipe a try!
Fantastic! Mmmmmmm yummy!,
My pie is chilling in the fridge right now :).
I made this for 4th of July and it was a huge success! We are visiting our daughter so I cheated a little and used a pre-made graham cracker crust. I used mini marshmallows too which made a super cute mosaic pattern on top. My torch was at home so a quick run under the broiler gave those minis a lovely brown puff (after the pie had chilled a couple of hours!). Very delicious indeed!
This looks amazingly good! S’mores everything is the best, love this pie version!
Paradise!
So brilliant to make a no-bake version! Perfect for scorching summer days – and to bring along to a Fourth of July gathering. People would rave. Love how simple this looks. The chocolate layer … ahhhh. No words.
Darn it .. I’m sorry, I already asked a question, but, I was at Stop & Shop this morning and didn’t find any Malted Milk Powder. Can I use Ovaltine?
Hi Dee, I think that would work fine, either the vanilla or the chocolate, depending on the flavor you’d like.
can i use the broiler to toast the marshmallows?
You can, but I would watch it very closely; the marshmallows will brown quickly, and you don’t want the chocolate to melt.
I love s’mores anything and especially love that you don’t even have to bake this!
Chocolate truffle filling? Sign me up!
I turned your s’mores ice cream into a s’mores ice cream pie – use a graham cracker crust, spoon choc syrup on the bottom and top with that FABULOUS toasted marshmallow ice cream of yours.
I’ll be making it this weekend. You have killer recipes. Thanks!
Malted milk powder in the crust is a great idea! I can’t wait to try it. I’ve been looking for an excuse to buy a torch and this looks like a good one :)
Oh gosh…i LOVE s’mores anything! Love the “no bake” aspect of this too!
Smores for the win! This looks sooooo yummmmmyyyy
It’s no bake! I am on board!
This sounds great! Can the filing be made without corn syrup or with honey instead?
Hi Jen, You could use honey (the flavor might be a little strong, though)… a better substitute would be Lyle’s golden syrup.
Wow, I love the addition of malt powder in the crust! Malt powder is so underrated, I would use it for everything if I could!
This sounds delicious and is perfect for the 4th of July! Just wanted to let you know that I’m hosting a Giveaway…hope you enter! http://www.the-savvy-kitchen.com/2013/07/southern-living-magazine-giveaway.html
Michelle – would you please tell me the pattern of the fork in the s’mores pie pictures? Love its classic simple lines.
Hi Marla, They are Oneida; I just got them not too long ago, they were on sale at Macy’s. I don’t know what the pattern is though.
Thank you much!
I think I found them and if so, the pattern name is Moda.
What a great idea for the crust, sounds like the perfect pie for this weekend!
I totally made a similar pie a few weeks ago but yours looks so much easier! You’ve really got me craving this now…..
Oh my gosh – beautiful photography! I could reach right into my screen and eat that.
Anything with no bake and looks this good I am 100% making this! Already added all the ingredients to my shopping list! Major great share, thank you!
I was introduced to smores by my American friend and we made it together for our church fund raising. This post makes me think of her..
Oh my gosh! That looks so good! I’ve had a bag of marshmallows sitting on my counter and was looking for something to make other than rice krispies! I’m absolutely making this pie!
We’re not allowed to have campfires where we live despite all the rain we’re getting, and I am always looking for a good S’more substitute. Last week it was mini s’more cups, but this pie will headline our 4th party! Can’t wait!!
Absolutely love this pie! Perfect way to enjoy s’mores in this heat!
I love this idea! Do you always crush your own graham crackers? I know you can buy graham cracker crumbs but I would imagine there’s other ‘stuff’ in there.
Hi Dee, Sometimes I crush graham crackers, sometimes I buy the graham cracker crumbs, it all depends on what I already have in my pantry :)
Toasted marshmallow and chocolate in a pie? Who can not like this? Such a true style american dessert.
You had me at “chocolate truffle filling.”
This is my kind of dessert. I saw marshmallows shaped like stars at Target that would be so cute on this pie for July 4th!
I love no-bake recipes, especially during the summer months. This one sounds delicious!
Oh how I wish I could reach through the screen and grab a slice for breakfast! Those perfectly toasted marshmallows look amazing!!
Love the malted milk powder in the crust!!! We used it for shakes in a little diner I used to work in, but I have NO IDEA where to buy it. Where did you find yours?
You can buy malted milk powder in any grocery store. It is with the nesquick and powdered milk.
Thanks, Penny! I’ve never noticed it– I’ll have to look!
Hi Heather, I buy mine from King Arthur Flour, I’ve never been able to find it at my grocery store.
You had me at no-bake! In the Texas heat, any no bake treat is a winner, and this looks absolutely amazing!
Wonderful recipe and I love that it is no bake! That is perfect for this hot weather! Hmmm, I may have to make this for the 4th of July!!
Wow! Bright Idea! I bet it tastes soo good! I can integrate this with the current dish line up for the next fun wedding I’ll be catering this july. I’ll suggest this to the couple. I think they’d be really happy to see this in their menu. Thanks for this idea, I’ll share you pics once I’ve tried it first at home.
Jessica :)
This looks amaaaazing! Love the toasty marshmallows and the fact that it’s no-bake!
Whoa! Smores. In a pie! And any recipe that uses a kitchen torch….that’s exciting! I swear I’m not a pyro maniac but half the fun in creme brulee, bananas foster, etc. is that I get to light it on fire. I love that this pie is the same :) Pinned.
Ah, so simple yet so brilliant! I love a truffle pie, but I’ve never had one with charred marshmallows before. I can’t wait to try this. I’ve been looking for an excuse to buy a torch.
Whoa! This pie is incredible! I love how simple and easy it is. Perfect 4th of July dessert!
I love anything and everything s’mores, so this looks delicious. I love that its no-bake and that there’s malt powder in the crust!