S’mores Brownie Pie

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

s'mores pie in a glass baking dish with a graham cracker crust and a slice cut out

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.

overhead image of s'mores brownie pie

…and fun to eat.

Love the marshmallow goo!

slice of s'mores brownie pie on a white plate with a fork

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.

graham cracker crust in a glass baking dish

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.

graham cracker crust in a glass baking dish with brownie batter on top

{yes, I have monogrammed spatulas.}

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 on a white serving platter with a slice cut and placed on the serving platter

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 pie in a glass baking dish with a graham cracker crust

slice of s'mores brownie pie on a teal plate with a fork

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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More s’mores recipes to love:

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s'mores brownie pie on a white serving platter with a slice cut and placed on the serving platter

S’mores Brownie Pie

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: serves 8-10
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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



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


  • 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 pure vanilla extract
  • 2 large eggs, cold
  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 25 large marshmallows (1/2 of a standard package or use mini marshmallows)


  1. Preheat oven to 325°F (163°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  1. Brownie Mix: For ease, you can use a box brownie mix instead to fill 1 pie.
  2. Recipe adapted from The S’mores Cookbook.

Keywords: s'mores brownie pie, s'mores pie


Comments are closed.

  1. I loved it but i have a suggestion that you can do it in a muffin cup! i did it and it tasted really good!

  2. This is so great! It looks so good! we used 1/8 cup of salt

  3. Wise Warrior says:

    DO NOT be dumb like I was and forget to watch the marshmallows. I am new to cooking and overlooked the fact that an oven has the same effect as a fire *Face palm*. It didn’t take much time being ignored before all the marshmallows caught a blaze in our oven.. Oops.. But good news is that no one was hurt, no one was mad at me, the house is 100% intact AND THE PIE WAS TOTALLY FINE. Once i scraped off the top, there was a thin layer of melted marshmallow that kept the brownie and ghramcrackers safe. I simply re’ did the top (sitting by the oven watching it) and it turned out perfect!!

    I used boxed brownie mix and at first it wasn’t cooking all of the way though, but if it isn’t now it never will be lol <3

  4. I made this today, in a glass pyrex dish, my oven is tested to temp with a separate oven thermometer, and was preheated., the crust and dish were still warm when filled. I baked it for 30 min…..and unfortunately I did not test…….it did not bake. I am an experienced baker
    ( sea level) mmmmm. It would have needed at least 10 more minutes. Good ideas
    here, like making this in muffin cups……will try this again with some tweaks……

    1. the crust was room temp not ‘warm’ sorry! , I didn’t prebake it.

  5. So easy to make, and soooo yummie!!

  6. Does the graham cracker crust need to be pre baked before adding the filling?

    1. Nope!

      1. Victoria O says:

        Thanks! I’m making this tomorrow for a 4th of July party

  7. Do you think it would be okay to bake the crust and brownie today and add the marshmallows and put back in the oven before serving tomorrow?

    1. Absolutely!

  8. Would this recipe work with a boxed brownie mix? Thanks for the help!

    1. Definitely!

  9. I love EVERYTHING on this website and you just inspire me to follow my dreams. I love everything that you put on this website and I appreciate what you do for all of us. Thank you SO MUCH Sally!!!

  10. I also used this recipe in a muffin tin, and found it helpful to cut the crust recipe in half. That, with with a regular batch of brownie mix is just enough for 12 muffins, which was the size of my tin.

  11. Do you think Incould use an egg subsititute such as a flax egg for the eggs?

  12. Just made this pie…..absolutely love it!!! We didn’t slice it out – just put some ice cream on top, grabbed some forks and dug in. Awesome comfort food – totally making this again in winter!

  13. Hi, is there a possible to make it non dairy?

  14. Do you think this recipe could be doubled and made in a 9×13 baking dish or cake pan?

  15. Wondering did I let my pie cool to long as was hard to cut and couldn’t even cut the piece on my plate with a fork as marshmallows were so chewy. The taste was delicious and everyone loved but thinking of it was served to company probably best if don’t pick up your wedge in your hand and eat it like pizza.

  16. Hi there,
    We are in quarantine right now, and all I’ve got in the pantry is marshmallow fluff.
    Have you ever used that as the topping for this pie? I want to make this for my family (we’ve got a birthday coming up) but I dont want to risk losing ingredients if its gonna turn out badly. Thank you so much!

    1. Hi Rose, you can try to spread store-bought marshmallow creme on this brownie pie, but it will burn easily during those last few minutes. Keep your eye on it. It will also be pretty sticky, as expected.

  17. I think my marshmallows were jumbo size. They stuck out so tall!

    Great recipe!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally