Tessa’s Recipe Rundown
Taste: Buttery crust, rich chocolate filling, and sweet, toasty marshmallows.
Texture: The thick, crunchy, graham cracker crust goes PERFECTLY with the thick, creamy pudding. The gooey marshmallows on top just send you straight to dessert heaven.
Ease: Really pretty easy, just get ready to do 10 minutes of whisking over the stove.
Why You’ll Love This Recipe: Nostalgia in pie form. SO good!
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This S’mores Pudding Pie packs pure nostalgic joy in every bite!
Deeply chocolatey, rich chocolate pudding atop a buttery, thick graham cracker crust is already heavenly – but add a toasted marshmallow topping, and you have a crowd-pleasing dessert your friends and family will request again and again.
Based on my super popular Chocolate Pie recipe, the fun s’mores twist makes for a showstopping dessert, no fire pit required.
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Perfect for Memorial Day, the 4th of July, or any barbecue or cookout throughout the summer, this S’mores Pudding Pie is the perfect dessert. One slice and you’ll be hooked!
Sprinkle of Science
How to Make S’mores Pudding Pie
Graham Crackers Crust Variations
Graham crackers are the classic s’mores cookie of choice, but if needed, use the same amount by weight of digestive biscuits, shortbread, gingersnaps, Biscoff cookies, or any crunchy cookie you like! Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough melted butter until it holds together when pressed.
What Type of Chocolate for S’mores Pudding Pie?
I always use semisweet baking chocolate bars and chop them myself. Feel free to use bittersweet chocolate instead, but note that this will make the S’mores Pudding Pie a little less sweet.
I don’t recommend using chocolate chips, as they won’t melt as nicely.
Learn more about Chocolate in Baking here.
The Cocoa Powder
I use unsweetened cocoa powder (also known as natural cocoa powder) in this S’mores Pudding Pie. You can alternatively use Dutch-processed since there’s no leavening agent in this recipe. Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here.
Is There a Gelatin Substitute?
The gelatin is a crucial part of this S’mores Pudding Pie and helps it set perfectly. I have not found any substitutions that work as well.
Can I Make This Pie Dairy-Free?
I haven’t tried that, so I can’t say for sure, sorry. Let me know in the comments below if you give that a try!
Torching the Marshmallows
I adore any excuse to break out my kitchen torch because it’s so much FUN to use!
If you don’t have a kitchen torch, you can pop the pie under the broiler – just watch it super carefully as the marshmallows can burn in a matter of seconds. If possible, use a Low broil setting and keep the oven door cracked open to observe progress to avoid burning.
What Type of Pie Pan is Best?
Use a 9-inch pie plate for this pie. The material of the pie pan doesn’t matter so much here, since we’re only baking the crust.
Check out my Best Pie Pan article here for all my pie pan experiments and recommendations.
How to Slice S’mores Pudding Pie
Allow the S’mores Pudding Pie to chill fully before serving. For perfect slices, use a sharp knife and run it under hot water, carefully wiping it dry between each cut.
How to Store S’mores Pudding Pie
Once cooled and set, store the S’mores Pudding Pie covered in the fridge for up to two days. We have not tried freezing this pie.
More S’mores Recipes You’ll Love:
- S’mores Fudge Bars – one of Joe’s favorites!!
- S’mores Cookies
- S’mores Pizookies
- Peanut Butter S’mores Blondies
- No-Bake S’mores Mini Cheesecakes
S’mores Pudding Pie
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Ingredients
For the crust:
- 14 whole (about 220 grams) graham crackers
- 1 tablespoon light brown sugar
- 7 tablespoons (99 grams) unsalted butter, melted
For the chocolate pudding:
- 1 tablespoon (1 envelope) unflavored gelatin
- 1/3 cup boiling water
- 2/3 cup (133 grams) sugar
- 1/3 cup (28 grams) cocoa
- 1/4 cup (35 grams) cornstarch
- 1/8 teaspoon salt
- 3 cups 1 percent low-fat milk
- 3 ounces (85 grams) semisweet chocolate, chopped
- 2 teaspoons vanilla extract
For the marshmallow topping:
- 20 marshmallows
Instructions
- Preheat the oven to 325°F.
For the crust:
- In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.
For the pudding:
- Meanwhile, make the pudding. Put the gelatin in a small bowl, add the boiling water, and stir until dissolved. Set aside.
- In a medium saucepan, mix the sugar, cocoa, cornstarch, and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
- Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the cooled crust.
For the topping:
- Cut the marshmallows in half lengthwise with a pair of scissors. Top the pie with the marshmallows, covering the entire surface. Use a kitchen torch to brown the marshmallows to your desired toastiness. Alternatively, place the pie pan on a baking sheet and broil for 2 minutes, watching the entire time to make sure it doesn’t scorch. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled. Slice and serve!
Recipe Notes
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Hi Tessa, I have a milk allergy, is it possible to make the pudding with a milk alternative such as almond or coconut milk?
I haven’t tried. But if you give it a go let us know how it turns out!
Mmmmmmmmmm
A slice of this pie sounds SO perfect right now…
I need a huge slice of this deliciousness!
This is an awesome pie! Love the toasted mallows on top! Perfect 🙂
How have I NEVER had a pudding pie!Clearly, that needs to change. I love pudding cookies, pudding pops, and just plain pudding…so this sounds AH-MAY-ZING! Pinned 🙂
That look awesome! I love s’mores!