Easy S’mores Pie - Dessert Idea Marshmallow Lovers Can’t Resist

Nothing melts stress quite like a dessert that feels nostalgic, cozy, and just a little over-the-top. And honestly, what beats the magic of s’mores? This Smore Pie Recipe brings that campfire bliss straight to your kitchen—no smoky clothes or burnt fingers required. Think rich chocolate, buttery graham crackers, and the dreamiest Marshmallow Pie Topping you’ll ever meet. It’s the kind of treat that makes everyone stop mid-bite and say, “Wait… this is homemade?”

At its heart, this pie is basically a grown-up version of your favorite childhood snack—a little fancier, a lot easier, and even more irresistible. It starts with a crisp graham cracker crust (FYI: it’s wildly simple), then gets filled with a silky chocolate ganache that sets into something between pudding, fudge, and pure happiness. No wonder it’s become one of my go-to Smores Inspired Desserts.

Now, let’s talk meringue. That fluffy, glossy swirl replaces the classic marshmallow and gives big campfire-vibes when you torch it to golden perfection. Want it to hold its shape like a champ? Use a clean bowl. Seriously. Any trace of fat stops the egg whites from whipping, so separate those eggs like your pie depends on it—because it does. And for extra stability, add a pinch of cream of tartar if you have it. IMO, it’s helpful but not mandatory.

The real secret? Patience. The chocolate ganache filling needs at least four hours to set before you crown it with that marshmallow cloud. Waiting might feel like torture, but trust me, it’s worth it.

This beauty fits right in with Dessert Recipes Marshmallow, Smores Dessert Ideas, and even indulgent Desserts For Him if you’re trying to impress someone with chocolatey charm. Whether you call it a Chocolate Marshmallow Pie, a Smores Slab Pie, or simply your new favorite treat, this Smores Pie Easy recipe guarantees pure, gooey satisfaction—no campfire required.

🖨 Print Recipe

Easy S’mores Pie - Dessert Idea Marshmallow Lovers Can’t Resist

Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: One 9-inch tart
Author: Alma
Category: Dessert

This dreamy s’mores tart packs everything you love about the classic treat—crispy graham crackers, silky chocolate, and toasted marshmallow—into one crowd-pleasing dessert. The base is buttery and toasty, the ganache is rich and ultra-smooth, and the marshmallow topping gets whipped until fluffy and finished with a golden torch-kissed glow.

Ingredients

Graham Cracker Crust

• 2 cups (200g) finely crushed graham crackers (about 13–14 sheets, pulsed in a food processor)
• 2 tablespoons granulated or brown sugar
• ⅛ teaspoon salt
• 7 tablespoons (100g) unsalted butter, melted

Chocolate Ganache Filling

• 340g / 12 oz bittersweet or semisweet chocolate, roughly chopped
• 1 cup (240 ml) heavy cream
• ¼ cup (55g / ½ stick) unsalted butter, cut into small pieces

Marshmallow Meringue Topping

• 2 large egg whites, room temperature
• ⅔ cup (130g) granulated sugar
• ⅛ teaspoon salt
• ¼ teaspoon pure vanilla extract

Instructions

Make the Crust

1. Stir together the graham crumbs, sugar, and salt in a medium bowl.
2. Pour in the melted butter and mix until every crumb is evenly coated and the texture resembles wet sand.
3. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) tart pan.
4. Bake at 350°F/180°C for 8–10 minutes, then cool completely on a wire rack before filling.

Make the Ganache

1. Place the chopped chocolate in a heatproof bowl.
2. Warm the heavy cream and butter in a small saucepan over medium heat until the mixture begins to gently simmer.
3. Remove from heat and pour directly over the chocolate. Let it sit for one minute.
4. Stir until smooth and glossy. If bits of chocolate remain, microwave for 20 seconds and stir again.
5. Pour the ganache into the cooled crust and chill for at least 4 hours—or overnight—until fully set.

Make the Marshmallow Meringue

1. Combine the egg whites, sugar, and salt in a heat-safe bowl. Set it over a pot of barely simmering water, making sure the bowl doesn’t touch the water.
2. Whisk constantly and gently until the mixture is warm, silky, and the sugar dissolves (about 5 minutes). If using a thermometer, aim for 160°F/71°C.
3. Transfer to a mixer fitted with a whisk attachment and beat until stiff, glossy peaks form, about 6–8 minutes. Add vanilla during the last few seconds of mixing.
4. Spoon the meringue over the chilled tart and swirl with the back of a spoon.
5. Toast the top with a kitchen torch until golden. Refrigerate until serving.

This tart stays fresh for up to 5 days in the fridge when stored in an airtight container.

Location:

Share :