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S'mores Pie

Yield: 9-inch pie

Author The Little Epicurean


Graham Cracker Crust:

  • 3 cups ground graham crackers (about 22 full cracker sheets)
  • 3/4 cup unsalted butter, melted
  • 1/2 tsp kosher salt

Chocolate Mousse:

  • 3 gelatin sheets, bloomed
  • 3/4 cup whole milk
  • 8 oz dark chocolate (72% cacao), finely chopped
  • 4 oz milk chocolate, finely chopped
  • 2 cups heavy cream, soft peaks, chilled


  • 2 1/2 cups mini marshmallows


Graham Cracker Crust:

  1. Preheat oven to 350 degrees F.

  2. Thoroughly combine ground graham crackers, melted butter, and salt in a bowl. Transfer to a 9-inch springform pan. Press in an even layer on bottom and up sides of pan.

  3. Bake for 10 minutes until crust is set and lightly golden. Cool while you prepare chocolate mousse.

Chocolate Mousse:

  1. 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.

  2. Heat milk and gelatin in microwave for 30 second intervals until gelatin has dissolved and milk is warm.

  3. 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.

  4. Pour warm gelatin milk mixture into chocolate in three intervals. Fold to combine.

  5. In another bowl, whip heavy cream to soft peaks. Add whipped cream to chocolate mixture in three additions. Fold until combined and there are no white streaks left.

  6. Pour into baked and cooled graham cracker crust. Spread with a mini off set spatula to create an even layer.


  1. Sprinkle mini marshmallows over chocolate mousse. Pat marshmallows into mousse, making sure marshmallows adhere.

  2. Let chill in fridge for at least 3 hours before slicing and serving. Use a kitchen torch to toast marshmallows before serving.