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You don’t need a campfire to enjoy the taste of s’mores! This easy S’mores Pie has all the flavors you love, with milk chocolate pudding in a buttery graham cracker crust, topped with toasted marshmallow meringue for that classic gooey finish. Try the simple gluten free swap so everyone can dig in. Perfect for summer parties or anytime you want a fun, nostalgic dessert!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option
- Skill Level: Easy
Why I Love This S’mores Pie Recipe
When I was growing up, my dad had two specialties. The first was s’mores: Whenever we went camping, campfire potatoes, and hot dogs on sticks were always followed by (usually multiple) s’mores cooked over the fire. At home, Dad’s other specialty was pudding pie, made with frozen pie crust and Jell-O chocolate pudding. Today, we’re making s’mores pudding pie, which is a little twist that combines the two sweet treat I had most often at his house. And it is incredible! Here’s why…
- Two desserts in one. This easy s’mores dessert is a tasty mash-up of a silky chocolate pudding pie and my family’s favorite campfire treat. Double the dessert, double the fun. No campfire needed.
- Nostalgic flavors. This pudding pie is packed with the classic combination of Hershey’s chocolate, graham crackers, and toasty marshmallows!
- No baking. Well, almost. This pie sets in the fridge, so there’s hardly any oven time needed apart from par-baking the crust.
- Any occasion. S’mores pie is perfect to make for birthdays, celebrations, or just because. I’ll often take it along to friends’ houses for potlucks. Let’s just say, I’ve never had to leave a pie plate behind at the end of the evening. It’s always empty!
Ingredients You’ll Need
My recipe uses a gluten-free crust and Hershey’s chocolate to make the silky pudding pie. I’ve also upcycled the leftover egg whites from the filling into a pillowy homemade marshmallow meringue. Here are some notes on what you’ll need. Scroll down to the recipe card for the printable list with amounts.
- Graham Cracker Crust: I make this recipe with an almond meal Graham cracker crust. Feel free to use your own homemade or store-bought pie crust. See the section below for details.
- Hershey’s Milk Chocolate Bars: Really, the required chocolate for a classic s’more. If you don’t have Hershey’s, you can use any chocolate bars you’d like.
- Sugar: You’ll need regular granulated sugar for the pudding filling as well as the marshmallow meringue.
- Cornstarch: This acts as a gluten-free thickener for the chocolate pie filling.
- Salt
- Cocoa Powder: I used Hershey’s Cocoa Powder since it ties in perfectly with Hersey’s bars! Any good quality cocoa powder will do, though.
- Eggs: You’ll use the yolks for the pudding, and reserve the whites for the meringue.
- Milk and Butter – I recommend whole milk and unsalted butter.
- Vanilla Extract
- Cream of Tartar – Cream of tartar stabilizes the meringue.
What Kind of Crust Should I Use?
If you ask me, the best base for a s’mores pie is a Graham cracker crust! Use the gluten-free almond meal crust in the recipe, a ready-made crust from the store (you can find gluten-free ones now), or make your own Graham cracker crust easily from scratch using store-bought or homemade gluten-free Graham crackers. If you’d like to substitute the Graham-style crust, another option is to use an Oreo crust which would also taste delicious!
How to Make S’mores Pudding Pie
This almost no-bake recipe is easy as, well, s’mores pie. Before you begin, separate the egg whites from the yolks and chop the chocolate into small pieces. Next, follow the steps below to prepare the pie filling. Scroll down to the recipe card for the printable recipe instructions.
- Ready the crust. First, prepare and par-bake the almond meal Graham cracker crust according to the recipe in the recipe card, or have your chosen crust ready to fill.
Make the Milk Choclate Pudding Filling
- Combine the pudding ingredients. In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. In a separate measuring cup, whisk together the egg yolks and milk. Slowly blend the milk mixture into the sugar mixture.
- Heat the pudding. Heat the contents of the saucepan over medium-low heat. Make sure you do this gradually, as heating the filling too quickly can scramble the eggs! Stir continuously while the mixture comes to a boil. Once thickened, take the pan off the heat and stir in the butter and vanilla.
- Add chocolate. Now, stir the chopped Hershey’s chocolate into the mixture until melted and smooth.
- Chill: Pour the chocolate filling into your prepared pie crust, then move it to the fridge to chill for a few hours, or until firm.
Make the Marshmallow Meringue
- Combine meringue ingredients: Add the egg whites to the metal bowl of an electric mixer, along with the sugar, vanilla, and cream of tartar. Make a double-boiler by placing the bowl over a pot of simmering water, and whisking to dissolve the sugar.
- Beat: When the meringue mixture reaches 145ºF, remove the bowl from the heat. Using your electric mixer, beat the mixture until stiff peaks form. This could take a few minutes, so keep at it until you’re left with a glossy, fluffy meringue!
Assemble the Pie
- Add the Meringue: Take your pie out from the fridge. Use an offset spatula or pastry bag with a large icing tip to cover the top of the pie with a generous layer of meringue. I use my mini offset spatulas for this all the time. Who else finds these the most inexpensive and useful gadgets to have around?
- Broil: Bown the pie under your oven’s broiler, or use a creme brulee torch to toast the marshmallow meringue.
Recipe Tips
- Easily separate the eggs. Do this fresh from the fridge while the eggs are still very cold, so they separate easier. Make sure there aren’t any traces of yolk in your whites.
- Work cleanly. Make sure that the bowl and whisk attachment of your stand mixer are squeaky clean. You don’t want any traces of fat or whatnot sneaking in from a previous recipe. I like to wipe mine down with a paper towel and a little white vinegar.
- Use an electric mixer. Only because an electric mixer is the best for whipping egg whites! If you don’t have one, you can go the old-fashioned route with a whisk and some elbow grease. Or, if you’d prefer, skip the meringue and scatter marshmallows over your pie instead. Then simply broil or torch as directed to get them nice and toasty.
- Press the crust. Make sure that you press the Graham cracker crust firmly into the bottom of your pie plate so that it doesn’t crumble.
- Chill the pie. This chocolate pudding pie can be deliciously messy to cut into. To make it a little easier to slice, pop the pie into the fridge to chill before serving.
- Make it no-bake. For a truly no-bake s’mores pudding pie, use a storebought Graham cracker crust that comes already par-baked. Make sure the one you choose is gluten-free as needed.
How to Store
- Refrigerate. S’mores pudding pie will keep in the fridge for a day or two. After this, the meringue may begin to “weep” and won’t look as pretty.
- Freeze. I don’t recommend freezing this pudding once it’s been topped with meringue. However, the chocolate pudding in the pie crust can be wrapped tightly with plastic wrap and frozen for up to 1 month. Thaw the pie in the fridge and make the meringue fresh before serving.
Easy Variations
Just like a campfire s’more, there are loads of fun ways to customize this s’mores pie. Here are some ideas for easy variations:
- Marshmallows: Not feeling the meringue? Top your pie with fluffy marshmallows, or marshmallow creme, and then broil the top until it’s browned and gooey. (Save those egg whites for an egg white omelet instead!)
- Different chocolate: Swap out the Hershey’s Milk Chocolate bars for the white chocolate version. You can make this pie with any good-quality melting chocolate, including dark, milk, or semisweet.
- Oreo crust: Combine crushed up gluten-free Oreos with melted butter to make an easy Oreo pie crust.
- Peanut butter. Sprinkle a layer of peanut butter chips in between the chocolate and marshmallow layers for a peanut butter s’mores pie. Or, borrow the peanut butter pudding from my Reese’s poke cake recipe to spread over the chocolate layer!
S’mores Pie
No campfire needed! This easy S’mores Pie has a graham cracker crust, creamy chocolate filling, and gooey toasted marshmallow meringue on top. Everyone will love it, and you can make it gluten free!
Servings: 12 servings
Ingredients
For the Pie:
- Graham cracker crust (see Notes) or the Almond Meal Graham-Style Crust in the recipe
- 5 (1.55 ounce) Hershey’s Milk Chocolate Bars
- 2/3 cup granulated sugar
- 6 Tablespoons cornstarch
- 1/2 teaspoon salt
- 2 Tablespoons cocoa powder
- 4 large egg yolks (reserve the whites for the marshmallow meringue)
- 3 cups milk
- 2 Tablespoons unsalted butter, at room temperature
- 1 Tablespoon vanilla extract
For the Marshmallow Meringue:
- 4 large egg whites (reserved from preparing the pudding pie)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
For the Almond Meal Crust option:
- 2 cups lightly packed almond meal
- 5 Tablespoons melted unsalted butter
- 2 Tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
For the Pudding Pie:
- Prepare a homemade Graham cracker crust, or take your store-bought crust out of the packaging.
- Separate your eggs and set aside the whites to come to room temperature for making the meringue later. Be sure not to get any yolks in the whites.
- Remove 5 (1.55 ounce) Hershey’s Milk Chocolate Bars from the wrappers, break into pieces, and set aside.
- In a medium saucepan, stir together 2/3 cup granulated sugar, 6 Tablespoons cornstarch, 2 Tablespoons cocoa powder, and 1/2 teaspoon salt.
- In a large measuring cup or other container with a spout, whisk together 4 large egg yolks and 3 cups milk. Gradually blend milk mixture into sugar mixture.
- Place saucepan over medium-low heat, and stir constantly until mixture comes to a boil. Boil and stir for an additional 1 minute.
- Remove from heat, and stir in 2 Tablespoons unsalted butter, and 1 Tablespoon vanilla extract.
- Add chocolate bar pieces to the mixture, and stir until melted and well blended.
- Pour the pudding into the crumb crust. Place the pie in the refrigerator to chill for several hours or until firm.
For Marshmallow Meringue:
- When the pie is completely chilled, combine 4 large egg whites, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon cream of tartar in the bowl of your electric mixer.
- Place bowl over a pot of simmering water and whisk until sugar is dissolved and mixture reaches 145°F.
- Remove from heat and attach bowl to your electric mixer.
- Using the whisk attachment, beat on low speed until foamy, then turn up to high speed and beat until stiff, glossy peaks form. This will take several minutes.
To Assemble Pie:
- Preheat your broiler, or prepare a creme brulee torch.
- Remove the pie from the refrigerator, and spread the meringue over the pie with a small offset spatula or pipe it on with a pastry bag.
- Place under the broiler for 3-5 minutes, or until nicely browned, or use your torch to brown the meringue.
For the Almond Meal Crust option:
- Preheat oven to 350°F and coat a 9-inch pie pan with nonstick cooking spray.
- Combine 2 cups lightly packed almond meal, 5 Tablespoons melted unsalted butter, 2 Tablespoons honey, 1/4 teaspoon salt1/4 teaspoon cinnamon, and 1/2 teaspoon vanilla extract in a food processor and pulse to form "crumbs".
- Transfer the crumbs to the prepared pan and press in firmly to form a crust.
- Bake for 10-12 minutes, or until lightly browned and firm.
- Allow the crust to cool to room temperature.
Notes
- For the classic graham cracker flavor, you can use your favorite graham cracker crust recipe, like this one from Crazy for Crust.
- This pie can be made without gluten by using a gluten-free graham cracker crust recipe with your favorite store-bought or homemade gluten-free graham crackers.
- You can use a store-bought crust to make this a no-bake dessert. There are even gluten-free graham-style crusts available.
- Nutrition information based on using homemade gluten-free crust.
- Pudding pie filling adapted from Hershey’s Creamy Milk Chocolate Pudding Pie.
Nutrition Facts
S'mores Pie
Amount Per Serving (1 slice)
Calories 397
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g45%
Cholesterol 79mg26%
Sodium 309mg13%
Potassium 95mg3%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 32g36%
Protein 7g14%
Vitamin A 285IU6%
Calcium 128mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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So where’s the marshmallow? I thought the recipe would include marshamllow in the mirangue. That would be really good! Or are you just calling the mirangue “marshamllow”? Why not inslude marshmallow in the mirangue for an authentic marshamllow taste?
Meringue has the same ingredients as marshmallow, so once toasted, it has a marshmallow flavor.
Amazing. I made it with a regular crust with gram crackers. It was so awesome. Will have to do it again. Thank you for this
I am thrilled you enjoyed it! And of course, a regular graham cracker crust is perfect!
Looking forward to trying out this recipe, or rather, part of it. I am a S’mores Lover! Not many friends or family are….. so I so rarely get to partake in any S’more activity. I tried once, and since I was literally the only person who wanted them as a snack over a backyard bonfire….. the box of graham, chocolate bars, and marshmallows all went to waste, or rather , in the pantry. My question is this, the meringue piled high on this pie is LOVELY. However, what about adding a layer of something like a marshmallow ice cream topping ( on the bottom between the crust and the chocolate pudding )which I see all the time in the ice cream topping section at the store. Looks creamy white and pourable.
It is Not Jiff Marshmallow Fluff! I’d love to know your thoughts on that.
Oh my gosh, I can’t imagine not loving S’Mores! I have not tried adding marshmallow topping. I’m sure it would taste delicious, but I am not positive how the layers would stick together and honestly, I’ve never tried “toasting” marshmallow fluff, so you might miss out on that flavor depending on how it works. Marshmallows are made with just egg whites, vanilla, sugar, and cornstarch. This meringue does not have the cornstarch, but the other ingredients are the same plus it has a bit more sugar. So when it is toasted, you still get that roasted marshmallow flavor.
This is my kind of treat, Brianne! Can I use mapley syrup instead of honey for the crust?
I have not tried it. I find honey a little thicker than maple syrup so it might be a little more crumbly, but I’m sure it would taste good!
This pie is mouthwaterinnnnnng. The texture of that filling and just….all of it. SO GOOD
Thanks, Kayle!
Was really good. Mine didn’t make this much merengue as shown. Definitely whom make again. Probably add more egg whites to make more merengue.
Meringue is hit or miss. Depends on how fluffy your eggs get. Glad you enjoyed it!
On urbanbaker, meringue needs 1 cup of sugar. But in your recipe, you use only 1/2 cup. Coz the pudding base is sweet enough? Love to try this recipe…..What a beautiful pie!!! Thanks.
Not sure of that recipe, but perhaps there is a variation in the amount of egg whites. But yes, the pudding is quite sweet.
I know this was posted a couple years ago, but can you use Marshmallow Creme instead of a Meringue? Just spread the jar of it on and then broil as written? It looks delicious!
I have never tried broiling Marshmallow Creme, so not sure how it would work. If you try it, let me know. Or you could just pit marshmallows on top and broil it, though that might be a bit sticker.
A little piece of heaven for sure. Looks marvelous!
It is! Thanks!
What makes the meringue ” marshmallow” meringue?
Meringue and marshmallow are very similar, except marshmallow have gelatin to stabilize them. So other than a bit more sugar and toasting it really well like a toasted marshmallow, there isn’t much difference. They just already have a similar flavor and texture, and the meringue just serves as my “marshmallow” for the pie.