Keep cool this summer with A straightforward-to-make, no-bake s’mores pie! Made with a graham cracker crust, thick chocolate ganache filling, and towering toasted marshmallows, this pie packs in all the flavor you love about a s’more without having to build a fire!

One of our favorite things about summer picnics is when the graham crackers, chocolate, and marshmallows come out once the sun goes down. Sometimes it can be difficult to get a fire made, roast the marshmallow just right, and have the chocolate melt just enough to make each bite soft and squishy.

So, if you’re in the market for a fabulous no-bake dessert this summer, with all the flavor of a s’more and none of the hard work, this decadent pie fits the bill.

Some history…

As an unabashed s’mores lover, we couldn’t help but wonder where the name s’mores came from? It’s a contraction used for the words “some more”, but that doesn’t explain how the name came to describe the dessert.

The earliest mention of this iconic summer dessert was in the 1927 Girl Scout book, Tramping and Trailing with the Girl Scouts. They were called Some Mores but didn’t fully become s’mores until about 10 years later. We still couldn’t figure out how they came to be called Some Mores other than the obvious, once you have one you definitely want some more!

Why We Love This Pie

Ahhhh, s’mores pie, the beautiful combination of a classic s’more with A straightforward-to-eat, sliceable pie. Made with a flavorful graham cracker crust, thick chocolate filling, and a towering topper of marshmallows, this no-bake pie is sure to please. But if you are still skeptical here are just a few reasons we love it so much:

No-Bake: This pie is ready without having to crank on the oven and heat the house more than necessary.
S’mores flavor: Every bite of this pie is bursting with the flavor of a fresh roasted s’more.
No fire needed: Enjoy the rich taste of a s’more without having to build a fire.

The Ingredients You’ll Need…

The ingredients for s'mores pie on a peach counter with purple labels for each ingredient.

Graham cracker crumbs: One of the main ingredients of a s’more, the graham cracker crumbs help make the base of the pie shell.
Malted milk powder: Adds a unique, nutty sweetness to the pie crust.
Sugar + Salt: To sweeten and flavor the crust.
Butter: we used an unsalted butter to bind the crust together as well as make the chocolate filling.
Heavy Cream: Also used to mositen and bind the crust as well as make the chocolate filling.
Bittersweet Chocolate: Can you even make a s’mores dessert with out a thick layer of chocolate in the middle? Feel free to sub milk chocolate or semisweet chocolate if you prefer.
Corn Syrup: Used to smooth out the chocolate filling.
Marshmallows: For topping the pie and torching at the end!

Ways to change it

While it’s hard to beat the classic flavor of a s’more, here are a few ways you can upgrade this no-bake s’mores pie.

Marshmallow Fluff: Replace the marshmallows with from-scratch marshmallow cream and torch it before serving.
Mini marshmallows: Swap the large marshmallows for minis for a shorter pie.
Oreos: Add crushed oreos to the chocolate filling for a little extra chocolaty crunch.
Peanut Butter: If you love a little chocolate and peanut butter flavor add a layer of peanut butter between the graham cracker crust and the chocolate filling, or stir some peanut butter into the chocolate filling.

Baker notes

Whether you are making your pie to serve the same day or looking to make it in advance, here are a few tips to safely store this no-bake treat!

Storing: The pie can be kept at room temperature as long as it’s not warmer than about 72°F. If your kitchen is warm, refrigerate the pie so the chocolate filling doesn’t melt.
Making Ahead: You can easily make this pie up to 3 days in advance (we just can’t promise you won’t be tempted to eat it before you’re ready to serve!). Make sure to save the torching of the marshmallows until you are planning to serve.

S’more Rich Recipes to Try Next!

If s’mores are a must on your summer menu, you can’t go wrong with this no-bake pie. It’s a great way to get that fabulous s’mores flavor without putting marshmallows on sticks (although nothing beats blowing out a marshmallow on fire!).

Photography by Dee Frances.

S’mores Pie (No-Bake!)

Yield: 8 servings
Prep: 30 minutes
Total: 30 minutes

Ingredients

For the Crust:

1½ cups ( 149 g ) graham cracker crumbs
¼ cup ( 35 g ) malted milk powder
2 tablespoons ( 25 g ) granulated sugar
¾ teaspoon ( 0.75 teaspoon ) kosher salt
¼ cup ( 57 g ) unsalted butter, melted
¼ cup ( 60 ml ) heavy cream

For the Chocolate Filling:

8 ounces ( 227 g ) bittersweet chocolate, finely chopped
⅓ cup ( 80 ml ) heavy cream
1½ teaspoons ( 1.5 teaspoons ) light corn syrup
2½ tablespoons ( 35 g ) unsalted butter

For the Marshmallow Topping:

10 ounces ( 283 g ) marshmallows

Method

Make the Graham Cracker Crust: In a large bowl, whisk together the graham cracker crumbs, malted milk powder, sugar and salt. In a measuring cup, whisk together the melted butter and heavy cream, then pour over the crumb mixture. Using a rubber spatula, fold and mix and the ingredients together until all of the dry ingredients are evenly moistened. Turn the mixture out into a 9-inch pie plate and press evenly along the bottom and up the sides of the pan. Refrigerate while the chocolate filling is prepared.
Make the Chocolate Filling: Place the chopped chocolate in a medium bowl. Combine the heavy cream and corn syrup in a small saucepan and place over medium heat. Warm the mixture until it is just barely boiling. Remove from the heat and pour over the chopped chocolate. Let sit for 1 minutes, then gently begin stirring with a rubber spatula (starting in the middle and working your way out), mixing until all of the chocolate is melted and combined. Add the butter and stir until melted and incorporated. (If the mixture cools down too much to totally melt the chocolate or butter, microwave in 10-second increments on 50% power, stirring until everything is completely melted together.)
Pour the chocolate mixture into the chilled pie crust and spread into an even layer. Gently press the marshmallows into the chocolate filling, covering the top of the pie with marshmallows. Chill the pie briefly (30 minutes to 1 hour) to allow the chocolate the set. When ready to serve, use a kitchen torch to toast the marshmallows. The pie can be kept at room temperature as long as it’s not warmer than about 72 degrees. If your kitchen is warmer than that, then we would refrigerate the pie so the chocolate filling doesn’t melt.

Notes

Equipment: 9-inch pie plate / Kitchen torch

Malted Milk Powder: You can find this in the baking aisle of your grocery store or online.

Chocolate: Bittersweet (at least 60% cacao) is recommended for this recipe, but feel free to substitute milk chocolate or semisweet chocolate if desired.

Variations: Read the post above for variations with from-scratch marshmallow cream, mini marshmallows, Oreos, and peanut butter.

Storing: The pie can be kept at room temperature as long as it’s not warmer than about 72°F. If your kitchen is warm, refrigerate the pie so the chocolate filling doesn’t melt.

Making Ahead: You can easily make this pie up to 3 days in advance (we just can’t promise you won’t be tempted to eat it before you’re ready to serve!). Make sure to save the torching of the marshmallows until you are planning to serve.

Photography by Dee Frances.