Warm weather conjures images of nights spent outdoors, sitting around a campfire surrounded by friends. And with that image usually comes s'mores.
The combination of graham crackers, chocolate, and gooey marshmallows is a classic summertime treat for a reason. With this recipe, we have transformed the dessert into pie form, ideal for serving a crowd of people a summer dinner party or as part of a BBQ dessert spread.
The crunchy graham cracker crust contrasts the cool chocolate pudding filling. But the gooey marshmallows—toasted under the broiler not a campfire, in this case—will have you coming back for more.
How to Make a S'mores Pie
The next step is a modified version of our microwave chocolate pudding. I used standard cocoa powder and semi-sweet (56%) chocolate in this recipe (because that's what was available at my grocery store), but feel free to go with a higher cocoa percentage for a richer filling.
If you’re feeling a bit skeptical about making pudding in the microwave (I was at first, because in my mind, microwaves are meant for reheating and not cooking!), you'll love this recipe -- it's very easy and fool proof.
The only part of this entire recipe that you really need to take into consideration is the amount of time it takes for the pudding to set. As such, I'd recommend filling the pie crust the night before you plan to serve it the afternoon of the next day, or first thing in the morning if you plan to serve it that night.
Top With Marshmallows!
To finish the pie, top the pie with some marshmallows and place it under the broiler until it gets nice and toasty on top. You'll want to keep a keen eye on this as it can go from beautiful to burned very quickly. Alternatively, you can freehand it with a kitchen torch if you happen to have one in your arsenal.
For extra flourish, I topped the pie with some broken graham crackers and chocolate curls, the latter of which I made by simply running a vegetable peeler along a bar of chocolate.
Messy Pie Means Delicious Pie
Now comes the hard part: slicing. It's going to be messy. The combination of a crumbly crust, pudding, and marshmallows does not make for picture-perfect slices. However, if you coat your knife with nonstick spray it really helps to cut through the marshmallow layer so that you get less of a mess.
It also helps if you angle your slices so they go between adjacent marshmallows instead of through them.
The crust will soften the longer it sits because the chocolate pudding is so moist, so I'd recommend eating this pie within 12 or so hours after making it for the best results. It still tastes great scooped into a bowl for a couple days after, but it becomes more parfait than pie at that point.
Whether you’re sitting around a campfire under the stars or at your dining room table, this is a crowd-pleasing dessert that’s great for the summer (or any other time of year).
More Summery Desserts!
Recipe adapted from Sally Vargas's recipe for Easy Chocolate Cream Pie.
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 3 cups whole milk
- 4 ounces semisweet (56%) chocolate, chopped (about 3/4 cup)
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 9-inch prepared graham cracker crust, store-bought or homemade
- 26 marshmallows (about half of a 10-ounce bag)
- Semisweet chocolate shavings, optional
- Broken graham cracker pieces, optional
Mix the pudding base:
In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
Microwave the pudding:
Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave on high for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 2 more minutes. Remove and whisk again. Continue to microwave in 30-second increments, stirring the pudding between each increment.
The pudding should start to thicken slightly somewhere between 5 and 6 minutes. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding.
It’s okay if it seems a little loose at this point; the pudding will thicken further as it cools. Total cooking time will be 6 to 8 minutes. (My microwave took 7 minutes 30 seconds.)
Add the chocolate, butter, and vanilla:
Add the chocolate, butter, and vanilla to the bowl with the pudding. Stir with a whisk until the chocolate and butter melt and the mixture is smooth.
Fill and chill the pie:
Pour the filling into the prepared graham cracker pie crust. Let cool for 1 hour at room temperature, then transfer to the refrigerator and chill, uncovered, for at least 4 hours or up to overnight until set.
When fully set, the pudding will no longer jiggle and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey). There may be some cracks in the top of the pie, but don't fret because it will soon get covered with marshmallows.
Add the marshmallows:
Place the marshmallows on top of the chilled pie. (I arranged them in concentric circles, but feel free to get crazy!) Set the pie on top of a baking sheet and place under the broiler until lightly charred, about 45 seconds. (You can also use a kitchen torch.)
Top with some crumbled graham crackers and chocolate shavings, if using, slice, and serve. Aim between the marshmallows for the cleanest slices.