This Chocolate S’mores Pie layers creamy chocolate ice cream, toasted marshmallow, and graham cracker crust — no campfire required.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time — I didn’t plan to make this Chocolate S’mores Pie. It kind of… happened. You know those late-night cravings when you’re standing in front of the freezer, spoon in hand, pretending you’re “just checking if the ice cream’s still good”? Yeah. That’s where this story starts.
It was one of those sticky summer nights where the air feels like syrup, and the thought of turning on the oven feels like self-sabotage. I wanted chocolate. I wanted something cold. But also… I wanted s’mores. (Because apparently, I like to make things difficult for myself.)
Then I spotted it: a dusty graham cracker crust I’d bought months ago for “future baking projects,” a half-eaten carton of chocolate ice cream, and a jar of Marshmallow Fluff I’d opened during an emotional peanut butter sandwich moment. Boom. Chocolate S’mores Pie was born right there, next to my open fridge at 11:47 PM.
Now, this pie’s become my go-to when I want something that feels fancy but doesn’t demand an afternoon of effort. My husband says it’s the “best mistake I ever made.” And honestly? He’s not wrong.
Why You’ll Love This Chocolate S’mores Pie Recipe?
This dessert is pure magic — and not the intimidating kind that requires candy thermometers or chanting over a double boiler. Nope. This is the “I can make that while chatting on speakerphone and wrangling kids” kind of recipe.
Here’s what makes this Chocolate S’mores Pie special:
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No campfire required. You get all that toasty marshmallow goodness without smelling like smoke for three days.
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Minimal effort, maximum reward. Three ingredients and about 15 minutes of hands-on time — the math checks out.
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It’s nostalgic but grown-up. Think childhood s’mores but dressed up in ice cream and flaky salt.
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It’s freezer-friendly. Make it ahead, serve it cold, and pretend you’re the calm, organized type.
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It’s a crowd-pleaser. I’ve never seen anyone turn down a slice. Not once.
Honestly, if desserts were people, this one would be your effortlessly cool friend who shows up to the barbecue in perfect sunglasses, holding a pie that everyone ends up talking about.
Ingredient Notes:
You don’t need much here — that’s the beauty of it. But since we’re friends, let’s talk about how to make the few ingredients really shine.
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Chocolate Ice Cream: Go for the good stuff. I like the kind that’s dark and rich, but if you’re more into milk chocolate vibes, do your thing. The world’s divided enough — we can have both.
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Graham Cracker Crust: Store-bought is fine (I’m not above shortcuts). But if you’ve got the energy, homemade adds a nice buttery touch.
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Marshmallow Fluff: The sticky, messy, glorious glue that holds this whole idea together. It’s like nostalgia in a jar.
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Flaky Salt (Optional but magical): That little sprinkle on top gives it a restaurant-level glow-up. It makes people go, “Wait, what’s that?” and suddenly, you’re the fancy one.
How To Make Chocolate S’mores Pie?
You ready? This is the kind of recipe that makes you feel like a genius because it looks impressive but takes almost no effort.
Step 1 – Build the base:
Scoop the chocolate ice cream into the graham cracker crust. Don’t overthink it. Just press it in with the back of a spoon until it’s smooth. If it’s getting too melty, stick it in the freezer for 30 minutes. No big deal.
Step 2 – The fluffy magic:
Spread a generous layer of Marshmallow Fluff over the top. It’ll fight you a little — Fluff is clingy — but it’s worth it. Take your time, hum a song, maybe taste-test a bit (purely for quality control, of course).
Step 3 – Chill out:
Pop it in the freezer for at least two hours if you want those clean, sharp slices. Or if patience isn’t your thing, just eat it sooner — I won’t judge.
Step 4 – Toast it:
Here’s where the fun happens. Grab a kitchen torch and lightly toast the marshmallow until golden brown. That smell? Pure nostalgia. If you don’t have a torch, you can totally use your oven’s broiler — just make sure the pie’s frozen solid first so you don’t end up with a melty chocolate puddle.
Step 5 – The grand finale:
Sprinkle a bit of flaky salt, slice it up, and watch everyone go quiet mid-bite. That’s when you know you’ve nailed it.
Want To Save This Recipe?
Storage Options:
If you’ve got leftovers (which honestly feels hypothetical), wrap them tightly and stash them in the freezer. They’ll keep for up to two weeks. The toasted marshmallow might lose its crisp edge, but it’ll still taste amazing.
And here’s a little trick — let your slice sit for about 10 minutes before diving in. The ice cream softens just enough to give you that perfect creamy bite.
Variations and Substitutions:
This Chocolate S’mores Pie is kind of a choose-your-own-adventure situation. Don’t be afraid to play around a bit.
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Try different ice cream flavors: Peanut butter, salted caramel, or coffee — go wild.
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DIY crust: Crush graham crackers with melted butter, press it into a pie dish, and freeze before filling.
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Extra chocolatey: Add a drizzle of ganache or fudge sauce under the ice cream layer. Because… chocolate.
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Nutty twist: Sprinkle some toasted pecans or almonds over the top. Adds crunch and personality.
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Make it boozy: A splash of Baileys or Kahlúa mixed into the ice cream makes it adults-only — and dangerously good.
It’s one of those recipes that forgives you for improvising.
What to Serve with Chocolate S’mores Pie?
You really don’t need anything else, but if you’re feeling extra, here’s what pairs beautifully:
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Hot coffee or espresso: Bitter meets sweet — they’re soulmates.
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Fresh berries: Strawberries or raspberries add that tart little zing.
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Whipped cream: Always yes.
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A drizzle of chocolate syrup: For the drama.
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Movie night: Trust me, it hits different when you’re watching something cozy.
Frequently Asked Questions:
No Marshmallow Fluff. What now?
Mini marshmallows work! They look rustic and adorable when toasted.
Can I make it dairy-free?
Yep! Use dairy-free ice cream and vegan marshmallow crème — it’ll still taste fantastic.
Do I really need the salt?
No, but once you try it with, you’ll never go back.
This Chocolate S’mores Pie isn’t just dessert — it’s a mood. It’s childhood campfires and summer nights, reimagined in your kitchen freezer. It’s that perfect middle ground between I tried and I totally nailed it.
Every time I make it, it reminds me that comfort food doesn’t need to be complicated — just honest, messy, and a little indulgent. So grab a spoon, toast that fluff, and make some new memories.
And hey, if you end up eating a slice straight from the pie tin while standing in front of the freezer… you’re in good company.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate S’mores Pie
Ingredients
- 1 1/2 pints chocolate ice cream
- 1 9-inch store-bought graham cracker pie crust
- 1 7.9-ounce container Marshmallow Fluff
- 1 teaspoon flaky salt optional
Instructions
Prepare the crust and ice cream base:
- Begin by softening the chocolate ice cream slightly to make it easier to handle. Scoop the ice cream into the graham cracker crust, pressing it down with the back of a spoon until the surface is smooth and even. If the ice cream becomes too soft during this step, place the pie in the freezer for approximately 30 minutes to allow it to firm.
Add the marshmallow layer:
- Once the ice cream has firmed, use a rubber spatula to carefully spread the Marshmallow Fluff over the top of the pie. Work slowly, moving the Fluff toward the edges to achieve an even layer without disturbing the ice cream beneath.
Chill for slicing:
- For a more structured presentation, place the pie in the freezer for a minimum of two hours before serving. This ensures clean, defined slices and helps the layers hold their shape.
Toast the topping:
- When ready to serve, use a kitchen torch to lightly toast the Marshmallow Fluff until it develops a golden, slightly blistered finish. Alternatively, if a torch is unavailable, preheat your oven’s broiler to high and place the pie on the top rack. Broil for about two minutes, or until the topping is golden brown. Note: The pie must be well-frozen before broiling to prevent melting.
Serve and garnish:
- Sprinkle the toasted Marshmallow Fluff with a touch of flaky salt, if desired, to balance the sweetness. Slice the pie and serve immediately for the best texture and flavor.
Storage:
- Any remaining slices should be transferred to an airtight container and stored in the freezer for up to two weeks. The Marshmallow Fluff may lose its crisp exterior over time but will retain its flavor and creamy consistency.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
