No Bake S’mores Pie

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This No Bake S’mores Pie is the super simple dessert you’ll be wanting to make all summer long! Think, a deliciously buttery graham cracker crust filled with the easiest two ingredient chocolate ganache, and finished with light and fluffy meringue. Every bite is silky smooth, with a lightly crunch from the crust, extra chocolate-y, with extra marshmallow. It’s literally one giant s’more! The best part? You don’t even need to turn on your oven to make it! So simple, but SO. GOOD.

About The Recipe

Didn’t you just love s’mores growing up? Some of my favorite memories from childhood involve making s’mores with my friends and family. Which, I’ll be honest, was quite often!

In the summer months, our best friends were at our house almost every single day. It was always SO much fun! We would swim and play during the day and at night, if there wasn’t too many bugs, we would have a bonfire and roast marshmallows to make s’mores!

Some of my favorite memories are tied to s’mores. So, for me, s’mores are just synonymous with the start of summer. Though, I will admit, it’s really not something I eat very often anymore.

But, they are something that I deeply love! So, whenever my mom and I have a chance to share a s’mores-inspired treat, it’s always my new favorite day.

Though, my mom and I wanted to make a no-bake treat for this week. It has been crazy hot already this year. I mean, last week alone we were having temps over 100 degrees!

Which, is what inspired us to make this delicious s’mores pie!

Originally, we were talking about making a pastry cream filling, baking the crust…but when the day came to test this pie, my mom and I were NOT about to do all of that. So, we switched gears and decided to simplify and make this as easy, but still delicious as possible.

Instead of pastry cream, we opted for an easy-to-make ganache that I honestly think tastes better in this pie than what we were originally planning!

Then, it’s topped with homemade marshmallow fluff (aka…meringue!). We used a blow torch to lightly toast the marshmallow to really finish this pie.

Every bite is rich, silky smooth, and tastes like an extra large s’mores! I mean, it honestly cannot get any better than this.

Reasons You Will Love This S’mores Pie

• Entirely no bake!
• Can be made in advance.
• Perfect for the warm summer months ahead!
• A real crowd pleaser.
• Literally tastes like a giant s’more.
• HOMEMADE MARSHMALLOW FLUFF!!!
• Every bite is rich, creamy, and oh-so decadent.

Equipment Needed

• Mixing Bowls
• Rubber Spatula
• 9 Inch Tart Pan
• Small Saucepan
• Candy Thermometer
• Stand Mixer
• Blow Torch

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Crust:

• Graham Cracker Crumbs – You can use store-bought graham cracker crumbs or make your own by crushing 12 graham cracker sheets!
• Granulated Sugar – Adds just the right amount of sweetness.
• Salted Butter – Binds the crust together and helps cut some of the sweetness.

For The Ganache:

• Semi-Sweet Chocolate – For this recipe, we opted to use bittersweet chocolate, as it’s sweet without being too sweet.
• Heavy Cream – It’s essential to use heavy cream for the ganache, as it will not set up properly with another type of milk.

For The Meringue:

• Egg Whites – Remember to set the eggs needed for this recipe out ahead of time!
• Granulated Sugar – Check to make sure there are no lumps in your sugar.
• Water – You will need water to make the sugar syrup to cook the egg whites!

How To Make S’mores Pie

Step 1: Prepare crust

Whisk graham cracker crumbs and sugar.

Add butter and mix well.

Press into bottom and up sides of a 9 inch tart pan. Set aside.

Step 2: Make ganache

Combine chocolate and cream in a microwave proof bowl. Heat on high in 15 second increments, stirring well after each, until chocolate is melted and mixture is smooth.

Step 3: Fill and refrigerate

Pour ganache into prepared crust. Refrigerate until filling sets, about 2 hours.

Step 4: Make meringue

Add egg whites to the bowl of an electric mixer fitted with the whisk attachment. Beat to medium peaks.

In a small saucepan, combine sugar and water. Cook and stir over medium low heat until sugar dissolves. Stop stirring and brush down sides of pot with a pastry brush dipped in water. Continue to cook, without stirring, to 246°-250° F. With mixer running, slowly pour sugar mixture into egg white. Continue beating until cool.

Step 5: Top pie

Spoon meringue on top of pie. Use a kitchen torch to lightly toast meringue.

FAQ’S & Troubleshooting

Why is my crust dry/not staying together?

If your crust seems too dry and it’s not packing properly into the pan, this could be a few different things! Either the mixture got too dried out before you started packing it into the pan or too much graham cracker was added. Either way, you can add ½ – 1 Tablespoon of melted butter or water and it should come together!

Why is my crust greasy/soggy?

If the crust is greasy or soggy, that means that too much butter was added to the mixture. You can add 1 – 2 Tablespoons of graham cracker to absorb any excess grease.

Why is my ganache not setting up?

Ganache is very particular! If too much cream was added, it might not set. If a milk besides heavy cream was used, the ganache definitely wasn’t set. If candy melts or a lesser quality of chocolate was used, the ganache might not set up. Be sure to follow the recipe below exactly to ensure your ganache sets up properly!

Why is my ganache grainy/separated?

If your ganache is grainy or separates, this is due to the mixture getting too hot.

Why is my meringue not stiff?

One of the most common mistakes is that the egg whites aren’t beaten enough! The egg whites need to be about medium peaks when the sugar syrup is added.

How To Store

Once this pie is made, you can keep it covered in the fridge for about 2-4 days. You could also freeze it for up to 1 month.

Though, if you want, you can prep the crust and ganache the day before, then top with meringue right before serving.

Substitutions

• You can use a store-bought crust, if desired.
• Store-bought marshmallow fluff can be used on top of this pie instead of meringue.
• This recipe can be made gluten-free by using gluten-free graham crackers!

Looking for more recipes like this? Here are a few you may like:

S’mores Brownies

S’mores Icebox Cake

S’mores Cookies

S’mores Sheet Cake

No Bake Peanut Butter Pie

Expert Tips

• 9 graham crackers is equal to about 1 ½ cups of crumbs.
• Once the graham cracker crust is mixed up, make sure you go on and press it into the tart pan! If you wait, the crumbs may dry out.
• For this recipe, it’s best to use a tart pan with a removable bottom!
• When making the ganache, be very careful to not overheat it.
• Depending on multiple factors, the ganache may take longer than 2 hours to set. Keep this in mind and plan ahead! You can also refrigerate overnight, if needed.
• When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip properly if not. Also, be sure that the mixer bowl is free of any dust!
• Use a digital thermometer to make sure your candy is the right temperature before adding it to the egg whites.
• When adding the candy, be sure to stream it in slowly! Do not add it too fast.
• It’s best to use a blow torch to toast the meringue, but you can use your oven broiler. Just be careful to not melt the ganache!

When you make this No Bake S’mores Pie, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

– Still Hungry? –

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