Toasted S’more Pie

I wish a word existed that could accurately describe how much I love pie. There isn’t one. I’ve looked. I really, really…really love pie. And s’mores… is there anything more nostalgically delicious? The very taste of childhood is encompassed in the s’more. The crispy, honied butteriness of the graham cracker, the melty, gooey richness of chocolate, topped off with the slightly burnt, rich puff of a marshmallow cloud. What could be more divine?

This recipe came from a stroll I was taking in the baking aisle of the grocery store a while back. I just happened to look to my right and see Marshmallow Creme there on the shelf. Something I hadn’t seen or thought about in years (decades?). Feeling impulsive, I tossed the jar into my cart and spent the remainder of my grocery store visit and car ride home daydreaming of fun desserts I could try with it. And then it hit me- s’more pie. I had it all worked out in my mind- a delicious graham cracker crust, a chocolate cream filling, finished with a brûléed marshmallow topping. Could it be as wonderful as I imagined? Yes.


Graham Cracker Crust:

1 sleeve (10) graham crackers, crushed

6 T. butter, melted

1/4 c. brown sugar

1 T. all purpose flour

pinch of salt

Chocolate Filling:

2/3 c. sugar

1/4 c. cornstarch

4 egg yolks

3 c. whole milk

8 oz. bittersweet chocolate chips

3 T. butter

1 tsp. vanilla extract

pinch of salt

Marshmallow Topping:

1 jar (7 oz.) Marshmallow Creme


Preheat oven to 350 degrees

Grease standard size pie plate with butter or cooking spray

Crush graham crackers and put into a large mixing bowl.

*Note: You can buy boxed graham cracker crumbs pre-crushed now. I like the rustic look and feel of differently sized crumbs, some big pieces, some sandy, that comes from smashing them by hand, but you do you. If you choose to use the already crumby crumbs, it amounts to about 1.5 cups. 

Add remaining ingredients and mix until thoroughly combined

Press into prepared pie plate and bake for 10-14 minutes

Set aside to cool

Meanwhile, in a large saucepan, combine sugar, cornstarch, and salt. Whisk to combine.

In a separate bowl, whisk eggs and milk

Over medium heat, add the milk and egg mixture in a steady stream to the sugar mixture, whisking constantly

Cook on medium heat for 7-10 minutes, until mixture reaches pudding consistency and large bubbles begin to break the surface

Remove from heat and stir in chocolate, butter and vanilla. Mix until chocolate is thoroughly incorporated

Pour chocolate mixture into cooled pie crust and cover with plastic wrap

*Note: You’ll want to press the plastic wrap down directly onto the chocolate filling to avoid a skin from forming on top

Refrigerate at least 6 hours, preferably overnight.

Set your oven to BROIL

When chocolate filling is set, spread the marshmallow creme on top. This is a very sticky, messy job, but well worth your efforts!

When the creme has spread to cover the entire filling, broil your pie for 2-4 minutes, until the setting has browned to the level you prefer.

*Note: Broiling happens quickly! Be sure to watch your pie like a hawk while it is under the broiler or it may burn on you! 


Depending how long your pie was in the broiler, you may need to refrigerate the pie a bit longer to give the chocolate filling time to firm up once more. Just an hour or so should do it.

Garnish with additional graham cracker crumbs, if desired.

Slice and enjoy!!

One Comment Add yours

  1. Looks ooey-gooey delish!


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