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The classic campfire treat is elevated to a beautiful dessert with this easy s’mores brownie pie. Layers of crispy graham cracker crust, 1-bowl fudgy brownie filling, and gooey toasted marshmallow offer up a superior s’mores experience: all the flavor and texture, minus the fire and sticky fingers!

s'mores brownie pie in glass dish and slice shown on white plate.

There’s just something about s’mores that is so nostalgic of summertime. Chances are you’ve enjoyed this sweet, gooey treat around a campfire at some point. But if hunkering down in the air-conditioning is more your summer vibe than sweating next to a blazing fire, this s’mores brownie pie is for you.

Reader Becky says: “This s’mores pie is delicious. I’ll never buy store-bought graham cracker crusts again. The brownie batter is oh so good and I’m going to have to try them solo. The marshmallows browned beautifully. My family loved it. Thanks for another keeper.”

I originally shared this recipe in 2013 and it’s been a summer favorite since. I no longer pre-bake the crust and swapped 2 Tablespoons of butter in the filling for oil, which keeps the brownie soft and moist. The filling is actually the same as this regular brownie pie.

Tell Me About This S’mores Brownie Pie

  • Flavor: Enjoy a buttery graham cracker crust, a rich double-chocolate brownie, and puffy sweet marshmallows—with that special flavor they get from toasting over a fire. (But in this case, we’re just using the oven!)
  • Texture: The texture of s’mores is so unique: layers of crispy graham cracker, soft melty chocolate, and gooey toasted marshmallow. This pie replicates the same mix of textures in every crispy-fudgy-gooey bite.
  • Ease: You don’t even need a mixer to make this pie! You’re making a 3-ingredient graham cracker crust (no need to pre-bake it), whisking together the brownie filling in 1 bowl, and then topping with marshmallows at the end.
forkful and slice of s'mores brownie pie with toasted marshmallows on top on white plate.

Start With These Ingredients

  • Graham Cracker Crust: If you can’t find graham crackers where you live, see recipe Notes for some alternatives.
  • Butter & Oil: Melted butter is the base of the filling. I always love how vegetable oil keeps chocolate cake soft and moist, so I add some here. You could also use melted coconut oil.
  • Granulated Sugar
  • Eggs: Eggs are the main performer in this recipe by adding structure and texture. You need 3 eggs total: 2 whole eggs + 1 egg yolk.
  • Pure Vanilla Extract: Have you tried homemade vanilla extract? I like to use it in my baking recipes, but keep in mind it takes weeks to reach its best flavor. Store-bought is great and I usually use McCormick or Nielsen-Massey. (Not sponsored, truly a fan!)
  • Unsweetened Cocoa Powder: Since there’s no leavening happening, you can use natural or dutch-process cocoa powder. You typically need to be careful about which you use if a recipe includes baking soda, such as this chocolate peanut butter cake.
  • All-Purpose Flour
  • Semi-Sweet Chocolate Chips: We’re doubling down on the chocolate flavor in the brownie filling, but the chocolate chips also add a wonderful texture.
  • Marshmallows: I usually use large, but you could use mini marshmallows, or even make the marshmallow topping from these s’mores brownie cupcakes instead (see recipe Notes).

You need a little extra butter and sugar, plus graham crackers to make the crust. This brings the total amount of ingredients to 11.

ingredients on marble counter including cocoa powder, oil, butter, sugar, flour, eggs, and chocolate chips.

The full printable recipe is below, but let me show you how it comes together so you know what to expect.

An Extra-Crispy Graham Cracker Crust

The recipe begins with my graham cracker crust. If you’ve had trouble with graham cracker crust in the past, use my How to Make Graham Cracker Crust post for guidance. Make sure you don’t pack the crust too tight into the pie dish. Because we bake this pie for about 32–35 minutes total, the graham cracker crust turns out crispier than a no-bake-filling pie like this strawberry cream cheese pie. In that recipe, the crust bakes for just 15 minutes.

This extra oven time gives this s’mores brownie pie even more texture, with a combination of toasted marshmallow, soft chocolate, and crispy crunchy graham cracker in every bite.

Can I Use Regular Pie Crust?

I do not recommend using a traditional pie crust because the bake time would change, and broiling the pie at the end could result in an overdone crust. If you want to use regular pie crust, however, follow the par-baking instructions in the regular brownie pie and top with the meringue topping as detailed in the note below. Or you may love this brookie pie, which uses chocolate chip cookie dough as the “crust.”

brownie batter in glass bowl and shown again in graham cracker crust.

Marshmallow Topping

Bake the pie on the center rack for only about 30 minutes, then remove it from the oven and arrange marshmallows on top. I usually use 24–25 large marshmallows for this. Place the pie back inside for a few minutes to toast the marshmallows. If they aren’t toasting, turn on your broiler for a minute. Don’t walk away from the oven! Depending on your oven, toasting or broiling can be very quick.

adding marshmallows on top of baked brownie pie with graham cracker crust.
pulling slice of marshmallow s'mores pie out of pie dish.

Success Tip: Cutting Into S’mores Brownie Pie

Cool the pie for at least 45 minutes before slicing. For best results—and so the crust doesn’t completely fall apart—wait for the pie to cool for about 2 hours. The first slice is always the messiest!

This pie can certainly be messy because of the extra-sticky marshmallows, but dipping your sharp knife in HOT water and wiping dry between each slice helps. Do not expect perfection: this pie is fudgy, gooey, sticky, and crumbly all in one!

Can I Use a Marshmallow Creme Topping?

Yes, but homemade is best. I have a recipe for homemade marshmallow creme, which is really an egg white-based homemade meringue frosting that tastes like marshmallows. I use a reduced-down version to top these s’mores brownie cupcakes and this bourbon sweet potato pie, too. You can easily use it for this s’mores brownie pie, too. See specific instructions in the Notes below.

  • Can I Use Store-Bought Marshmallow Creme? You could if needed, but it’s much runnier and will make a VERY messy pie. I recommend sticking to regular marshmallows if you don’t want to make a homemade marshmallow creme topping.

Unlike the marshmallow version where you use your oven’s broiler setting, use a kitchen torch to toast the homemade topping. (You need to apply the meringue to a cooled brownie pie, not warm, because a warm filling will melt the meringue topping and broiling will also initially melt the topping.)

If you love s’mores, I have plenty of s’mores-inspired dessert recipes for when campfires are few and far between, including s’mores cookie bars and s’mores icebox cake.

Let my team and me know if you try this recipe. You can also follow along on Facebook or subscribe via email to receive my best baking recipes. Something sweet for your inbox!

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forkful and slice of s'mores brownie pie with toasted marshmallows on top on white plate.

S’mores Brownie Pie

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Total Time: 3 hours (includes cooling)
  • Yield: serves 10 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


You don’t even need a mixer to make this s’mores brownie pie! Make a 3-ingredient graham cracker crust (no need to pre-bake it), whisk together the brownie filling in 1 bowl, and then top with marshmallows towards the end. See recipe Notes if you want to use homemade marshmallow creme as the topping instead. For best results, I do not recommend store-bought marshmallow creme.




  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
  • 1/4 cup (50g) granulated sugar
  • 6 Tablespoons (85g) unsalted butter, melted

Filling & Topping

  • 1/2 cup (115g; 1 stick) unsalted butter
  • 2 Tablespoons (30ml) vegetable oil or melted coconut oil
  • 1 cup (200ggranulated sugar
  • 2 large eggs + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (63gall-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips
  • 2425 large marshmallows (1/2 of a standard package, or use mini marshmallows)


  1. Preheat oven to 350°F (177°C).
  2. Make the crust: Mix the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that leads to a hard crust. Simply pat down until the mixture is no longer crumby/crumbly.
  3. Make the brownie batter immediately before spreading into crust: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Batter will continue to thicken the longer it sits, so immediately spoon and spread evenly into crust.
  4. Bake for 30 minutes. Remove from the oven and arrange marshmallows on top, pressing each very lightly down into the filling to help them stick. Return pie to the oven and continue to bake for an additional 3 minutes to toast the marshmallows. If the marshmallows aren’t toasted to your liking after this time, turn on the broiler for 30–60 seconds and remove the pie as soon as the marshmallows look toasted. Do not walk away from the oven because toasting can happen fast and the marshmallows and crust can quickly burn.
  5. Remove pie from the oven and cool for at least 45 minutes on a wire rack. For best presentation and neatest slices, allow to cool for closer to 2 hours or cool completely. For extra neat slices, run a very sharp knife under hot water and wipe dry between slices.
  6. Cover and store leftover pie at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can reheat slices for a few seconds in the microwave if desired.


  1. Can I Use Brownie Mix? Yes. For ease, you can use a prepared boxed brownie mix to fill the unbaked graham cracker crust. Same exact baking and topping instructions.
  2. Marshmallow Meringue Topping Instead of Marshmallows: If you prefer, you can top this pie with homemade marshmallow meringue instead of marshmallows. Change the bake time from 30 minutes to 32–35 minutes (err on the side of underbaked because the brownie will continue to set as it cools). Let the pie cool completely set on a wire rack. Make the marshmallow meringue topping as instructed in this s’mores brownie cupcakes recipe. Use a spatula or large spoon to spread the topping on the cooled pie and, if desired, carefully use a kitchen torch to toast it. (Do not place under oven broiler.) Cutting into this pie is less messy than the marshmallow-topped pie, but making the meringue adds more steps.
  3. Graham Cracker Crust Alternatives: If you live outside the U.S. and graham crackers aren’t readily available, here are some other options for the pie crust. (1) ​​Use 200g ground digestive biscuits instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). You may need to add a few extra minutes to the pre-baking time, as digestive biscuits are not quite as crispy-crunchy as graham crackers. (2) Make an Oreo crust instead. You can follow the instructions from this cookies & cream pie. No need to pre-bake, just prepare the crust mixture, press into pan, and continue with s’mores brownie pie filling/instructions above. (3) Or you may love this brookie pie, which uses chocolate chip cookie dough as the crust.
  4. Recipe adapted from The S’mores Cookbook.

Keywords: s’mores brownie pie, s’mores pie

Reader Questions and Reviews

  1. Tried this out tonight and it was AWESOME! My husband and I are anything smore related fanatics. Can’t say enough great things about it, it definitely hit the spot! :-), thanks for sharing!!!

  2. Hi Sally. I am loving your site and recipes. THE chocolate chip cookies are AWESOME. My favorite CCC recipe!
    This s’mores pie is delicious. I’ll never buy store bought graham cracker crusts again. The brownie batter is oh so good and I’m going to have to try them solo. The marshmallows browned beautifully. My family loved it. Thanks for another keeper.

  3. Hi Sally!

    This looks amazing I can’t wait to try it! But I don’t have a pie dish, do you think it’ll work fine in a 8.5 inch springform pan? I really hope to make this soon! Your recipes are all amazing :))

  4. Hi sally,

    I’m just a new visitor of your site and i tried this recipe today. It’s really delicious! The brownie has a fudgy texture and everybody loves it. I drizzled some dark chocolate gnache on top of the marshmallows for a more decadent taste. it’s definitely a hit among my family members. Thanks for this recipe! Will surely make this again. 🙂

  5. Sally, I made these last night… sort of! I made them in an 8×8 square pan and I’m calling them s’mores brownie bars instead. I was short on time so I used a brownie mix, as well. The Ghirardelli brownie mixes that I like (dark chocolate fudge) are actually intended for 8×8 or 9×9 size pans, so it worked perfectly! I will try it another time with your from-scratch brownie recipe.

    Quick question – why don’t you pre-bake the crust first for this recipe? I also made your cheesecake bars last night, and that recipe DOES say to pre-bake the crust.

    1. Hi Lizzie! So glad that you made this pie (into bars!). I prebake the cheesecake crust because the cheesecake is incredibly heavy and moist. Brownies aren’t as “liquify” as cheesecake. So it is important to partially bake the crust in my cheesecake bar recipe and not these. The crust doesn’t need as long in the oven to hold up to the brownies.

  6. How in the world did you cut the pie without making a mess?? I just made mine and am having a heck of a time trying to cut it without getting marshmellow goo on absolutely EVERYTHING!

    1. Hey Melody! I made sure to run the knife under very hot water between each cut. That seems to help!

  7. Hi Sally,
    I was wondering if it works to make this in the disposable pie tins. I would think the crust wouldn’t stick very well but I’m not a pie expert. I was just asking because I was planning to make this for some one but would have to drop it off. It looks amazing!

    1. Hi Paige – I think that should be fine. Although I’ve never tried it in a disposable pie tin before, I’m sure it would work.

  8. I’m making this for a family gathering of sorts, so I have to make it the night before. Would it be better to do everything the night before, or do the marshmallows in the morning beforehand? I’m not really sure how sitting in a fridge for 12 hours would affect the “gooeyness” of the marshmallows, I guess. 🙂

    1. Hi Megan! Yes, make the brownie pie the night before. Cover and keep at room temperature over night. Then top with marshmallows and broil as the recipe suggests in the morning.

  9. This past summer was “Let’s see how many different type of s’more things I can make”.
    Out of all the s’mores things I baked…this was my FAVORITE! Again, this is probably one of my top 10 favorite things I’ve ever made. The brownie was super chocolatey, the crust is the best go to graham cracker pie crust in existence. For the first few days I ate it without putting it in the microwave…I was living life all wrong. It only got like 10 times better once I heated it in the microwave.

    I made this for ‘birthday pie’ for my camera’s 4th birthday (go ahead, you can laugh but my camera is my baby).

  10. I made this a couple of weeks ago, and it was delicious! I had a horrible time trying to cut it though! I just read through some of the comments, and will try running the knife under hot water before I try cutting this second one I’m about to make today. Do the marshmallows have to be put on immediately, or can I wait for the pie to cool and then an hour or so before I serve it, can I put the marshmallows on and brown them?

    1. Susan, you can do either or. I recommend putting the marshmallows on top and then cutting with a very sharp knife. (Hot water does help, yes!)

  11. 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!!

  12. 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.

  13. 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?

  14. 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 ,

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

  15. I love the idea of making this pie! 

    Would anything in the recipe need to be adjusted if I made them in the “mini format” like your mini key lime pies?

  16. 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?

  17. 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!

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

    Great recipe!

  19. This was so good! Made it for a 4th of July party and everyone loved it. So incredibly easy, too!

  20. This was GREAT!! It turned out perfect & so delicious ! We reheated the pieces & oh my goodness!! Its to die for!! Everyone LOVED it & could not believe how easy it was to make. I am sharing this recipe & directing ppl to your site.
    Thankyou !!

  21. This was amazing! I made it for a family 4th of July picnic and it was a hit! I used mini marshmallows and just covered the top in them. I accidentally burned them under the broiler but they were so easy to peel/scrape off using an offset spatula that I was able to due a quick and easy redo. Will definitely make again

  22. Hi Sally! I have made too many of your recipes to count and all have been a bit hit with my family. Question – would I be able to make ahead without the marshmallows, freeze the pie, then thaw and add the marshmallows and broil?

    1. That shouldn’t be a problem at all! When thawing, I would make sure the pie is room temperature before adding the marshmallows and baking/broiling them.

  23. We are not fans of marshmallows, so can we leave this bare on top? It sounds delicious & easy for dessert for company!

  24. Recipe was posted on Aug 5th,2022 and people made this in 2015 too. How come?

    1. Hi Maham, this recipe was originally published in 2013. It was just updated on Aug. 5 with a few new tips and new photos. We no longer pre-bake the crust and swapped 2 Tablespoons of butter in the filling for oil, which keeps the brownie soft and moist.

  25. Hi- I’m baking today to serve tomorrow afternoon. You mentioned above it’s fine to do the day before and marshmallows the day of. But, do I do the marshmallows in broiler right before I serve, or earlier – so it still has several hours to cool between roasting marshmallows & serving? Thank you!

  26. My whole family loved this pie! I t was so rich but sweet, and I loved the toasted marshmallows on top. I love all your recipes, and I especially love your baking challenges. I can see this pie in the near future. Thank you!

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