S’mores Pie


You might notice something different about this post. All of the previous ones have been for cookies, or cookie-type desserts. This one is the first recipe in the category of “Pies”. First of many, hopefully.

So to get right to it, a couple of important questions. Who doesn’t love s’mores? I’m sure there are some people, but I haven’t met them yet. And who doesn’t love pie? Again, I’m sure there are some people, but I haven’t met them yet either. Why wouldn’t the two go great together?

That last question is the one I answered when I invented this recipe. I got the idea originally after talking with people about pizza. We started thinking about all the different toppings you could put on it. Eventually I came around to the idea of a s’mores pizza. Instead of pizza dough, a graham cracker crust. Instead of tomato sauce and cheese, chocolate and marshmallows.

I love inventing recipes, but why reinvent the wheel if someone has already invented it? So I looked for recipes for s’mores pizza, figuring that a great idea such as this must have been done already. Maybe it had, but I couldn’t find any evidence online. (And we all know that if there’s no evidence online, it never happened. That’s a scientific fact.)

So, I tried creating it from scratch. I made a s’mores pizza. It tasted great, but it didn’t work quite right. The crust didn’t really hold together like you would want it to. (Well, not you specifically, but anyone really in the crust-holding-together world.)


This was the attempt at making a s’mores pizza.

I could have tried reformulating the crust, but I ended up going a different route. I decided to make it a pie instead of a pizza. It was still a little crumbly, but making it into a pie made it hold together better. My guess is that using the pie dish forced it to hold a particular shape, instead of just letting it hang out on the baking sheet, all loosey-goosey. (And you know what happens once geese are involved.)

It’s actually a very simple pie to make. To summarize: start with making your favorite graham cracker crust. (I used this one this time.) I wouldn’t worry if it’s not your absolute favorite. There will be no lie detector tests involved. Then bake the crust following its  instructions. Pour in the chocolate chips and top it off with marshmallows. Bake and enjoy!

It’s not only simple, it’s also very quick. It took me 50 minutes start to finish, including prep and cleanup. It would have taken me only 40, but I forgot to preheat the oven. I should also mention it’s delicious. It’s all the flavors of s’mores, but made in handy-dandy pie form that avoids the necessity of a campfire.

The other thing I should mention is that it’s kinda messy. The melted chocolate in the middle isn’t very substantial, so it makes sense. I also think it’s okay, not only because messy desserts are fun, but because it’s sort of an homage to the original inspiration: the humble s’more. In the original, it’s the marshmallows which are usually the messiest part, but in this one it’s the chocolate. (See, it’s an homage, not a copy.)


In the future, I might want to try reworking the recipe with something a little bit more substantial for the chocolate part so it holds together better. My wife (and trusty taste-tester) suggested it might be fun if the chocolate were brownie-ish. But that’s a recipe for another time.

In the meantime, let me know what you think of this recipe, if you have any ideas to improve it, if you got a s’mores pizza to actually work, or if you figured out that whole cold fusion thing.


1 graham cracker crust

1 bag of chocolate chips

120-135 grams of mini marshmallows (a little less than half a bag)



Make and bake the graham cracker crust per its instructions.

Take the crust out, but leave the oven on. Fill it (the pie, not the oven) with chocolate chips. Top it with the mini marshmallows. Use more or less depending on how big a dish you have, and how much marshmallow coverage you want. (The marshmallows will expand as they’re heated.)

Bake the pie until the marshmallows get as brown as you want. (For me it was 7 minutes at 375°.)

It’s best to cut it while still warm, as it gets harder to cut once the marshmallows cool. If serving later, it’s best to reheat it and serve it warm.



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