There’s just something about s’mores that is so nostalgic of summertime. Chances are you’ve enjoyed this sweet, gooey treat around a campfire at some point. But if hunkering down in the air-conditioning is more your summer vibe than sweating next to a blazing fire, this s’mores brownie pie is for you. I originally shared this dessert recipe in 2013 and it’s been a summer favorite since. I no longer pre-bake the crust and swapped 2 Tablespoons of butter in the filling for oil, which keeps the brownie soft and moist. The filling is actually the same as this regular brownie pie.
Tell Me About This S’mores Brownie Pie
Flavor: Enjoy a buttery graham cracker crust, a rich double-chocolate brownie, and puffy sweet marshmallows—with that special flavor they get frocfdm toasting over a fire. (But in this case, we’re just using the oven!) Texture: The texture of s’mores is so unique: layers of crispy graham cracker, soft melty chocolate, and gooey toasted marshmallow. This pie replicates the same mix of textures in every crispy-fudgy-gooey bite. Ease: You don’t even need a mixer to make this pie! You’re making a 3-ingredient graham cracker crust (no need to pre-bake it), whisking together the brownie filling in 1 bowl, and then topping with marshmallows at the end.
Start With These Ingredients
The full printable recipe is below, but let me show you how it comes together so you know what to expect.
An Extra-Crispy Graham Cracker Crust
Marshmallow Topping
Bake the pie on the center rack for only about 30 minutes, then remove it from the oven and arrange marshmallows on top. I usually use 24–25 large marshmallows for this. Place the pie back inside for a few minutes to toast the marshmallows. If they aren’t toasting, turn on your broiler for a minute. Don’t walk away from the oven! Depending on your oven, toasting or broiling can be very quick. This extra oven time gives this s’mores brownie pie even more texture, with a combination of toasted marshmallow, soft chocolate, and crispy crunchy graham cracker in every bite.
Success Tip: Cutting Into S’mores Brownie Pie
Cool the pie for at least 45 minutes before slicing. For best results—and so the crust doesn’t completely fall apart—wait for the pie to cool for about 2 hours. The first slice is always the messiest! This pie can certainly be messy because of the extra-sticky marshmallows, but dipping your sharp knife in HOT water and wiping dry between each slice helps. Do not expect perfection: this pie is fudgy, gooey, sticky, and crumbly all in one!
Can I Use a Marshmallow Creme Topping?
Yes, but homemade is best. I have a recipe for homemade marshmallow creme, which is really an egg white-based homemade meringue frosting that tastes like marshmallows. I use a reduced-down version to top these s’mores brownie cupcakes and this bourbon sweet potato pie, too. You can easily use it for this s’mores brownie pie, too. See specific instructions in the Notes below.
Can I Use Store-Bought Marshmallow Creme? You could if needed, but it’s much runnier and will make a VERY messy pie. I recommend sticking to regular marshmallows if you don’t want to make a homemade marshmallow creme topping.
Unlike the marshmallow version where you use your oven’s broiler setting, use a kitchen torch to toast the homemade topping. (You need to apply the meringue to a cooled brownie pie, not warm, because a warm filling will melt the meringue topping and broiling will also initially melt the topping.) If you love s’mores, I have plenty of s’mores-inspired dessert recipes for when campfires are few and far between, including s’mores cookie bars, s’mores rice krispie treats, and no bake s’mores cake.
