No-Bake S'mores Pie with Chocolate Ganache and Toasted Marshmallows
This indulgent dessert captures all the nostalgic flavors of campfire s'mores in an elegant pie form. A crisp graham cracker crust holds a rich chocolate ganache filling made with semi-sweet chocolate and heavy cream, topped with golden toasted marshmallows. The contrast between the smooth, creamy chocolate and the caramelized marshmallows creates the perfect balance of textures. Best served fresh after toasting the marshmallows for that authentic s'mores experience. Perfect for summer gatherings, barbecues, or any time you want to bring childhood memories to the table.
Ingredients
- 1 9 inch graham cracker crust, homemade or store-bought
- 12 ounces semi-sweet chocolate chips, or milk chocolatemilk chocolate chips1:1sweeteradds dairy
Use milk chocolate for a sweeter, milder flavor
- 1 cup heavy whipping creamcoconut cream1:1dairy_freedairy-free
Creates dairy-free version with slightly different texture
Full guide → - 4 cups mini marshmallows, or 20 largelarge marshmallows4 cups mini = 20 largesize
Large marshmallows create more dramatic presentation
Full guide →
Instructions
- 1
Place chocolate chips and heavy whipping cream in a medium bowl
- 2
Heat in the microwave for 45 seconds, then whisk
- 3
If chocolate doesn't melt completely, heat an additional 15-30 seconds, whisking every 15 seconds
- 4
Whisk until mixture is smooth
- 5
Pour ganache into prepared crust
- 6
Cover and chill until set, at least 2 hours
- 7
Right before serving, top with marshmallows
- 8
Broil or use a hand torch to toast the marshmallows
Tips
Use a kitchen torch for more controlled toasting of marshmallows compared to broiling
Let the pie chill for at least 2 hours to ensure the ganache sets properly before adding marshmallows
Good to Know
Refrigerate covered for up to 3 days. Add marshmallows just before serving.
Make ganache filling up to 2 days ahead. Add and toast marshmallows just before serving.
Best served immediately after toasting marshmallows while they're still warm.
Common Mistakes
Don't overheat chocolate to avoid seizing - heat in short intervals
Toast marshmallows just before serving to prevent them from deflating
Substitutions
Dairy-Free Swaps
Creates dairy-free version with slightly different texture
Full guide →General Alternatives
Large marshmallows create more dramatic presentation
Full guide →FAQ
Can I make this pie ahead of time?
Yes, make the chocolate filling up to 2 days ahead and refrigerate. Add and toast the marshmallows just before serving for best texture and appearance.
What if I don't have a kitchen torch?
You can broil the marshmallows in the oven for 1-2 minutes, watching carefully to prevent burning. The torch gives more control but broiling works too.
How long will leftovers keep?
The pie keeps covered in the refrigerator for up to 3 days, but the marshmallows will lose their toasted texture over time.