S’mores Pie: The Campfire Classic You Can Eat Indoors

Let’s be honest: s’mores are a logistical nightmare. Delicious? Absolutely. But between the sticky marshmallow goo, melting chocolate, and that one rogue biscuit that always breaks in half, they’re a bit of a faff. Enter the s’mores pie: all the gooey, chocolatey nostalgia of the campfire treat, minus the hassle (and the potential singed eyebrows). Best of all, you don’t need to pitch a tent or wrestle with a packet of damp matches to enjoy it.

Where the Name “S’mores Pie” Comes From

The name ‘s’mores’ is a playful contraction of ‘some more’—because let’s face it, you can never stop at just one. This campfire treat has been a staple of American summers for decades, with its origins often traced back to the Girl Scouts in the 1920s. The simple yet genius combination of marshmallows, chocolate, and graham crackers became an instant classic, immortalised in camping traditions and late-night stories around the fire.

Why a Pie?

You might be thinking, why bother turning s’mores into a pie when they’re already perfect? Well, hear me out. A pie takes all the best bits—the crumbly biscuit, the melty chocolate, the toasted marshmallow—and layers them into one glorious dessert. It’s the same indulgent flavour profile but in a format that’s easier to serve, easier to eat, and frankly, a lot more impressive when you plonk it down on the table.

There’s something magical about slicing into a s’mores pie. You’ve got the buttery biscuit base, the rich, creamy chocolate filling, and a top layer of marshmallows toasted to golden perfection. It’s like all your campfire dreams have come true, but without the dirt and mosquitoes.

The Key to the Perfect S’mores Pie

Let’s talk about that biscuit base first. You want something sturdy but crumbly, sweet but not too sweet. Digestives or graham crackers are your go-to. Crush them up finely, mix them with melted butter, and press them into your pie tin. Don’t be shy about compacting it—the firmer your base, the better it’ll hold up when you slice into it.

Next comes the chocolate filling. This isn’t just any chocolate filling; it’s rich, smooth, and slightly decadent. A mixture of dark chocolate and cream gives it a silky texture, while a touch of milk chocolate balances the bitterness. It’s a ganache, but don’t let the fancy name put you off—it’s basically just chocolate and cream melted together until they’re best mates.

And then, of course, the marshmallow topping. Mini marshmallows are ideal for this—they spread evenly and toast beautifully. Pile them high and toast them with a blowtorch if you’re feeling professional, or pop the whole pie under the grill for that golden, caramelised finish. Just keep an eye on it—marshmallows can go from perfectly toasted to burnt beyond recognition faster than you can say ‘campfire fail’.

The Recipe: Campfire in Pie Form

Here’s what you’ll need:

For the biscuit base:

• 200g digestive biscuits or graham crackers
• 100g unsalted butter, melted

For the chocolate filling:

• 200g dark chocolate, chopped
• 100g milk chocolate, chopped
• 250ml double cream
• A pinch of salt

For the marshmallow topping:

• 150g mini marshmallows (or big ones chopped into smaller pieces)

Start with the base. Blitz the biscuits in a food processor until they’re fine crumbs, or bash them with a rolling pin if you’re feeling a bit stressed. Mix them with the melted butter until the texture resembles damp sand. Press the mixture firmly into the base and up the sides of a 20cm pie tin. Pop it in the fridge to set for about 30 minutes.

For the filling, heat the cream in a saucepan over medium heat until it just starts to bubble around the edges. Remove it from the heat and pour it over the chopped chocolate. Let it sit for a minute or two, then stir until smooth and glossy. Add a pinch of salt (trust me, it makes the chocolate sing). Pour the ganache into the chilled biscuit base and smooth the top with a spatula. Stick it in the fridge for an hour or until it’s set.

Now for the fun bit: marshmallows. Scatter them generously over the top of the pie, covering the chocolate layer completely. Use a blowtorch to toast them to golden perfection, or slide the pie under a hot grill for a minute or two. Watch it like a hawk—marshmallows are unpredictable little things.

Let the pie cool for a few minutes before slicing and serving. It’s rich, it’s gooey, it’s everything you love about s’mores but with a classy twist. Grab a fork and dig in. Just don’t blame me if you end up going back for seconds—or thirds.