S’mores Brownie Pie.

S’mores on top of a brownie pie – no campfire required!

S'mores on top of a brownie pie - no campfire required! There won't be a crumb left.

It’s high time I baked a pie.  But this isn’t your regular pie. Step aside apples, blueberries, pumpkin, and lemon meringue… pie has a new filling in town. And it sure is fit for a king (or queen).

Fudgy homemade brownies with gooey toasted marshmallows piled high inside a thick graham cracker crust (yep, that’s homemade too). Totally diet-friendly, right?!  And trust me, it’s actually pretty easy to make. And even easier to eat.

S'mores on top of a brownie pie - no campfire required! There won't be a crumb left.

…and fun to eat.

Love the marshmallow goo!

S'mores on top of a brownie pie - no campfire required! There won't be a crumb left.

I made this pie over the weekend for no reason at all.  Perhaps it was me craving some summer sunshine, campfires, and chocolate all at once.  Or perhaps it was because s’mores are simply the best dessert on earth. And I say that with an archive of over 350 dessert recipes. Yep, s’mores will always win. Well, sometimes.

While this pie may not be as easy as a traditional s’more, it’s quite honestly not that difficult to prepare.  I made everything from scratch, except for the marshmallows.  Homemade goodies just taste better than those chemical-laden storebought ingredients.  Don’t get me wrong, I love the convenience of premixed ingredients, but with a recipe this easy – there’s simply no need for it.

The recipe starts with a simple from-scratch graham cracker crust.  Want to know why this crust is better than storebought? It’s thicker!  It has much more body. It’s nutty, buttery, and is not overly sweet like what you find at the store.  Three ingredients: 12 full-size crushed graham crackers (approx 1.5 cups), 6 Tablespoons melted butter, and 1/3 cup of sugar.  I love making graham cracker crusts because they are fool-proof and no-fuss compared to a traditional pie crust.

Easy homemade Graham Cracker Crust by sallysbakingaddiction.com

Next, make your brownie batter.  I used a recipe that I’ve made before with quite success. You all have told me how fudgy, rich, and incredible these brownies are!  It is the perect recipe for this pie because it must be made in an 8-inch or 9-inch square or round pan.

Boxed mixes require a much larger pan and will not work for this recipe unless you want to have two pies.

The brownie batter is quite thick, so don’t be alarmed when you are mixing it.  It had been a few months since I last made them and I forgot how thick the batter is – it is almost like fudge consistancy.  And that’s exactly how it bakes up – fudgy and unbelievably rich. The best brownie I’ve ever had.  The brownie batter requires no mixer and took me less than 5 minutes to make.

It’s easier (and tastier) than a box anyway.

Homemade S'mores Brownie Pie by sallysbakingaddiction.com

{yes, I have monogrammed spatulas.  William’s Sonoma.}

Bake the brownie pie for about 28 minutes.  Test it with a toothpick inserted in the center. You want it to come out with a few moist crumbs.  You’re going to top it with marshmallows and stick it back into the oven for about 3 minutes.  My marshmallows weren’t browning quick enough, so I turned on the broiler for an additional 1 minute. That got them nice and toasty much quicker.

Toasted marshmallow is one of the best flavors – ever. Who’s with me?

Homemade S'mores Brownie Pie by sallysbakingaddiction.com

Homemade S'mores Brownie Pie by sallysbakingaddiction.com

Allow it to cool to room temperature before slicing. Which will feel like a lifetime, trust me.

Any leftovers can be reheated for about 30 seconds in the microwave.  And no, you probably won’t have any leftovers like we did.  Only 2 people in this house!  But I loved the leftover slices so much – a quick rotation in the microwave made the marshmallows puffy and even more gooey. So tasty.

When I posted a teaser photo of this pie on Instagram this weekend, you all got so excited! I’m glad to share it with you today, I know it’s going to be a hit at summer parties and get togethers.  How can you resist?

Homemade S'mores Brownie Pie by sallysbakingaddiction.com

Avoid sticky fingers and eat an upgraded version of s’mores.  Trust me, you’ll have yourself a new favorite dessert.

 

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S'mores Brownie Pie

Makes 8-10 servings.

Ingredients:

Crust

  • 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90g) melted unsalted butter
  • 1/3 cup (65g) granulated sugar

Brownies

  • 10 Tablespoons (150g) unsalted butter
  • 1 and 1/4 cups (250g) granulated sugar
  • 3/4 cup + 2 Tablespoons (111g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, cold
  • 1/2 cup (62g) all-purpose flour
  • 25 large marshmallows (1/2 of a standard package or use mini marshmallows)

Directions:

Preheat oven to 325F degrees.

Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.

Make the brownies: Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.

Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Spoon into crust.

Bake for 28 minutes. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows. If the marshmallows aren't toasted, turn on your broiler for 1 minute. Remove from the oven and allow to cool to room temperature before slicing. Run a very sharp knife under warm water when slicing; it helps slice neat pieces.

Pie tastes best at room temperature or reheated the day it is made. Any leftover slices should be heated for about 30 seconds in the microwave. Store pie at room temperature for up to 7 days. Do not freeze.

*If using a boxed mix, you will need to make two pies since there is too much batter for the pie dish.

Recipe idea adapted from The S'mores Cookbook

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

My Ultimate Fudge Brownies are made from the same batter as today’s pie.

Ultimate Fudge Brownies

 

Want s’more? 

Peanut Butter S’more 7 Layer Bars

Peanut Butter S'more 7 Layer Bars

 

S’mores Puppy Chow

Smores puppy chow

 

S’mores Rice Krispie Treats

Smore Rice Krispie Treats

 

S’more Chocolate Chip Cookies

Smore Cookies

 

S’more Peanut Butter Cookies

S'More Peanut Butter Cookies

 

Q: How was your Monday? Jude is feeling better from his tumor surgery last week, but still needs 24/7 attention. A gray, gloomy day forced me into the kitchen to bake cookies this afternoon. Maybe I should make Jude dog biscuits to help him feel better. :)

 

 

   

231 Responses to “S’mores Brownie Pie.”

  1. #
    121
    Chrikposted March 2, 2014 at 7:37 pm

    We had a really hard time cutting this ( Served this on Saturday, Jewish Sabbath, so couldn’t turn on the hot water) but it was totally worth it! So, so awesome, I keep sneaking little pieces off still (just three pple eating so we still have some left over). SO not losing baby weight this way…oh well, no guilt feelings over this pie. Thank you!

    Reply

  2. #
    122
    Lisaposted March 14, 2014 at 4:22 pm

    Sally- I made this for a Pi Day party at work. It was such a hit! Everyone loved it and the presentation was beautiful. Sticky marshmallow fingers from serving the pie was SO worth it. Loved it, thanks!!

    Reply

    • Sallyreplied on March 14th, 2014 at 6:43 pm

      Happy it was a hit, Lisa! Thanks so much for reporting back.

      Reply

  3. #
    123
    Hayleyposted May 25, 2014 at 6:29 pm

    I cannot wait to make this! I’ll be making it next week for my dad’s birthday (he likes pie, not cake)

    Reply

  4. #
    124
    Claraposted May 30, 2014 at 10:11 am

    I hope Jude’s feeling better. :(

    Reply

    • Sallyreplied on May 30th, 2014 at 11:15 am

      Thanks Clara! This was last year – and he is all healed up!

      Reply

  5. #
    125
    Sydneyposted June 2, 2014 at 10:06 am

    I made this for the people I work with and they all loved it. It’s definitely one of my favorite recipes because I love anything s’mores and it’s so easy to make. I kind of went a little crazy with the marshmallows and had them overflowing on the pie, but it still looked amazing. Thank you so much for this recipe!

    Reply

  6. #
    126
    kellyposted June 13, 2014 at 9:35 pm

    Looks Amazing! I’m gonna HAVE to make it! ;)

    Reply

  7. #
    127
    Janineposted July 3, 2014 at 5:33 am

    can i use a springform pan instead of pie plate?

    Reply

    • Sallyreplied on July 3rd, 2014 at 12:36 pm

      That should be fine.

      Reply

  8. #
    128
    Alexis V.posted July 4, 2014 at 1:36 pm

    I made this pie a couple of weeks ago and still can’t stop thinking about it! It was soooo good! Once it is chilled it cuts into beautiful slices and it tasted so dang good. If you’re a s’more lover, you’ve gotta try this.

    Reply

  9. #
    129
    Hayleyposted July 15, 2014 at 10:48 am

    How many mini marshmallows would you suggest using? Based on the amount of regular sized marshmallows and the pictures, I would think about 2 cups but that could also be too many?

    Reply

    • Sallyreplied on July 15th, 2014 at 2:30 pm

      I’d say 1.5 – 2 cups.

      Reply

  10. #
    130
    Tehilaposted July 18, 2014 at 12:54 am

    I just made this and it’s in the oven, baking is not forte, is the batter supposed to taste bitter or did i mess up? Anyone? Help!

    Reply

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