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Smores Campfire Pie Recipe

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★★★★★

4.8 from 147 reviews

This Smores Campfire Pie captures all the nostalgic flavors of traditional s’mores with a delightful twist – a flaky graham cracker crust, layers of marshmallow creme and mini marshmallows, rich Hershey’s milk chocolate bars, and a crumbly graham dough topping baked until golden. Perfect for cozy indoor gatherings, this dessert offers gooey marshmallow filling and melty chocolate, baked to perfection in a cast iron skillet or pie plate.

Ingredients

Scale

Filling and Base

  • 7 ounces Container Marshmallow Creme (About 1–1/3 Cups)
  • 5 whole Milk Chocolate Hershey Bars (1.55 Ounce Bars)
  • 1–1/2 cups Mini Marshmallows
  • 1/2 cup Milk Chocolate Chips
  • 1 prepared graham cracker crust (10-inch cast iron skillet or pie plate)

Graham Dough Topping

  • 6 tablespoons softened butter
  • 1/3 cup pure cane sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup flour (use gluten free flour mix if desired)
  • 1 cup graham cracker crumbs (use gluten free crumbs if desired)
  • 1/2 teaspoon Baking Powder

Instructions

  1. Preheat Oven: Set your oven to 350°F to ensure it reaches the right temperature while you prepare the pie.
  2. Prepare Graham Dough Topping: In a large mixing bowl, beat the sugar, softened butter, and egg using an electric mixer until the mixture is well blended. Next, stir in the flour, graham cracker crumbs, and baking powder thoroughly to form a sticky cookie dough-like topping. Set aside for later.
  3. Layer Marshmallow Filling: In the prepared graham crust, evenly distribute half of the mini marshmallows. Spoon about half of the marshmallow creme or fluff on top of the mini marshmallows. To make spreading easier, briefly warm the marshmallow creme in the microwave for 5 to 7 seconds.
  4. Add Chocolate Layer: Break the Hershey’s milk chocolate bars into pieces and arrange them evenly on top of the marshmallow layer.
  5. Repeat Layering: Add the remaining mini marshmallows over the chocolate pieces, then spoon the rest of the marshmallow creme on top.
  6. Top With Graham Dough: Crumble the prepared graham dough topping evenly over the entire surface of the pie, allowing some marshmallows to peek through.
  7. Sprinkle Chocolate Chips: Scatter the 1/2 cup of milk chocolate chips on top of the graham dough topping for extra chocolatey goodness.
  8. Bake: Place the pie in the preheated oven and bake for 20 to 25 minutes, or until the topping is lightly browned and set.
  9. Cool Before Serving: Remove from the oven and allow the pie to cool for about 20 minutes to set the filling before slicing and serving.

Notes

  • Gluten Free Crumb Crust Substitute: Use Cheerios Oat Crunch Honey Oat flavor (dark gold box) or Barbara’s Puffins Cereal as a gluten free alternative. Blend 1-1/2 cups until fine, mix with 5 tablespoons melted butter, press into pie plate, bake 5 minutes at 350°F, and cool before using.
  • Gluten Free Flour Mix: Use a gluten free flour mix made from Bob’s Red Mill products in a one-to-one substitution. Detailed recipe available at PortlandiaPielady.com.
  • Microwave Marshmallow Creme: Heating marshmallow creme for a few seconds makes it easier to spread evenly.
  • Storage: Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days, as marshmallow fillings can soften over time.

Keywords: smores pie, campfire dessert, graham cracker pie, marshmallow pie, Hershey's chocolate dessert, summer dessert, baked s'mores

Find it online: https://cheframi.com/smores-campfire-pie-recipe/