S'more Pie
This no-bake Smore Pie provides all the sweet, decadent flavors and soft, crumbly textures you love about the classic dessert with the convenience of a refreshing, no-bake pie. Easy to assemble, it’s a gluten-free, dairy-free-friendly, crowd-pleasing treat for cookouts, holidays, and pool parties!
My Go-To No-Bake S'more Pie Recipe
Nothing says summer quite like biting into a warm, gooey s’more! It’s the ultimate nostalgic treat and one I’ve always loved. Unfortunately, I don’t always have access to a campfire, and if I’m being honest, sometimes it’s just way too hot, anyway.
So, I prepare s'more-inspired desserts like my s'mores cookie bars, easy mini s'mores pies, and this smore pie instead! Rich, chocolatey, and sweet, this recipe never disappoints and truly couldn’t be easier to prepare. Plus, it makes enough for a crowd and can be served as soon as it sets. Great to prep in advance, it’s one dessert that both kids and adults adore. Don’t say I didn’t warn you when you don’t have any leftovers to take home!
Ingredients and Notes
For the Crust
- Simple Mills Honey & Cinnamon Sweet Thins - I use these to create a warm, sweet-tasting base while keeping the pie gluten-free, but regular graham crackers also work. You could also substitute the crust ingredients for a pre-made pie crust, if preferred.
- Butter - I recommend using cold butter to create a rich, flaky crust, and always opt for unsalted varieties. If needed, use vegan butter to keep this recipe dairy-free.
For the Filling
- Dark Chocolate - I use dairy-free dark chocolate, but any type of chocolate, including milk chocolate or semi-sweet chocolate, will work.
- Coconut Cream - This creates a smooth, rich filling without the need for dairy. Make sure to use canned coconut cream, not coconut milk. I promise it won’t make your smore pie taste like coconut.
- Arrowroot Starch - This helps thicken the filling.
- Vanilla Extract - Use high-quality, pure vanilla extract to infuse the filling with vanilla flavor and enhance the rest of the ingredients.
Topping
- Marshmallows - Use vegan marshmallows, if needed.
How to Make a Smore Pie
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Prepare the crust. Blend the crackers in a food processor, and slowly pulse in the butter until well combined. Pour the mixture into a pie dish or tart pan, and gently press it into the bottom and up the sides.
Step 2: Make the chocolate filling. Next, heat the dark chocolate and coconut cream in a pot over medium-low heat, stirring occasionally, until the chocolate melts completely. Remove the pot from the heat, and mix a spoonful of the chocolate with arrowroot starch in a separate bowl. Stir the mixture back into the pot of chocolate along with vanilla extract.
Step 3: Assemble and chill. Pour the chocolate filling into the prepared pie crust, and chill in the fridge.
Step 4: Top and serve. Slice the pie into pieces and place a large marshmallow on top of each. Use a kitchen torch to toast the marshmallow and enjoy!
How to Cut Clean Slices
When slicing my smore pie, I always use a clean, sharp knife. Then, I run it under hot water and wipe it off after each cut. This prevents crumbs from getting all over the place, allowing for clean, picture-worthy slices.
How to Store
Store leftover pie covered in the fridge for up to 5 days. Or, cover it tightly with plastic wrap followed by aluminum foil, and freeze for up to 3 months. To serve, thaw in the fridge overnight.
For more pie recipes, check out my:
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Recipe
Smore Pie
Equipment
- 1 Pot
- 1 Kitchen Torch
Ingredients
For the crust
- 2 boxes Simple Mills Honey & Cinnamon Sweet Thins - finely crushed (or 1 ½ cup crushed graham crackers)
- 1 tablespoon butter - cold (use vegan if needed)
For the filling
- 3 cup dark chocolate
- 1 cup coconut cream - make sure this is coconut cream, not milk
- 1 tablespoon arrowroot starch - or corn starch
- 1 teaspoon vanilla extract
For the marshmallow top
- 12 large marshmallows - use vegan if needed
Instructions
- Prepare the crust. In a food processor, blend up the crackers until finely chopped. Then add the butter and slowly pulse until combined. The mixture will be sandy and coarse. Pour the crust into a 9-inch pie dish or tart pan and gently press it into the bottom and up the sides. I like to use the bottom of a ¼ cup measuring cup to do this. Set aside.2 boxes Simple Mills Honey & Cinnamon Sweet Thins, 1 tablespoon butter
- Make the chocolate filling. In a pot, combine the dark chocolate and coconut cream. Heat the mixture over medium low heat until the chocolate is melted. Stir the filling occasionally until the coconut cream is fully disbursed into the chocolate and the mixture is thick and smooth. Remove the pot from the heat. Take a spoonful of the melted chocolate mixture and stir it into the arrowroot starch in a separate bowl. This helps to dissolve the starch and prevent little clumps. Stir in the arrowroot starch and vanilla extract until well combined.3 cup dark chocolate, 1 cup coconut cream, 1 tablespoon arrowroot starch, 1 teaspoon vanilla extract
- Assemble and Chill. Pour the chocolate filling into the pie crust. Do your best not to spread it into the crust. Transfer the pie to the fridge and allow it to set for at least an hour.
- Top and serve. Once the chocolate layer has set completely, slice the pie into pieces. Place a marshmallow on top of each slice and toast it with a kitchen torch. You can also toast the marshmallows over a gas stove or simply warm them up in the microwave for 10 seconds.12 large marshmallows
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