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.

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

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.

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.

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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

Description

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


Ingredients

Crust

  • 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90g) unsalted butter, melted
  • 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 (72g) 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)

Instructions

  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.

Notes

  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

41 Comments

  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 :))
    Thanks!!

    1. Hi Angela – yes this would work in your springform pan. Enjoy!

  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. can i use a springform pan instead of pie plate?

    1. That should be fine.

  13. 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.

  14. 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?

    1. I’d say 1.5 – 2 cups.

  15. 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

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

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

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

  17. Melanie Flowers says:

    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?

    1. I wouldn’t think so!

  18. Made this pie – five stars! 

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

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

  21. 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!

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

    1. Definitely!

  23. 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!

  24. 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.

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

    Great recipe!

  26. Laura LaRose says:

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

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