S'mores Pie

Products Used



Chocolate Filling

Marshmallow Topping

  • 4 ounces cream cheese, softened
  • 3/4 cup marshmallow cream
  • 1 1/2 cups Cool Whip
  • 1 1/2 cups mini marshmallows
  • Mini Hershey’s Bars, broken into pieces


  1. Preheat oven to 350°F.
  2. Stir together graham cracker crumbs, sugar, and butter in a bowl. Dump into pie plate and press evenly on bottom and sides of a 9 1/2-inch deep dish pie plate. Set aside.
  3. Place butter and chocolate chips in microwave-safe bowl. Heat 30 seconds. Stir and heat another 20 seconds. Continue stirring until melted and creamy.
  4. Beat eggs, heavy cream, sugar, vanilla, and salt until frothy. Add melted chocolate and beat until smooth and creamy.
  5. Pour filling into prepared crust. Bake 40-45 minutes. Pie will be wiggly, but it sets up as it cools. Remove from oven and place on wire rack for 1 hour.
  6. Refrigerate 3-4 hours or until chilled through.
  7. Beat cream cheese and marshmallow cream until creamy.
  8. Fold in Cool Whip gently. Spread on top of chilled pie. Refrigerate 1 hour.
  9. Right before serving, sprinkle marshmallows on top of pie.
  10. Broil on high for 20 seconds, watching carefully. Remove and press chocolate bars on top of toasted marshmallows.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

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