Quick And Chocolately S’mores Pie Recipe
S’mores Pie is a bit more indulgent, sophisticated, and richer than the s’mores we made around the campfire. But it delivers all the flavors we love and remember from our sticky-fingered youth. Will you look at that smooth, gorgeous texture?
This pie is embarrassingly easy to make. So easy, I decided to make a double batch, so I had one to give and one to keep. I’m not sorry I did! The pie was a huge hit with my husband and the adorable young family who got the second pie!
It turned out that making two was actually a great decision! I quickly learned to keep a very close eye on the marshmallows under the broiler on pie number one! Oops!
Luckily, my husband is one of those guys who likes to toast a marshmallow by letting it burst into flames and then blowing it out. He totally loved the beta test pie with its “burnt sugar” flavor profile!🤣
Good judgment comes from experience, and experience comes from making mistakes, right? Thankfully, I ended up with one pretty pie for photos and sharing and a not-so-pretty pie for learning a lesson! Win-win, I say!
This Delicious S’mores Pie Is Refrigerator-Ready In Under 10 Minutes
If you remember to set the cream cheese out to soften, you can have it in the store-bought graham cracker pie shell in a snap!
First, beat the cream cheese until it is light and fluffy, then add the whipping cream. Start slow when blending the whipping cream into the cream cheese so it doesn’t splash, then continue beating until the mixture is smooth and creamy. Finally, beat in a 13-ounce jar of chocolate-hazelnut spread until everything looks all chocolately and yummy, and spread the mixture into a 9-inch graham cracker shell.
Next, chill it in the fridge for at least three hours or longer until it’s set up and very, very cold for the next step. When the filling is super cold, it will not melt when you toast the marshmallows!
All that’s left to do is press about half a bag of miniature marshmallows lightly into the cold filling. (That’s about 3 cups or what you can snugly fit on the pie!)
Then, broil about 6 inches from the heat for just one or two minutes until the marshmallows are lightly toasted! After my first flaming fiasco, I sat on a chair right in front of the broiler and watched closely as it magically browned before my very eyes!
I ran the knife under hot water before I cut it, and the pie made tall, beautiful slices. The s’mores pie refrigerated beautifully, and it was every bit as delicious the next day! This pie is quite rich and easily serves 8. (Or ten people with a modicum of self-control! 😉)
This is a dessert fit for the most special occasion, and it would make an awesome treat for a birthday! I’d much rather have a birthday pie than a birthday cake! How about you? Are you a pie person or a cake person? If you try this yummy recipe, please send us a picture! We’d be so tickled to see how it tuned out for you!
- One 9" purchased graham cracker shell
- One 8-ounce block of cream cheese, softened to room temperature.
- 1 1/4 cups of heavy whipping cream
- One 13-ounce jar of chocolate-hazelnut spread
- About 3 cups of miniature marshmallows
Amount Per Serving: Calories: 628Total Fat: 39gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 211mgCarbohydrates: 64gFiber: 3gSugar: 42gProtein: 8g
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