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No Bake, Pies & Tarts

No Bake S’more Pie

4.7 from 10 votes
Learn how to make my No-Bake S'more Pie featuring a rich chocolate pudding center, a graham cracker crust and Homemade Marshmallow Fluff on top!
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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.

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The crust is my favorite part of a pie. I used trusty Graham Crackers but you can also use Digestive Biscuits.

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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.

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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

4.7 from 10 votes
Learn how to make my No-Bake S'more Pie featuring a rich chocolate pudding center, a graham cracker crust and Homemade Marshmallow Fluff on top!
Author: Gemma Stafford
Servings: 8
Prep Time 30 mins
Total Time 30 mins
Learn how to make my No-Bake S'more Pie featuring a rich chocolate pudding center, a graham cracker crust and Homemade Marshmallow Fluff on top!
Author: Gemma Stafford
Servings: 8

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

*Corn starch is used to thicken the pudding. It's ok to leave it out, but your pudding will be a little softer
**Dairy-free/nut milks will work as a substitute

 

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Lily
Lily
1 month ago

Hey Gemma, may I ask why does it call for 72% dark baking chocolate? Does it take like milk chocolate after the pie is made? I ask because my boyfriend wants me to make him this pie but he HATES dark chocolate. He insists I use milk chocolate bits instead of the 72%. Is this okay to replace it with milk baking chocoate? Or will it taste like milk if I use the 72%?

Anwesha
Anwesha
1 year ago

Hello Gemma,
Umm I know it’s a really useless question but still I end up asking it to you…
Can I make your no bake cheesecakes and pies in a cake tin or will it become really difficult to serve if we use a CAKE TIN?
Thanks, Anwesha

ARainestone
ARainestone
2 years ago

Gemma,
I’m allergic to corn (obviously, I would be using special marshmallows that I can eat as marshmallows basically translate to whipped corn). Usually I use flour as a thickener instead of corn starch. In the pudding, or in general, is there a starch that would be better for thickening? What do you recommend? Thanks!

gary sloan
gary sloan
3 years ago

i just love the way you say all these goodies can keep in the fridge for 3 days….lolololol.

Ana
Ana
3 years ago

Hi, Gemma. Could you please give the ammount of cookies used to the crust in grams? I did try to convert, but even the amount in oz is tricky cause it has two of them. Thanks!

Riana
Riana
3 years ago

Hi Gemma! Would love to know instead of no-bake pie crust, will there be a difference if I used a baked pie crust instead? And do you have a recipe for a baked pie crust?

Miranda K
Miranda K
3 years ago

I followed the instructions and video very carefully. My only substitution was using store bought marshmallow fluff instead of homemade. Chocolate filling would not set, even after being in the fridge overnight. Put the fluff on top anyway just in hopes it may still be edible even with a jiggly filling. Marshmallow topping very quickly caught fire. I understand that it is warned in the directions that it can burn easily, but no exact time measurement is given or what heat temp to set to. Really disappointed in this one.

Patti
Patti
3 years ago

Where is the marshmallow recipe??ppatyi

Cathy
Cathy
4 years ago

Hi Gemma. While looking for a quick and easy dessert for tonight, I seen this. I might not have time to make marshmallow fluff but I do have a fresh bag of mini marshmallows. Thanks for another great recipe. I love your recipes and enjoy watching you and hearing Kevin behind the camera. You make me laugh when you do the taste test. If I sampled everything I would be the size of a house. Lol

katherine
katherine
4 years ago

i made these for school and they turned out wonderours. Thanks!!!

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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