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