This sophisticated s’mores pie transforms the beloved campfire classic into an elegant dessert.
With a sturdy graham cracker crust, silky chocolate mousse, and torched marshmallows for that signature char, this recipe delivers all the nostalgic flavors in a refined presentation that’s perfect for dinner parties or special occasions.
This is the kind of s’mores that deems to be eaten with a fork!
Table of Contents
Chocolate Pie with Graham Cracker Crust
Graham Crust Crust
This recipe uses a lot more graham crackers than usual to make the crust. I wanted the crust to be thick and substantial but it is a major component of s’mores.
Use the flat bottom of a heavy drinking glass to smooth the bottom and sides of the crust. The bottom of measuring cups works well too. Make sure the crust goes all the way to the top of the pan.
Chocolate Mousse Filling
Traditionally, I would make my s’mores with Hershey’s milk chocolate bar. But over the years, I have leaned more and more towards dark chocolate.
Since the chocolate mousse would be considerably lightened with whipped cream, I used more twice as much more dark chocolate than milk chocolate.
It helps to keep the milky chocolatey flavor without overpowering with the bitter taste often associated with dark chocolate.
It’s best to chop your chocolate into small pieces to allow for easy and even melting. Once the chocolate is smooth and melted, let it cool for a couple of minutes so it does not melt the whipped cream.
Add the whipped cream in small batches to chocolate. Doing so will ensure that cream gets thoroughly incorporated.
Chocolate Pie Assembly
Pour the chocolate mousse into the prepared graham cracker crust. The mousse shouldn’t reach to the top. Smooth it out with a mini offset spatula.
Then add as much mini marshmallows that can comfortably fit in the pie. Pat the marshmallows down into the mousse to make sure they adhere.
Let the s’mores pie chill in the fridge for at least 3 hours before slicing and serving.
And then comes my favorite part– use a kitchen torch to toast the marshmallows before serving.
FAQ
The gelatin is a necessary ingredient. It is essential to hold the mousse’s structure. Without gelatin, the chocolate filling will be much softer and less stable for slicing.
Use high quality chocolate bars. I recommended using dark chocolate with 70-72% cacao. Valrhona, Ghirardelli, or Guittard are great. The large chocolate bars from Trader Joe’s also work beautifully.
Yes, you may freeze this S’mores Pie. Wrap tightly and freeze up for up to one month. Thaw in refrigerator overnight before serving.
**However, the texture of the chocolate mousse will not be as smooth and may be a little grainy.
Interested in more s’mores treats? Here are some favorites:
S’mores Pie
Ingredients
Graham Cracker Crust:
- 3 cups ground graham crackers , (336 g) about 22 full cracker sheets
- ¾ cup salted butter, melted
Chocolate Mousse:
- 3 silver gelatin sheets, * or 1 pouch (7 g) Knox unflavored gelatine
- ¾ cup whole milk
- 8 oz dark chocolate, (227 g) preferably 72% cacao, finely chopped
- 4 oz milk chocolate, (113 g) finely chopped
- 2 cups heavy cream, very cold
Marshmallows:
- 2 ½ cups mini marshmallows
Instructions
Graham Cracker Crust:
- Preheat oven to 350℉.
- Thoroughly combine ground graham crackers and melted butter in large bowl. Transfer to a 9-inch springform pan. Press in an even layer on bottom and up sides of pan.
- Bake for 10 minutes until crust is set and lightly golden. Cool while you prepare chocolate mousse.
Chocolate Mousse:
- Gelatin Sheets: Bloom gelatin sheets in a bowl of ice cold water for 3-5 minutes until gelatin has softened. Remove gelatin from bowl and squeeze out excess moisture. Place gelatin in microwave safe bowl with milk.Gelatine Powder: Mix together powder and 1 tablespoon of cool water. Let sit for 5 minutes until powder has absorbed the liquid. Transfer bloomed gelatin into microwave save bowl with milk.
- Heat milk and gelatin in microwave for 30 second intervals until gelatin has dissolved and milk is warm.
- In a large bowl melt together dark chocolate and milk chocolate. Either melt chocolate in the microwave at half power in 30-45 second intervals or over a bain-marie. Once chocolate is smooth and melted, let cool for 5 minutes.
- Slowly pour warm gelatin milk mixture into chocolate in three intervals. Fold to combine.
- In another bowl, whip cold heavy cream to almost soft peaks. Add whipped cream to chocolate mixture in three additions. Fold until combined and there are no white streaks left.
- Pour into baked and cooled graham cracker crust. Spread with a mini off set spatula to create an even layer.
Assembly:
- Sprinkle mini marshmallows over chocolate mousse. Pat marshmallows into mousse, making sure marshmallows adhere.
- Cover. Let chill in fridge for at least 3 hours before slicing and serving. Use a kitchen torch to toast marshmallows before serving.
Notes
- 3 silver gelatin sheets = 1 (0.25 oz) envelope gelatin powder, or about 1 Tbsp gelatin powder
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can’t wait to try this recipe! Can it be made without gelatin?
Then gelatin allows the chocolate mousse filling to be sliceable. You can make the mousse without the gelatin, but the texture will not be the same.
One of my favorite thing about summer is all of the different s’more recipes that pop up. This is one of my favorites so far this year. It looks fantastic! :)
Thanks, Des! I love seeing all the variations and adaptations of old favorites :)
I am drooling! looks so rich and delicious! Perfectly done!
Thanks Jeannie! I wish I could mail it to you!
I’m not much of a pie person but I’d gladly devour this any day of the week!
Thanks! The ratio of graham cracker to chocolate makes all the difference!
S’mores anything is my kryptonite, and this looks like total heaven in a pie. Need it! Pinned :)
I totally understand! It’s the perfect combination!
Oh my, that looks sinfully delicious and perfect for summer. Can’t wait to try it out.
Thanks,Linda! I love it!