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S'mores Cream Pie

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!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: chocolate cream pie, chocolate s'mores pie, easy s'mores pie, s'mores cream pie, s'mores pie
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 20 minutes
Total Time: 45 minutes
Servings: 12 slices

Equipment

  • 9" pie plate (deep dish recommended)
  • Hand or stand mixer (optional)
  • food processor (optional)
  • whisk
  • large mixing bowl
  • medium mixing bowl
  • measuring cups
  • silicone spatula
  • piping bag and tip (optional)

Ingredients

For the graham cracker crust

  • 11-12 sheets honey graham crackers finely crushed
  • ½ cup butter 8 tablespoons, melted
  • ⅓ cup granulated sugar

For the marshmallow layer

  • 2 cups mini marshmallows

For the chocolate cream layer

  • 2 boxes instant chocolate pudding (3.9 ounce boxes)
  • 3 cups cold milk
  • 8 ounces cool whip

For the pie topping

  • 4 ounces cool whip (whipped cream can also be used)
  • ½ cup mini marshmallows
  • crushed graham crackers
  • hershey's chocolate pieces or chocolate chips

Instructions

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.
  • Remove it from the oven and allow it to cool to room temperature before adding the chocolate cream layer.

To make 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.

To assemble the 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.