About the Recipe
This delectable s’mores pie is a true crowd-pleaser, perfect for any gathering or occasion. It simplifies the dessert-making process by utilizing a pre-made graham cracker crust, which saves time and effort. The filling is crafted from just four ingredients, making it an effortless, no-bake option that anyone can prepare. To elevate its visual appeal and add a delightful texture, the pie is crowned with a toasted marshmallow topping, which not only looks inviting but also adds a classic s’mores flavor. For those who prefer a homemade version, a Gluten-Free S’mores Pie can be created as a rich, three-layer dessert. This version features a crumbly graham cracker base made from naturally gluten-free ingredients, ensuring everyone can enjoy it. The smooth chocolate ganache filling provides a luxurious and creamy layer, while the toasted marshmallow meringue topping adds a light and airy finish. With simple assembly methods, this recipe delivers the beloved classic taste of s’mores in a gluten-free format, making it a versatile choice for any dessert table.
Ingredients
1 (9-inch) pre-made graham cracker pie crust
3 standard-size Hershey's milk chocolate bars (4.3 ounces total), broken into pieces
1 cup marshmallows (or as needed to fill pie tin)
1 (7.9-ounce) container marshmallow creme or fluff
1 (8-ounce) container frozen whipped topping, thawed
Preparation
Preheat your oven’s broiler to high. If you are using a pre-made crust, place it on a baking sheet to catch any spills.
Break up the chocolate bars into pieces and place them in an even layer on the bottom of the pie crust.
In a bowl, gently fold the marshmallow creme into the whipped topping. The mixture may appear lumpy initially, but it will combine into a smooth texture.
Spread the topping evenly over the chocolate layer in the pie crust.
Place the pie on the top oven rack and broil until the topping is golden brown and blistered. Monitor it closely to prevent burning. For optimal results, use a kitchen torch to toast the marshmallow topping to your desired level of browning.
Refrigerate the finished pie for at least 30 minutes to set before serving. Store leftovers in the refrigerator.
I layered the ingredients after and baked it at 350 degrees until everything was melted.
I used a blow torch to make the marshmallow topping look nice and brown.
Notes