No-Bake S’mores Pie (Chocolate Ganache, Toasted Top)

No oven, no campfire and only a handful of ingredients: graham crackers, butter, chocolate, cream and marshmallows. This no-bake s’mores pie stacks the three flavors of the campfire classic into one sliceable dessert. A buttery graham cracker crust firms up in the fridge, a thick, silky chocolate ganache sets on top of it, and a pile of mini marshmallows gets toasted with a kitchen torch just before serving.

What you get is everything people love about s’mores without the sticky fingers: crunchy, honey-sweet crust, rich dark chocolate, and a golden, gooey marshmallow top with those charred edges. Most of the time is spent in the fridge, so you can make the crust and the chocolate layer a day ahead and finish the pie in five minutes when it is time for dessert.

Ingredients

For the graham cracker crust

• 1 1/2 cups (150 g) graham cracker crumbs – fine crumbs pack into a tighter, sturdier crust.
• 1/3 cup (67 g) granulated sugar – sweetens the crust and helps it hold together as it chills.
• 1/2 cup (113 g) unsalted butter, melted – sets firm in the fridge, which is what holds a no-bake crust in place.
• A pinch of salt.

For the chocolate ganache

• 12 oz (340 g) semisweet chocolate chips – enough for a thick layer that slices cleanly. Milk chocolate makes a sweeter, softer filling.
• 1 cup (240 ml) heavy cream – melts the chocolate into a smooth, glossy ganache.
• 1 tsp vanilla extract and a pinch of salt – round out the chocolate flavor.

For the topping

• 4 cups (about 200 g) mini marshmallows – small marshmallows cover the pie evenly and toast quickly.
• A few graham crackers, broken into pieces, optional, for garnish.

How to Make It

1. Make the crust – 5 minutes, plus 30 minutes to chill

Stir the graham cracker crumbs, sugar, salt and melted butter together until every crumb is moistened. Press the mixture firmly over the bottom and up the sides of a 9-inch pie dish, then refrigerate for at least 30 minutes. The crust is ready when it feels firm and does not crumble when you press the edge.

2. Make the ganache – 5 minutes

Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer around the edges, then pour it over the chocolate. Let it sit for 2 to 3 minutes, then add the vanilla and salt and whisk gently from the center outward until smooth. The ganache should be glossy and thick enough to coat the back of a spoon, with no unmelted bits.

3. Fill and chill – at least 2 hours

Pour the ganache into the chilled crust and smooth the top. Cover and refrigerate for at least 2 hours, until set. It is ready when the surface looks matte and a gentle press with a fingertip leaves only a light mark.

4. Top with marshmallows

Shortly before serving, cover the chocolate with the mini marshmallows, piling them slightly higher in the center. Pack them close together so no chocolate shows through; the gaps are where the torch scorches the ganache.

5. Toast and serve

Toast the marshmallows with a kitchen torch, moving the flame in small circles a few inches above the surface until they are golden brown with a few darker spots. Scatter broken graham crackers on top if you like, and serve right away. The marshmallows should puff, melt together and turn golden; stop as soon as most of the surface has color.

Toasting the Marshmallows Without a Campfire

A kitchen torch gives you the most control. Hold it a few inches from the surface and keep it moving, because marshmallows go from golden to burnt in seconds. Work in sections and turn the dish as you go so the edges get as much color as the center.

If you do not have a torch, you can use the broiler, but only with a metal pie pan. Most glass pie dish makers advise against putting their dishes under the broiler, because the intense direct heat can make glass crack. Place the pie on the top rack and watch it the whole time; it usually takes well under a minute.

Toasted marshmallows are at their best right after toasting. As the pie sits in the fridge, they turn chewy and sticky, so toast only what you plan to serve. You can also toast individual slices, which keeps leftovers neater.

For another easy treat built around marshmallows, our Halloween Rice Krispie treats come together just as quickly.

Make-Ahead and Storing

This pie is made for planning ahead. You can make the crust and the chocolate layer up to a day in advance and keep them covered in the refrigerator, then add and toast the marshmallows right before serving.

Because the filling is made with cream, keep the pie chilled and do not leave it out for long. The FoodSafety.gov food safety guidelines recommend refrigerating perishable food within 2 hours, or within 1 hour when it is above 90°F (32°C). Leftovers keep covered in the refrigerator for 3 to 4 days; the marshmallow layer softens over time, but the flavor stays just as good. For a party dessert table, it pairs well with a pan of air fryer brownies.

Variations

• Peanut butter s’mores: spread 1/3 cup of creamy peanut butter over the chilled crust before adding the ganache.
• Milk chocolate: use milk chocolate chips for a sweeter, softer filling that tastes more like a classic s’more.
• Chocolate crust: swap the graham crackers for chocolate graham crackers or chocolate sandwich cookie crumbs.
• Salted caramel: drizzle a little caramel sauce over the ganache before adding the marshmallows.
• Large marshmallows: halve large marshmallows and arrange them cut side down for a bubbly, uneven top.

If you are in the mood for a richer chocolate dessert, try our Twix cheesecake bars, and find more ideas among our dessert recipes.

No-Bake S'mores Pie

A no-bake s'mores pie with a chilled graham cracker crust, a thick chocolate ganache filling and mini marshmallows toasted with a kitchen torch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Chilling Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

For the graham cracker crust

• 1 1/2 cups graham cracker crumbs 150 g
• 1/3 cup granulated sugar 67 g
• 1/2 cup unsalted butter 113 g, melted
• 1 pinch salt

For the chocolate ganache

• 12 oz semisweet chocolate chips 340 g
• 1 cup heavy cream 240 ml
• 1 tsp vanilla extract
• 1 pinch salt

For the topping

• 4 cups mini marshmallows about 200 g
• graham crackers broken into pieces, optional

Method

 

1. Stir the graham cracker crumbs, sugar, salt and melted butter together. Press firmly over the bottom and up the sides of a 9-inch pie dish and refrigerate for at least 30 minutes.
2. Put the chocolate chips in a heatproof bowl. Heat the cream until it just begins to simmer, pour it over the chocolate and let sit 2 to 3 minutes. Add the vanilla and salt and whisk until smooth.
3. Pour the ganache into the chilled crust, smooth the top, cover and refrigerate for at least 2 hours, until set.
4. Shortly before serving, cover the chocolate with the mini marshmallows, packing them close together.
5. Toast the marshmallows with a kitchen torch until golden brown. Garnish with broken graham crackers, if using, and serve right away.

Notes

Make ahead: make the crust and ganache layer up to a day ahead; add and toast the marshmallows just before serving.

Storage: keep covered in the refrigerator for 3 to 4 days. The toasted marshmallows soften and turn chewy over time.

No kitchen torch: use the broiler only with a metal pie pan, on the top rack, watching constantly; glass pie dishes should not go under the broiler.

Substitutions: milk chocolate chips for a sweeter filling; chocolate graham crackers or chocolate sandwich cookie crumbs for the crust; halved large marshmallows for the topping.

Nutrition is an estimate per slice, not a laboratory analysis.