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!
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.
Start With These Ingredients
- Graham Cracker Crust: If you can’t find graham crackers where you live, see recipe Notes for some alternatives. You could also use an Oreo crust.
- 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.
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. It gets extra crispy from a longer bake time, just like in this caramel apple cheesecake pie. Expect it to be 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.”
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.
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.)
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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 (200g) granulated 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 (63g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 24–25 large marshmallows (1/2 of a standard package, or use mini marshmallows)
- Preheat oven to 350°F (177°C).
- 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. Try to smash/break up any large chunks. 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 makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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. 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.
- Recipe adapted from The S’mores Cookbook.
Keywords: s’mores brownie pie, s’mores pie