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This S’mores Pie is made completely from scratch from the homemade graham cracker crust, to the hot fudge filling, to the finale sweet Italian meringue.  It’s decadent, rich, and absolutely delicious!

A slice of homemade s'mores pie on a plate

Wanna know something kinda funny? Historically I don’t really like s’mores. I know, I know, “you are killing me Smalls! First you take the graham, you stick the chocolate on the graham. Then you roast the ‘mallow. When the ‘mallows flaming…you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!” 10 points to you if you know where that quote comes from.

The thing is, I love the taste of s’mores. I think I have a problem with the campfire smoke and the overall messiness that defines campfire s’mores. I’ve seen some s’mores pie recipes out there, but they were mostly “cheater” recipes using pudding mixes and bagged marshmallows. So, I decided to create one of my own. I wanted to stay as true to the s’more as possible. Graham cracker crust, fudgey chocolate filling, topped with a homemade sweet Italian meringue.

S'mores pie from scratch with a golden Italian meringue topping

What is Sweet Italian Meringue?

Italian Meringue is made by mixing  a boiling simple syrup solution with whipped egg whites. In a traditional meringue, regular sugar is added to whipped egg whites instead of the simple syrup solution. An Italian Meringue is much more stable and can be eaten raw, without applying any heat.

What can I do with Italian meringue?

Italian Meringue is a very stable meringue that does not require baking. It can be eaten raw. It can be used in various pastries and desserts. Because it is so stable, it will not collapse.

Homemade smores pie from scratch layered with graham cracker crust, hot fudge filling and topped with Italian meringue

This pie should be stored in the refrigerator for best results. It is quite decadent, so small slices are better. It will stay good in the refrigerator for 5 to 7 days.

Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual to guide you through.

S’mores Pie

Homemade smores pie from scratch layered with graham cracker crust, hot fudge filling and topped with Italian meringue
This S'mores Pie is made completely from scratch from the homemade graham cracker crust, to the hot fudge filling, to the finale sweet Italian meringue.  It's decadent, rich, and absolutely delicious!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Graham Cracker Crust

  • 1 1/2 cups graham crackers finely ground
  • 1/3 cup sugar
  • 6 tablespoons butter melted

Fudge Filling

  • 1/2 cup salted butter
  • 2 cups granulated sugar
  • 2/3 cup milk chocolate chips
  • 1/3 cup unsweetened cocoa powder
  • 1 12 oz can evaporated milk
  • 1 teaspoon vanilla extract

Italian Meringue

  • 1 cup sugar
  • 1/2 cup water
  • 4 egg whites
  • 1/2 teaspoon cream of tarter


  • Make your crust by mixing together the graham crackers, sugar, and melted butter in a small mixing bowl. Press into a pie plate. Bake at 375 degrees for about 6 minutes.


  • In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
  • Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
  • Remove from heat and add vanilla.
  • Pour the mixture into a blender and blend the mixture for 2 whole minutes.
  • Pour into the prepared pie crust and cool completely.


  • In a small sauce pan, stir together sugar and water over medium high heat. Let it sit until it reaches 240 degrees F.
  • Meanwhile, add egg whites and cream of tarter to a mixing bowl or stand mixer. Beat until soft peaks form (peaks that collapse back on themselves and do not yet hold their own shape).
  • While mixing, slowly pour in hot sugar mixture and continue beating until stiff peaks form. Spread meringue on top of the fudge layer of the pie crust.
  • Use a kitchen torch to brown the peaks of the meringue or place underneath the broiler setting in your oven to broil until browned. Keep a close eye so it doesn't burn.


Calories: 721kcal | Carbohydrates: 113g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 67mg | Sodium: 372mg | Potassium: 237mg | Fiber: 2g | Sugar: 100g | Vitamin A: 750IU | Vitamin C: 0.8mg | Calcium: 152mg | Iron: 1.5mg
Course: Dessert
Cuisine: American
Keyword: S'mores Pie
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May 29, 2020 3:41 pm

5 stars
Thanks! I was about to make Joy of Baking’s chocolate pie (Stephanie Jawarski’s recipes have never let me down) when it occurred to me to take it higher by swapping out her whipped cream topping for Italian meringue. I’m using her shortbread crust but this is a far more festive dessert for an outdoor dinner.

And I’m with you: Never a fan of s’mores.

Melissa mccloud
November 22, 2019 10:30 am

5 stars

January 21, 2015 5:24 pm

I'd love to try this but the hot fudge sauce recipe link is not working.

November 23, 2014 2:53 am

I made your hot fudge sauce – and it is INSANELY delicious – for this pie but there is no way it's firm enough to be cut into pie slices. I'm going to do individual ramekin "pies" for Thanksgiving. But you can tell me what I did wrong to have it not firm up?

November 23, 2014 2:55 am
Reply to  JMR

You may not have cooked the fudge sauce long enough. While warm it is quite runny, but when refrigerated it should solidify. If it isn't getting solid in the fridge it just needs to cook on the stove a bit longer.

December 19, 2012 4:22 pm

10 points to me!

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