S'mores Pie

S'MORES PIE! Sounds incredible right? Toasted marshmallow cream cheese topped with creamy chocolate custard and homemade whipped cream all tucked nicely in a buttery graham cracker crust.

We are kind of obsessed with pies around here. We've tried and tested all the best ways to make custard, delicious flakey pie crust and more. We just seriously can't wait till you try this layered decedent pie. If you love a cream cheese layer you must try this strawberry pie too. If you are big fan of chocolate pie make this chocolate mint pie.

Why You'll Love This Marshmallow Chocolate Cream Pie

• A traditional buttery graham cracker crust. The easiest pie crust and fool proof to make!
• Toasted marshmallow cream cheese layer (you willl want to eat this by the spoonful)
• Chocolate custard layer, dont be intimidated. We have step-by-step instructions.
• Homemade whipped cream topping, is there anything better?
• this recipe make 2 chocolate S'mores pies! You can never have too many Chocolate cream pies.

Ingredients To Make S'mores Pie

All of the ingredients you need for this recipe can be purchased at your local grocery store. Here are a few items to note:

• cornstarch - this is the thickener for the custard. This is a really important ingredient when making cream pies. This can be located on the baking aisle at your grocery store.
• pantry items - there are a few pantry items needed for this recipe like sugar, salt, and vanilla extract.
• whole milk - when making this recipe it is really important to use whole milk. Skim or low-fat milk will result in a runny filling.
• half and half - half and half is just what is sounds like. It is half heavy cream and half whole milk. You can purchase half and half on the dairy aisle at your grocery store. This will add some extra creaminess to the filling.
• marshmallows - you'll need large jet puffed marshmallows. You can use mini mallows, but I feel the large ones are easier to work with.
• whipped cream - one of the quintessential parts of a cream pie is the whipped topping. You can use store bought in a can, frozen whipped topping (like cool whip) or homemade whipped cream. I'll include instructions for homemade in the recipe card.
• chocolate chips- semi sweet chocolate chips add the perfect chocolate balance.
• graham crackers- for the crust!

Start By Making Your Pie Crust

In a blender add graham crackers pulse until crumbs. Add in your butter and sugar. Pulse until well mixed. Split evenly and press into two 9 inch pie crusts. Bake 350 for 6 minutes. Let cool.

Make Your Toasted Marshmallow Layer

1. Beat your cream cheese until fluffy then gradually add your powder sugar
2. On a lined baking sheet add 15-18 marshmallows. Broil for about 1 minutes until the mallows are golden brown.
3. Add your Marshmallows to the cream cheese mixture.
4. Stir until well combined and set aside.

The Best Chocolate Custard For Pie

Chocolate custard is a delicious delicacy. It's not hard, but you do need to follow the steps and be patient.

5. In a medium bowl whisk eggs and set aside
6. In a 4 quart saucepan, add your sugar, cornstarch, and salt. Whisk to combine these dry ingredients.
7. Pour in whole milk and half and half. Whisk until well combined. Set heat on your stove to medium. As you heat the mixture continually whisk. When I say continually, I mean constantly. You're going to stir until your arms fall off. Stir continuously until mixture is thickened and simmering. You want the temperature of the mixture to be between 175-180 degrees Fahrenheit. This will take roughly 10-15 minutes.  Make sure you are stirring the entire time. You'll know when the mixture is thick enough because you'll be able to coat the back of a wooden spoon and run your finger through it. If the line remains, it is thick enough.
8. Add about a cup of hot liquid to your slightly beaten eggs, adding 1 tablespoon at a time. Make sure you are whisking eggs continuously while you pour the small amount of hot liquid in. This is called tempering your eggs.

9. Pour tempered eggs into your thickened custard while you whisk.  Continue to stir and cook for an additional 2-3 minutes.
10. Remove from heat and add in butter and vanilla.
11. Add in your chocolate chips
12. Stir until combined and smooth.

How To Layer S'mores Pie

13. Prepare both your pie pans.Pour in ½ of your toasted marshmallow filling in to one then the other.
14. Do the same with the chocolate custard- filling both pies.
15. This should fill your pie pan to the top.
16. Press plastic wrap onto the top of your pie to keep from a film from forming. Cool and refrigerate overnight.

What Are Toppings For Chocolate Cream Pie?

My favorite toppings is homemade whipped cream with chocolate swirls.

PRO TIP TO MAKING WHIPPED CREAM chill your bowl and whisk in the freezer for 15-30 minutes! This seriously cuts your whipping time in half. I use my stand mixer, add cream, sugar and let it whip till you have stiff peaks.

FAQ's with this S'mores Pie

Pie Pan RecommendationThere are several options when it comes to pie pans. There are two standard sizes, 9 inch regular and 9 inch deep dish. Here are a few of my favorite pie plates:

Glass pie dish - this type is a classic pan. It bakes up evenly and is sturdy.Ceramic Pie Pan - this pie pan is so beautiful and bakes up great. If you're looking for something beautiful, this is your guy.Cast Iron Pie Plate - there is nothing more indestructible than cast iron. For even cooking and something heavy duty opt for cast iron.Disposable Pie Pan - for easy clean up I like to use these disposable pie pans. They don't cook as evenly, but they sure are convenient!

Variations

This chocolate custard can be altered for different versions like this banana cream pie or this chocolate mint pie.

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S'mores Pie

A rich and delicious chocolate pie with a layer of and toasted marshmallows. 

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Chill: 3 hours hours

Total Time: 4 hours hours

Servings: 16 servings

Calories: 459kcal

Author: Kadee & Desarae

Equipment

• ▢
  Whisk
• ▢
  2 pie plates
• ▢
  4 quart sauce pan

Ingredients

• ▢ 2 baked and cooled graham cracker pie crust. can use store bought (if you want gluten free pie, use a gluten free pie crust)

Chocolate Custard

• ▢ 3 eggs
• ▢ 5 tablespoons cornstarch
• ▢ 1 cup sugar
• ▢ ¼ tsp salt
• ▢ 2 ½ cups whole milk
• ▢ ¾ cup half and half
• ▢ 2 tbsp salted butter
• ▢ 1 tablespoon vanilla extract
• ▢ 1 cup semi sweet chocolate chips

Toasted Marshmallow Filling

• ▢ 2 c marshmallows (about 12 large marshmallows)
• ▢ 8 oz. cream cheese room temperature
• ▢ 3 c powdered sugar
• ▢ ½ Teaspoon salt
• ▢ ½ Tablespoon vanilla extract

Whipped Cream Topping

• ▢ 2 c heavy whipping cream
• ▢ 4 Tablespoon granulated sugar
• ▢ 1 Tablespoon vanilla extract

Instructions

Toasted Marshmallow Filling

• Beat cream cheese until creamy. Add powdered sugar, salt, and vanilla extract. Set aside.
• Lay marshmallows on foil-lined pan and broil over high heat for a couple minutes, or just until tops are brown. Don't broil too long, or you'll cook the marshmallows and they'll crisp up too much. Use spatula to scrape marshmallows off foil and into cream cheese mixture. Mix until well-incorporated.
• Spread toasted marshmallow mixture in bottom of cooled pie crust.

Chocolate Custard

• In a medium mixing bowl, add eggs. Whisk until smooth and set aside.In a 4 quart saucepan, add your sugar, cornstarch, and salt. Whisk to combine these dry ingredients.Pour in whole milk and half and half. Whisk until well combined. Set heat on your stove to medium.
• As you heat the mixture continually whisk. When I say continually, I mean constantly. You're going to stir until your arms fall off. Stir continuously until mixture is thickened and simmering. You want the temperature of the mixture to be between 175-180 degrees Fahrenheit. This will take roughly 10-15 minutes. Make sure you are stirring the entire time.You'll know when the mixture is thick enough because you'll be able to coat the back of a wooden spoon and run your finger through it. If the line remains, it is thick enough.
• Add about a cup of the hot custard mixture to your slightly beaten eggs, adding 1 tablespoon at a time. Make sure you are whisking eggs continuously while you pour the small amount of hot liquid in. This is called tempering your eggs.
• Pour tempered eggs into your thickened custard while you whisk. Continue to stir and cook for an additional 2-3 minutes. Remove from heat and add in butter, vanilla and chocolate chips. Stir until combined and smooth.
• Spread chocolate custard over toasted marshmallow mixture.
• Press plastic wrap to the surface of the custard layer. This prevents the custard from forming a thick skin. Cool and refrigerate overnight.Top with whipped cream, and additional banana slices if desired. Serve chilled.
• Prepare whipped cream by beating all ingredients in chilled bowl and chilled beaters with electric mixture until stiff-peaks form. Drop whipped cream over pie, top with chocolate shavings.

Video

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Notes

Why is my pie filling runny?

 

To avoid soupy, runny custard, make sure to use whole milk and cook it until it's nice and thick. Undercooked pudding is the #1 reason the pie gets soupy. One trick to check the doneness is to coat the back of the spoon with pudding and run your finger right through the middle.

 

*different altitudes, humidity and other environmental conditions effect baking which is why we always use temperature instead of exact minutes! 

How do I store cream pie?

 

Cream pie will last 4-5 days in the fridge. This pie must be refrigerated.

 

Can this pie be made ahead?

 

Yes, we recommend making this pie a day ahead, because it requires hours of chilling before served.

 

Is this pie gluten free?

 

The filling is completely gluten free! You need to swap the crust out for a gluten free crust to make the entire pie gluten free.

Nutrition

Serving: 1slice | Calories: 459kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 349mg | Potassium: 188mg | Fiber: 1g | Sugar: 51g | Vitamin A: 779IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 1mg

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