(No Bake) S’mores Chocolate Pie
This easy No Bake S’mores Chocolate Pie is the ultimate fall dessert recipe, featuring a buttery graham cracker crust, rich chocolate filling, and fluffy marshmallow topping for all the classic campfire flavors you love. Perfect for Thanksgiving, Christmas gatherings, or any holiday celebration, this crowd-pleasing no-bake pie is a simple, delicious make-ahead dessert that will satisfy every sweet tooth!
Can I make S’mores Chocolate Pie ahead of time?
Yes! This no bake S’mores Chocolate Pie is perfect for making ahead. Prepare the pie a day in advanceand store it in the refrigerator until you’reready to serve.
Does No Bake S’mores Chocolate Pie need to be refrigerated?
Yes, the pie should be refrigerated to help the chocolate filling set and keep its texture. Store leftovers covered in the refrigerator.
Can I use a store-bought graham cracker crust?
Absolutely! A store-bought graham cracker crust is a great time-saving option for this easy no bakechocolate pie recipe.
How long does S’mores Chocolate Pie need to chill?
Chilling time depends on the filling ingredients, but most no-bake chocolate pies need at least 4 hours in the refrigerator to set properly.
Can I freeze No Bake S’mores Chocolate Pie?
Yes, you can freeze the pie for a firmer, frozen dessert. Wrap it tightly and freeze until ready to serve.Allow it to soften slightly in the refrigerator before slicing, if desired.
What makes this a great fall or holiday dessert?
With its rich chocolate filling, graham cracker crust, and marshmallow topping, this S’mores Chocolate Pie is a fun twist on a classic campfire treat. It’s an easy Thanksgiving dessert, Christmas dessert, or fall baking recipe that doesn’t require turning on the oven.
Will the graham cracker crust get soggy?
A well-chilled pie should hold together nicely, but the crust may soften slightly as it sits with the filling. For the best texture, make sure the crust has cooled down at least 10 minutes after baking.
Can I use homemade whipped cream instead of whipped topping?
Yes, homemade whipped cream can work well in many no-bake chocolate pie recipes. Use stabilized whipped cream if you want the topping or filling to hold its shape longer.
How do I keep the chocolate filling from being too soft?
The key is to allow enough time for the pie filling to chill. Cutting the pie before the filling has fully set can cause the slices to fall apart – but still delicious!
Can I add chocolate chips to S’mores Chocolate Pie?
Yes! Mini chocolate chips or chocolate shavings make a delicious addition and add extra chocolateflavor. Sprinkle them over the marshmallow topping just before serving.
Cook with me!
(No Bake) S’mores Chocolate Pie
Ingredients
For the crust:
- 8 oz. Simple Mill Honey Cinnamon Sweet Thins about 2 boxes
- 6 tablespoons melted butter
For the chocolate filling:
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- 2 cups whole milk
- 1 cup heavy cream
- 3 oz dark chocolate chopped
- 3 oz milk chocolate chopped
- 2 tablespoons unsalted butter softened
- 2 teaspoons espresso powder optional
- 2 teaspoons vanilla extract
For the meringue:
- 4 large egg whites room temperature
- 1 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350F. Butter an 8” or 9” pie dish. Set aside.
- In a food processor, add the sweet thins to pulse until crumb-like texture. Pour in the melted butter and pulse until well combined. Transfer to the prepared pie dish and press out evenly along the bottom and sides.
- Bake on the middle rack for 8 to 10 minutes, until golden. Let rest at least 10 minutes before adding the chocolate filling.
- To make the chocolate filling, combine the sugar, cornstarch, cocoa powder, and salt in a heavy-bottom saucepan. Whisk well.
- Add ½ cup of the whole milk and whisk until mostly smooth.
- Place the saucepan over medium heat. Gradually whisk in the remaining whole milk and heavy cream.
- Whisk continuously for 8 to 10 minutes, until the filling starts to form small bubbles and thicken.
- Remove from heat to stir in the butter, chopped chocolates, vanilla, and espresso powder (if adding) until smooth.
- Pour into the crust, then use a spatula to smooth out the top.
- Cover the pie crust before placing in the fridge to set at least 4 hours to overnight.
- To make the meringue, bring a few inches of water in a saucepan to a boil. In a bowl that’s larger than the rim of the saucepan, combine the egg whites, sugar, and salt. Place over the saucepan and whisk continuously until the sugar is completely dissolved and the mixture resembles a simple syrup.
- Immediately pour or transfer the bowl to a stand mixer, fitted with the whisk attachment, to beat until stiff peaks, about 8 to 10 minutes. Fold in the vanilla bean paste.
- Spoon the meringue over the chocolate pie, then use a kitchen torch to toast the tops. Garnish with orange zest and chocolate curls, if desired.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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