You’ll never believe how such a short list of simple ingredients can result in such a delicious dessert! This s’mores pie is amazing – it’s fun to look at and even more fun to eat!

If I were a self-respecting food blogger, I’d probably wait until summer (aka s’more season) to post a dessert like this delicious and super easy s’more pie.

But I like to live on the edge and post recipes out of season just to see how many people I can annoy. It’s a joke. I would never do that (insert nervous laugh). Honestly, I think eating s’mores should be a year-round activity! And how would you feel in your hearts if I kept the secret of a delicious s’mores pie to myself for another three months just to comply with food blogging rules? Boring!

That would be a farce. So here you go. S’mores pie in February. And you won’t believe how easy and delicious it is.

This recipe is a true testament to how simple ingredients (and a very simple method) can come together to create a truly amazing dessert.

This easy s’mores pie is made with the following easy ingredients:

– A 9-inch cake pan {affiliate links}. I’m using a tart pan in the photos because it usually sits alone on top of my pantry, and I thought it was fun and unique to use, plus the removable bottom warms my heart. However, rest assured that a 9-inch tart pan will work perfectly.

– Graham cracker crust. Honestly, I’m not sure if I love anything in the world more than a delicious graham cracker crust. Well, except for my chickens and kids. Bonus points for rockstars for making this easy homemade crust in the recipe below!

– Chocolate ganache. If the word “ganache” scares you, let’s first get over the fact that it’s pronounced “guh-nosh” so you don’t have to be like me and refuse to say it out loud for years for fear of sounding like “guh-natch-.” E.” Second, the beloved ganache is a ridiculously fancy word that means cream + chocolate that is heated and stirred until it is completely shiny and decadent. With the right proportions of cream and chocolate, after settling and cooling, you will end up with the most wonderful, rich chocolate filling known to mankind. Tip: Chocolate ganache is the same stuff that’s in the middle of a really good chocolate truffle. As I write this, I’m now thinking this dessert should be called S’mores Chocolate Truffle Cake. Oh yeah.

-Marshmallows. Of course! You can’t have s’mores without a healthy amount of marshmallows. We’re not going down any homemade marshmallow routes here. Remember, this is a simple and easy chocolate cake. Take a large bag of marshmallows, cut them in half (like hamburger buns), and place them on top. In a second, we’ll talk about how to toast marshmallows.

First, a quick note about chocolate.

The chocolate flavor is essential in this recipe. I tend to be a bit of a chocolate chip snob (no surprise to those of you who have been at this for more than half a second). I highly recommend using a good quality (but still available at the supermarket) chocolate, like Ghirardelli or Guittard. Out of all the tastes, these are my favorites.. They melt exceptionally well and the flavor is rich and robust without some of the artificial waxy notes that other brands (especially generic or store brands) have.

What about the type of chocolate? Is semisweet, dark, or milk chocolate best for this recipe?

If you’re not a fan of dark chocolate by nature (that’s okay, we can still be friends), don’t choose dark chocolate for this recipe. You’ll regret it. Go for a sweeter chocolate, like semisweet… or even a mix of milk chocolate + semisweet. I personally think 100% milk chocolate would be too sweet and nauseating, but don’t let my strong opinions about milk chocolate deter you. I have made this (and will continue to make it) with semisweet and semisweet chocolate. It was absolutely perfect, but I am a total dark chocolate fan.

Now, it’s time to toast the marshmallows.

The original recipe says to toast the marshmallows in the oven. The resident cooking guru in me thought I’d definitely avoid that method (I just had to look up the word “avoid” now to make sure I was using it appropriately) in favor of my trusty kitchen torch {affiliate link}.

Because I was sure that’s what Ina Garten would do.

However. I tried it, and it was a total failure.
The marshmallows were blotchy and burnt with little black dots that looked like little bugs and it was impossible (for me) to toast the marshmallows evenly. Don’t get me wrong, we still had s’mores pie (there were no s’mores pie left in this house), but they weren’t pretty.

I’m not saying you can’t do better, but when I finally got around to using a regular oven, the results were surprisingly easy and amazing. In just 45 seconds, with careful monitoring, your marshmallows will go from boring to beautiful.

I was pretty sure I was going to have to resort to swearing to cut slices of this pie. Hello, gooey marshmallows! They’re not the easiest ingredients to cut these days. But surprisingly, after sitting for a bit (so that the gorgeous ganache layer could harden again after the marshmallow step), it was actually pretty easy to cut clean slices.

It helps to use a longer, thinner knife (like an 8-inch chef’s knife – affiliate link ) and run it under hot water and clean between slices.

If you love a good s’more and all the flavors packed into the classic mix, then this elegant and classic s’more pie is sure to please. It’s obviously pretty to look at… but it’s even more fun and delicious to eat.

Also, since s’mores are on my mind now, here are some of my other favorite s’mores! Are you a s’more fan?

Chocolate Cake with Marshmallows (S’Mores)

Makes: 8 servings

Prep Time: 1 hour 45 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Ingredients

Max:

• 1 ½ cups (150 g) graham cracker crumbs, 1 package, 13 rectangular graham crackers
• 2 tablespoons brown sugar
• 7 tablespoons melted butter

Filling:

• 1 ½ cups (255 g) semisweet or dark chocolate chips or chopped chocolate bar (see note)
• 1 cup heavy cream
• ½ teaspoon vanilla extract
• ⅛ teaspoon coarse kosher salt (use half, just a pinch, for table salt)

Topping:

• 20-25 large marshmallows, cut in half (like a hamburger bun) – see note

Instructions

1. Preheat oven to 350 degrees F.
2. For the crust, combine all ingredients in a small bowl and stir until graham cracker crumbs are evenly moistened. Press mixture evenly into bottom and sides of a 9-inch tart pan or 9-inch pie plate. Bake for 8–10 minutes, or until just beginning to brown. Take out of the oven and allow to cool down fully.
3. For the filling, add chocolate to a medium bowl. Heat cream (in a saucepan or microwave) until it begins to steam and small bubbles form around the edges. Pour cream over chocolate and let sit for 1 to 2 minutes. Stir to combine well—it will look separated and grainy when you start stirring, but will eventually combine into a glorious, glossy, thick mixture. Stir in vanilla and salt.
4. Pour chocolate ganache into cooled crust and spread evenly. Place in the fridge and let it chill for at least one hour, or even overnight.About an hour before serving (you can make it up to 2 or 3 hours ahead), preheat the oven’s broiler and position an oven rack 5 to 7 inches away from the heating element.
5. Place the sliced marshmallows (cut side down) over the pie’s top.Broil the pie until the marshmallows are puffed and golden brown, about 1 minute, rotating the pie several times to evenly brown the marshmallows. KEEP AN EYE ON THE CAKE THE ENTIRE TIME—it can go from beautiful to burnt in a matter of seconds!
6. Let the pie sit at room temperature for about an hour, or put it in the refrigerator for 20 to 30 minutes to allow the chocolate coating to set after broiling. The pie can be refrigerated (or left at room temperature) for 2 to 3 hours after the marshmallows have been toasted. If left longer, the marshmallows may become stickier and a little soggy.
7. Cut the cake into wedges with a sharp knife (dip it in hot water and wipe it between slices to make the cut more even) and serve.

Notes

Chocolate: I use half semisweet chocolate/half dark chocolate for a very dark and rich filling. For a more moderate approach, semisweet chocolate or half semisweet chocolate/half milk chocolate may be the best choice.
Tips for marshmallows: If you want to fill in the holes on top, use small marshmallows to plug those holes before roasting. I’ve found the best way to cut marshmallows is to lightly grease kitchen shears with nonstick cooking spray and cut large marshmallows in half (and grease again as needed).