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No Bake S’more Pie

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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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4.88 from 16 votes
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No-Bake S'more Pie
Prep Time
30 mins
Total Time
30 mins
 
Servings: 8
Author: Gemma Stafford
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
  1. Blend the cookies until they are fine crumbs. Stir in the melted butter and blend it together again.
  2. 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)
  3. In a medium-sized saucepan over medium heat, add the milk and chocolate.
  4. Bring the mixture to a simmer and let the chocolate melt gently.
  5. While simmering, mix the cornstarch with 4 teaspoons of water together to form a runny paste.
  6. Whisk the cornstarch mix into the chocolate whisking constantly until the mix is thick and smooth.
  7. Simmer on very low for about 2-3 minutes until the cornstarch is cooked out. Turn off the heat.
  8. Whisk in the vanilla extract and salt.
  9. Set aside to cool down. To prevent it from forming a skin on top lay cling film over the pan.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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167 Comments

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  1. gary sloan on May 6, 2019 at 4:13 pm

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

    • Gemma Stafford on May 7, 2019 at 1:11 pm

      lol I say all kinds of stuff!! I can’t keep up.

      🙂
      Gemma.

  2. Ana on February 18, 2019 at 11:01 am

    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!

    • Gemma Stafford on February 19, 2019 at 3:43 pm

      Hi its about 7 oz of Graham Cracker cookie crumbs.

  3. Riana on February 6, 2019 at 11:27 pm

    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?

    • Gemma Stafford on February 7, 2019 at 4:41 pm

      Hi, you could use a baked crust if you like but of course it will not have Graham Cracker flavor which is why i used it here. Here is my pie crust recipe for you to have on hand https://www.biggerbolderbaking.com/make-pie-crust/

  4. Miranda K on November 16, 2018 at 3:11 pm

    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.

    • Gemma Stafford on November 17, 2018 at 2:46 am

      Hi Miranda,
      I am wondering about the cornstarch ingredient. Other bold bakers have managed this recipe well, I think there may have been an issue with the amount of cornstarch you used. The issue of burning the marshmallow is really about watching it! it is high in sugar, so it will brown quickly. you generally would flash it under a hot broiler or grill, it is quick.
      I am sorry you were disappointed in this recipe,
      Gemma 🙂

  5. Patti on July 12, 2018 at 8:14 am

    Where is the marshmallow recipe??ppatyi

  6. Cathy on June 27, 2018 at 2:48 pm

    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

    • Gemma Stafford on June 27, 2018 at 5:27 pm

      lol, gotta do a happy dance when I eat something tasty. Really glad you like my videos and recipes. Four sure use marshmallow if that’s what you have.

      best,
      Gemma.

  7. katherine on May 17, 2018 at 11:14 am

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

    • Gemma Stafford on May 19, 2018 at 12:26 am

      I’m thrilled to hear that!!! Thanks so much for trying it out.

      Best,
      Gemma.

    • katherine on May 19, 2018 at 4:40 am

      Although they turned out great and everyone loved them, it was very difficult to cut and not get marshmallow fluff everywhere. Any tips?

      • Gemma Stafford on May 20, 2018 at 7:47 am

        Yeah Katherine, the same did happen to me. I used a hot knife to cut through the marshmallow. It is a bot of a sticky job.

        Gemma.

  8. Madhumithaa on February 26, 2018 at 9:10 pm

    Hey gemma!i dont have an broil option in the microwave oven…and i dont hav a toaster too..how can i toast my marshmalloews?please help me with an alternative way..

    • Gemma Stafford on February 27, 2018 at 3:46 am

      Hi there,
      stumped! I have a little kitchen blow torch, which is brilliant for this. My mum uses a diy one, haha! a bit big, but it works for her.
      I do not have any other way to do this, I am sorry,
      Gemma 🙂

  9. Neha Agnihotri on February 16, 2018 at 5:48 am

    Can I use cocoa powder instead of chocolate?if yes what would be the recipie?

    • Gemma Stafford on February 17, 2018 at 12:00 pm

      Hi there Neha,
      It will be a different recipe! When you change a recipe you change the results.
      I am not saying this will be impossible, but it will be a really different result, you will need to try it!
      Gemma 🙂

      • Neha Agnihotri on February 19, 2018 at 10:01 pm

        Thanks gemma for the response 😊. I did not have chocolates so I tried with cocoa powder and condensed milk. It was good but not sure if it was same as using chocolates. I absolutely love your recipes and had tried many till now. The cakes are amazing and turn out well. (Sorry for diviating) but no matter how I bake it the cookies become hard. 😔

        • Gemma Stafford on February 21, 2018 at 4:29 am

          Hi Neha,
          This is a different approach to the recipe, and it will change the result.
          There will be a big difference between cocoa and real chocolate!
          I am happy that you are baking however, and that you are getting good results with other recipe,
          Gemma 🙂

  10. Allison Wilson on January 20, 2018 at 3:57 pm

    Gemma, the pie turned out beautifully! I was so excited the Marshmallow Fluff turned out so well…it is one of my favorite things for hot chocolate.
    The consistency of my pudding and crust was perfect, too.
    The only thing that went wrong for me was of my own fault. I used an unsweetened baking chocolate that ended up too bitter for my tastes. I am still learning to bake, so I will study up and figure out what kind of chocolate to buy for next time, because I will most certainly try again 🙂 I love all of your recipes and really appreciate all you do!

    • Gemma Stafford on January 21, 2018 at 4:38 am

      Hi Allison,
      Thank you for this lovely review of this recipe.
      Look in your store at the available chocolate. A semi sweet chocolate will work well for you, and there are many available, depending on where you live.
      Take a few minutes to check the labels at the back of the bars, you are looking for a cocoa content of about 70%. This will melt nicely, have a great flavor, be a touch sweet, and have a nice proportion of cocoa butter.
      In the US many stores will have their own labels, and these can be great value.
      Do not go below 50% cocoa solids for best results,
      Gemma 🙂

  11. Cynthia on December 18, 2017 at 2:11 am

    Hi Gemma 🙂 could i use a pie crust that already baked to substitute the cookie crumb mixture? Because i just made pies and got excess of the pie crust. Wonder if i can use it or not? Will it change the flavor of this smores pie?

    • Gemma Stafford on December 18, 2017 at 9:30 pm

      Hi Cynthia,

      You sure can use a pre baked pie crust. It won’t have the graham flavor but it will still taste really good 🙂

  12. DS on December 2, 2017 at 12:14 pm

    Would gelatin work instead of corn starch?

    • Gemma Stafford on December 4, 2017 at 5:04 am

      Hi there,
      I have not made marshmallows with honey, and I am not sure how it would work!
      Gelatin and cornstarch are different things! You could use arrowroot, this is a similar thing, and cornflour and cornstarch are the same thing.
      Gelatin is a great addition to cheesecakes if cream is an issue, not sure it would be good in this one,
      Gemma 🙂

  13. Vicki on October 29, 2017 at 1:16 am

    Hi Gemma,

    These look great. Thinking I might make them to serve at my wedding…. are they freezable?

    Thanks

    X

    • Gemma Stafford on October 30, 2017 at 6:36 am

      Hi there,
      I do hope you have a lovely wedding.
      I can understand you wishing to get things frozen ahead for your big day. How things defrost will depend on how they are stored, frozen, and defrosted.
      There is no good reason why not, but I think if I were you I would make one, freeze it, and see how it is. I would be thinking of reducing my worries on the day, so a sure fire recipe would be for me! Try it,
      Gemma 🙂

  14. Ada on September 5, 2017 at 3:10 am

    I made this for my little brothers bday and it was absolutely AMAZING!!! Thank you so so much Gemma! The recipe is super easy (I’m just a 12 year old amateur and I had no problem doing it). I used digestive biscuits for the base with less butter (about 100g only) and switched up the marshmallow fluff for plain marshmallows. The chocolate pudding really balanced out the marshmallows as it was not too sweet. However, the chocolate pudding was definitely not as firm as yours Gemma even though I did use corn starch and chilled it overnight so it was a bit hard to serve. Do you have any idea why?

    • Gemma Stafford on September 8, 2017 at 7:31 am

      Hi Ada,
      That is so good to hear, well done you, it has a number of steps and you got there! clever girl.
      I think you may have needed a touch more cornflour. Perhaps the measurement of the ingredients was slightly off, which will unbalance the recipe.
      Go back to the recipe and check it out, you may find what went wrong. A small adjustment next time will probably get it right, well done,
      Gemma 🙂

  15. Dawn on August 11, 2017 at 7:35 pm

    Nice recipe, gemma! keep up!

  16. Dawn on August 11, 2017 at 7:34 pm

    Nice recipe, gemma! I agree with you, it’s perfect for summer!

    • Gemma Stafford on August 13, 2017 at 1:24 pm

      Hi Dawn,
      thank you for your lovely comments, and your kind support.
      i am with your son! I would eat this on bread too!,
      Gemma 🙂

  17. Bakermano on August 6, 2017 at 1:32 pm

    Hi Gemma,
    I made this pie today and it was absolutely delicious and everyone loved it. Your recipes never sieze to amaze me. I am so glad that I found you though late but you were worth the wait.
    My chocolate pudding in this recipe was a bit dark in colour although it was yummy. Can you please tell me the reason behind that I used dark chocolate of good quality.

    • Gemma Stafford on August 7, 2017 at 2:09 am

      Hi there,
      It is good that you are with us, and I am delighted that you liked the S’more Pie recipe.
      The chocolate color and flavor will depend on the type of chocolate you used, and also the milk. I choose a 72% or co cocoa solids percentage in the chocolate so that it melts easily, has goo flavor, and is not so sweet. After that, 70% +, the chocolate becomes darker, and harder to work with. I think I do not have enough information to really say what happened to make your so dark!
      It is good to have you with us,
      Gemma 🙂

  18. Lillyth on June 25, 2017 at 11:06 pm

    Love the fact that I can use milk filling instead of cream. I saw many recipes using a ganahe based filling for the s’more tart, but this is incredible. Thank you so much. Will do for sure.

    • Gemma Stafford on June 26, 2017 at 12:36 pm

      Yes this is more of a chocolate pudding then a ganache. It is soooo rich and decadent.

      Good luck with your pie 🙂

  19. Despina on May 20, 2017 at 9:45 pm

    Hi Gemma, love your recipes!
    It says 260g cookie crumbs and 225g melted butter. Isn’t that too much butter for 260g of cookie crumbs?
    Thanks!

    • Gemma Stafford on May 22, 2017 at 2:11 pm

      Hi,

      Feel free to use 1/4 less if you want, it will still set. I like mine to set really firm 🙂

  20. Joanna on May 1, 2017 at 4:18 pm

    Oh my word, Gemma!
    Looks SO amazing! I’ve been talking about this recipe around/to my family. I absolutely love s’mores! I’m planning on making this soon. These ingredients you could find anywhere, too! I would love to share it with my friends, but my really good friend, Julia? (who you got a comment from earlier, after my popsicle comment) who lives right next door, doesn’t like chocolate! Something I really like about your website, is that you have recipes of all kinds. A special one for each person to enjoy (even the picky eaters ?). Can’t wait for making that, and your many special summer treats (especially all the popsicles).

    • Gemma Stafford on May 2, 2017 at 3:15 am

      Hi Joanna,
      thank you indeed for your lovely comments. It is great that you have been sharing my recipes with your friends. i did get a lovely message from Julia too, so well done you, you are a Bold Baking ambassador!
      Gemma 🙂

  21. sarahkhanum on April 14, 2017 at 11:41 am

    hi gemma i tried this recipe and it was deliciouse my family loves itt and i just love your recipes thank you for sharing the recipe love you and your recipes:0

    • Gemma Stafford on April 15, 2017 at 4:36 am

      Thank you so much for your kind comments. I am happy that oyur family are enjoying the recipes.
      Happy baking to you and your family too,
      Gemma 🙂

  22. Dazlee on March 21, 2017 at 6:50 am

    Hi Gemma,
    Just love your recipes…your homemade cream cheese was a real winner. My japanese cheesecake turned out great. I was wondering if you could give the recipe for Cool Whip which is not available where I live.

    • Gemma Stafford on March 21, 2017 at 7:59 am

      Hi there,
      Thank you for letting me know. I am happy to hear that.
      Cool whip is an odd thing for me! there are a number of recipes for this online, I will add it to my list,
      Gemma 🙂

  23. Johnny on March 2, 2017 at 10:46 am

    Hi there.
    It says to use whole milk but would it be ok to use semi??

    • Gemma Stafford on March 3, 2017 at 11:54 am

      Hi Johnny,
      The difference is slight, semi skimmed milk will be 1% fat – full fat milk is 3.5%. This is about richness really. I did not make this with semi skimmed, but I cannot see why it would be an issue for you, give it a shot!
      Gemma 🙂

  24. Jacky on November 20, 2016 at 8:04 pm

    Hello Gemma! Lately, I have been wanting to make a no-bake ice cream cake or cheesecake, so I did a little digging on your around on your website for some recipes. One thing I found odd was that the ratio between cookie or cracker crumbs and butter would change from recipe to recipe. What is the reason for this difference and what ratio should I use if I adapt or change this recipe? I love your recipes by the way; they are easy to make yet SO delicious. Bigger Bolder Baking all the way!

    • Gemma Stafford on November 21, 2016 at 1:38 am

      Hi there,
      It depends on the cookie/crackers you are using. It is roughly 1/2 butter to cracker/cookie. My advice is to decide on your cookie, weigh it, melt 1/2 the cookie weight of butter, and see where this takes you. it is about how the cookie crumb takes up the butter. Gemma 🙂

  25. meutia on November 7, 2016 at 2:22 am

    Thank You Gemma, I will try again to succeed 🙂

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