Easy No-Bake S’mores Pie

I know I’ve said before that I don’t love pies. I make exceptions for Key Lime and, of course, Chocolate Cream. Chocolate Cream has to be one of the most deliciously decadent pies on the face of the earth. So when my sister Shannon made this Easy No-Bake S’mores Pie to celebrate National S’mores Day, I was pretty freaking excited. A delicious graham cracker crust topped with a layer of rich, creamy chocolate ganache, then blanketed with an indulgent marshmallow cream sauce and topped off with toasted mini marshmallows and drizzled with a rich chocolate ganache sauce. All that and you don’t have to touch your oven?? Yeah, baby! I’m pretty sure this is what dreams are made of.

One of the many things I love about this pie is that it’s beautiful, delicious, and easy to throw together. Plus, the marshmallow cream sauce is so soft and refreshing, you don’t need whipped cream or ice cream. Bottom line? This pie has it all. Shannon served this at a family BBQ recently and it was a major hit.

Easy No-Bake S'mores Pie

 

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Prep time

30 mins

Total time

30 mins

 

Author: Erin

Recipe type: Dessert

Serves: 12 servings

Ingredients

• GRAHAM CRACKER CRUST:
• 1 ½ cups graham crackers (1 pkg cookies)
• 3 Tbsp sugar
• 6 Tbsp butter, melted
• GANACHE:
• 9 oz semi sweet chocolate (chopped or chips)
• 1 cup heavy cream
• MARSHMALLOW CREAM SAUCE:
• 2 (7 oz) containers marshmallow cream
• ⅔ cup half & half
• 1 tsp vanilla extract
• 1 cup heavy cream
• TOP WITH:
• 1 ¼ cup of mini marshmallows, just enough to cover top of pie

Instructions

1. Make the crust: Crush graham crackers in a resealable bag. Add sugar and melted butter. Pour into a pie pan and press onto the bottom and sides of pan. Set aside.
2. Make the ganache: In small sauce pan bring 1 cup of heavy cream to a simmer. Pour over chocolate. Whisk until smooth.
3. Pour ¾ of chocolate mixture into prepared crust. Set aside.
4. Make the marshmallow cream sauce: In a sauce pan, combine the marshmallow cream and half & half, stir constantly over low heat. As soon as combined, place the saucepan in a bowl of ice. This will allow mixture to cool down quickly and slightly thicken. Add vanilla once mixture is cool.
5. In a mixing bowl, beat heavy cream until stiff peaks form. Pour the cooled marshmallow mixture into the whipped cream and fold until just combined. Pour the filling into the prepared chocolate filled crust.
6. Freeze pie until very firm, approx. 3 hours. Sprinkle with mini marshmallows and use kitchen torch* to brown marshmallows. Drizzle pie with remaining ganache. Serve immediately. Avoid leaving out for too long and refreeze any leftovers.

Notes

*You can try using a broiler, but be very careful not to broil too long or pie could melt. If this happens, you can refreeze it to allow it to set up again.

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