S’mores Brownie Pie

Reasons to Crave This Homemade S’mores Brownie Pie

• Buttery cookie crust. The Graham cracker crust really ties this marshmallow brownie pie together. All of a sudden, it’s like slicing into a gooey s’more, minus the campfire.
• Chocolatey layers. On top of that crunchy crust, there’s a thick brownie layer flavored with cocoa powder and melted chocolate, topped with gooey toasted marshmallows and creamy, ganache-like frosting.
• Make it your own. The best part? You can make this brownie pie in the image of just about any of your favorite brownie recipes. I’m already drooling at the potential. Coconut brownie pie? Cheesecake brownie pie? A pie version of my dreamy Oreo brownies? Someone stop me. Or don’t.

What You’ll Need to Make It

These are notes on the ingredients you’ll need to make your brownie pie. Scroll down to the recipe card for the printable recipe with complete amounts.

• Graham Cracker Crust – I include the recipe for my easy homemade graham cracker crust (which is just graham cracker crumbs, melted butter, and sugar). You could also make this pie with an Oreo crust.
• Chocolate – I recommend a high-quality semisweet or dark chocolate baking bar from brands like Ghiardhelli or Lindt. The better quality chocolate you bake with, the better flavor and texture your brownie will have.
• Butter – I prefer to bake with salted butter, but unsalted works, too.
• Dry Ingredients – All-purpose flour, granulated sugar, and salt. 
• Cocoa Powder – I like to use natural, unsweetened cocoa powder. Dutch-processed cocoa powder will yield a darker brownie with a more intense, fudgy flavor. Both work in this recipe since we aren’t using any leavening.
• Eggs and Vanilla – Bring the eggs to room temperature, and I recommend using real vanilla extract over imitation. You could also swap vanilla, or go 50/50 with another flavoring extract, like peppermint, for something different.
• Mini Marshmallows – You could also use marshmallow fluff and spread it over the brownies. Another option would be to frost the pie with my marshmallow frosting. You could skip the chocolate frosting in this case.
• Chocolate Frosting – I frost this pie with an easy boiled frosting made from butter, cocoa powder, and powdered sugar with a splash of milk. You can substitute another recipe instead, like my classic chocolate buttercream, 2-ingredient fudge frosting, or pourable chocolate ganache.

How to Make S’mores Brownie Pie

I can’t prepare you for just how DELICIOUS this fudgy brownie pie is! But, I can prepare you with what to expect while you make it. Follow the step-by-step overview here. You’ll find the printable recipe instructions in the recipe card after the post.

• Get the crust ready in the pan. Preheat the oven to 350ºF while you combine the graham cracker crust ingredients in a bowl. Give that a mix and then press the crust firmly into the bottom and up the sides of a 9” springform pan.
• Melt the chocolate. Now, melt butter and chopped chocolate together in the microwave in increments, stirring in between. You could also use a double-boiler, or make one with a heat-proof bowl set over a pot of simmering water. Don’t let the bowl touch the water, and stir often.

• Make the filling. Whisk the flour, cocoa powder, eggs, vanilla, and salt into the melted chocolate. Pour the filling into your prepared crust.
• Bake. Bake the pie at 350ºF for 40-45 minutes, or until the brownie has set in the middle. Your brownie pie may need more time to bake depending on your oven, but I still recommend checking it at 45 minutes and adding on from there.

• Add the marshmallow topping. Take the pie out of the oven. Then, sprinkle the marshmallows on top, and return it to the oven, this time under the broiler. Broil the top of the pie for a minute to lightly toast the marshmallows (watch it closely!). Finally, remove the pie from the oven and let it cool.

• Make the frosting. While the pie cools, heat butter, cocoa powder, and milk in a saucepan over medium-low heat, whisking while the butter melts. Afterward, take the pot off the heat and stir in the powdered sugar.
• Frost the pie. Remove the brownie pie from the pan first by using a knife to carefully loosen the sides and then popping open the pan. Lastly, pour the frosting over the pie. Serve warm (ideally, topped with ice cream), or wait for the pie to cool to room temperature before you slice it.

Can I Bake in a Pie Plate Instead?

Yes, you can bake this brownie pie in a 9” pie plate, with some minor adjustments to the recipe. You’ll likely need to adjust the baking time, and you’ll end up with extra brownie batter, since not all of it will fit in the shallower pan. Consider baking the excess batter in a greased cupcake pan for two-bite brownies!

I’ve also seen brownie pie recipes that use a flaky pie crust, which would call for a glass or ceramic pie plate. However, you’ll need to blind-bake a flaky crust before you fill it to avoid a soggy bottom (refer to the blind-baking instructions in that post if needed). You might also like my s’mores pie, which uses a flaky all-butter crust.

Tips for a Perfect Chocolate Brownie Pie

• Don’t wait before baking. The brownie batter thickens the longer it sits, since the melted butter will turn solid again at room temperature. Prepare your brownie filling when you’re ready to pour it into the crust and bake right away.
• Line the edges of the pan. To make removing this pie even easier, line the bottom and side of your springform pan with parchment paper. It helps avoid sticking.
• Easy add-ins. Stir chopped walnuts, chocolate chips, or pecans (like these pecan brownies) into the brownie batter filling to give the pie extra crunch.
• Replace the marshmallows. Replace the marshmallow topping with cherry pie filling, whipped cream, and chocolate shavings for a black forest cake-style twist.

Serving Suggestions

My favorite is brownie pie a la mode with a scoop of vanilla ice cream. Or, brownie sundae-style with ice cream, caramel sauce or chocolate syrup, strawberry syrup, whipped cream, and a maraschino cherry on top. 

Storage and Freezing

• Refrigerate. You can store this brownie pie airtight at room temperature for a day or two, but for longer storage, I recommend moving it to the fridge. Take the pie out ahead of serving so it can come back to room temperature.
• Freeze. To freeze the pie, allow it to cool completely and wrap it tightly in a double layer of plastic wrap or foil. Store it in the freezer for up to 1 month. Thaw the pie at room temperature before serving.

More Pie Recipes

• Banana Cream Pie
• Chocolate Pudding Pie
• Butterfinger Pie
• Chocolate Pecan Pie
• Oreo Slab Pie