S’mores Pie – A crazy delicious pie recipe

by

shelly

This s’mores pie recipe is incredibly delicious! The rolled out graham cracker crust is unique and easy, and the cake is filled with gooey marshmallow and melted chocolate! Just like a giant piece of s’mores!

If you love S’mores treats, be sure to try my S’mores Fudge Fudge Bars too!

A slice of s'mores cake on a plate, topped with marshmallow cream and a piece of chocolate

No campfire is needed to make this DELICIOUS s’mores pie!

This is a recipe I posted on my website back in 2011. It’s been so long! I knew I wanted to update the pictures and share the recipe with you guys again because it was pretty much buried in the depths of my archives. It definitely deserves a chance to shine because it’s amazing, INCREDIBLY delicious AND super easy!

If you love the flavors of s’mores: milk chocolate, gooey marshmallow, and graham crackers, this cake is for you. It’s like campfire s’mores, but even more gooey and chocolatey…plus you can eat it with a fork, so no dirty fingers!

Slices of s'mores cakes on plates, shot from above

What ingredients do you need for S’mores Pie?

  • Hershey’s chocolate. You will need 6 full size bars broken into pieces. You could use any brand or even chocolate chips instead, but I think Hershey’s chocolate is what makes a smore a smore! However, I would recommend using milk chocolate instead of semi-sweet chocolate chips!
  • Marshmallow Cream (or fluff)
  • Graham breadcrumbs
  • butter. I prefer to use salted butter.
  • baking powder
  • big egg
  • vanilla extract
  • granulated sugaralthough you could use light brown sugar too!
  • all purpose flour
A top view cake filled with marshmallow fluff and Hershey's chocolate before being baked.

Have you ever tried a rolled graham cracker crust?

What sets this smores cake recipe apart from the rest is the crust! Of course, we’ve all had a graham cracker crust cake, which involves crushing the graham crackers, mixing them with butter and sugar, and squeezing them into a pie plate. But THIS graham cracker crust makes a double crust! It’s so easy, so much easier than the guesswork of the classic pie crust. Here are the simple steps:

Simply mix the ingredients together using your stand mixer or a hand mixer following the full recipe instructions.

Divide in half and press one half of the dough into a pie plate. Just use your hands for this step.

Next, fill the bottom crust with the marshmallow frosting and chocolate.

Then form the remaining dough into a disk and press it between 2 layers of baking paper. You can also use parchment paper, but wax paper really prevents sticking. Using a rolling pin or your hands, roll out the dough into a 9-inch circle.

Gently peel the wax paper off the crust, place it on top of the chocolate and pinch the edges!

S'mores cake slices stacked on a plate with marshmallow frosting oozing out

Do you love smores? Here are some more recipes you might like:

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Description

Ooey Gooey S’mores Pie Made with a rolled graham cracker crust!

  • 1/2 cup salted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 cup Graham breadcrumbs
  • 1 cup all purpose flour
  • 1 (7-ounce) container of marshmallow cream
  • 6 Regular size (1.55 ounce) Hershey bar broken into pieces
  • wax paper
  1. Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick spray. Put aside.
  2. In the bowl of your stand mixer fitted with the mixer attachment, mix the butter and sugar together on medium speed until well combined, 1 minute.
  3. Add egg, vanilla and baking powder. Mix for 30 seconds until well combined, scraping down the sides of the bowl if necessary.
  4. Turn the mixer to low and add the graham cracker crumbs and flour until well combined.
  5. Divide the dough in half and press half into the bottom and sides of the prepared cake pan.
  6. Spread the marshmallow frosting evenly on the bottom crust and top with the broken chocolate chips.
  7. Form the remaining dough into a ball and place on a piece of baking paper. Place another piece of wax paper on top and flatten into a 9 inch circle.
  8. Gently peel off the top piece of wax paper, fold the crust over the top of the cake and peel off the other piece of wax paper.
  9. Press the bottom dough together with the top to form a sealed crust.
  10. Bake for 20 minutes until lightly browned.
  11. Cool completely on a wire rack and slice to serve.

Remarks

Store at room temperature for up to 3 days.

Nourishment

  • Serving size:
  • Calories: 484
  • Sugar: 41.3g
  • Sodium: 209.3 mg
  • Fat: 22.1g
  • Carbohydrates: 67.4g
  • Protein: 5.3g
  • Cholesterol: 49.1 mg

Keywords: Cookies and cups, cake recipe, smores recipe, smores cake

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