This No Bake S’mores Pie is an easy no bake dessert made with a chocolate pudding filling, no bake graham crust and loaded with homemade marshmallow cream!
Recipe first posted on The Recipe Critic.
I know there are all sorts of awesome things about summer — sunshine, strawberries, beaches, cold drinks, ice cream, grilled everything…. but you know? I think s’mores are one of my favorites.
I just can’t think of a much better combination than melty chocolate and marshmallow, and the graham cracker adds the perfect crunch.
But sometimes there’s no campfire, and then what?
S’mores Pie.
I needed at least one more s’mores inspired dessert in my repertoire (along with this No Bake S’mores Cheesecake from last year), preferably something just as easy and no bake.
Long ago, I decided that I would never again share a s’mores dessert topped with toasted store-bought marshmallows, because what happens when they don’t get eaten 10 minutes after they’re toasted? They get hard. So hard and impossibly sticky. Which makes it totally not easy and make-aheadable.
So if you’re wondering if the homemade marshmallow cream is worth the extra effort, it is. And if you just don’t think you can swing it (it’s seriously so easy), I would go with homemade whipped cream instead.
I did cheat though, and use boxed instant chocolate pudding. Go ahead and judge, I can handle it.
If you want to go all out and make your own homemade chocolate pudding pie filling, just use the recipe from this Homemade Dark Chocolate Pudding Pie instead, and stir in some marshmallows while it’s still warm to melt. It will be divine, I promise you.
Tips and Tricks for Making this No Bake S’mores Pie:
- Make sure you really press the crust in firmly so that it sets up properly and doesn’t break when you are removing it from the pan.
- After toasting the marshmallow cream on top, I recommend refrigerating for at least another couple hours so that the pie is completely chilled — otherwise it will still be warm and not quite as refreshing on a hot day!
- Leftovers will last for a few days in the fridge no problem — not that you’ll have any 😉
No Bake S’mores Pie Recipe
written by Ashley Fehr
Ingredients
Crust
- 1/2 cup butter melted
- 2 1/2 cups graham cracker crumbs
Filling
- 1 1/2 cups mini marshmallows
- 2 packages fat free instant chocolate pudding mix 4 serving size
- 3 cups 1% milk
Marshmallow Cream
- 3 egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Combine butter and graham cracker crumbs and press into the bottom and up the sides of a 9″ pie plate. Set aside.
- Lightly grease a medium microwave-safe bowl and add marshmallows. Microwave on high in 20 second intervals just until puffed and soft — stir until completely melted and smooth.
- In a medium bowl, whisk together pudding mix and milk until smooth. Add marshmallows and whisk vigorously until smooth.
- Pour into prepared crust and refrigerate until set, at least 2 hours.
- To make the marshmallow cream, place egg whites, sugar and cream of tartar in a glass bowl and whisk to combine. Add 1/2-1″ of water to the bottom of a small pot (make sure that the glass bowl will rest on top and not touch the water) and bring to a simmer over medium-high heat.
- Reduce heat to medium and place glass bowl over top, whisking constantly until egg whites are warmed (not hot) and sugar is dissolved.
- Remove from heat and beat with an electric mixer on high until stiff peaks form — this can take 5-8 minutes.
- Spread marshmallow over the top and toast with a kitchen torch if desired. Chill for at least 2 hours before serving.
Nutrition Information
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Cheryl Walker says
Marshmallow sticks to everything. Even with cooking spray. Does not stay at all put in recipe. Clumps up. Followed recipe exact
The Recipe Rebel says
Hi Cheryl, you are correct, marshmallow cream is sticky naturally. Keeping this refrigerated helps with that.
Pat says
Could you use marshmallow fluff for the topping (the stuff you buy in a jar)?
The Recipe Rebel says
Hi Pat! I’ve only tested the recipe as written so I am not sure. If you decide to experiment, let me know how it goes!
Brigitte says
I love the sound of this recipe but think I’d like it a little less sweet. Do you think I could replace some of the milk with a shot of espresso?
Ashley Fehr says
I think that’s a great idea!
Anita says
You have 1 1/2 cups of marshmallows listed twice under the filling ingredients for a total of 3 cups of marshmallows. If you mix the first 1 1/2 cups melted marshmallows into the chocolate pudding mix what do you do with the second 1 1/2 cups of marshmallows? Looks great! Thanks.
Ashley Fehr says
Oh you’re right — sorry about the confusion! I’ve updated it in the recipe. You use only 1 1/2 cups of marshmallows in the filling.
Gayle @ Pumpkin 'N Spice says
I’m generally not a fan of smores anything because I don’t like marshmallows (except in cereal and hot chocolate) but this pie looks wonderful! I’m loving that this is no-bake and filled with chocolate…yum!
Ashley Fehr says
You know, I don’t LOVE actual marshmallows either, unless they’re melted in s’mores or something, but I love marshmallow cream! It’s like a cross between whipped cream and marshmallow 😉