No Bake, Pies & Tarts

No Bake S’more Pie

4.85 from 20 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

4.85 from 20 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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171 thoughts on “No Bake S’more Pie

  1. 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

    1. Hi Anwesha. If you are planning to remove it from the tin, then it would really be a challenge to take it out without breaking or damaging the cake. But if you mean taking out in slices, then I suggest you use baking dish made of ceramic or glass, so it can be served on the table. I hope this helps.

  2. 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!

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

  4. 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!

  5. 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?

  6. 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.

    1. 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 🙂

  7. 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

    1. 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.

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

  8. 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..

    1. 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 🙂

    1. 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 🙂

      1. 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. ????

        1. 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 🙂

  9. 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!

    1. 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 🙂

  10. 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?

    1. 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 🙂

    1. 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 🙂

  11. 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?

    1. 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 🙂

  12. 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.

    1. 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 🙂

  13. 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.

  14. 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!

  15. 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).

    1. 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 🙂

  16. 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

  17. 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.

    1. 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 🙂

    1. 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 🙂

  18. 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!

    1. 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 🙂

    1. Hi Meutia, I cannot tell! did you follow the recipe exactly? Baking is a science, all of the ingredients coming together to create the result. if you change any of these, the balance goes off, and the result will be wrong. I cannot answer this as I do not know what you did!
      Gemma 🙂

    1. Hi there,
      Do you have a broiler in your oven? you need a top heat, or a culinary blow torch to brown the marshmallow, you cannot put this in the oven, but you can make this without browning it. it will not stand too much heat, Gemma 🙂

  19. Hi again gemma aunty,this is nothing related to this recipe but will using wafers will be right for a cheese cake or smore pie I am just only asking so I could invent something new if that’s all right

  20. Hi Gemma

    I’m in the making of this pie right now. But I got pretty confused when I mixed the butter with the digestive biscuits. It was very wet and I ended up using the whole pack of biscuits instead (400grams) to make it dryer. As the recipe reads, 225 grams of butter and 260 grams of biscuits, it does seem a bit heavy on the butter side I think? The rest parts of the pie is looking lovely though, it’s a great recipe.

    1. Hi Kenneth,

      2 ½ cups (260g/10oz) cookie crumbs
      1 cup (8oz/225g) butter, melted
      I think it depends on the cookies, some will absorb the butter better than others. This is what I use for digestive biscuits and graham crackers, ant it works for me. I am happy that you are making this pie though!
      Gemma 🙂

  21. Hi Gemma, i am really big fan of yours and i Watch your épisodes every weeks but i have noticed that you put a lot of corn starche in your recipe and where i live i can’t find it anywhere… I just hope you can find a solution because your recipes are the only ones i can trust. I am not asking you to change your recipes because every one loves them i am just saying that some of us don’t have some of your ingredients so please find a solution because your recipes are the only one i can trust.

    1. Hi Samyra,
      I do know that some ingredients are hard to find in some places. corn starch is also called cornflour, as it is is the UK and Ireland. Are you sure it is not under a different name? you can check with your grocery store.
      Arrowroot can be used in some recipes as a setting agent, also gelatin, but it really does depend on the recipe.
      Gemma 🙂

  22. Hi, Gemma! This maybe a stupid question but, is it 1 cup melted butter or 1 cup butter, melted? I only have ½ cup of butter and can I use olive oil if it’s not enough? How much will it be after the butter melted? Thanks

  23. You got my blessing after this Gemma , I cannot eat gelatin (beef) and after I saw it used no marshmallow I was bursting wih joy . Thanks for the recipe. And also please please please can you make something really simple and easy with ingredients that are present in our homes . Thanks once again.

    1. Hi Ada,
      This was my objective, to go to the cupboard and find what I need. What I did not know is that my bold baker followers would be all over the world, from Iceland, to New Zealand, to Pakistan, to Russia, Canada to Ireland, Norway, Finland, Spain etc. Now, the conundrum is ‘what IS in the cupboard’?? LOL
      Gemma 🙂

  24. Hi Gemma
    I love all ur recipes.. And tried this one out.. Nd followed the same instructions.. But the chocolate was soo running, I donno wats wrong withit.. Pls tell me

  25. I made the pudding and a to was soooooo bitter idk what I did wrong I followed the recipe exactly and it was butter to the point where I had to add so much sugar and it still didn’t help

      1. I used 72% ghiradelli chocolate 10oz exact and it was sooo bitter I followed the recipe exactly but there was no use…. I don’t know what I did wrong. What kind did you use?

        1. I use EXACTLY what you used. 72% shouldn’t be bitter. I don’t know what to tell you.

          Trader Joes makes an awesome dark chocolate and milk chocolate baking bar. Maybe try and use that.

          Sorry but I’m stumped.

  26. Hi Gemma,
    I was just wondering if I could use 2% milk instead of full fat milk.
    I only have 2% milk at the moment and I’m really eager to try this recipe as soon as possible.
    Thx.

  27. Hi Gemma. I made the pie and it was so good specially the chocolate pudding. I did not submitted a photo because I left for too long under the broiler and it got burned on top, lol. But I was able to removes those parts. Thanks for another amazing recipe 🙂

    1. Hi Jonny,
      nice to have you with us here on the website. Next time you must post the photo! Thank you for letting me know that you enjoyed this recipe,
      Gemma 🙂

  28. Hi Gemma,
    Will the chocolate filling set as it cools? I just put it into the pie dish but it seemed a bit runny, even with the cornstarch.
    Thanks

    1. Yep, it will firm up a bit and have a pudding-like texture once it’s completely cold. Hope this helps 🙂

  29. Hi Gemma. I made this for Father’s Day and it turned out great! I read that others were having some trouble getting it to firm up so I used the ratio of liquid to corn starch from a family recipe we have. I used 2 cups of milk to 3 TBS of corn starch and it set up beautifully. I couldn’t find the 72 % so got the closet thing and it was delicious. This one is definitely going into the recipe book. Thanks

  30. Hi gemma, I’m not able to find some of ur ingredients in India. Can u plz tell me where can I get those online?

    1. hi Navya,
      I honestly do not know. I can get anything I want here in The US, and also in Europe. Amazon.com is also good for me, but the cost of postage would make that prohibitive for you. It is always best to use local ingredients, and I know from other bold bakers that recipes requiring fresh cream (which is a natural cream from cows milk) for instance are very problematic for them. I would say focus on the recipes which use your local ingredients, such as yogurt, fruits etc.
      Gemma 🙂

  31. Hi, Gemma! I just read the recipe again and it said bittersweet chocolate but, all I have is cooking chocolate (chocolate compound) and now I’m a little confused. Can I use regular dark cooking chocolate? Or I have to use just a regular chocolate? Thanks, Gemma!

    1. Hi Seline,
      I am not sure which chocolate this is! If it is a patisserie chocolate, used by bakers, it will have a high cocoa content, usually about 70%. This is what matters. If it is a cooking chocolate from the supermarket, for home bakers, it will be low in cocoa and will not work. The cocoa content should be on the label.
      Gemma 🙂

      1. Hi, Gemma! I used to make the chocolate for cakes and chocolate sauce and it always turn out nice, but I’m still worried it will be disaster cause I’m not sure that the chocolate has high cocoa content (it didn’t say how much is the cocoa content is), and I want to ask you something too. I didn’t have any 9 inch pie dish, so what am I gonna do?

        1. Hi Seline,
          Most dark chocolate has a high cocoa content, above 35% usually, and the darker the higher the cocoa content. Milk chocolate will not work for this recipe.
          You can make this pie in a different pan, an inch or so will make little difference, I cannot know what you have available,
          Gemma 🙂

  32. Hi, Gemma! I just read the recipe again and it said bittersweet chocolate but, all I have is cooking chocolate (chocolate compound) and now I’m a little confused. Can I use regular dark cooking chocolate? Or I have to use just a regular chocolate? Thanks, Gemma!

  33. Yum! This is a good recipe! I made this multiple times already because so many people on campus liked it. I made this for my family and friends back in Japan and they said they’ve never tasted anything like it! They thought it was great 🙂

    1. Hi there Celosia,
      Thank you for your kind comments, I am delighted that you like the recipe. You can post photos of your results here on the website now too, it help to encourage other bold bakers!
      Gemma 🙂

  34. Hi Gemma!
    Thanks for always posting such fun recipes! You have posted a lot of great chocolate pudding recipes, but I’m wondering if you have any vanilla pudding recipes? Vanilla pudding is my husband’s favorite treat and I want to surprise him with something homemade that doesn’t originate in a box 🙂
    Thanks,
    Alice

    1. Hi Amelie,
      Go for it! It is easy once you have the marshmallow! Some of my bold bakers have used store bough marshmallows, and lightly browned them under the grill/broiler. You can post your results here now on the forum, it is a great learning curve for other bold bakers,
      Gemma 🙂

  35. Hi Gemma,
    I love your site and your video’s! I’m by the way from the Netherlands, so I’m sorry if my english isn’t the best, haha. The moment i saw this cake I was desperate to make it. I’m going to the supermarket now and pick up the ingredients. Up to how much days can you save this in the fridge?
    Love Lotte

    1. ohhh I see now that you wrote it in the recipe, I’m sorry! I hope that it works out, haha I’m exited

      1. hii there again,
        i wish that it worked out as i planned, but on one or another reason the chocolate part stayed too runny and as soon as i wanted to cut into the pie, it totally fell apart…
        i cooled it really well before putting it on the cookie layer and after that i let it set in the fridge for a good hour… any idea of what went wrong?
        love lotte

        1. Hi Lotte,
          It sounds like you did not get the cornstarch right. This is the setting agent for this cake, it will not work if this is off in any way! I am sorry that this happened for you on this occasion,
          Gemma 🙂

  36. This looks absolutely beautiful! And so simple!
    Is it possible to substitute corn starch with potato starch?

  37. Hi Gemma, we loved this recipe. Made it wih vanilla soy milk and just melted marshmellows on top for a milk and egg free version. It was so good and we had lots of fun!!!!!!!!!!

  38. Hi Gemma!

    Love love love your recipes! I have a small doubt though. I tried this recipe and according to this the chocolate mixture should set in 1 hour. But mine didn’t set for three hours 🙁 I don’t know what to do! I have taken exact measurements and the same ingredients.

    Thank you <3

      1. Hi Gemma,

        I actually figured out my mistake. Instead of using a chocolate bar (i.e bittersweet chocolate in your recipe), I ended up using a “Dark Compound” bar, therefore not allowing it to set. Thank you so much for helping out.

        Love

  39. I love this recipe and I am really excited to try it out. Thank you for making one of my favourite treats I have camping into a dessert!

  40. Hi Gemma i’m Beatrice but you can call me Bea i love all of your recipes i’m just 10 so i can’t bale yet but i love every single one of your recipes i live in the philippines so one dollar is equivalent to 46 philippine money so ingredients are more expensive but i always wanted open a french bakery myself

  41. Hi Gemma
    I was so excited to try this recipe…….but ended up very disappointed as the chocolate filling did not set. Had been left to set in fridge overnight too. Ratio of milk and chocolate seemed way out to me but did follow recipe to the letter being a new one.
    The upside is the flavour was still lovely and was enjoyable to eat(although looked nothing like the picture).
    Any suggestions???
    Thanks

    1. Hi Bernice,
      These are the ingredients:
      2 ½ cups (260g/10oz) cookie crumbs
      1 cup (8oz/225g) butter, melted
      10oz (280g) bittersweet chocolate (72% cocoa solids)
      1 ½ teaspoon cornstarch (cornflour)*
      ½ teaspoon salt
      2 teaspoon vanilla extract
      2 Cup (16oz / 480g) full fat Milk**
      It sounds to me like you did not add the cornstarch, this is the setting agent. If you think of the filling as being a type of set mousse, without the eggs, the cornflour is what binds it. This is my best guess!
      Gemma 🙂

  42. Hey Gemma,
    I’m going to make this pie for my teacher at school since I always bake for her and sadly she’s leaving. I’m really excited and hope it turns out well since I’m making it today. Do you have any good tips for this pie. It looks delicious?
    Thanks!

  43. Just tried to make the pie.It was a disaster!!!!! I crushed the digestive biscuits and added the melted butter.But to me it was too much butter for the amount of biscuit.It was too wet.Left in fridge for 2 hours….. The chocolate filling didn’t set very well.Tried to take the cling film off to grill the fluff but it totally collapsed.Still put fluff on it and grilled it.It still tastes alright!!!!!!!

    1. Ah Ann,
      I am sorry to hear that you did not get on well with this recipe. There may have been something slightly off with your measurements. I will double check this recipe, thank you for being in touch,
      Gemma 🙂

  44. I’m in looooove! Going to buy some chocolate right now and prepare the pie for the dinner tonight:-)
    Thank you for sharing ♡

  45. Hi Genma ,
    Im gona to make this pie …looking so delicious …. Can u please let me know how to melt(Fluff) ready Marshmallow which i bought from market ?!
    Thank you

  46. Gemma, it was my mistake in not thinking ahead, but perhaps make it clearer to lay glad on bottom ONLY, as atm, I have a base with the pudding setting in the fridge, and have totally lined my tin ( bottom & sides) with glad wrap, so can’t put under grill. I’ll have to let set completely, loosen sides & pull glad down ( thank goodness I used a springtin) re-tighten sides, top & grill. Just put my ” let it set overnight” plans a bit out of whack. Ps/ filling tastes really good, any Aussies out there, it’s like foster Clark’s choc snack pack but richer. Cheers!

    1. Ah Kym, I am sorry to hear that. Glad wrap will take some heat, though not so much the grill. Thank you for being in touch and for the kind words to your countrymen!
      Gemma 🙂

  47. Hi, Gemma! Can I just make my own pie crust and use the pie filling here? By the way, I really love your recipe. Most of my cookings were based on your recipe. Thank you, Gemma!

    1. Hi Norma,
      The white of an egg! when you separate the yolk from the white of an egg. you can in some places buy this in a carton, though I prefer to separate my eggs myself. The yolks can be used for other things, such as custard,
      Gemma 🙂

      1. when we first started this it looked fairly easy,but as soon as we started we noticed many problems in this recipe
        1st the ratio from butter to graham cracker was very off there was TOO much butter
        2nd we did put in the rihg ammount of corn starch but it did not set
        3rd when it got time to put it in the grill we could not because of the plastic wrap.
        we were not able to take off the plastic wrap because of problem 1 and 2.
        not only were we upset by this recipe we were highly disappointed because we normaly LOVE all of your recipes (exept this one of course) we did love the taste but please be more detailed with your recipes
        thank you!

        1. Hi there,
          I am sorry that you did not get on well with this recipe.
          I have never had a problem with this. The balance has always worked for me, and for other bakers too. I think your ingredients weight may have been off in some way! I cannot know exactly what you did, but every ingredient in a recipe matters. For instance if you substituted the chocolate for cocoa it would not set, and if you substituted butter for margarine it would not set in the same way and would be oily. I would like to figure this out, but the recipe has worked well for me and will need your help to get to the end of this one,
          Gemma 🙂

        2. on problem #2, what do u mean by “it did not set?”
          you should not mix cornstarch w/ hot water or anything hot..because it really won’t set..u have to mix it w/ the 4 tsp of water first, before combining it w/ the simmering choc..

          if u already did that, you can just ignore my comment.. 🙂
          Tnx

  48. Gemma, you lost me on the combination of milk/cornflour/chocolate. I was expecting a french pastry cream, full-bodied with 6 egg yolks and chocolate.

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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, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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