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S’mores Campfire Pie 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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/smores-campfire-pie-recipe/