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Hi Bold Bakers!
Graham Crackers, Chocolate and Marshmallows are essential ingredients for a S’more. So I’m taking those ingredients and combining them into 1 Big & Bold No-Bake S’more Pie.
S’mores are quintessential summer desserts. Toasted around BBQ’s and campfires they are the perfect end to a hot summer day. Thinking outside the box, you can make a huge variety of S’more desserts like S’more Fudge or even Homemade S’more Pop-Tarts.
A Pie just seems like a natural progression. It features a cookie crust, with a rich Chocolate Pudding filling and Homemade Marshmallow Fluff.
The crust is my favorite part of a pie. I used trusty Graham Crackers but you can also use Digestive Biscuits.
The filling is a rich and thick Chocolate Pudding. It is thick because of all the chocolate packed in there which makes it great eating and so easy to slice.
Now you can’t have a S’more pie without a gooey marshmallow. We are not just topping our pie with marshmallows, we’re adding my own Homemade Marshmallow Fluff. This recipe is a Bold Baking Basics recipe and you can find the video recipe here. It is really easy to make.
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Watch The Recipe Video!
No-Bake S'more Pie
- 2 ½ cups (71/2oz/213oz) cookie crumbs
- 1 cup (8oz/225g) butter, melted
- 1 1/2 cups (10oz/252g) bittersweet chocolate (72% cocoa solids)
- 1 ½ teaspoon cornstarch (cornflour)*
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 2 Cup (16floz/450g) full fat Milk**
- Marshmallow fluff
- Blend the cookies until they are fine crumbs. Stir in the melted butter and blend it together again.
- Press the crust into a 9 inch pie dish. (Lay 2 sheets of cling wrap into your dish to make for easy pie removal later)
- In a medium-sized saucepan over medium heat, add the milk and chocolate.
- Bring the mixture to a simmer and let the chocolate melt gently.
- While simmering, mix the cornstarch with 4 teaspoons of water together to form a runny paste.
- Whisk the cornstarch mix into the chocolate whisking constantly until the mix is thick and smooth.
- Simmer on very low for about 2-3 minutes until the cornstarch is cooked out. Turn off the heat.
- Whisk in the vanilla extract and salt.
- Set aside to cool down. To prevent it from forming a skin on top lay cling film over the pan.
- Once cooled pour the chocolate pudding into your prepared crust. Spread it out with a spatula if it has thickened up. Place the pie in the fridge to set for 1 hour.
- For the Marshmallow Fluff: You can make it while the pie is setting in the fridge or you can make it up to a week in advance and store it in jars ready to use.
- Spoon around ¾ of the marshmallow fluff on top of the pie. Note that the Fluff will spread so take care not to put too much on.
- On low heat, carefully toast the top of the pie under the grill until toasted. Stand by the pie and keep a close eye on it as it toasts really fast and can burn.
- You can serve the pie straight away for place it in the fridge for up to 3 days.