S’mores Brownie Pie.

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

S'mores Brownie Pie is a new favorite! Brownies will never be the same again.

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 Brownie Pie is a new favorite! Brownies will never be the same again.

…and fun to eat.

Love the marshmallow goo!

S'mores Brownie Pie is a new favorite! Brownies will never be the same again.

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: 10 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.

S'mores Brownie Pie is a new favorite! Brownies will never be the same again.

Next, make your brownie batter. 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 consistency.  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.

Tastier than a box mix, for sure.

S'mores Brownie Pie is a new favorite! Brownies will never be the same again.

{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?

S'mores Brownie Pie is a new favorite! Brownies will never be the same again.

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?

S'mores Brownie Pie is a new favorite! Brownies will never be the same again.

S'mores Brownie Pie is a new favorite! Brownies will never be the same again.

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

  • 10 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 (74g) 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.

Additional Notes:

*For ease, you can use a box brownie mix instead to fill 1 pie!

Recipe 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

 

See more s’mores recipes.

S'mores on top of a brownie pie - no campfire required!

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. :)

 

 

   

243 Responses to “S’mores Brownie Pie.”

  1. #
    121
    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

  2. #
    122
    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

  3. #
    123
    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

  4. #
    124
    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

  5. #
    125
    kellyposted June 13, 2014 at 9:35 pm

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

    Reply

  6. #
    126
    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

  7. #
    127
    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

  8. #
    128
    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

  9. #
    129
    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

  10. #
    130
    Mandyposted September 3, 2014 at 5:49 pm

    I made this for my sister’s birthday dessert. It got a great reaction and I was told to keep the recipe! The only change I made was to use almond meal instead of the flour in the brownies. And I was even able to get the marshmallow top toasted like in the picture :)

    Reply

  11. #
    131
    Yanceyposted September 13, 2014 at 7:48 pm

    I made this delicious dessert and everyone loved it. It was so good I almost like the silver off the fork and others were literally licking their plates.:)

    Reply

  12. #
    132
    Regeenaposted November 21, 2014 at 8:56 pm

    Hi! :) I’m just wondering, can I make this pie in a cake pan? I’m making this for my bestfriend’s birthday and that’s the only thing I have and pie pans in our country are sooo expensive. By the way, your creations are sooo gorgeous.

    Reply

    • Sallyreplied on November 22nd, 2014 at 10:20 am

      yep that should be fine! make sure it is 2 inches deep.

      Reply

  13. #
    133
    kesposted December 5, 2014 at 4:55 am

    Hi Sally! Somehow after baking, the crust wasnt tough, it broke apart easily and the brownie wasnt stiff either, any idea why?

    Reply

  14. #
    134
    Pamposted April 12, 2015 at 11:49 pm

    Love your blog !! I am wondering if i could adapt this recipe and make it in a sheet pan. I would like to make it for about 60 people .
    Thanks ,
    Pam

    Reply

    • Sallyreplied on April 13th, 2015 at 9:42 am

      I’m sure you could, though the recipe would have to be doubled for a pan larger than 9×9.

      Reply

  15. #
    135
    sonyaposted May 1, 2015 at 8:03 pm

    This caught my eye because there is a similar recipe at http://www.cookscountry.com for s’mores brownies that my husband loves, and i had just put it on my “to make soon” list :) Yummy!!!!!!!!!!!!

    Reply

  16. #
    136
    Alisaposted May 7, 2015 at 12:23 pm

    I made two of these last night to take to a Teacher Appreciation luncheon, and this recipe is a new favorite! I needed a dessert that could be dropped off in the morning and sit at room temp until lunch, and this is perfect. Using the microwave to melt the butter let me mix two pies and get them in the oven in 15 mins. Baking took only 30 mins more. I did short cut and use purchased graham crusts because it was late and I was tired, but I used high quality Ghirardelli cocoa to make up for it. A double recipe made enough to fill two of the new larger Keebler graham crusts, plus two of the mini crusts for “sampling”. I left a 3/4″ gap between the edge of the crust and the outermost marshmallows, and they spread almost, but not quite to the edge allowing me to snap on the transport covers easily with no mess. Thank you for this wonderful recipe. It will be accompanying me to many summer picnics and parties!

    Reply

  17. #
    137
    Ericaposted May 10, 2015 at 10:56 pm

    Hi Sally, my husband made this for me for Mothers Day at my request :). He followed the directions exactly but the brownie layer did not set up, it was still very gooey. Did it need to be baked longer or add a bit more flour? We live at 4000 feet, not sure if that makes a difference. We still ate it and it was yummy but I am wanting to try it again and not sure what to do differently.

    Reply

    • Sallyreplied on May 11th, 2015 at 8:02 am

      Hi Erica! Happy belated Mother’s Day. What a sweet dessert to enjoy! It sounds like the brownie filling wasn’t baked all the way through. Your altitude definitely could play part in that too. I suggest baking it for a little longer. If you find the edges of the crust/brownie are baking too quickly, lower the oven rack and use a pie crust shield.

      Reply

  18. #
    138
    Lynnposted May 21, 2015 at 12:09 pm

    Did you pre-bake the crust for this pie, per your instructions on making a graham cracker crust?

    Reply

    • Sallyreplied on May 22nd, 2015 at 9:34 am

      In this recipe, the crust does not need to be pre-baked. Only pre-bake the crust if the recipe calls for it.

      Reply

  19. #
    139
    Amyposted May 21, 2015 at 11:04 pm

    I want to make this for a Memorial Day picnic on Monday, but am going out of town early Saturday afternoon and won’t be back until about an hour before the picnic!! Would it be better to bake this on Saturday before I leave or to make it and refrigerate it until Monday and pop it in the oven when I get home?

    Reply

    • Sallyreplied on May 22nd, 2015 at 9:28 am

      It is so much better freshly baked, Amy. You can assemble it and bake it on Monday right before the picnic.

      Reply

  20. #
    140
    Jillposted May 24, 2015 at 9:15 pm

    I made this today for Memorial Day dessert and it was A-mazing!!!! Everyone loved it and it was the hit of the whole dinner. I will definitely be making this again. A unique twist on classic s’mores…thanks for the great recipe!

    Reply

  21. #
    141
    Heatherposted May 26, 2015 at 1:14 am

    I made this for Memorial Day weekend and it was excellent. Very rich so don’t cut the pieces too large. I used large marshmallows but cut them in half and that seemed like a good marshmallow amount. I made the pie earlier in the day but waited to do the marshmallows right before I served it.

    Thanks for another great recipe!

    Reply

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