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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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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
- 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.
*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
This Recipe Made By Bold Bakers
Claude Fortin Vachon