I came up with this recipe one summer during a family reunion. We were all gathered around a campfire, toasting marshmallows and S’mores, swapping stories, and laughing about the good old days.

All the warmth and happiness made me think, “How can I bottle this into something we could enjoy year-round?” So, after a few playful kitchen experiments, the homemade S’more brownie pie was born!

Why This Recipe for S’mores Brownie Pie Is The Best

One of the best things about this pie is how it effortlessly brings together all types of textures and flavors. You’ve got the buttery crunch of the graham cracker crust, the rich, dense brownie center, and the light, airy marshmallow topping. What a lovely way to satisfy a range of taste buds!
While the flavor combo might look and sound complicated, the baking process is surprisingly simple (not to mention some very beginner-friendly ingredients!)
Don’t try to deny it; these S’mores clearly take you back to warm nights around a campfire and channel your nostalgia in the most delicious way. That’s why they’re instant hits for family gatherings, potlucks, and any event where you want to spark some smiles!

5 Simple Steps to Make S’mores Brownie Pie

What to Prepare Before You Start

Graham cracker crust: Can’t buy graham crackers from your local store? No problem; you can use digestive crusts (with a little bit more sugar) or Oreo crusts!
Butter and oil: Melted butter already forms the rich base of our filling, but adding vegetable oil makes the texture extra soft and moist! If you prefer a slightly different twist, melted coconut oil works wonders, too.
Granulated sugar: This must-have ingredient that sweetens everything perfectly.
Eggs: Eggs give the pie its structure and amazing texture. You’ll need three of them — two whole eggs and an additional yolk.
Pure vanilla extract: Ever tried making vanilla extract at home? It’s totally worth it, even though it takes a few weeks to form the rich aromatic peak. But if you have no time for that, no worries; store-bought works great.
Unsweetened cocoa powder: There’s no need to stress over using Dutch-process versus natural cocoa powder since we’re not dealing with baking soda here. Either option will give you a deep and rich chocolate flavor.
All-purpose flour: The simple ingredient that holds everything together.
Semi-sweet chocolate chips: Let’s double down on chocolate flavor with these chocolate chips! Chocolatey vibe aside, they add a nice bite to the texture, too (take a look at my chewy chocolate chip cookies while you are at it!)
Marshmallows: I often go big with the large marshmallows (just like with my marshmallow surprise hot cocoa cookies), but you can always settle with mini marshmallows for a more even topping.

Detailed Instructions

Step 1. Preheat The Oven

First things first, turn your oven on to 350°F (or 177°C). You want it to be warm and ready for our soon-to-be masterpiece.

Step 2. Build The Crust

Next, grab a medium bowl and toss in your graham cracker crumbs (1 ½ cups) and sugar (¼ cups). Stir in 6 tablespoons of melted butter until the mixture looks thick, crumbly, and sandy — like a beach you’d actually want to eat. If you spot any stubborn chunks, break them down.

Now, pour this mixture into a 9″ pie dish (no need to grease it). With a gentle hand, press the mixture down to create an even base and push it up the dish’s sides to form a crust. Remember, easy does it — no need for a strong arm here.

My little tip: I often use the bottom of a flat measuring cup; it helps press the crust into place and make it beautifully smooth! For an extra touch, run a small spoon around that part where the sides meet the base to create a well-shaped, rounded crust that stays intact.

Step 3. Make Your Brownie Batter

It’s time for the chocolatey vibe, everyone!

Cut your butter into a few tablespoon-sized chunks and melt it in a big, heatproof bowl on the stove or in the microwave. Add 2 tablespoons of oil and 1 cup of sugar and give it all a good whisk. Let the mixture sit for a few minutes to cool down just a bit — patience is key!

Whisk in two whole eggs, one extra yolk, and 2 teaspoons of vanilla extract ’til it’s all mixed together smoothly. Once done, add in ½ cup of flour, ¾ cup of cocoa powder, and ¼ teaspoon of salt, and whisk again until it’s all blended. Heads up: the batter will become thick, but no worries; that’s exactly how we want it.

Gently fold in some semi-sweet chocolate chips. This batter will start to thicken more as it sits, so don’t dawdle — spread it into your crust right away.

Step 4. Time to Bake and Toast

Place the pie in the oven and bake for about 30 minutes. The heavenly smell will start to fill your kitchen, but hang tight; there’s more to come! Take the pie out and top it with marshmallows, then lightly press them down so they stay put without getting smushed.

Next, put the pie back into your oven for another 3-4 minutes to let the marshmallows toast up. Want them a bit more golden? Switch the oven to broil for 30 to 60 seconds. Don’t step away during the process unless you want the marshmallows to go from perfectly toasted to burnt in no time.

Step 5. Cool Down and Slice Up

Now for the hardest part: waiting!

Let the pie cool on a wire rack for 45 minutes (though, for the cleanest, prettiest slices, I usually wait for about 2.5 hours or even until fully set).

To make slicing a breeze, run a sharp knife beneath hot water, dry it off, and cut. Repeat the hot-water trick between each slice for the most beautiful presentation. Enjoy every bite!

Extra Note

Don’t have regular marshmallows on hand or prefer a cleaner slice? Marshmallow fluff is a great alternative! Simply spread it over the pie after baking and broil it for a quick toast.

FAQs

Can I Make This Recipe Gluten-Free?

Absolutely! Just swap out the graham cracker crumbs for gluten-free ones and replace the all-purpose flour with your favorite gluten-free flour blend.

How Long Will This Pie Stay Fresh?

While the S’more Brownie Pie is best enjoyed on the day it’s made, you can store it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, place it in the fridge for up to a week —though keep in mind the marshmallow topping might lose a bit of its original texture.