No Bake S'mores Pie Recipe

A whole S'mores Pie with toasted marshmallow topping in a glass pie dish.

4.80 from 5 votes

Skip the bonfire and enjoy s’mores comfort with No Bake S'mores Pie. Creamy chocolate, crunchy graham crust, and fluffy meringue for a campfire-inspired treat.

Prep Time30

Cook Time20

Additional Time4 30

Total Time5 20

Course: Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 1021kcal

Author: Andrea

Ingredients

For the Crust

1 1/2 c. graham cracker crumbs
3 tbsp. brown sugar
1/4 tsp. ground cinnamon
pinch of coarse sea salt
8 tbsp. 1 stick unsalted butter, melted

For the Filling

6 oz. semisweet or bittersweet chocolate coarsely chopped
2 tbsp unsalted butter
1 1/2 tsp. vanilla extract
2 c. heavy cream divided
1 c. whole milk
1/2 c. granulated sugar
1/4 tsp. coarse sea salt
1/4 c. cornstarch
4 egg yolks

For the Topping

2 egg whites room temperature
¼ c. water
1 tbsp. corn syrup
1 c. granulated sugar
½ tsp. cream of tartar
⅛ tsp. salt
1½ tsp. vanilla extract
1 c. miniature marshmallows

Instructions

In a medium mixing bowl, whisk together graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the melted butter and toss crumbs until moistened.
Press the crumb mixture into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling.
In a large bowl, combine the chocolate, butter, and vanilla. Place a mesh sieve over the top and set aside.
To make the filling, in a medium heavy-bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups of heavy cream, sugar, and salt. Heat until the sugar has dissolved and the mixture is warm and gently bubbling.
Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch, and egg yolks until smooth.
Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
Return the mixture to the stovetop and heat until it reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer and is THICK like pudding. This should take about 5–8 minutes. Pour over the sieve to remove any overcooked pieces of egg that may have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools, the mixture will thicken.
Pour the warm mixture into the chilled crust. Cover with plastic wrap directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
When ready to serve, combine egg whites, water, corn syrup, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Set it over a saucepan with simmering water (medium heat). Whisk constantly until the mixture becomes foamy and reaches 150 degrees Fahrenheit (65 degrees Celsius). Remove and beat with the whisk attachment on high for 2 minutes, then stop, add the vanilla extract and marshmallows, and continue beating for 2 more minutes until the mixture becomes thick and smooth or until stiff peaks form.
Spread over the chilled pie (as much as desired), then toast the top with a kitchen torch and serve immediately.

Notes

-Makes a single 9-inch pie.

To STORE the No Bake S'mores Pie, cover it loosely with plastic wrap and keep it in the refrigerator for up to 3 days.

For longer storage, wrap the pie securely and FREEZE for up to 1 month. Before serving, thaw the pie in the refrigerator overnight. To REHEAT individual slices, use a kitchen torch to gently re-toast the marshmallow topping, if desired.

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