S’mores Pie (No Bake)

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Do you want some more pie?

Trust me…you do! I made a S’MORES PIE people! I was talking with my family about ideas for my blog a few weeks ago and I mentioned how much people love all things s’mores during the Summer. I already have S’mores Bars on the site so I wanted to make something different, a cookie?, a dip?, a parfait? All sound amazing right? Then I brought up a pie and they were all like UM YES.

Would you like to see a cookie, a dip or a parfait, too? I think a cookie would be unreal, amazing and life changing.

Let’s talk about this pie. It’s a no-bake pie which makes it pretty easy. The hardest part is not face planting into it before it chills. It’s also semi-homemade – I used instant chocolate pudding, but you could totally make chocolate pudding from scratch. I made the crust, but you could use as store-bought graham cracker crust, too! I am just loving the flexibility of this recipe! The only thing about a store-bought crust is that you will most likely have left over pudding and marshmallow whipped cream. Darn, right?

Don’t throw it away! Put it in the fridge and eat it later.

The only other thing you need to know is that this pie needs to chiiiiiillll. It needs to be cold, like most no-bake pies so that it cuts nicely. Sorry, you just have to wait to eat it, but you can snack on any leftovers while you wait.

And yes, I want some more!

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Yield: 8 pieces

S'mores Pie (No Bake)

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Prep Time 20 minutes

Cook Time 6 minutes

Additional Time 6 hours

Total Time 6 hours 26 minutes

Ingredients

Crust

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• 2 cups graham cracker crumbs
• 1 stick unsalted butter, melted (if using salted butter, omit the salt)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 tablespoons granulated sugar

Filling

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• Here is a link to my homemade chocolate pudding if you would like to use it for this recipe. Otherwise use, instant chocolate pudding.
• 3.9 oz box instant chocolate pudding
• 2 cups whole milk

Marshmallow Fluff Topping

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• 7 oz container marshmallow fluff
• 1/2 pint heavy whipping cream
• 1 tablespoon confectioners sugar
• mini marshmallows and shaved chocolate for garnish

Instructions

1. Prepare crust by mixing crust ingredients in a bowl. Press into a 9 inch pie pan. Place crust in refrigerator to cool.
2. Prepare pudding according to package directions. Once it’s thick and has cooled, pour into crust and place back in the fridge.
3. To prepare to whipped marshmallow topping, whip heavy cream and confectioners sugar in a mixer fitted with a whisk attachment. A hand-held mixer would work, too. Whisk at medium-high speed until stiff peeks form.
4. Next, gently fold in the container of marshmallow fluff to the whipped cream with a spatula. There may be a few lumps of fluff in the mixture. This is okay!
5. Add the marshmallow whipped cream to the top of the pudding and gently spread evenly on top.
6. Put pie back in the refrigerator and chill for 6 hours or overnight before cutting into it.
7. Before serving garnish with mini marshmallows, shaved chocolate and additional graham cracker crumbs if you would like.

Notes

Pie will last 3 days in the refrigerator. Cover with plastic wrap or store in a pie container.

Did you make this recipe?

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