This No-Bake Smores Pie is delicious, comforting and nostalgic - evoking memories of those cozy campfire gatherings from your past. But you don't have to pitch a tent or build a campfire to enjoy this dessert!
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What you will love about this pie
The combination of the soft chocolate filling, surprise graham cracker disc and gooey marshmallow topping creates a decadent and rich dessert. With all of these elements you have a pie with wonderful textural contrasts.
As a bonus, this is this recipe uses a store-bought crust so you won't have to turn on your oven on those sweltering summer days!
Smores pie recipe tips
This pie has four elements: a graham cracker crust, chocolate filling, a graham cracker disc and gooey marshmallow topping. I suggest you review the tips below before starting this pie (see the recipe card for detailed instructions and ingredients).
Graham cracker disc tips
What makes this Smores pie from other recipes on the internet? This one has a yummy graham cracker disc in the center of the pie.
Make the disc by combining the graham crumbs, sugar and melted butter. Next, in a 6" round cake pan, place plastic wrap, extending it up the sides (this will help you remove the disc without breaking it). Finally, lightly press the mixture in the pan and place in the freezer. The disc needs to be frozen in order to transfer to the pie filling.
Chocolate filling tips
The chocolate filling for this pie couldn't be easier! I suggest using a high quality chocolate but you may also use bittersweet chocolate chips. Pour the filling into your pie crust then place the frozen graham cracker disc in the center of the pie. Place the pie in the fridge to allow chocolate filling to set.
Marshmallow topping tips
Once the pie goes into the fridge, begin making your marshmallow topping. A few tips for making the topping
- Spread the topping on the pie as soon as you finish making it. Do this because the marshmallow will set up quickly and will be more difficult to spread.
- Apply a thin coating of vegetable oil to your spatula before spreading the topping. This will help minimize the marshmallow cream from sticking.
Check out my quick video for a visual on assembling the pie:
This S'mores pie is already delicious, but feel free to add any elements you think may enhance the flavor to suit your preferences. Consider one or more of the following: toasted nuts, torched bananas or salted caramel.
Storage and serving
Store the Smores pie in an airtight container and place in the fridge for up to 3 days. This pie does not freeze well.
This Smores Pie is not the easiest pie to cut! This is because the marshmallow topping is quite sticky. Follow one of the tips below and you will find cutting the pie a bit easier:
- Briefly heat a knife blade with a kitchen torch and slice into the pie.
- Place your knife blade in a cup filled with hot water for about 10 seconds. This will warm up the knife and make cutting easier.
The only element in this pie that contains gluten are the graham crackers. You may use gluten-free graham crackers which may be available in your grocers baking aisle.
Yes, you may make the pie topping without using gelatin. The topping will just be softer and the pie slices will not hold up as well. This is a rustic pie so some marshmallow oozing over the edges adds to the appeal!
No Bake S'mores Pie Recipe
- 1 9" pan Premade graham cracker crust
Chocolate Pie Filling
- 6 Fluid Ounces Heavy Cream (¾ Cup)
- 2 Fluid Ounces Light Corn Syrup (¼ Cup)
- 350 Grams Bittersweet Chocolate, chopped in chunks (12 ounces)
- 85 Grams Unsalted Butter, room temperature (6 tablespoon / ¾ Stick)
Graham Cracker Disc
- 120 Grams Graham Cracker Crumbs (1 cup)
- 2 Tablespoons Granulated Sugar
- 45 Grams Unsalted Butter, melted and slightly cooled (3 tablespoon / 1 ½ ounces)
- 2 teaspoons Powdered Gelatin
- 2 Tablespoons Cold Water
- 4 Large Egg whites
- 200 Grams Granulated Sugar (1 cup)
- ½ teaspoon Salt
- 4 Fluid Ounces Light Corn Syrup (½ cup)
Make Graham Cracker Disc
- Line a 6" round pan with plastic wrap. The plastic wrap should extend up the sides of the pan.
- Melt butter and allow to cool slightly
- Combine graham cracker crumbs and granulated sugar in a bowl. Add melted butter to the bowl and mix well.
- Lightly press the graham cracker mixture into the pan. Place pan in freezer for at least an hour.
Make Chocolate Filling
- Place the chocolate in a bowl.
- Combine cream and corn syrup and bring to a boil.
- Pour cream/corn syrup over chocolate. Let stand for 5 minutes, then whisk until smooth.
- Add softened butter and stir until smooth.
- Pour into pie shell. Remove graham cracker disc from the freezer. Remove from the pan by pulling up on the plastic wrap. Place the disc on top of the chocolate filling. Put pie in fridge to allow chocolate filling to set.
- Sprinkle powdered gelatin over cold water.
- Place egg whites, sea salt, sugar and corn syrup in a bowl of a stand mixer. Whisk by hand to combine.
- Place bowl over a pot of simmering water. The bottom of the bowl should not touch the water. Whisk occasionally – every 2 – 3 minutes.
- Continue to heat until the mixture reaches 160° F (approximately 10 minutes)
- Remove the bowl from the heat and stir in the set gelatin.
- Place the bowl on the mixer and, using the whip attachment, whip until the icing has cooled. The icing will be fluffy, white and hold stiff peaks (this will take several minutes).
- Quickly spread the icing marshmallow topping over the pie filling.
- Optional: lightly torch the marshmallow frosting. Sprinkle with graham cracker crumbs and chocolate pieces.
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