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A slice of rich chocolate s’mores brownie pie topped with golden toasted marshmallows in a graham cracker crust, served on a white plate next to the remaining pie. Perfect s’mores dessert recipe.

Campfire-Inspired Chocolate Marshmallow Pie

A cozy dessert combining a crisp buttery crust, rich fudgy chocolate, and toasted marshmallow clouds for a nostalgic treat.
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Prep Time 30 minutes
Cook Time 33 minutes
cooling time 1 hour 30 minutes
Total Time 2 hours 33 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 and ½ cups graham cracker crumbs about 12 full crackers, finely crushed
  • ¼ cup granulated sugar for sweetening the crust
  • 6 tablespoons unsalted butter melted (for binding the crust)
  • ½ cup unsalted butter cut into pieces (for brownie richness)
  • 2 tablespoons vegetable oil or coconut oil, for moist texture
  • 1 cup granulated sugar to sweeten the brownie
  • 2 large eggs room temperature, for structure
  • 1 large egg yolk room temperature, for extra fudginess
  • 2 teaspoons pure vanilla extract for flavor depth
  • ¾ cup unsweetened cocoa powder natural or dutch-process, for chocolate intensity
  • ½ cup all-purpose flour spooned and leveled (for structure)
  • ¼ teaspoon salt to balance sweetness
  • 1 cup semi-sweet chocolate chips for melty chocolate pockets
  • 24 –25 large marshmallows or use mini marshmallows, for gooey topping

Equipment

  • 1 9-inch pie dish Standard glass or ceramic pie dish for baking
  • 2 Mixing bowls Medium and large bowls for crust and batter preparation
  • 1 Whisk For blending eggs, sugar, and butter smoothly
  • 1 Silicone Spatula For folding in chocolate chips and spreading batter
  • 1 Measuring Cups and Spoons For accurate ingredient portions
  • 1 Wire cooling rack For cooling pie evenly
  • 1 kitchen torch Optional, for toasting marshmallow topping

Method
 

  1. Preheat your oven to 350°F (177°C) to prepare for baking.
  2. Combine the graham cracker crumbs with sugar in a medium bowl, then stir in the melted butter until the mixture is sandy and evenly coated.
  3. Press the crumb mixture lightly into the bottom and up the sides of an ungreased 9-inch pie dish, smoothing it with your fingers or a flat-bottomed cup.
  4. Slice butter into pieces and melt in a microwave-safe bowl or small saucepan over low heat.
  5. Whisk in the oil and sugar to the warm butter, letting it cool slightly for 3–5 minutes.
  6. Add the eggs, egg yolk, and vanilla extract, whisking until the mixture is smooth.
  7. Stir in cocoa powder, flour, and salt until the batter is thick and uniform.
  8. Fold in the chocolate chips gently to maintain texture.
  9. Spoon the brownie batter evenly over the prepared graham cracker crust, smoothing the top.
  10. Bake on the center rack for 30 minutes until the edges are set.
  11. Arrange marshmallows over the hot brownie layer, pressing lightly to help them stick.
  12. Return the pie to the oven for 3 minutes to toast the marshmallows lightly, or broil for 30–60 seconds for extra browning.
  13. Remove the pie from the oven and let it cool on a wire rack for at least 45 minutes, ideally 2 hours, before slicing.
  14. For clean slices, dip a sharp knife in hot water, wipe dry, and cut through the pie.
  15. Store leftovers at room temperature up to 3 days, or refrigerate for up to a week. Reheat briefly if desired.

Nutrition

Serving: 120gCalories: 420kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 38gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

This pie brings campfire nostalgia straight to your kitchen with layers of crispy crust, fudgy chocolate, and marshmallow clouds. Perfect for summer gatherings or cozy indoor treats.

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