Who doesn’t love the classic taste of s’mores? This no-bake s’mores pie captures all the delicious flavors of the beloved campfire treat in an easy-to-make dessert that’s perfect for any occasion!
With a buttery graham cracker crust, a creamy marshmallow filling, and a rich chocolate ganache, this s’mores pie is sure to be a hit with family and friends. Best of all, there’s no need to turn on the oven! Whether you’re looking for a fun dessert for a summer BBQ or a sweet treat to enjoy year-round, this no-bake s’mores pie is guaranteed to satisfy your sweet tooth!
Why You’ll Love This S’mores Pie Recipe
- Classic flavors. This no-bake s’mores pie brings together all the beloved flavors of a traditional s’more – rich chocolate, toasted marshmallows, and a crunchy graham cracker crust – in a convenient and easy-to-make dessert.
- No oven required. Perfect for warm days or when you want a hassle-free dessert, this pie requires no baking. Just a bit of chilling time, and it’s ready to enjoy!
- Creamy and decadent. The filling is a dreamy combination of cream cheese and marshmallow fluff, whipped to perfection and layered with a luscious chocolate ganache. Every bite is a creamy delight.
- Fun and nostalgic. Relive the fun of making s’mores around the campfire with this pie. It’s a crowd-pleasing, nostalgic treat that brings a smile to anyone’s face, young or old.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Graham crackers – You’ll need about 10 full sheets of graham crackers to get the amount of crumbs needed for the crust. If you like, make some extra crumbs or break more cookies into small pieces for garnishing the pie.
- Granulated sugar
- Unsalted butter
- Cream cheese – Let this come to room temperature for a smooth filling. Full-fat cream cheese works best. Be sure to get the kind that comes in bricks, not the whipped type in tubs.
- Marshmallow creme – Use either marshmallow creme or marshmallow fluff. See my note below for more details.
- Confectioners’ sugar
- Vanilla extract
- Heavy cream – You can use heavy cream or heavy whipping cream. You’ll need it for both the filling and the ganache on top.
- Semisweet chocolate – Roughly chop the chocolate so it will melt more easily.
- Mini marshmallows – These are optional but make for a fun garnish.
What’s the Difference Between Marshmallow Creme and Marshmallow Fluff?
Marshmallow creme and marshmallow fluff are similar spreads with subtle differences. Both are made from sugar, corn syrup, and egg whites, offering a light, sweet, and fluffy texture. Marshmallow fluff, often associated with the original brand of the same name, is known for its slightly airier consistency. Marshmallow creme, a more generic term used by various brands, may include additional stabilizers, resulting in a denser texture. Despite these minor variations, they can almost always be used interchangeably in recipes.
How to Make S’mores Pie
Make the Crust
- Mix the ingredients. Combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan.
- Refrigerate. Place in the refrigerator for at least 30 minutes.
Make the Filling
- Start mixing. Mix the cream cheese until smooth, and then mix in the marshmallow creme, confectioners’ sugar, and vanilla until combined.
- Whip the cream. In a separate bowl, whip the cream to stiff peaks.
- Finish mixing. Fold a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream.
- Fill and refrigerate. Spread the filling in the chilled crust, and place the pie in the refrigerator to chill for at least 2 hours to allow it to set.
Make the Topping
- Prep the chocolate. Roughly chop the chocolate and place in a heat-proof bowl.
- Heat the cream. Bring the cream to a simmer in a saucepan over medium heat.
- Combine. Pour the hot cream over the chocolate, and let it sit for about 3 minutes. Then stir until smooth and let cool slightly.
- Top the pie. Spread the ganache evenly over the chilled pie. Top with as many marshmallows as you like, and use a kitchen torch to toast them lightly. If you like, sprinkle graham cracker crumbs or pieces over the top.
- Chill. Place the pie in the refrigerator for about 30 minutes to allow the ganache to set before serving.
Tips for Success
- Chill the crust. Because we aren’t baking the graham cracker crust, be sure to give it time in the refrigerator before adding the filling so it will be sturdy. If you prefer to bake the crust, bake it at 350°F for 10 to 15 minutes.
- Temperature matters. Be sure your cream cheese is at room temperature and your cream is cold for making the filling.
- Don’t over-mix. Be gentle when folding the whipped cream into the cream cheese mixture. Adding a portion of the whipped cream first will loosen the mixture and make it easier to add the rest without over-mixing and deflating your whipped cream.
- Pay attention to chilling times. You’ll need to chill the crust and the pie at different points in the recipe, so be sure to plan ahead for the total time needed.
- Use good quality chocolate. For the best ganache results, use good chocolate. Keep in mind that chocolate bars or discs will melt more easily than chocolate chips. Roughly chop the chocolate so that it will melt nicely when you add the hot cream.
- Toast the marshmallows. If you have a kitchen torch, lightly toast the marshmallow garnish on your s’mores pie for that classic s’mores look.
Variations and Serving Suggestions
- Try a different chocolate. I’ve made this s’mores pie with a dark chocolate ganache, and it’s very good, too. You could also try using milk chocolate for a different flavor and slightly softer texture.
- Add a surprise inside. Spread a layer of peanut butter or Nutella on the crust before adding the filling.
- Serve with chocolate sauce. For something a little different, skip the ganache and top slices with chocolate sauce when serving. (My hot fudge sauce would be delicious!) You can also make a thinner, more sauce-like ganache by adding about a half tablespoon of butter.
- Give it a berry twist. Instead of chocolate ganache, top the pie with a berry compote or coulis, and serve with fresh berries for a detour from traditional s’mores flavors.
How to Store
Cover your s’mores pie tightly or place leftovers in an airtight container. Store in the refrigerator up to 3 or 4 days. If you plan to store the pie for more than a day, consider waiting to add the toasted marshmallows until just before serving. They may not stick to the ganache as well, but it will keep them from becoming too soft or sticky.
Can This Pie Be Frozen?
Yes! For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. If you’re freezing individual portions, place them in a freezer-safe container. Properly stored, the pie can be frozen for up to 1 month. Thaw it in the refrigerator overnight before serving. You can freeze the pie with the toasted marshmallows on top, but note that the texture of the marshmallows may change slightly after freezing and thawing.
More No-Bake Pie Recipes
No-Bake S'mores Pie
Indulge in the classic flavors of s'mores with this easy no-bake pie, featuring a creamy marshmallow filling, rich chocolate ganache, and a crunchy graham cracker crust. This delightful dessert requires no baking and is sure to be a crowd-pleaser!
Ingredients
For the Crust:
- 1 & 1/2 cups (150g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
For the Filling:
- 8 ounces (226g) cream cheese, at room temperature
- 1 cup (128g) marshmallow creme
- 1/2 cup (55g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup (236ml) heavy cream
For the Topping:
- 4 ounces (113g) semisweet chocolate, roughly chopped
- 2/3 cup (157ml) heavy cream
- mini marshmallows, for garnish
- extra graham cracker crumbs or pieces, for garnish
Instructions
To make the crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust for at least 30 minutes to set.
To make the filling:
- In a large mixing bowl, use an electric mixer on medium speed to beat the cream cheese until smooth and creamy.
- Add the marshmallow creme, confectioners' sugar, and vanilla extract. Beat until well combined.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the heavy cream until stiff peaks form. (Start at low speed and work up to med-high or high speed to minimize splatters.)
- Fold about a quarter of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream until fully incorporated.
- Spread the filling evenly into the prepared crust. Refrigerate for at least 2 hours, or until set.
To make the chocolate ganache topping:
- Place the chopped chocolate in a heat-proof bowl.
- Heat the heavy cream in a saucepan until it comes to a simmer.
- Pour the hot cream over the chocolate and let sit for 2-3 minutes. Then, stir until the chocolate is completely melted and smooth.
- Let the ganache cool slightly, then pour over the chilled pie filling, spreading evenly.
- Arrange mini marshmallows over the top of the ganache, covering as much of the top as you like. Use a kitchen torch to lightly toast the marshmallows. For an additional garnish, sprinkle extra graham cracker crumbs or pieces on top.
- Chill the pie for an additional 30 minutes to set the ganache before serving.
Notes
Store tightly covered in the refrigerator up to 3 to 4 days.
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