You might be thinking, why mess with success? Success being the original, nearly perfect S’more. And I hear you. The S’more IS nearly perfect, what with the crunchy graham cracker, gooey toasted marshmallow, and perfectly messy melty chocolate. But what if you could bring that perfection into a sliceable pie that’s just as ooey-gooey and indulgent but servable anytime? I think it’s STILL a great success. Plus, no campfire needed.
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This is one of those lovely recipes where you don’t need a long list of ingredients. You need to make a graham cracker crust OR you can buy a storebought one. Either one truly works, there’s no points for extra credit here. And then you just need chocolate chips, heavy cream, a splash of vanilla, and some mini marshmallows, and mini hershey’s bars. Simple! (As S’mores should be.)
The process is simple too. Once you have your crust ready to go, you’ll make an easy ganache. This is my favorite way to go about it – put your chocolate chips in a heatproof bowl, then heat up heavy cream, pour it over the chocolate and let it sit for about a minute. When you come back to stir, it should melt super easily.
Pour that into the crust, then let it chill in the fridge for at least an hour, though you can absolutely do this step a day ahead of you’re the planning ahead type.
Then, you’re going to bake the pie. This seems counter-intuitive after chilling that chocolate, but it’s needed because we need to get those marshmallows toasty! So sprinkle mini marshmallows over the top along with some graham cracker pieces and pop it in the oven just until those marshmallows are starting to puff and turn golden.
If you dig into this right away, it’s going to be VERY melty, so feel free to let it sit for a while. It’s just as delicious at room temp, but maybe a little less messy. And, pro tip: it’s great with a scoop of vanilla ice cream. You can’t say that about the original S’more, can you?
Easy S'mores Pie
For the crust:
- 2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- OR
- 1 store-bought graham cracker crust
For the filling:
- 1 (12 oz) bag semisweet chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the topping:
- 2 cups mini marshmallows
- Hershey's mini chocolate bars
- Graham cracker pieces
Preparation
- If using a store-bought crust, skip to step 7.
- Preheat oven to 350°F.
- Grease a 9-inch pie plate with nonstick spray and set aside.
- In a medium bowl, stir together the graham cracker crumbs and sugar. Stir in melted butter until well coated. Mixture should resemble wet sand.
- Press mixture evenly and firmly into the bottom and up the sides of the pie plate.
- Bake on center rack of oven for 10 minutes. Remove from oven and let cool completely.
- While crust cools, work on the filling:
- Place chocolate chips in a medium bowl. Heat heavy cream in microwave for 1 minute, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth and melted.
- Pour mixture into crust, then cover and place in fridge to chill until set, at least 1 hour and up to overnight.
- Once pie has set, preheat oven to 350°F.
- Top pie with mini marshmallows and some of the chocolate bars and graham cracker pieces. Bake until marshmallows have browned, 5-7 minutes. Enjoy!
Recipe adapted from My Incredible Recipes.