S’mores Pie

Recipe adapted from Sally Vargas's recipe for Easy Chocolate Cream Pie.

  • Prep time: 8 minutes
  • Cook time: 8 minutes
  • Chill time: 5 hours
  • Yield: One 9-inch 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


1 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.

S'mores Pie with Marshmallows whisk together the pudding base Easy S'mores Pie whisk in the milk

2 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.)

3 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.

S'mores Pudding Pie add the chocolate, butter, and vanilla S'mores Chocolate Pie whisk until smooth

4 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.

S'mores Chocolate Pie fill and chill the pie Chocolate Pie with Marshmallows chill the pie to set

5 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.)

S'mores Pie with Marshmallows add the marshmallows S'mores Pudding Pie broil the marshmallows

6 Serve: Top with some crumbled graham crackers and chocolate shavings, if using, slice, and serve. Aim between the marshmallows for the cleanest slices.

Easy S'mores Pie slice and serve the pie

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  • Marta Rivera

    Amazing, ooey-gooey pie! I saw on IG that spraying your knife with non-stick cooking spray prior to cutting it will help avoid gunking up your knife with marshmallow goo. I’ll try that next time. This was a perfect Summer night’s dessert.