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!

A slice of no-bake s'mores pie on a counter with a bite take out and more slices in the back.

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!

A no bake s'mores pie on a cooking rack on a peach counter.

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…

The ingredients for s'mores pie on a peach counter with purple labels for each ingredient.
  • Graham cracker crumbs: One of the main ingredients of a s’more, the graham cracker crumbs help make the base of the pie shell.
  • Malted milk powder: Adds a unique, nutty sweetness to the pie crust.
  • Sugar + Salt: To sweeten and flavor the crust.
  • 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.
Three side by side photos of the steps for making the graham cracker crust.

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.
Three side by side photos of making the chocolate ganache filling.

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.
Three side by side photos of assembling the no-bake s'mores pie.

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.
No bake s'mores pie on a wire cooling rack with a slice on the counter in the top left and bottom right.

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.

S’more Delicious Recipes to Try Next!

A glass pie plate with a s'mores pie slice from the side to show the layers of the pie.

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! ❤️️

A wedge of s'mores pie with a bite taken out and the tops lightly toasted.

S’mores Pie

Yield: 8 servings
Prep Time: 30 minutes
Chilling time: 1 hour
Total Time: 30 minutes
This easy no-bake s'mores pie is made with distinct layers of a graham cracker crust, thick chocolate filling, and a toasted marshmallow topping!
4.45 (9 ratings)
Print Pin Rate

Ingredients

For the Crust:

  • 1½ cups (149 g) graham cracker crumbs
  • ¼ cup (35 g) malted milk powder
  • 2 tablespoons (25 g) granulated sugar
  • ¾ teaspoon (0.75 teaspoon) kosher salt
  • ¼ cup (57 g) unsalted butter, melted
  • ¼ cup (60 ml) heavy cream

For the Chocolate Filling:

  • 8 ounces (227 g) bittersweet chocolate, finely chopped
  • ⅓ cup (80 ml) heavy cream
  • 1½ teaspoons (1.5 teaspoons) light corn syrup
  • 2½ tablespoons (35 g) unsalted butter

For the Marshmallow Topping:

  • 10 ounces (283 g) marshmallows

Instructions 

  • 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.

Notes

  • Equipment: 9-inch pie plate / Kitchen torch
  • 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.
Nutritional values are based on one serving
Calories: 519kcal, Carbohydrates: 63g, Protein: 4g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 51mg, Sodium: 377mg, Potassium: 231mg, Fiber: 2g, Sugar: 40g, Vitamin A: 565IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 2.6mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Dessert
Cuisine: American

Photography by Dee Frances.