This easy s’mores cream pie has a graham cracker crust with a layer of marshmallows and chocolate cream. Then it’s topped with whipped cream, graham crackers, chocolate and marshmallows!
Quick Tips
- Use a 9″ deep dish pie plate if you have it! If not, you will likely have extra graham cracker crust mixture and chocolate cream
- Do not over bake the mini marshmallow layer – remove it from the oven as soon as the marshmallows have melted together
- Use a hand mixer to mix the pudding and milk together to avoid lumps
Equipment
- 9″ deep dish pie plate
- Hand or stand mixer (optional)
- Food processor (optional)
- Whisk
- Large mixing bowl
- Medium mixing bowl
- Measuring cups
- Silicone spatula
- Piping bag and tip (optional)
Ingredient Notes
- Honey graham crackers: these are used for the crust and for topping
- Butter: salted or unsalted will work
- Granulated sugar
- Mini marshmallows: these are used for the marshmallow layer and for topping the pie
- Instant chocolate pudding: two 3.9 ounces boxes are needed
- Milk: skim, 1%, 2% or whole milk works
- Cool whip: this will be used for the chocolate cream filling and can also be used for topping (if using for topping, you will need two 8 ounce containers)
- Additional pie toppings: Hershey’s bars, chocolate chips, chocolate syrup, etc.
Try these other cream pie recipes!
- Oreo Truffle Cream Pie
- Butterfinger Cream Pie
- Hershey’s Chocolate Cream Pie
- No Bake Chocolate Peanut Butter Pie
How to make S’mores Cream Pie
This S’mores Cream Pie is so delicious yet so easy to make! It can be broken down into these simple steps.
- Make the crust.
- Make the chocolate cream layer.
- Assemble the S’mores Cream Pie.
How to make the crust
Preheat the oven to 350 degrees.
Add 11-12 graham cracker sheets to a food processor and blend until you have fine crumbs (you can also place the graham crackers in a gallon bag and crush using a rolling pin).
Pour the graham cracker crumbs, melted butter and granulated sugar into a medium mixing bowl and mix until well combined.
Use your fingers or the back of a measuring cup to press the graham cracker mixture evenly throughout a 9-inch pie plate. I recommend using a deep dish pie plate – if you aren’t using one, you will have some extra crust mixture and chocolate cream mixture.
Bake the crust for 6 minutes, then remove it from the oven and add 2 cups of mini marshmallows evenly throughout the bottom of the pan (lightly press them down).
Return the crust + mini marshmallows to the oven for 3-4 minutes or until the marshmallows just begin to brown and melt together (pictured below). Note: do not over bake the marshmallows or they will be stale in the pie. Remove them from the oven once they have just started to brown.
Remove it from the oven and allow it to cool to room temperature before adding the chocolate cream layer. Place it in the fridge, if desired, for faster cooling.
How to make the chocolate cream layer
In a large mixing bowl, combine 3 cups of cold milk and two packages of instant chocolate pudding. I recommend chocolate fudge pudding for extra flavor!
Use a mixer or whisk to combine the pudding and milk until it is thick and smooth. Using a mixer in this step is helpful to ensure that you get all of the lumps out of the pudding.
Gently fold in the cool whip using a silicone spatula. Mix until well combined. Place the mixture in the fridge while waiting for the crust to cool.
How to assemble the S’mores Cream Pie
Once the crust has cooled, spread the chocolate mixture over the marshmallow layer. If you are not using a deep dish pie, you may have extra chocolate cream.
Add cool whip to a piping bag with a star tip to pipe swirls around the edge of the pie. You can also use whipped cream here.
Top the pie with additional s’mores ingredients! This can include Hershey’s chocolate pieces, chocolate chips, crushed graham crackers, mini marshmallows and/or chocolate sauce.
Allow the pie to set in the fridge for 2-3 hours before serving. Serve chilled.
Try these other easy desserts!
S’mores Cream Pie
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Add 11-12 graham cracker sheets to a food processor and blend until you have fine crumbs (you can also place the graham crackers in a gallon bag and crush using a rolling pin).
- Pour the graham cracker crumbs, melted butter and granulated sugar into a medium mixing bowl and mix until well combined.
- Use your fingers or the back of a measuring cup to press the graham cracker mixture evenly throughout a 9-inch pie plate. I recommend using a deep dish pie plate – if you aren't using one, you will have some extra crust mixture and chocolate cream mixture.
- Bake the crust for 6 minutes, then remove it from the oven and add 2 cups of mini marshmallows evenly throughout the bottom of the pan (lightly press them down).
- Return the crust + mini marshmallows to the oven for 3-4 minutes or until the marshmallows just begin to brown and melt together.
- Remove it from the oven and allow it to cool to room temperature before adding the chocolate cream layer.
- In a large mixing bowl, combine 3 cups of cold milk and two packages of instant chocolate pudding.
- Use a mixer or whisk to combine until thick and smooth.
- Gently fold in the cool whip using a silicone spatula. Mix until well combined. Place the mixture in the fridge while waiting for the crust to cool.
- Once the crust has cooled, spread the chocolate mixture over the marshmallow layer. If you are not using a deep dish pie, you may have extra chocolate cream.
- Add cool whip to a piping bag with a star tip to pipe swirls around the edge of the pie. You can also use whipped cream here.
- Top the pie with additional s'mores ingredients! This can include Hershey's chocolate pieces, chocolate chips, crushed graham crackers, mini marshmallows and/or chocolate sauce.
- Allow the pie to set in the fridge for 2-3 hours before serving. Serve chilled.
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