Gooey Chocolate in a graham cracker crust topped with marshmallow frosting – S’mores Pie is the ultimate in easy desserts!
A couple of weeks ago, I wanted to make a special treat for a special occasion. But I was tired. So I had this whole internal debate – should I make a fancy dessert, or should I skip the special occasion and go to sleep. Back and forth, back and forth. I was just too tired to do anything fancy. And before you ask, no, a simple dessert just wouldn’t cut it.
Then finally, I came up with the (obvious) solution. Make a dessert that looks fancy, but is actually pretty simple to make. Perfect, right? So I came up with this s’mores pie. Super easy, but I mean, look at it. How impressive does that look, right?
Anyway, the pie was a huge success with my tasters, and immensely popular on instagram. People kept begging for the recipe, but I hadn’t even measured the first time around. So I did what any (really dedicated) blogger would do. I made it again. And I took pictures. And then my lucky family devoured it.
So now it’s your turn. Go ahead and make it. I won’t tell anyone how easy it was.
S’mores Pie:
By Miriam Pascal, OvertimeCook.Com
Ingredients:
1 graham cracker pie crust
for the filling: (adapted from this recipe)
2 sticks (1 cup) butter or margarine
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking powder
2 eggs
1/2 cup flour
1/3 cup cocoa
for the frosting:
1 stick (1/2 cup) margarine
1 cup marshmallow fluff
1 1/2 cups confectioners sugar
1 teaspoon vanilla extract or vanilla bean paste
Instructions:
Preheat oven to 350.
In the bowl of an electric mixer on medium speed, or in a large bowl with a whisk, beat together the butter and sugar until smooth. Add the vanilla extract, baking powder and eggs, stirring well to combine after each addition. Beat until the mixture is creamy.
Turn the mixer to low. Add the flour and cocoa powder, and beat or stir until just combined.
Very carefully, spoon the mixture into the graham cracker crust. Be careful when spooning it in – smoothing the batter will break the crust. Don’t worry if the batter isn’t even – it will smooth out in the oven.
Bake the pie at 350 for 40 minutes. Remove from oven and set aside to cool completely. (Do not over-bake. As you see in the picture, the center should still be gooey.)
Once completely cooled, make the frosting. Beat all frosting ingredients together in an electric mixer fitted with a whisk attachment. Beat until smooth and creamy.
Spoon or pipe the cream over the cooled pie.
Enjoy!
Hope your week has been going really well! I have some more delicious food coming up, so make sure to come back soon. Thanks, as always, for reading! -Miriam
Now Printable!
- 1 graham cracker pie crust
- for the filling:
- 2 sticks (1 cup) butter or margarine
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup flour
- ⅓ cup cocoa
- for the frosting:
- 1 stick (1/2 cup) margarine
- 1 cup marshmallow fluff
- 1½ cups confectioners sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Preheat oven to 350.
- In the bowl of an electric mixer on medium speed, or in a large bowl with a whisk, beat together the butter and sugar until smooth.
- Add the vanilla extract, baking powder and eggs, stirring well to combine after each addition. Beat until the mixture is creamy.
- Turn the mixer to low. Add the flour and cocoa powder, and beat or stir until just combined.
- Very carefully, spoon the mixture into the graham cracker crust. Be careful when spooning it in – smoothing the batter will break the crust. Don’t worry if the batter isn’t even – it will smooth out in the oven.
- Bake the pie at 350 for 40 minutes. Remove from oven and set aside to cool completely. (Do not over-bake. As you see in the picture, the center should still be gooey.)
- Once completely cooled, make the frosting. Beat all frosting ingredients together in an electric mixer fitted with a whisk attachment. Beat until smooth and creamy.
- Spoon or pipe the cream over the cooled pie.
How much butter is in the S’mores Pie?
Thanks! I updated the post now.
Thank you. I look forward to trying it.
Your recipes are enticing and the pictures really draw you in. I have made many of your recipes and they come out great. However, can you please make it easier to print your recipes. When you click on the print link on your blog, it will only print out the entire blog which in this case is 20 pages and the recipe itself can sometimes span 3 or 4 pages. Other food bloggers have a box with the recipe in it and a print link that just prints the recipes. I have been pasting the recipes into word documents to be able to print them which at this point is like reinventing the wheel.
I forgot to ask before, but do you think that this pie can stay in the fridge for a day to be eaten Shabbos lunchtime? Will the frosting hold up and should it be eaten when cold?
It can stay in the fridge no problem.
Hi, can this go in to the freezer or only the fridge and for how long?
You can freeze it without the topping. Add the topping just before serving.
The ingredients for the Smores Pie does not include eggs but the instructions include eggs.
You might have missed it but the ingredients list 2 eggs.
I don’t see the updated amount of butter or margarine…..how much?
One of my new AF friends favorite dessert is S’mores…I’m having her over for dinner this weekend and I wasn’t quite sure what to do with that information…THIS is the answer! Thank you!
Oh my! How do you make these tasty goodies on a diet! I admire your willpower.
This looks sooo good but it has sooo much margarine. Any recommendations for a substitute? Have you tried it with earth balance?
You can use a “healthy” margarine like earth balance.
You can try oil in the filling but don’t sub the margarine in the frosting!
I second the motion about making your recipes printable! I’ve been meaning to mention that practically since I “discovered” your blog…please, please, as soon as you have a chance! My printer thanks you in advance (as well as my ink cartridges!)
Oh my land, looks amazing. Can’t wait to try this one. Thanks for sharing!
YUM! I love anything sweet, you can tell from my site.
Yuuum!! I will definitely be trying this!!
If it is going to refrigerated overnight should I wait to frost it prior to serving so I can hear it so te chocolate is warm or is it meant to be eaten at room temp or cold?
Thanks!
I have to make a dessert or 50 people- how many of these would you make for 50? (6?)
Also do you think i can just multiply the recipe by however many I want or that wont come out good and I should make them one at a time?
I would say that you could probably serve 8-10 people from one of these. You can double the recipe but making more than that at a time is asking for trouble!
Hi. This recipe looks simple and delish! I can’t wait to try it. Have 1 question- can I distribute the batter into mini shells? Would it come out the same? TIA!
Wow! This looks great! I make these decomposed smores in individual jars I found on kimkushner’s blog I cant wait to try this! I love smores!
I made it for this past weekend. Was I to take it out a while before serving it? Because it was condensed (thicker then your picture- & baked accordingly). It was also too sweet!
Looks great! I want to use mini marshmallows instead of the frosting and just put it under the broiler for a few minutes before I serve. Do you think this would work and if I want the pie to be warm inside should I heat the pie first and then top it off with marshmallows for just a few minutes? I want it to remain gooey inside so maybe I should only cook it for 30 min and then when ready to serve heat it up another 10 with the marshmallows?
This looks a great dessert to serve for shabbos lunch! I like to be super organised and like cooking in advance so would I be able to freeze the pie once it is baked and put the topping on once it has been defrosted? And do you serve it straight from the fridge or do you let it reach room temp. before serving?
was wondering if this pie can be made in advanced and frozen?
Can this be frozen? If so, how should it be defrosted? Thanks!
It can be frozen – best to freeze without the topping then add the topping last minute.
Hi,
Can the topping be frozen as well just separately or does that need to be fresh? Should it be refrigerated until serving?
Thanks!
How far in advance can you make the recipe? I’d like to make it for dessert Fri night. Can I make it Tuesday night before chag?
Hiya, I want to try this this shabbos- would be serving for shabbos lunch- can I prepare it all on Friday and leave in fridge? And should it b served cold or warm or I should take it out a while before serving?
Can I use a hand blender too make the pie and marshmallow topping???
No. You need a blender, not a mixer.
How long would I bake it if I make it in mini pie crusts?
Thanks!
damn that’s a lot of margarine – can i substitute with oil or apple sauce in the pie part?
You can use oil in the chocolate part – but not in the topping.
Hi! If I try to substitue the margarine in the cream with oil, will it mess up the cream or just taste different? Thank you!
It will not work.
Can the margarine be substituted with anyone else in the cream (apple sauce or something else), or nothing else will work?
Hi! How long to bake in mini crusts?
Thanks in advance!