No-Bake S'mores Pie

The sliced pie in a pie plate, with a visible cross section of the crust, caramel bottom, chocolate filling, & toasted marshmallows.

No-Bake S'mores Pie

S'mores Pie has a luscious no-bake chocolate filling, nestled between a crisp graham cracker crust and a layer of toasted marshmallows. Add salted caramel sauce below the chocolate filling for a fun twist on a classic campfire treat!

Course Dessert

Cuisine American

Keyword S'mores Desserts, No Bake Pie

Prep Time 20

Cook Time 10

Servings slices

Calories 677kcal

Author Stephanie Simmons

Ingredients

For the Caramel Sauce

1 cup granulated sugar
6 tbsp salted butter, cubed
1/2 cup + 1 tbsp heavy cream
pinch of flaky sea salt

For the Crust

2 Cups graham cracker crumbs 280 g
1/2 Cup salted butter, melted 113 g

For the Filling

1/2 Cup heavy cream
2 Ounces semi-sweet chocolate, finely chopped
4 Ounces milk chocolate, finely chopped
1 Cup heavy cream, cold
3 Tbsp powdered sugar
1/2 Tsp vanilla extract

For Topping

1 bag marshmallows use as many as you like

Instructions

Make Caramel Sauce: Make the caramel sauce by following my 10-minute salted caramel sauce recipe. This can be done up to a week ahead. Store in the fridge.
Make the Crust: Spray a 9-inch metal pie plate lightly with nonstick spray. Stir together melted butter and graham crumbs, then pack firmly into the pie dish. Spend 5 minutes or so here, making sure the crumbs are packed in really well. This will keep the crust sturdy, even if you don't bake it.
Optional (but I usually do this to keep the crust extra sturdy): bake the crust at 350° F for 10 minutes. Let cool before filling. Otherwise, pop the crust in the fridge while you make the filling.
Make the Filling: Add the finely chopped chocolates to a medium bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour hot cream over the chocolate, and let sit 5 minutes. Stir the mixture well until you have a creamy, smooth chocolate ganache. (Microwave in 15 second intervals, stirring between each, if any lumps remain.) Set aside to cool to room temperature.
Add the 1 cup of cold heavy cream to a large mixing bowl with the vanilla and powdered sugar. Beat on medium high speed just until stiff peaks form. Add the cooled chocolate ganache and gently fold in until everything is incorporated and you have a smooth chocolate mousse. Spread 1/3 cup of salted caramel in the bottom of the crust. Then, spread chocolate mixture into the chilled crust.
(If your caramel has been in the fridge, microwave it for 30-60 seconds to get it back to pourable consistently.)
Chill the Pie: Chill in the fridge (no need to cover - plastic wrap will muss the top of your pie) for at least 6 hours, or overnight.
Serve & Store: Just before serving, drizzle a little extra caramel over the top of the pie. Then, place desired amount of marshmallows on a sheet pan and toast under the broiler in your oven for 1-2 minutes. Keep an eye on this as it can burn quickly! Or, place them on a metal pan and carefully toast with a blow torch for more of that campfire char. Top the pie, slice, and serve! Store leftovers in the fridge for 3-4 days.
Make Ahead Tips: The pie crust filled with the chocolate filling can be made a day ahead and stored in the fridge, covered. The cherry sauce can be stored in the fridge for up to 3 days before using. Don't make the whipped cream ahead. Don't spread the cherry sauce over the filling until you're ready to serve the pie. Top with the whipped cream just before serving, as well.

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