smores pie

This no-bake s'mores tart is rich and decadent with its graham crust, dark chocolate ganache filling, and toasted marshmallow meringue.

No-Bake S'mores Tart

graham crackers, finely crushed

unsalted butter, melted

brown sugar

dark chocolate, roughly chopped

heavy cream

granulated sugar

cream of tartar

vanilla extract

In a medium bowl, mix together crushed graham crackers, melted butter, and brown sugar until it resembles wet sand and holds together loosely when squeezed.

Dump the graham crust mixture into a 6" fluted deep tart pan. Press the graham crumbs down and into the sides of the tart pan until it's tightly packed. Let the graham crust chill in the fridge while you prepare the filling.

Graham Crust

Put the chopped chocolate in a bowl and set aside.

In a small pot, heat the heavy cream until it just begins to simmer. Pour the cream over the chocolate and let it sit for 2 minutes. 

After 2 minutes, slowly start stirring the mixture until all the chocolate has melted and the ganache becomes thick and smooth. Let it cool to room temperature.

Once cooled, pour the ganache into the tart pan lined with the graham crust. Smooth over the surface of the ganache with an offset spatula, if needed. Refrigerate tart for at least 2 hours or until the ganache has set.

Chocolate Ganache Filling

In a small pot, bring about an inch of water to a simmer.

Add the egg whites and sugar to a heat-safe bowl that fits perfectly into the pot without touching the water. When the water comes to a simmer, place the bowl on top of the pot.

Stir constantly until the sugar has completely dissolved, about 4 minutes. Rub a bit of egg white between your fingers and it should not feel grainy at all.

Remove the bowl from the pot and add the cream of tartar and vanilla extract.

With a hand mixer or stand mixer, whisk the egg whites on low speed until frothy. Increase to high speed and beat until the meringue reaches stiff peaks, about 5-7 minutes. The meringue should stand up on its own when the whisk is pulled out of it.

Transfer meringue to a piping bag fitted with a large open star tip such as a Wilton #2D. Holding the piping bag vertically, pipe small "kisses" on top of the ganache, starting from the outside and working towards the middle of the tart.

Using a blowtorch on a low setting, torch the meringue until browned and toasted. If any of the ganache filling has melted from the heat of the torch, return the tart to the fridge until ready to serve.

Marshmallow Meringue

S&#x27;mores Pie combines the goodness of graham cracker crust, creamy chocolate filling, and toasty marshmallow topping in one frozen dessert!

S'mores Pie

bars 70% dark chocolate1

heavy whipping cream

sugar

graham cracker pie crust

marshmallow creme

Melt chocolate in a heavy saucepan over low heat or over double boiler, stirring occasionally, until melted. Set aside.

In a large bowl, beat whipping cream until it begins to thicken.

Add granulated sugar, and beat until thickened. The cream should be at medium peaks.

Stream in melted chocolate, and continue whipping until combined.

Pour chocolate mixture into graham cracker pie crust.

Press plastic wrap to the surface of the chocolate whipped cream.

Freeze for at least 4 hours or overnight.

Preheat broiler.2

Remove plastic wrap and top chocolate filling with marshmallow cream.

Broil until golden brown.

Enjoy!

This Easy S&#x27;mores Pie recipe is layers of graham cracker cookie dough, marshmallows, and chocolate.

unsalted butter, softened

white sugar

all-purpose flour

graham cracker crumbs

baking powder

(1.55 Oz Bars Hershey's Chocolate Bars, Unwrapped)

mini marshmallows

Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl, beat together the butter and sugar. Add the egg and vanilla and mix to combine. Stir in flour, graham cracker crumbs and baking powder.

Take 2/3 of the dough and press on the bottom and up the sides of the prepared pie pan. Carefully spread the marshmallow creme over the bottom crust. Cover the marshmallow creme with chocolate squares. I used about 3 1/4 of the chocolate bars and saved the rest for topping after baked. Sprinkle 1 cup of marshmallows on top.

Take remaining dough. Flatten dough in hand making disks and cover the top of the marshmallows trying to cover as well as possible. It will not be completely covered and the marshmallows and chocolate will show through a little bit. Sprinkle a few marshmallows on top.

Bake for 15-20 minutes or until graham cracker dough and marshmallows are golden brown.

Remove from oven. Let cool for about 5-10 minutes and then place the remaining chocolate squares on top in a scattered pattern. If you add the chocolate too soon the heat will melt them in a puddle. Let pie cool for an additional 20 minutes before slicing so that it is not as messy. Can be eaten slightly warm or at room temperature.

You don’t even need a mixer to make this s'mores brownie pie! Make a 3-ingredient graham cracker crust (no need to pre-bake it), whisk together the brownie filling in 1 bowl, and then top with marshmallows towards the end. See recipe Notes if you want to use homemade marshmallow creme as the topping instead. For best results, I do not recommend store-bought marshmallow creme.

S'mores Brownie Pie

(50 grams) granulated sugar

Tablespoons (85 grams) unsalted butter, melted

(8 Tbsp; 113 grams) unsalted butter

Tablespoons (30 milliliters) vegetable oil or melted coconut oil

cup (200 grams) granulated sugar

eggs egg

teaspoons pure vanilla extract

cup (62 grams) unsweetened natural or dutch-process cocoa powder

cup (63 grams) all-purpose flour (spooned & leveled)

teaspoon salt

cup (180 grams) semi-sweet chocolate chips

24–25 large marshmallows (1/2 of a standard package,

Make the crust

Mix the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom &#8220;corner&#8221; where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.

Make the brownie batter immediately before spreading into crust

Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Batter will continue to thicken the longer it sits, so immediately spoon and spread evenly into crust.

Bake for 30 minutes. Remove from the oven and arrange marshmallows on top, pressing each very lightly down into the filling to help them stick. Return pie to the oven and continue to bake for an additional 3 minutes to toast the marshmallows. If the marshmallows aren&#8217;t toasted to your liking after this time, turn on the broiler for 30–60 seconds and remove the pie as soon as the marshmallows look toasted. Do not walk away from the oven because toasting can happen fast and the marshmallows and crust can quickly burn.

Remove pie from the oven and cool for at least 45 minutes on a wire rack. For best presentation and neatest slices, allow to cool for closer to 2 hours or cool completely. For extra neat slices, run a very sharp knife under hot water and wipe dry between slices.

Cover and store leftover pie at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can reheat slices for a few seconds in the microwave if desired.

Super rich, super delicious. I was worried it wasn't done but it's just the way the pie is - The inside is a soft gooey brownie and the chocolate chips a nice addition. I got 8 slices out of it but could have gone with 10-12 as it's so rich. Agree with running the knife under hot water between each slice to make for a neat cut. A little trouble with my graham cracker crust holding together;  next time I  might freeze it overnight. All in all well received!

This is absolutely delicious. The filling is amazing and imo much better than any brownie mix so totally worth following the recipe. I think I will use the meringue topping next time, as it's a bit difficult to eat with the marshmallows, and I've made Sally's meringue before and it's great.

I loved this recipe a lot it was super tasty! However I used digestive busicuits as I am in the UK and wasn’t aware that I would have to bake the biscuit base alone as I didn’t see it in the method of the recipe? Was this step meant to be followed?

Me and my best friend made this together this was absolutely delicious! Would make this 1000x over again!!❤️❤️

This was delicious,  but the marshmallows were so gooey and stretchy we couldn't cut through them with a fork to eat! It was hysterical watching everyone attempt to eat it when your entire slice is hanging from a string of marshmallow off your fork.  Dessert and entertainment all in one!

Ok, figured it out.  We reheated the leftover slices a bit and the marshmallow was perfectly easy to eat.   The trick here,  I think,  is to not let it cool too much! Best served warm :D

This was a huge hit!  Why the extra egg yolk? I left this out and made it in an 11” ceramic tart pan and it worked out well for those who are wondering about the pan.

https://www.youtube.com/watch?v=rl1LywM9-Pw

The classic campfire treat is elevated to a beautiful dessert with this easy s’mores brownie pie. Layers of crispy graham cracker crust, 1-bowl fudgy brownie filling, and gooey toasted marshmallow offer up a superior s’mores experience: all the flavor and texture, minus the fire and sticky fingers.

Get the full recipe: https://sallysbakingaddiction.com/smores-brownie-pie/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #smoresbrowniepie

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

S'mores Brownie Pie | Sally's Baking Recipes

This S’mores Pie Recipe features a homemade crust, a rich, chocolate, pudding-like filling, and a golden marshmallow topping. It has all the flavor of your favorite summer treat, with no campfire required!

Gluten-Free S'mores Pie

almond flour

(30 grams) ground flax meal

coconut sugar (divided)

honey

cinnamon

butter (melted)

full-fat coconut milk

maple sugar or coconut palm sugar

arrowroot flour

sea salt

(6 oz) dark chocolate chips

vanilla

Preheat

Pre-heat oven to 300ºF and position a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.

Combine

Prepare graham cracker crumbs in a medium bowl: combine almond flour, flax seed, 1 tablespoon coconut sugar, honey, cinnamon and egg.

Spread

Place mixture on to prepared baking sheet and using a spatula spread it in an even, thin layer, approximately 1/8 inch thick.

Bake

Bake for 15-20 minutes, until golden brown, watching carefully to avoid burning.

Cool

Place on a cooling rack and cool completely, at least 1 hour or longer.

Process

Once cool, break up pieces and place in a food processor and process until the crackers are fine. Add remaining 1/4 cup coconut sugar and melted butter and process until combined.

Press

Place graham cracker crumbs in a 9" pie plate and carefully press the crumbs up the sides and into the bottom of the plate in an even layer.

Place prepared crust on a rimmed baking sheet and bake in the oven for 10 minutes. Once done, if the sides of the crust have slipped down the plate at all, immediately press sides back up the plate and let cool.

For Crust:

Boil

Heat together coconut milk, sugar, arrowroot and sea salt in a medium saucepan. Bring mixture to a boil over medium heat while whisking constantly.

Whisk

Remove from heat and add chocolate, and vanilla. Whisk to combine.

Pour

Pour the hot chocolate mixture into the prepared pie crust and gently shake to get a smooth top.

Chill

For Filling:

Top the chilled pie with mini marshmallows in a circle design and place on a rimmed baking sheet.

Broil

Broil for 1-2 minutes, watching constantly, until marshmallows are light and golden.

Serve

Serve pie immediately, or keep in refrigerator until ready to serve. Will keep for 1-2 days.

For Assembly:

The marshmallows that you’re using or not clean, they have carrageenan in them……😔

This is my favorite pie! Will def be making it all summer long!!! It’s SO YUMMY! My entire family devoured it!

This is incredible!! So easy and quick to throw together (the marshmallows is the longest part!). The filling is amazing and altogether it's like Summer in a bite! Definitely a keeper!!

Peanut Butter S’mores Pie

chocolate

salted butter, (melted)

cream cheese, (softened)

peanut butter

peanut butter cups, (plus more for garnish)

chocolate chips

gelatin

water, (divided)

corn syrup

To make the crust, combine graham cracker crumbs, melted butter and sugar. Press into a lightly greased deep-dish pie plate. Bake at 300 degrees for 12 minutes. Allow to cool while preparing the filling.

For the filling beat the cream cheese, vanilla extract and peanut butter together in a mixing bowl. Add egg and mix to combine. Add melted butter and mix. Slowly mix in powdered sugar and beat until smooth.

Arrange the chopped peanut butter cups on the bottom of the cooled pie crust and then spread the peanut butter filling on top. Bake at 350 degrees for 45-50 minutes or until set. Cool completely.

To make the ganache, place the chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds and whisk until the chocolate is completely melted and smooth. Microwave an additional 10 seconds if needed. Whisk in the peanut butter. Reserve ¼ cup of the ganache for decorating the pie and pour the rest over the peanut butter filling. Refrigerate to allow the ganache to set.

To make the marshmallow topping stir the gelatin with ¼ cup of cold water in a large mixing bowl. Set the mixture aside to bloom for a few minutes while preparing the rest of the ingredients. In a medium saucepan mix together sugar, corn syrup and remaining ¼ cup water. Bring to a boil and continue to cook for 5 minutes, stirring occasionally.  Using a whisk attachment for your stand or hand mixer, start beating the gelatin mixture. Continue beating while slowly adding the hot sugar mixture. Once all of the liquid is added beat on high for five minutes or until the bowl is cool to the touch and the mixture has thickened and increased in volume. Mix in vanilla. Pour the marshmallow topping over the ganache layer on the pie.

Broil the pie for 2-3 minutes or until the marshmallow is golden brown. Keep a close eye on it, it will brown really quickly. You can also use a kitchen torch if you have one. Garnish pie with reserved ganache (microwave at 15 second intervals until thin enough to drizzle), chopped peanut butter cups and crushed graham crackers.

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No-Bake S'mores Tart

S'mores Pie

S'mores Pie

S'mores Brownie Pie

Gluten-Free S'mores Pie

Peanut Butter S’mores Pie

Top 6 smores pie recipes from across the web

The most viewed smores pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake S'mores Tart

S'mores Pie

S'mores Pie

S'mores Brownie Pie

Gluten-Free S'mores Pie

Peanut Butter S’mores Pie

The most viewed smores pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine