S’mores Campfire Pie Recipe

Introduction

This S’mores Campfire Pie brings all the cozy, nostalgic flavors of the classic campfire treat right into your kitchen. With layers of gooey marshmallow, melted milk chocolate, and a crispy graham cracker topping, it’s a dessert perfect for sharing any time of year.

Ingredients

• 7 ounces container marshmallow creme (about 1-1/3 cups)
• 5 whole Milk Chocolate Hershey Bars (1.55 ounce bars)
• 1-1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 prepared graham cracker crust (10-inch cast iron skillet or pie plate)
• Graham Dough Topping:
  • 6 tablespoons softened butter
  • 1/3 cup pure cane sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup flour (use gluten free flour mix if desired)
  • 1 cup graham cracker crumbs
  • 1/2 teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 350°F.
2. Step 2: In a large mixing bowl, beat the softened butter, cane sugar, and egg together using an electric mixer until well blended. Stir in vanilla, then add flour, graham cracker crumbs, and baking powder. Mix thoroughly until the dough is sticky and cohesive. Set aside for topping later.
3. Step 3: Place half of the mini marshmallows evenly into the prepared graham cracker crust. Spoon half of the marshmallow creme over the marshmallows, spreading gently. For easier spreading, microwave the marshmallow creme for 5–7 seconds.
4. Step 4: Break up the chocolate bars into pieces and scatter them over the marshmallow layer.
5. Step 5: Add the remaining mini marshmallows and spoon the remaining marshmallow creme on top.
6. Step 6: Crumble the graham dough topping evenly over the entire pie, allowing some marshmallows to peek through. Sprinkle the milk chocolate chips over the topping.
7. Step 7: Bake the pie for 20 to 25 minutes, or until the topping is lightly browned. Let the pie cool for about 20 minutes before serving to allow the filling to set slightly.

Tips & Variations

• For a gluten-free version, substitute graham crust with a blend of gluten-free oat cereals like Cheerios Oat Crunch Honey Oat or Barbara’s Puffins, blended finely and mixed with melted butter, then baked briefly before assembling the pie.
• Use gluten-free flour mix in the topping to keep it allergy-friendly; a one-to-one substitution works great.
• Try adding chopped nuts like pecans or walnuts to the topping for an extra crunch.
• If you prefer dark chocolate, swap out the milk chocolate bars and chips for dark chocolate varieties for a richer flavor.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices briefly in the microwave, about 15 seconds, to soften the filling and enhance the gooey texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the graham cracker crust from scratch?

Yes, you can make your own graham cracker crust by combining graham cracker crumbs with melted butter and pressing it into your pan. For gluten-free options, use gluten-free oat cereals blended fine and mix with butter to form the crust.

What if I don’t have marshmallow creme?

If marshmallow creme isn’t available, you can substitute with extra mini marshmallows, though the texture will be less smooth. Toasting the marshmallows slightly before layering can help add depth of flavor.

S’mores Campfire Pie Recipe

Print Recipe

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4.5 from 441 reviews

This S’mores Campfire Pie is a deliciously gooey, melty dessert featuring layers of marshmallow fluff, mini marshmallows, and milk chocolate baked in a buttery graham cracker crust topped with a crumbly graham dough topping. Perfectly baked in a cast iron skillet for a taste reminiscent of campfire s’mores, this pie combines sweet marshmallow and chocolate flavors with a crunchy, buttery crust for a delightfully nostalgic treat.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Base and Filling

• 7 ounces container marshmallow creme (about 1–1/3 cups)
• 5 whole milk chocolate Hershey bars (1.55 ounce bars each)
• 1–1/2 cups mini marshmallows
• 1/2 cup milk chocolate chips
• 1 prepared graham cracker crust (10-inch cast iron skillet or pie plate)

Graham Dough Topping

• 6 tablespoons softened butter
• 1/3 cup pure cane sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup flour (use gluten free flour mix for gluten free option)
• 1 cup graham cracker crumbs (use gluten free instructions for gluten free option)
• 1/2 teaspoon baking powder

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the pie.
2. Prepare Graham Dough Topping. In a large mixing bowl, use an electric mixer to beat together the softened butter, pure cane sugar, and large egg until the mixture is well blended. Then stir in the vanilla extract. Gradually add the dry ingredients – flour, graham cracker crumbs, and baking powder – and mix thoroughly until it forms a sticky cookie dough. Set this mixture aside as the final topping for the pie.
3. Assemble Pie Layers. In the prepared graham cracker crust, spread about half of the mini marshmallows evenly. Spoon about half of the marshmallow creme (marshmallow fluff) over the mini marshmallows; warming the fluff in the microwave for 5 to 7 seconds makes it easier to spread evenly. Break up the Hershey chocolate bars into pieces and layer them evenly on top of the marshmallow layer.
4. Finish Layers. Top the chocolate layer with the remaining mini marshmallows and spoon over the remaining marshmallow creme, spreading evenly.
5. Add Graham Dough Topping and Chocolate Chips. Crumble the prepared graham dough topping evenly over the entire pie surface, allowing some marshmallows to peek through. Then sprinkle the 1/2 cup of milk chocolate chips over the top for added texture and chocolate flavor.
6. Bake the Pie. Place the assembled pie in the preheated oven and bake for 20 to 25 minutes, or until the topping is lightly browned and set.
7. Cool and Serve. Remove the pie from the oven and let it cool for about 20 minutes before serving to allow the filling to set slightly and to avoid burns from hot marshmallows.

Notes

• For Gluten Free Crust, substitute graham crackers with Cheerios Oat Crunch Honey Oat flavor (dark gold box) or Barbara’s Puffins Cereal, ground finely in a blender or food processor. Use 1-1/2 cups of the blended cereal mixed with 5 tablespoons melted butter, press into pie plate, bake 5 minutes at 350°F, and cool before using.
• For Gluten Free Flour in the graham dough topping, use a gluten free flour mix such as the one made with Bob’s Red Mill products at a one-to-one substitution. More details available at https://portlandiapielady.com/gluten-free-pie-crust/
• Warming the marshmallow creme briefly in the microwave for 5 to 7 seconds makes it easier to spread.
• Use a 10-inch cast iron skillet or pie plate for best results, especially if making your own crust.
• This pie captures the nostalgic flavor of campfire s’mores baked indoors, making it perfect for year-round enjoyment.

Keywords: s’mores, marshmallow pie, campfire pie, chocolate, graham cracker crust, marshmallow creme, dessert pie, baked s’mores