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.}

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.

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

More s’mores recipes to love:


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 (62g) 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


  1. Wow, that pie looks sensational! I just love all that gooey-ness from the marshmallows. Another one on the to-make list, thanks Sally for the recipe!

  2. oh man, a whole pie with graham cracker, chocolate and s’mores, DANG! I love it. I am so very excited for your cookbook, I wish it was coming out sooner!

  3. I’ll be honest with you – I’m not a pie person but this is efinitely a pie that I can get onboard with!

  4. That is one gorgeous looking brownie pie!!! I love how perfectly toasted your marshmallows are!!! And the picture with the gooey marshmallow…oh my! Makes me want s’mores like crazy now 🙂

  5. Ahhh my weakness for s’mores just reached a new level! Such a great idea to do a s’more pie in a graham cracker pie crust. Holy moley!! Definitely adding this to my pinterest board strictly dedicated to S’mores. 🙂

  6. This looks wonderful! I’ve made s’mores brownies before, but I think I’d like them much better in pie form! Plus, pie slices are bigger than brownies. 😉

  7. How is it possible that your pictures make me want to eat all the desserts I’m usually not a fan of?? Fabulous. Oh, those toasted marshmallows are to die for!! When does your book come out? Are you enjoying working on your blog full time? I hope Jude feels better! BTW, Jude is one of my favorite names… my Confirmation name and my daughter’s middle name;)

    1. Hi Meredith! So funny about the name Jude! He was named after a Beatles song. Anyway, the book will be out Spring 2014. I am very much enjoying working on the book and blog fulltime. It is much more work than I thought! Thanks for asking and reading, Meredith.

  8. I say I don’t like pie because there is too much fruit associated with it. Fruit = breakfast. This pie however would move to the top of my list. Nice job!

  9. That is one seriously divine looking pie! I love how perfectly fudgy the brownie filling looks!

  10. Mmmmmh, I could eat a very big slice right now. Too bad that there’s still no way to download pie from the internet 😉

  11. Has anyone attempted substituting the eggs with applesauce, or anything else for that matter. I would love to make this, but I have an egg allergy!!

      1. Angela, did you you try this with an egg substitute? My son has egg allergies and I would love to try this one out!

        And Sally, do you have a dairy-free chocolate pudding recipe? He’s also allergic to milk (and soy). For milk we usually use coconut milk …vanilla-flavored, because it’s the BEST! lol

  12. 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!!!

  13. I have a confession- I am addicted to this website and your recipes. Seriously. To date, I have made
    -Nutella stuffed peanut butter banana bread
    -Cake batter blondies
    -Homemeade funfetti cake
    -Cake batter white chocolate fudge
    -Cookie dough truffle pops
    -Chocolate chip cookie dough fudge
    -Giant Reese’s Pieces Peanut Butter cookie
    -XXL death by chocolate cookie
    -Cake batter chocolate chip cookies
    -Salted caramel dark chocolate cookies
    -THE chocolate chip cookie
    -Very vanilla cupcakes
    Then last night, I made this pie. I have loved absolutely every single thing I’ve made so far, and can’t wait to make more. Amazing job, Sally! You’re one hell of a baker.

  14. Absolutely love your blog. Your recipes are amazing and your page layout is beautiful and fun 🙂 In this recipe, I love the way the marshmellows brown and make a neat texture on the top. Love it!!

  15. Hey, Sally
    I made this deliciousness today at work. and EVERYONE loved it! I quadrupled the recipe and made it in half sheet pan size! it was marshmellowgrammychocolaty ( best description) greatness! lol
    thanks again.

  16. Ok, I made this tonight for dessert and the marshmallows definitely caught on fire from the broiler! I thought it was ruined. But, after the fire went out, we scraped off the ashes and beneath was the most delicious dessert! Thanks for the recipe! Next time, though, I might be buying a mini blow torch to crisp the marshmallows 🙂

    1. oh no, Lauren! I make sure to watch it under the broiler to avoid that! Regardless, I’ve glad you liked it!

  17. I made this at work and EVERYONE loved I!!! I made my own marshmallows, and quadrupled the recipe to make in a half sheet pan. DE LISH US!

  18. Hello Sally! You know I’m going to be your worst nightmare until a figure out this brookie thing! 😉 How thick is the brownie batter you use for this pie? If refrigerated, would it be worth a shot to try out the cookie-shaped brookies with? Thank you so much for answering my questions! And I promise I’m pretty close to being able to stop bugging you 😀

    1. This brownie batter is SO thick. Almost like the consistency of fudge. It’s worth a shot! Let me know if you try it. 🙂

      1. So, I just couldn’t wait…and I had to try to make them! I used this brownie recipe, and your chewy chocolate chunk cookies. I used about a tablespoon of each dough and smooshed them together. I baked them at 325 for about 11 minutes the first time. The first batch was extremely doughy even after they had cooled. So I raised the temp a bit. I forgot about them (oops!) so the tops got rather brown. I haven’t broken into one to see if they’re a bit more cooked yet. Overall, they taste great, and came out in the shape of a cookie! I just wish they weren’t so doughy. I’m going to leave the rest of the dough in the fridge tonight, and do some thinking. Hopefully I can figure out how to cook them perfectly! If you ever try it, let me know what you think! 🙂

      2. That is so great! You are so determined, I love it! maybe bake them for a tad longer and chill for a tad longer, too. Love hearing about these. YUM!

  19. 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.

    1. Homemade crusts are so much better, aren’t they? ANd hardly any effort. Thanks Becky, I’m glad you love the recipes so far!

  20. this looks fantastic !!! how long does it stay fresh ? and is it just left at room temperature? covered? thanks so much !!! 🙂

  21. oops …. I was obviously distracted by pictures of smores brownie pie …. *nervous laughter**** lol thanks for the recipe !! 🙂

  22. 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 :))

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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