The content on this site may include affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that, at zero cost to you, we will earn an affiliate commission if you click on one of the links and buy something.

Creamy milk chocolate custard, toasted marshmallow meringue, and graham cracker crust make this s’mores pie an irresistible treat! #SmoresPie #CreamPie #DessertLove

Contents show

S’mores Cream Pie

Bring the campfire to your kitchen with this irresistible S’mores Cream Pie! A crunchy graham cracker crust holds a creamy milk chocolate custard, all topped with a billowy toasted marshmallow meringue. It’s nostalgic, gooey, and perfect for family gatherings or when you’re craving that classic s’mores flavor—no firepit required!

1. Yield, Time & Tools

  • Yield: 8 slices
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Chill Time: 3 hours
  • Tools Needed: Mixer, saucepan, pie dish, kitchen torch (optional)

2. Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tbsp unsalted butter, melted

For the Milk Chocolate Custard:

  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 1/2 cups milk chocolate chips
  • 1 tsp vanilla extract
  • Pinch of salt

For the Marshmallow Meringue:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

3. Preparation Steps

A. Make the Crust

  1. Preheat oven to 350°F (175°C).
  2. Mix graham crumbs, sugar, and melted butter until combined.
  3. Press firmly into a 9-inch pie dish.
  4. Bake 8-10 minutes; let cool completely.

B. Make the Milk Chocolate Custard

  1. In a saucepan, whisk milk, sugar, cornstarch, egg yolks, and salt over medium heat.
  2. Cook, whisking constantly, until thickened and bubbling.
  3. Remove from heat; stir in milk chocolate chips and vanilla until smooth.
  4. Pour custard into cooled crust; smooth the top.
  5. Chill at least 3 hours or until set.

C. Make the Marshmallow Meringue

  1. In a heatproof bowl over simmering water, whisk egg whites and sugar until sugar dissolves.
  2. Remove from heat; beat with mixer on high until stiff, glossy peaks form.
  3. Beat in cream of tartar and vanilla.

D. Assemble & Toast

  1. Spread meringue over chilled pie.
  2. Use a kitchen torch to toast until golden (or place under broiler briefly—watch carefully!).

E. Serve It Up

Slice and serve immediately for gooey perfection.

4. Tips & Variations

  • Add crushed chocolate bars or peanut butter cups to the custard for a twist.
  • Make it gluten-free with gluten-free graham crackers.

5. Troubleshooting FAQ

  • Why won’t my meringue whip up? Make sure your bowl and beaters are grease-free.
  • Can I skip the torch? Yes—broil for 30-60 seconds, watching closely.
  • Why is my custard lumpy? Whisk constantly to prevent lumps.

6. Serving Suggestions

  • Top with extra chocolate shavings.
  • Serve with hot cocoa for the full campfire experience.

7. Storage and Make-Ahead Instructions

  • Storage: Best eaten the day it’s made; refrigerate leftovers up to 2 days.
  • Reheating: Not recommended; enjoy chilled or at room temp.
  • Make-Ahead Tips: Make crust and custard a day ahead; add meringue before serving.
  • Freezer Instructions: Not ideal; meringue texture doesn’t freeze well.