S’Mores Chocolate Cream Pie with Gluten Free Crust Option

10/31/19

S’Mores Chocolate Pudding Pie combines the classic campfire treat with a chocolate cream pie for one amazing dessert recipe. Use your favorite homemade graham cracker crust or the almond meal crust in this recipe. Or make it with a store-bought crust for a totally no-bake dessert. Fill it with creamy and rich Hershey’s milk chocolate pudding and top with fluffy toasted marshmallow meringue for this crave-worthy S’Mores Pie, no campfire needed!

Originally published on June 20, 2012. Updated on August 9, 2017.

When I was growing up, if my dad was going to make dessert, he made pie. Pudding pie, to be exact. Frozen pie crust and Jell-O Cook & Serve Chocolate Pudding, never an instant pudding mix. It might not have been from-scratch baking, but it was absolutely delicious.

The only time that pudding pie was not his go-to dessert was when we had campfires. We’d talk, maybe sing some old Girl Scout songs, and make dinner. Our campfire meal was always foil-packet potatoes, hot dogs roasted on sticks, and corn on the cob cooked right over the fire.

And, of course, dessert was s’mores. Usually multiple s’mores. 

So I combined my dad’s classic chocolate pudding pie with our other favorite dessert into one incredible S’Mores Pie…

Chocolate S’Mores Pie (with Gluten-Free Crust option)

If you search for a s’mores pie recipe, you’ll find some with a dark chocolate ganache-type filling and others with a fluffy cream cheese topping. A few are similar to a chocolate chip cookie pie with marshmallows mixed in and some are basically like one big skillet cookie.

I went with something a little different, which I think is most like a smore, with the perfect balance of graham cracker to marshmallow to chocolate.

It has a rich and creamy chocolate pudding pie filling made from Hershey bars, which really are the required chocolate for a classic s’more. I was going to just throw some good ol’ marshmallows on top and toast them. But the pudding calls for four egg yolks, meaning there are four leftover egg whites. This is perfect for making a light and pillowy homemade marshmallow meringue. 

So it’s more like a cross between a chocolate cream pie and a s’mores pie! Really, how can you go wrong?

What do you need to make S’Mores Chocolate Cream Pie?

Ingredients: 

• Graham cracker crust – storebought or homemade, see below
• Hershey’s Milk Chocolate Bars – this is a great recipe using leftover candy
• sugar – for the pudding and the meringue
• cornstarch
• salt
• cocoa powder – to stick with that classic Hershey flavor, I used Hershey’s Cocoa Powder
• eggs – these will be separated, using the yolks for the pudding and the whites for the meringue
• milk
• butter
• vanilla extract – for the pudding and the meringue
• cream of tartar

Equipment:

• 9-inch pie pan
• Medium saucepan
• Whisk
• Spatula
• Stand mixer – such as a KitchenAid Mixer. You can use a bowl and a hand mixer with a whisk attachment, but I fund stand mixers are the best tool for whipping egg whites.
• Mini offset spatula or pastry bag with large icing tip – for covering the pie with the meringue. I use my mini offset spatulas all the time, so find them to be inexpensive and useful gadgets to have around.
• Optional creme brulee torch – you can brown your pie under the broiler or use one of these to toast the marshmallow meringue

What kind of crust do you use for S’Mores Pudding Pie?

• 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 gluten free graham crackers.
• If you don’t have gluten free graham crackers but have almond meal on hand, the recipe card below contains a great graham cracker crust alternative with an authentic taste using just almond meal, butter, honey, cinnamon, salt, and vanilla extract.
• For a no-bake dessert, you can use a storebought crust. There are even gluten free graham-style crusts available. 

How do you make a S’Mores Chocolate Pie with pudding?

First, a few simple preparation steps are the key to pie success:

• Purchase or prepare your crust.
• Separate your eggs fresh from the fridge while they are still very cold. This will allow you to separate them easier. You do not want any traces of yolk in your whites. 
• Have your chocolate bars unwrapped, chopped into small pieces, and ready to add to the pudding so that it is still warm enough to melt them completely.
• Be sure your bowl and whisk attachment you are using for the meringue are very clean and do not have any traces of fat from making a previous recipe. I like to wipe mine with a paper towel that has a little white vinegar on it.

Then make the pudding:

1. Whisk sugar, cornstarch, cocoa powder, and salt together in a saucepan.
2. Whisk together the egg yolks and milk, and blend into sugar mixture. 
3. Place saucepan over medium-low heat, and stir until it boils and thickens. PRO TIP: be sure to heat the mixture slowly and stir constantly so the eggs don’t scramble.
4. Remove from heat, and stir in butter and vanilla, followed by chocolate pieces.
5. Pour pudding into crumb crust and place the pie in the refrigerator to chill for several hours or until firm.

When the pie has chilled, make the meringue:

1. When the pie is completely chilled, combine egg whites, sugar, vanilla, and cream of tartar in the bowl of your electric mixer.
2. Place the bowl over a pot of simmering water and whisk until sugar is dissolved and mixture reaches 145°F.
3. Remove from heat, attach the bowl to your electric mixer with the whisk attachment.
4. Beat on low speed until foamy, then turn up to high speed and beat until stiff, glossy peaks form.

Finish the pie:

1. Remove the pie from the refrigerator, and cover the pie with the meringue.
2. Place it under the broiler until nicely browned, or use a creme brulee torch to brown the meringue.

Do you need to refrigerate pudding pie? 

Yes, S’Mores Chocolate Pudding Pie does need to be stored in the refrigerator. But you should eat it within a day or two. 

Can it be frozen?

While technically it is safe to freeze pudding pie, I would not recommend it due to the meringue. Frozen and thawed meringue will change in texture in an unpleasant way. However, you can wrap the pudding pie tightly with plastic wrap and freeze it for up to 1 month, then make the meringue fresh before serving.

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This would be the perfect dessert after you’ve had one of these classic dinner recipes:

• Lasagna or make it with gluten free lasagna noodles
• Shepherds Pie
• Best Chili

Want some more pies?

• Monster Snickers Pie
• Mini Irish Cream Chocolate Mousse Pies
• Mini Crustless Pumpkin Pie Custards or full-size Crustless Pumpkin Pie
• And 70+ of the Best Pie Recipes

S’Mores Chocolate Pudding Pie Recipe

If I mention campfires and dessert, what are you thinking about? Naturally, s’mores come to mind. But this isn’t just a sandwich of graham crackers, Hershey bars, and toasted marshmallows. It’s S’Mores Pie recipe with all the elements of a traditional chocolate cream pie with the classic flavors of that favorite campfire treat so you can enjoy it any time of the year, no campfire needed. 

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

4.75 from 4 votes

S'Mores Pudding Pie

No campfire needed to make this easy pudding pie! Made with Hershey's Milk Chocolate and marshmallow meringue.

Prep Time30 mins

chilling time4 hrs

Total Time4 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: chocolate desserts, gluten free desserts, kid friendly, pie recipes, pudding pie, vegetarian

Servings: 12

Calories: 397kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

For the pudding pie:

• Graham cracker crust (see Notes) or the Almond Meal Graham-Style Crust in the recipe
• five 1.55 oz Hershey’s Milk Chocolate Bars
• 2/3 cup 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 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 tsp cream of tartar

For the gluten free crust:

• 2 cups almond meal lightly packed
• 5 Tablespoons melted butter
• 2 Tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Instructions

For the Pudding Pie:

• Prepare homemade or open the packaging on the crust.
• 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 chocolate bars from wrappers, break into pieces and set aside.
• In a medium saucepan, stir together sugar, cornstarch, cocoa powder and salt in 2-quart saucepan.
• In a large measuring cup or other container with a spout, whisk together the egg yolks and 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 butter and vanilla.
• Add chocolate bar pieces to the mixture, and stir until melted and well blended.
• Pour pudding into 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 egg whites, sugar, vanilla, and 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.

For the gluten free crust:

• Preheat oven to 350°F and coat a 9-inch pie pan with nonstick cooking spray.
• Combine crust ingredients in a foor 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 to cool to room temperature.

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.

Notes

Cruct options:

• 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 gluten free graham crackers.
• To make this a truly no-bake dessert, you can use a storebought crust. There are even gluten free graham-style crusts available. 

Nutrition information based on using homemade gluten free crust.

Pudding pie filling from Hershey's Creamy Milk Chocolate Pudding Pie. 

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 1slice | Calories: 397kcal | Carbohydrates: 42g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 309mg | Potassium: 95mg | Fiber: 3g | Sugar: 32g | Vitamin A: 285IU | Calcium: 128mg | Iron: 1.5mg

Enjoy!