S’mores lovers won’t be able to resist this incredible no-bake s’mores pie. Buttery graham cracker crust, luscious chocolate filling, and cloud-like meringue meet to make the ultimate chocolate dessert.
- Buttery graham cracker crust. This crust is guaranteed to not fall apart or get crumbly on you.
- A rich chocolate pudding. This pudding is not only deeply chocolaty, but sets enough that you can get nice slices that do not lose its shape while still giving you a velvety mouthfeel.
- Meringue light as a cloud. The meringue not only completes the s’mores feel, but also balances the chocolate. It is light as a cloud and so delicious.
Making the pie
Putting the pie together is very easy. You can make the crust and the pudding well in advance. In fact, I highly recommend making both well in advance from when you want to serve the pie. The chocolate filling needs to be completely chilled in order for you to slice it, so you will need at least a few hours for this to happen.
I recommend chilling the pudding in a container with plastic wrap over it to prevent skin from forming, then add the filling to your crust and allow it to chill for at least 30 minutes more.
Whether you add the meringue before or after the 30-minute chilling is up to you. I do want to note that if you need to use your broiler to toast the meringue, it is better for you to chill the pie after you add the meringue.
Why you’ll love this pie
This delicious s’mores pie has a lot going for it that makes it an instant winner.
- The crust is buttery and sturdy. It’s a dream to cut through and will not crumble up and leave you with a mess.
- Chocolate lovers have everything they need in this flavor-packed filling.
- It is thick enough that you can easily slice it without it losing its shape.
- You don’t have a lot of waste making the pie. We need 4 egg yolks and 3 egg whites which means you are completely using up three of the eggs you’ll need.
- There is no baking involved in this recipe. We need the stove for a few minutes, but that is it. No need to worry about heating up your whole oven (and the whole kitchen) in the middle of summer.
S’mores Pie F.A.Q.
You need a few hours chilling time at least. If you plan to serve the pie the same day, I recommend starting the pie at least 4 – 5 hours ahead of time so you are not rushed with the chilling time. If you are crunched for time, once the filling is at least cool enough to touch, you can pour it into the pie shell and freeze it while you work on the meringue.
No! I like making a meringue because it uses up some of the leftover egg whites you have from making the filling. You are more than welcome to top your pie with regular marshmallows and toast them.
Technically, yes. But I honestly feel that my homemade crust tastes so much better, and it isn’t hard to make.
There are a few things that could have happened, and since I am unable to be in the kitchen with you, I cannot say what the cause was, but here are some of the most frequent causes: your cornstarch was not thoroughly mixed with the cold cream before you added it to the saucepan, your egg yolks cooked and you were not able to strain all the cooked yolk out, your filling needs a good stir. I like to give my filling a good whip by hand before it goes in the refrigerator to chill. You can also give it a good stir before you put it in your pie pan.
The main reason the filling wouldn’t have set is if you did not cook the filling enough on the stove. The end mixture should be relatively thick – like pudding before it even gets chilled.
You’ll need to keep this s’mores pie chilled in the refrigerator in an airtight container. For ease of storage, I recommend slicing your pie and putting the slices in containers. It should last about a week.
You can freeze this pie for up to a month. To thaw, leave it in the refrigerator for several hours. Do not leave it to thaw on your counter as condensation will not be friendly to the pie, and especially the crust.
Other recipes you may like
If you love s’mores, you will love these s’mores cookies, boozy s’mores milkshakes, s’mores cheesecake, s’mores brownies, s’mores pudding, and s’mores ice cream. For the best crust for this recipe, try this never crumbly easy graham cracker crust.