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


Comments are closed.

  1. 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. 🙂

    1. So glad you found my website and that you tried this brownie pie! I’m going to drizzle some dark chocolate on the pie next time I make it. 🙂 Thanks for the suggestion, Amelie!

  2. i don’t have a microwave at home 🙁 how should i melt the butter, sugar and cocoa? in the oven or over the stove?

    1. Over the stove on low heat would be best.

  3. This is a great idea! I just made a s’mores pie the other weekend, but I didn’t use brownie mix! I bet that tastes delicious!

    1. I don’t use brownie mix either. The brownies are made from scratch. But you can certainly use a brownie mix.

  4. I made this for a bridal shower a couple of weeks ago. The girls absolutely loved it. The only downside was with those marshmallows it was really hard to cut! Any ideas how to get a nice pretty slice?

    1. There’s no getting around it! I always rinse the knife with very hot water before slicing each piece. That seems to help.

  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.

      1. Thanks Sally! I figured that’s what you were going to say. For the record, I think the crust could have used some prebake time for the brownie bar versions. Mine were a little crumbly when I picked them up, which obviously would have been less of a problem had I made a pie that would be served with a fork! Rave reviews at work for both these and the cheesecake bars. Thanks again 🙂

      2. Yep, that’s why I make it a pie. So glad you tried them and your coworkers enjoyed them, Lizzie!

  6. Hi Sally! I am wanting to make this pie this weekend for a gluten free friend. I am going to use a gluten free graham crust, but would it be possible to use the brownie recipe from the skinny peanut butter swirl brownies (without the peanut butter) to make it gluten free? I just don’t know if the texture would turn out right. Thank you!

    1. Hi Caitlin! I truly fear that the skinny PB swirl brownie batter would just be way too thin and not bake properly as a pie. Try making this brownie recipe but using ground oat flour instead of the all-purpose.

  7. 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!

  8. 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.

  9. Hi Sally. Can I get the measurements in grams? Thanks 🙂

    1. Hi Lauren! The recipe has been updated with gram measurements. Enjoy!

  10. hi… i want to make this for a family gathering bt i want it to be fresh is it possible to make the crust and the brownie batter and put it in the fridge few hrs then bake it?

    1. Hi Neely – yes, you can make the crust and batter ahead of time. Enjoy!

  11. The S’more pie was great. I sprayed a knife with Pam and it was much easier to cut.

    1. What a great tip! I am about to make this pie for my friends for a party tonight and was wondering how to get such nice slices like Sally’s.

      Hope you had a great vacation at Deep Creek, Sally!

      1. Thanks Lane! I did have a wonderful trip!

  12. Hi! I made your chocolate chip cookie dough cupcakes and they were amazing! I’m going to try this next but is it possible to make this in a proper cake tin since I don’t own a pie tin? Thanks!

    1. Hi Linda! A 9-inch square pan would be another option instead of the pie pan. Glad you love those cupcakes!

  13. My marshmallows didn’t get brown even after the broiler 🙁

    1. Really? So sorry Linda – I’m not sure how that could be under such heat?

      1. Sometimes generic/store-brand marshmallows do not brown, they burn. That might be factor!

  14. Hi Sally. I’m sorry to say that this recipe didn’t turn out for me. The brownie portion took more than 28 minutes to bake (and I usually have to lessen the baking time for everything else I bake), and the marshmallows never melted, just burned on top. I consider myself an experienced baker, so I’m not sure what the problem was. Thanks for sharing your recipe, though.

    1. Hey Julie! It sounds like your broiler may have been too hot if your marshmallows burned before melting. As for the pie- I’d try a lower temperature. Do you own an oven thermometer? I know my oven runs hotter than most, so an oven thermometer sets me straight. I advise readers to use one too. Thanks for trying the pie!

  15. 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.

  16. Thank you, Sally! I’m soo excited to make this, it looks amazing!

  17. I am totally drooling over here with glazed over eyes. Once you see a picture like that, nothing can cure the craving except for this pie itself! I wish I could bake with you for a day! Best dessert blog ever!

    1. Hi Lindsay! You are so sweet. I’m glad you like the looks of this s’mores pie. I wish I had bakers in the kitchen with me too! It gets lonely with just my dog. 😉

  18. Christina (Sisters Running the Kitchen) says:

    um, this looks amazing. i have to make this. AH!

    1. I LOVE this pie Christina. Hope you try it!

  19. Hi Sally!I really ♥ this pie

  20. I made this and it was amazing! Question though, is the brownie par supposed to be gooey even after it cools? Mine turned out more like the middle of a lava cake

    1. Hey April! No, the brownie pie should be baked all the way through – definitely fudgy, but not raw. Perhaps bake for a bit longer next time.

  21. I think I will try this soon with some homemade marshmallos 🙂

  22. Hi Sally! This looks incredible. However, I’m trying to use up some graham crackers in my kitchen, and I don’t have enough graham crackers. I also don’t want to go buy any more. Are there any substitutes for graham crackers? If so, what might they be? Please let me know if it will affect the recipe in any way. Thanks!

    1. Hi Laura! Instead of graham crackers, you could make an Oreo cookie crust: https://sallysbakingaddiction.com/2013/07/28/cookie-dough-lovers-ice-cream-pie/

      Or use Nilla wafers and graham crackers together. Really, any crunchy store-bought cookie would be fine.

      1. Thanks! I heard that digestive cookies worked well, would that be alright? And would I use the same amount of butter and sugar?

      2. Yes! Those are quite similar to graham crackers. Sorry I didn’t suggest them at first, I didn’t know you weren’t in the US (we don’t have those here.)

  23. Tried this recipe but something went wrong 🙁 it wasn’t firm and was too gooey. But overall it still tastes good! Still ate the pie! 😀 does this recipe really doesn’t call for baking soda or powder?

    1. Hi Cha – brownies do not typically call for chemical agents. And that wouldn’t have to do with a gooey texture. Sounds like your pie may have been under baked.

      1. Oh okay. Thanks! Anyway, it still tastes good and im going to try again next time 😀 Do I have to set the oven on broiler when baking a pie? 🙂

      2. Nope, just regular bake. Let me know how it goes again Cha!

  24. 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).

    1. top 10 favorite things you’ve ever made!? What a compliment Meg – thank you! About your camera – hey, I’m not laughing! I treasure my camera too.

  25. Loved the flavor of this! Sadly, it didn’t work – what did I do wrong? My crust didn’t stick together and I don’t think it was done all the way through – it was like the consistency that it was when I put it in the oven. I swear I followed all the instruction to a T… but I cant stress enough how delicious it was (baked or not!)

  26. pinned your recipe last nigh so I had to make it today, duh! Lol. It’s it if the oven and cooking down, which, like you said, is taking forever!!!

    Can’t wait to eat! Thanks for the recipe!

  27. 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!)

  28. We had a really hard time cutting this ( Served this on Saturday, Jewish Sabbath, so couldn’t turn on the hot water) but it was totally worth it! So, so awesome, I keep sneaking little pieces off still (just three pple eating so we still have some left over). SO not losing baby weight this way…oh well, no guilt feelings over this pie. Thank you!

  29. 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!!

    1. Happy it was a hit, Lisa! Thanks so much for reporting back.

  30. I made this for the people I work with and they all loved it. It’s definitely one of my favorite recipes because I love anything s’mores and it’s so easy to make. I kind of went a little crazy with the marshmallows and had them overflowing on the pie, but it still looked amazing. Thank you so much for this recipe!

1 2 3 4 5 6

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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