S’more Pudding Pie


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S’more Pudding Pie. S’more Pudding Pie. S’more Pudding Pie. What if that was all I wrote and that was the entire blog post? I meant it’s kinda all you need to know right? Wrong. There’s a little bit more to life than S’more Pudding Pie.

S'more Pudding Pie

Do you guys know my friend Joy? She’s basically the queen of all things baking which is why her blog is called Joy the Baker. Obviously. I’ve mentioned her new cookbook, Homemade Decadence, before but it needs mentioning again because after reading it cover to cover there was some baking to be done. I couldn’t really come to a conclusion on what I wanted to make first, mostly because I WANTED TO EAT EVERYTHING IN THE BOOK. So what’s a girl to do? Pick 3 recipes, mash them up into 1 and then stuff my face. Totally normal. So that’s exactly what I did. Graham cracker crust + chocolate pudding + marshmallow meringue. It’s genius. And it’s what’s going on my Thanksgiving table this year instead of pumpkin pie – because (gasp) I don’t like it. Sheesh, sorry. I can’t help it.

So take a page from Joy and throw this S’more Pudding Pie on your menu too! And while you’re at it – you should go buy her book because it’s all you need for gift giving this holiday season. And if you make any of the recipes in it you will look like a shining star. So that office bake-off you have coming up – she’ll help ya knock it out of the park.

See ya later!

S’more Pudding Pie

5 from 2 votes
Course Dessert
Cuisine American


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
  • 1/3 cup cornstarch
  • ½ teaspoon 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 plus 2 tablespoons light corn syrup
  • 1 ¾ cup white sugar
  • 2 teaspoons vanilla


For the Graham Cracker Crust

  • Preheat oven to 350 degrees F.
  • Combine the crumbs, sugar and salt in a large bowl. Add the melted butter and stir until evenly combined.
  • Dump the crumb mixture into a 9-inch pie dish and press evenly along the bottom and up the sides to form the crust.
  • Transfer to the oven and bake until golden brown, about 12-15 minutes.
  • Remove the crust from the oven and let cool completely.

For the Chocolate Pudding Filling

  • In a medium saucepan, combine the brown sugar, cocoa powder, cornstarch and salt. Whisk to combine. Add the milk and continue to whisk. Place over medium low heat and cook until thickened, about 10 minutes. After 10 minutes, bring the mixture to a simmer and then reduce the heat to low, and cook for 2 minutes while whisking until very thick. Remove the pan from the heat and add the chocolate, butter and vanilla. Stir to combine. Transfer pudding to the cooled pie shell and refrigerate for 2 hours.

For the Marshmallow Meringue

  • In a heatproof bowl, whisk everything together except vanilla. Put bowl over a pot of simmering water and whisk for 5 minutes until sugar dissolves. Transfer to a stand mixer and mix on high for 5 minutes until stiff peaks. Add vanilla and fold to combine. Carefully pile the meringue on top of the cooled pie. Using a kitchen blow torch, torch the outside of the meringue until toasty and brown. Serve as needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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Recipe Rating


  1. naomi

    Love her new book–nothing short of totally awesome! This pie – oh my – I want to face dive into it.

  2. Louise

    I baked pie with Joy at King Arthur Flour recently in Vermont and it was amazeballs! I must make this pie next!

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  4. Julie @ Table for Two

    This is absolutely gorgeous, Gaby!! I want to snuggle all up in there!

  5. Charlotte @ Drop Dead Bread

    So, turns out I really need a copy of this book!
    For graham crackers, would digestives work as a UK substitute? Does anyone know?

  6. Barbara Gabbe-Harris

    Gaby, have to say I love all of your savory dishes and I have tried a lot of them! Fabulous! However, when it comes to desserts, I have to pass…way too much sugar, and other unhealthy ingredients. There is a dessert maker you might want to check out…www.chocolatecoveredkatie.com. She converts old time favorite recipes into healthy, great tasting desserts. She makes black bean brownies that are orgasmic! Truly!
    Just sayin ….. Still love all your other cookin…so keep on keepin on! Barbara

  7. Monika

    This is the most beautiful pie I have ever seen, and I bet it is delicious!!

  8. Averie @ Averie Cooks

    I drooled over this pie in her book and now am drooling here!! Pinned! Amazingly gorgeous and I bet the taste…omg…epic!

  9. Jocelyn (Grandbaby cakes)

    This pie is seriously so stunning. I seriously can’t stop staring at it!

  10. Emily @ Life on Food

    Oh my goodness this looks amazing!! I love s’mores and this pie looks perfect.

  11. Sommer @ASpicyPerspective

    This is one gorgeous pie! I’m just drooling over it!

  12. Phi @ The Sweetphi Blog

    Girl, omg, omg omg! This friggin pie looks absolutely insane! Definitely pinned so I can try it asap!

  13. joythebaker

    have i mentioned that this is absolutely AMAZING!!!!??? giiirrrlll you nailed it! i love you i miss you!

  14. Thalia @ butter and brioche

    This smores pudding pie is all I am craving right now, it looks SO delicious!

  15. Karen

    This pie is calling to me! What an incredible combination, and I can’t wait to try it!

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  17. Emily

    Do you think one could replace the marshmallow meringue with marshmallow fluff?

    • Gaby

      yes you absolutely could!! It just might be a bit tricky to make it into a pretty shape. So if you do that, be sure to use a spatula that you’ve buttered or sprayed with non stick baking spray so that you have an easy time putting it together 🙂

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  21. Shirell

    My daughter wanted this pie desperately, so I made it!!!! All in all it was a good recipe, but I had to write and let you know my experience with the meringue section: I made it exactly as written, and it came out as a soup!!!! It was a runny mess! I realized that the corn syrup made it this way… Had I simply omitted it, it would’ve been perfect. I will make make it again… Very tasty recipe ( with all that sugar, it should be!!) but the meringue will only consistent of egg whites and sugar… Zero corn syrup!!!!!!!!

  22. Shirell

    Sooooo… I guess by taking down my comment about corn syrup, of which was NOT meant to be a criticism, but mostly a commentary, and one to help others while making your recipe, you only keep the “good” comments. Seems a little false… Too bad

    • Gaby

      Hi Shirell,

      I definitely didn’t take it down. I would never take down a comment that could help someone down the road. I hadn’t logged into my site to approve comments and seeing as how this was the first comment you’ve ever left I have to approve it to avoid any spam comments. If you look, you’ll see it right above this. Have a great day and I’m glad your daughter enjoyed it. Cheers.

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  29. Hilary Buxbaum

    Hi, This looks amazing! Can it be made in advance? And if so, how would you store it? Thank you!

    • Gaby

      you could make the bottom portion in advance and store it in the fridge – I wouldnt add the meringue topping until right before serving though and torch it then!

  30. Jessica G

    Hi Gaby, I saw your comment above about making it ahead. If I wanted to take this to someone’s home on thanksgiving should I make the meringue before we leave and take it in a separate container with us or would I actually need to mix the meringue at their home right before serving?

    • Gaby

      make it before you leave and pack it separately! assemble and torch when you get there!

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  32. Cam

    5 stars
    I made this twice over the thanksgiving holiday, once for my in-laws thanksgiving and once for mine- turned out amazing. Just a couple of tips I learned after making it the first time i’ll take with me when I make it again:
    1) The topping is super sweet and there is a lot of it, the 2nd time I made it I used 3 egg whites instead of 5 and cut everything by half and left out some of the sugar. The first time I made it with a full recipe people were leaving half slices on their plates because it was just too rich for right after a big meal. I also forgot the vanilla on the first and remembered for the second–the vanilla definitely adds something.
    2) I made the mistake of putting the whole thing together and torching it before taking it in the car for an hour drive—mistake. Definitely make the topping at home because it’s messy, but assemble and torch onsite, with mine I had to put saran wrap over it to travel and was hard to get off and took some of the burnt parts.

    Overall amazing pie- I will definitely make again! Thanks Gaby!

  33. Morgan Sartin

    Can this be made ahead of time? Like a day before or is it make and eat immediately? Thanks!

    • Gaby

      you can make the base ahead of time – but I wouldn’t do the topping until day of

  34. Annie

    This looks so good! I don’t have a blowtorch though. Would a broiler work? Or just oven at high temp?

    • Gaby

      yes just keep a careful on eye on it since it’ll torch faster

  35. Rachel

    5 stars
    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!