Get summer right with this No-Bake S’mores Pie. This easy-to-make chocolate pudding pie is topped with fluffy marshmallow meringue and held together in a premade graham cracker crust.
Why this Recipe Works
There’s absolutely no-baking this pie, which means no need to turn on your oven this summer. Unless you want to toast the marshmallow meringue on top, which takes less than 30 seconds under a broiler.
While you can prepare your own graham cracker crust there’s no need! This recipe uses a premade graham cracker crust that you can purchase at your grocery store.
The filling of this pie is a rich chocolate pudding, which is homemade and easy to prepare.
This pie is best made in advance because it does need 2 hours minimum of chilling time. This makes it a great option for when you’re entertaining and want to get ahead of your meal preparation or for when you’re looking to bring it to a gathering.
There’s a mile-high fluffy marshmallow meringue topping on this no-bake s’mores pie that’s lightly toasted for that perfect s’mores flavor.
What You’ll Need
- Chocolate: I like to use semi-sweet baking chocolate because bittersweet tends to be too bitter for the chocolate pie filling.
- Graham Cracker Crust: to keep this recipe simple I use a pre-made crust I bought from the store but you could make you’re own graham cracker crust if you’d like.
- Marshmallows: using mini marshmallows works best for making the meringue because they melt into the mixture easier.
Ingredient Swaps
- Graham Cracker Crust: There are many options you can use other than graham cracker crust. It will change the flavor slightly but you could also use an Oreo cookie crust, a shortbread crust, or a chocolate pie crust, all of which are premade. I’ve also recently seen a pecan pie crust and a walnut crust, which would be equally delicious.
- Evaporated Milk: You can use regular milk instead of evaporated milk, but I recommend using whole milk.
Step-by-Step Instructions
- Prep the chocolate. Place the chopped pieces of chocolate, vanilla, and butter into a large bowl and set aside.
- Prep the egg yolks. Separate the yolks from the whites (keep the whites for later use) and place them in a medium-sized mixing bowl along with ½ a cup of heavy cream, and the cornstarch. Set aside.
- Heat the milk mixture. Place the evaporated milk, remaining heavy cream, sugar, and salt into a heavy-bottom pan and whisk together. Heat over medium-low until the mixture is warm and bubbling.
- Temper the egg yolks. Very, very, slowly pour a steady stream of the milk mixture into the bowl with the egg yolks, whisking continuously so the eggs don’t cook. You can also pour a little at a time, mixing it in, and then continue.
- Cook the pudding. Pour the milk and egg yolk mixture back into the heavy-bottomed saucepan and return to the heat. Clip a candy thermometer to the side of the pan (or use an instant-read thermometer) and bring the mixture to 165ºF, stirring frequently.
- Strain the pudding. Place a mesh sieve over the large bowl with the chocolate and pour the heated pudding mixture in.
- Mix the chocolate into the pudding. Remove the mesh sieve and stir the heated pudding into the chocolate until the butter is melted and the chocolate is fully incorporated.
- Chill. Pour the pudding into the pre-made crust and cover with plastic wrap directly on top of the pudding. Place it into the fridge to chill for a minimum of 4 hours or overnight.
- Heat the egg whites. Place the egg whites, sugar, and cream of tartar in a double boiler or a heatproof bowl set over simmering water and whisk together. Bring the mixture to 160ºF, whisking continuously.
- Prepare the meringue. Pour the mixture into the bowl of an electric mixer or a heatproof bowl and begin to beat on medium until soft peaks begin to form about 5 minutes. Add the marshmallows and continue beating until stiff peaks form about 5 more minutes.
- Toast the meringue. Spread the meringue over the chilled pie and set the oven to broil. Place the pie in the oven for less than a minute (watch it the entire time) and lightly toast the top.
Recipe Notes and Expert Tips
- To get an extra smooth pudding pour the mixture through a sieve before you mix it with the chocolate, butter, and vanilla.
- If you’d prefer a less sweet pie filling use bittersweet chocolate instead of semi-sweet.
- Make sure to chill the chocolate pudding filling for a minimum of 4 hours before adding the meringue on top. It should feel solid, but springy to touch.
- When toasting the marshmallow meringue either leave the oven door open and or watch it the entire time. It will toast quickly and could catch flames (think marshmallows over an open fire).
- This pie is best served chilled straight from the fridge just like this Possum Pie.
No-Bake S’mores Pie Frequently Asked Questions:
Can I use Cool Whip instead of meringue?
Yes, you can use Cool Whip to top this pie instead of meringue, which will make it even easier to prepare.
Does this pie need to be refrigerated?
Yes. Since this is a homemade pudding with cream and eggs it will need to be refrigerated. It’s also best served chilled.
Why is my pudding runny?
Don’t fret! This can happen, but it’s not super common with this particular recipe. The main cause for a runny pudding pie filling is that it wasn’t cooked long enough in step 5 in the recipe below. To avoid this make sure the pudding mixture reaches 165ºF and that you’re stirring it continuously. Before you remove it from the heat it will be thick with a pudding-like consistency.
Can you use heavy whipping cream instead of evaporated milk for the pudding filling?
Yes, and this will ensure you have an extra thick pudding filling.
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If you made this recipe I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
No-Bake S’mores Pie
Get summer right with this No-Bake S'mores Pie. This easy-to-make chocolate pudding pie is topped with fluffy marshmallow meringue and held together in a premade graham cracker crust.
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Servings: 10 Servings
Calories: 607kcal
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Heavy-bottomed Saucepan
- Double Boiler (or heatproof bowl)
- Mesh Sieve
- Electric Mixer
- Candy Thermometer
Ingredients
Chocolate Pudding Pie
- 1 9-inch Graham Cracker Pie Crust
- 6 ounces Semi-Sweet Chocolate chopped
- 2 tablespoons Unsalted Butter
- 2 teaspoons Vanilla Extract
- 1½ cups Heavy Cream
- ¼ cup Cornstarch
- 4 large Eggs Yolks
- 12 ounces Evaporated Milk
- ¾ cup Sugar
- ¼ teaspoon Salt
Marshmallow Meringue
- 4 large Egg Whites save the whites from the 3 eggs above
- 1½ cups Sugar
- 1 teaspoon Cream of Tartar
- 1 cup Mini Marshmallows
Instructions
Chocolate Pudding Pie
- Place the chocolate, butter and vanilla into a large bowl and set aside.
- In a medium heat-proof bowl whisk ½ cup of heavy cream together with the cornstarch and egg yolks until smooth and set aside.
- Add the evaporated milk, remaining 1 cup of heavy cream, sugar, and salt to a heavy-bottom saucepan and whisk together. Heat over medium-low heat until the sugar dissolves and the mixture is warm and bubbling.
- Gradually drizzle the heated evaporated milk mixture into the bowl with theegg yolk mixture, whisking continuously so the eggs don't cook. Do this step slowly.
- Pour the mixture back into the saucepan and return to the heat, whisking it frequntly. Bring the mixture to 165ºF and clip a candy thermometor (or use an instant read thermometor) to track the temperature. The mixture should be very thick like pudding, which takes about 8 to 10 minutes.
- Set a mesh sieve over the bowl with the chocolate and pour the pudding mixture into the bowl. Remove the sieve and whisk the pudding mixture together until the chocolate is fully incorporated.
- Pour the pudding into the graham cracker pie crust and smooth the top. Place plastic wrap directly on top of the pudding, covering it completely. Chill it in the fridge for 4 hours or over night until the filling is set.
Marshmallow Meringue
- Using a double boiler or a bowl placed over simmering water heat the 4 egg whites, sugar, and cream of tartar while whisking together. Bring the mixture to 160ºF (clip a candy thermometer to the side of the pan for easy temperature reading) while continuously whisking.
- Transfer the mixture to an electric mixer, fitted with the whisk attachment. Beat on medium high speed until the mixture begins to form stiff peaks, about 5 minutes. Add the mini marshmallows and continue to beat for an additional 5 minutes until the peaks are very stiff.
- Spread the meringue on top of the chocolate pie layer. Place in the oven set to broil for less than 1 minute or until the tops of the marshmallows begins to brown (keep the door of your oven open while doing this because it happens quickly and can easily burn the marshmallows if left too long).
Notes
- You can easily prepare a homemade graham cracker pie crust for this recipe too.
- To get an extra smooth pudding pour the mixture through a sieve before you mix it with the chocolate, butter, and vanilla.
- If you’d prefer a less sweet pie filling use bittersweet chocolate instead of semi-sweet.
- Make sure to chill the chocolate pudding filling for a minimum of 4 hours before adding the meringue on top. It should feel solid, but springy to touch.
- When toasting the marshmallow meringue either leave the oven door open and or watch it the entire time. It will toast quickly and could catch flames (think marshmallows over an open fire).
- This pie is best served chilled straight from the fridge.
Nutrition
Serving: 1slice | Calories: 607kcal | Carbohydrates: 77g | Protein: 8g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 220mg | Potassium: 327mg | Fiber: 2g | Sugar: 61g | Vitamin A: 783IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg
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