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Bite taken out of s'mores pie on white plate with bite on fork.

S'Mores Chocolate Pie {or Tart}

Yield: 8 Slices
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours

Ingredients

Crust:

  • 1 ½ cups (150 g) graham cracker crumbs, 1 package, 13 rectangle graham crackers
  • 2 tablespoons brown sugar
  • 7 tablespoons butter, melted

Filling:

  • 1 ½ cups (255 g) semisweet or bittersweet chocolate chips or bar chocolate, chopped (see note)
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon coarse, kosher salt (use half the amount, just a pinch, for table salt)

Topping:

  • 20-25 large marshmallows, cut in half (like a hamburger bun) - see note

Instructions 

  • Preheat the oven to 350 degrees F.
  • For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate or 9-inch tart pan. Bake for 8-10 minutes until just lightly golden. Remove from the oven and let cool completely.
  • For the filling, add the chocolate to a medium bowl. Heat the cream (in a saucepan or microwave) until it starts to steam and small bubbles form at the edges. Pour the cream over the chocolate and let sit for 1-2 minutes. Stir to combine well; it will look separated and grainy as you first start to stir, but eventually it will combine into a glorious, glossy, thick mixture. Stir in the vanilla and salt.
  • Pour the chocolate ganache into the cooled crust and spread evenly. Chill in the refrigerator for at least an hour (or up to overnight). About an hour before serving (can do this up to 2-3 hours in advance), preheat the oven broiler and place an oven rack 5-7 inches away from the heating element.
  • Cover the top of the pie with the cut marshmallows (cut side down). Broil the pie until the marshmallows puff and turn golden, about 1 minute, turning the pie several times to evenly brown the marshmallows. KEEP A CLOSE EYE ON THE PIE THE WHOLE TIME- it can go from beautiful to burned in a matter of seconds!
  • Let the pie rest at room temp for about an hour or pop in the refrigerator for 20-30 minutes to allow the chocolate layer to set up after being broiled. The pie can be refrigerated (or left at room temp) for 2-3 hours after the marshmallows have been toasted. Any longer and the marshmallows might get stickier and kind of wet.
  • Slice the pie into pieces with a sharp knife (dip it in hot water and wipe clean between slices for more even cutting) and serve.

Notes

Chocolate: I use half semisweet/half bittersweet chocolate for a very dark, rich filling. For a more moderate approach, semisweet or half semisweet/half milk chocolate may be the best bet.
Marshmallow Tips: if you want to fill in the gaps on top, use mini marshmallows to plug in those holes before broiling. I've found the best way to cut the marshmallows is to lightly grease kitchen scissors with nonstick cooking spray and cut the large marshmallows in half (and grease again as needed).