If you love s’mores and you love pudding, this S’more Pudding Pie is about to rock your world. It's got chocolate, graham crackers, and marshmallows and comes in pie form. Basically the grown up version of the campfire classic and an instant way to win everyone over at this years Holiday dinners!
If you love this dessert, you MUST to try a few of my other crowd-pleasing sweets like my Chocolate Brownie Pudding, S’more Butterscotch Caramel Dump Cake, these S’more Cheesecake Pops, S'more Blondies, and my Classic Chocolate Chip Cookies.
S'more Pudding Pie at a Glance
- 🕒 Total Time: 2 hours 40 minutes
- 👪 Servings: 10
- 🍝 Cuisine Type: American / Dessert Pie
- 🧂 Flavor Profile: Buttery graham cracker crust, rich homemade chocolate pudding, and a toasted marshmallow meringue top — nostalgic but elevated
- 📖 Dietary Info: Contains dairy, eggs, gluten; not freezer-friendly
- 📦 Storage Notes: Chill in the refrigerator; do not freeze; add the meringue right before serving
- ⭐ Why You’ll Love It: A show-stopping, grown-up take on s’mores that’s creamy, chocolatey, toasty and perfect for holiday dessert tables
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Why I love this recipe
I am always obsessed with desserts that feel nostalgic but still a little elevated, and this S’more Pudding Pie checks every box. You get the buttery graham cracker crust, the richest homemade chocolate pudding, and a cloud of marshmallow meringue that gets perfectly toasted on top. It is simple to make, wildly impressive, and the kind of dessert people will talk about long after the last slice is gone.
10 Tips + Tricks for the Best S’more Pudding Pie
- Use a sturdy graham crust. Press it really firmly into the pan (bottom + sides) so it doesn’t crumble when sliced. A measuring cup works like a dream to pack it tight.
- Bake the crust until it smells nutty. Even if the box says you don’t have to bake it, do it anyway. A quick bake gives you that toasty, golden, s’mores-vibe flavor.
- Whisk the pudding constantly. Low and slow is the move. Constant whisking keeps the chocolate pudding smooth and velvety, not lumpy or chalky.
- Use high-quality chocolate. A good bittersweet or semisweet bar melts smoother and tastes way richer than basic chips. It’s worth it trust.
- Cool the pudding before filling the crust. Not room temperature, but not steaming hot either. Warm pudding can crack the crust or make it soggy. Give it a chance to chill out.
- Chill the whole pie long enough. The pudding needs time to fully set, think a few hours or even overnight. This is how you get those clean, dreamy slices.
- Toast the marshmallows right before serving. Whether you use a kitchen torch or broil for a few seconds, fresh-toasted marshmallow meringue taste insane and give you the real campfire moment.
- Slice the S'more Pudding Pie with a hot knife. Run your knife under hot water, wipe it dry, and each slice will cut through the marshmallow layer like butter.
- Serve S'more Pudding Pie slightly chilled. Straight-from-the-fridge is great for clean cuts, but letting it sit for 10–15 minutes before eating makes the chocolate extra silky and the marshmallow soft again.
Substitutions and Swaps
🍫 Chocolate Swaps
- Semi-sweet chocolate chips — classic and balanced.
- Dark chocolate — for a richer, less sweet pie.
- Milk chocolate — if you want that nostalgic s’mores flavor.
- White chocolate or peanut butter chips — for a twist on tradition.
🍪 Crust Options
- Graham cracker crust — the classic move.
- Oreo crust — for a cookies-and-cream vibe.
- Biscoff or digestive biscuits — adds a caramel-y, spiced note.
- Pretzel crust — for a salty-sweet balance that’s next level.
- Gluten-free grahams — if you’re keeping things GF.
🥛 Filling Variations
- Whole milk — makes the pudding silky smooth.
- Half-and-half or heavy cream — for extra richness.
- Coconut milk — dairy-free and gives a tropical undertone.
- Instant pudding mix — works in a pinch, just use less milk so it sets up firm.
☁️ Topping Swaps
- Marshmallow fluff — quick and spreadable.
- Whipped cream or meringue — if you want something lighter.
- Crumbled graham crackers, shaved chocolate, or sea salt — for texture and contrast.
🍬 Fun Add-Ins
- Peanut butter or Nutella swirl — because obviously.
- Espresso powder — deepens the chocolate flavor.
- Crushed toffee or caramel drizzle — for a sweet-salty upgrade.
- Mini chocolate bars or chunks — for that true s’mores bite.
Can I make S'more Pudding Pie ahead of time?
Yes. You can make the crust and pudding layer up to 24 hours in advance. Add and torch the meringue right before serving.
Can I use store bought pudding for S'more Pudding Pie?
I would not recommend it. The homemade pudding is what makes this pie extra special and it comes together quickly.
How to toast marsmallows without a torch?
Pop the pie under the broiler for 20 to 30 seconds, watching it closely so it does not burn.
Can I freeze this S'more Pudding Pie?
No. The pudding and meringue will not freeze well. Chill it in the fridge only.
S’more Pudding Pie
A rich and creamy S’more Pudding Pie with homemade chocolate pudding, toasted marshmallow meringue and a buttery graham crust. The ultimate s’mores dessert.
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1 pinch salt
- 10 tablespoons unsalted butter melted
For the Chocolate Pudding Filling
- 1 cup packed brown sugar
- ½ cup cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon sea salt
- 3 cups whole milk
- 4 ounces dark chocolate
- 1 tablespoon butter
- 2 teaspoon vanilla extract
For the Marshmallow Meringue
- 5 egg whites
- ½ cup light corn syrup plus 2 tablespoons
- 1 ¾ cup white sugar
- 2 teaspoons vanilla extract
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the graham cracker crumbs, sugar and salt. Stir in the melted butter until everything is evenly coated.
- Press the mixture firmly into a 9 inch pie dish, making sure the bottom and sides are packed tightly. Bake for 12 to 15 minutes until golden brown. Remove from the oven and let it cool completely.
For the Chocolate Pudding Filling
- In a medium saucepan, whisk together the brown sugar, cocoa powder, cornstarch and salt. Add the milk and continue whisking until smooth.
- Cook over medium low heat for about 10 minutes until thickened. Bring the mixture to a gentle simmer, reduce the heat to low and cook for 2 more minutes, whisking constantly, until very thick.
- Remove from the heat and stir in the dark chocolate, butter and vanilla. Mix until smooth. Pour the pudding into the cooled crust and refrigerate for 2 hours to set.
For the Marshmallow Meringue
- In a heatproof bowl, whisk together the egg whites, corn syrup and sugar. Set the bowl over a pot of simmering water and whisk for 5 minutes until the sugar dissolves.
- Transfer the mixture to a stand mixer and whip on high speed for 5 minutes until stiff peaks form. Add the vanilla and fold to combine.
- Carefully mound the meringue onto the chilled pie. Use a kitchen torch to toast the outside of the meringue until golden and toasty. Slice and serve.
Notes
- Use a sturdy graham crust. Press it really firmly into the pan (bottom + sides) so it doesn’t crumble when sliced. A measuring cup works like a dream to pack it tight.
- Bake the crust until it smells nutty. Even if the box says you don’t have to bake it, do it anyway. A quick bake gives you that toasty, golden, s’mores-vibe flavor.
- Whisk the pudding constantly. Low and slow is the move. Constant whisking keeps the chocolate pudding smooth and velvety, not lumpy or chalky.
- Use high-quality chocolate. A good bittersweet or semisweet bar melts smoother and tastes way richer than basic chips. It’s worth it trust.
- Cool the pudding before filling the crust. Not room temperature, but not steaming hot either. Warm pudding can crack the crust or make it soggy. Give it a chance to chill out.
- Chill the whole pie long enough. The pudding needs time to fully set, think a few hours or even overnight. This is how you get those clean, dreamy slices.
- Toast the marshmallows right before serving. Whether you use a kitchen torch or broil for a few seconds, fresh-toasted marshmallows taste insane and give you the real campfire moment.
- Slice with a hot knife. Run your knife under hot water, wipe it dry, and each slice will cut through the marshmallow layer like butter.
- Serve it slightly chilled. Straight-from-the-fridge is great for clean cuts, but letting it sit for 10–15 minutes before eating makes the chocolate extra silky and the marshmallow soft again.
Nutrition Information
Calories: 601kcal | Carbohydrates: 101g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 325mg | Potassium: 338mg | Fiber: 3g | Sugar: 83g | Vitamin A: 505IU | Vitamin C: 0.1mg | Calcium: 169mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
For coconut milk variation fo we use the one in refrigerator section or canned ?
canned! full fat
Anyone try this with an alternative (dairy free) milk that’s not coconut?
Can you make meringue ahead of time and store it in a separate bowl until ready to use?
yes! but not too far ahead
I see "Go for a mix of marshmallow sizes" in the tips but don't see actual marshmallows in the recipe. Am I missing something? 🙂 Thank you!
if you want to swap the meringue for store bought - do a mix! but otherwise, just make the meringue
Do you have a substitute for the corn syrup by chance?
This was delish and the perfect thing to bring to balance out traditional Thanksgiving desserts. I got lots of compliments from family -- the crust is sublime -- even with a huge meringue fail (the corn syrup my MIL had on-hand some how had a sell by date that was well before my 7 year old's birthday?!) but the alt. merengue I made was still great. I'm sneaking bites of the leftovers in the fridge. Thanks for an easy and fun new treat, Gaby!
Can you make this ahead of time and how would you store. Could you make in the morning and how long could it sit at room temp
yes you can - just dont put the meringue on early - do that right before you're ready to serve.
I'd store in the fridge during the day
This was delicious!! I didn’t have a blow torch so I put it under the broiler for a few seconds and it worked perfectly!
This looks so good! I don’t have a blowtorch though. Would a broiler work? Or just oven at high temp?
yes just keep a careful on eye on it since it'll torch faster