Irresistible Campfire Pie

Last July, storms kept rolling in and wrecked our backyard s'mores plans, but my kids wouldn't let up about wanting their favorite treat. That's when I whipped up this pie. I used everything we love about s'mores—gooey marshmallow, creamy chocolate, and graham cracker crumbs—but packed it all into one easy pie. You don't need to worry about watching the fire, and there's zero sticky mess for you to clean up. The way it's stacked means you get the right mix of goodness every single time. Plus, it's way easier to serve a bunch of people than passing out individual s'mores.

Irresistible Summer Classic

• You don't have to worry about sticky marshmallows messing up anything
• Feeds a whole party in one go, so nobody waits for dessert
• The crust is way richer and tastier than just eating graham crackers plain
• Brings that classic fireside flavor with no bonfire drama

Jamie’s husband swore he wasn’t into sweets until he dug into this at our barbecue and helped himself to two fat slices. He hung around the pie, hoping folks would leave theirs behind. Jamie now pings me whenever they’ve got folks coming over asking for the directions again, though we both know she just hopes I’ll make it myself.

Essential Toppings

• If you want that s'mores taste, start with graham cracker crumbs. I grab boxed crumbs most days—they're so fine and easy. But if I want some crunch, I throw whole crackers in my food processor for chunkier bits.
• Marshmallow creme makes spreading super easy and keeps things gooey. Actual marshmallows didn’t soften up the way I wanted. Trust me, go for the creme.
• Hershey’s milk chocolate bars are a must. I tried fancier stuff but my family hands-down prefers that classic Hershey taste.
• Mini marshmallows give those great toasty bits on top, just like over a fire. Creme alone doesn’t get that golden finish.
• Softened butter (not melted, not cold) turns the graham layer into a soft, cookie-like base. Don’t skip this tip! Cold butter leaves chunks, melted butter gets messy.

My first crack at this, I sliced it up fresh out of the oven—total chocolate-marshmallow puddle everywhere. It tasted awesome, but it was chaos on the plates! Let it cool, so you actually get nice, clean wedges. (Though, honestly, nobody complains about eating it with a spoon straight from the pan.)

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Detailed Baking Guide

Crank Up the Oven

Set your oven to 350°F. Hit a 9-inch pie pan with some baking spray. If you've got a metal one, I think it's best. A glass dish is totally fine too! Just check it early, as they bake a bit slower.

Sugar and Butter Blend

Mix up the soft butter and sugar with a hand mixer till it looks pale and pillowy. Give it a little extra time—fluffy is key for a soft crust.

Add Egg and Vanilla

Bump in the egg and vanilla. Make sure your egg’s not cold! Warm eggs mix in so much smoother. Cold ones stay streaky—I’ve found out the hard way.

In Goes the Dry Stuff

Toss in flour, graham crumbs, baking powder, and salt. Just mix until it’s holding together and not dry. I use a spatula here—mix too much, and your crust will go tough.

Press Out the Crust

Work half that dough into your pie dish and press it evenly on the bottom and up the sides. Using the bottom of a measuring cup for the edges helps keep things tidy and thick enough to hold the filling.

Layer the Marshmallow

Spoon the marshmallow creme on top. It tends to stick, so give your spatula a spray or dip it in warm water for easier spreading.

Add Chocolate Pieces

Scatter most of your chopped Hershey’s over the creme, holding back about a third cup for the end. I break it into all different sizes—some bits melt down, some stay chunky.

Top With Mini Marshmallows

Drop about ⅔ cup mini marshmallows over the chocolate. No need to be perfect. As they melt, they make delicious little gooey pockets.

Seal It Up

Flatten the rest of the dough between sheets of parchment and set that on top. It’ll keep from sticking and you can shape it before peeling one sheet away and popping the disc over everything in your pan. Pinch around the edge with your fingers or fork tines for a seal.

Pre-bake

Put into the oven for 10 minutes, just to start setting the crust. Even if it looks a bit raw, pull it now! This step means your crust turns out perfectly and doesn’t go soggy later.

Add Final Layers

Add the leftover chocolate pieces and marshmallows to the mostly baked pie. Scatter them over the top. Some might bunch up in the center—they’ll melt and stay where you want.

Bake to Finish

Stick it back in for another 8 to 10 minutes. You’re watching for a golden top and just-toasty marshmallows. Pay attention—overbaking turns those marshmallows dark super fast!

Cooled Perfection

Let it sit for at least 45 minutes. It feels endless, but skip this step and you get a melty mess instead of slices. Waiting pays off with gorgeous wedges every time.

Helpful Pointers

• Cut and share when it's a bit warm—chocolate’s still soft and melty
• Use Special Dark Hershey’s if you’re after deeper flavor
• Stir a dash of cinnamon into your graham crust for a cozy twist, especially nice in cold weather

My kid wanted to call this breakfast pie since graham crackers are “pretty much cereal.” I see through that logic! It’s still dessert here—even if I occasionally sneak a slice with morning coffee.

Enjoy Like a Pro

Take it up a notch by serving warm slices with vanilla ice cream. The hit of something cold with all that gooey pie is incredible. Sometimes I add a handful of fresh berries for barbecues—just the right tang to balance things out. If it’s a party for kids, I’ll top it off with a chocolate drizzle to make everyone extra happy.

Fun Variations

Try smoothing a bit of peanut butter between the crust and marshmallow for a Reeses-style twist. Around Christmas, I’ll sprinkle crushed candy canes on top for a cozy minty bite. Caramel lovers? Drizzle some caramel over the filling inside for a super rich treat my family calls Millionaire S’mores.

Keeping It Fresh

Pop any extra slices in an airtight container and leave on the counter up to 3 days. For that fresh-made vibe, microwave for 10 to 15 seconds until just gooey—don’t overdo it. Need it to last? Wrap and freeze your leftovers three months, easy. I’ll often stash an extra pie for those dessert emergencies.

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Sweet Success Tips

• Use a food processor if you want easy crumbs, since blenders tend to mash them down
• You can make your dough ahead—stash it in the fridge, but let it warm up before pressing into your pan
• If you like a little char, use a kitchen torch on the marshmallow tops after baking—they’ll brown up in a flash

This pie has saved so many parties from being ruined by rain. Graham, chocolate, and marshmallow together always win people over, no matter how old they are. And you don't have to deal with smoky clothes or sticky fingers. It’s my most asked-for dessert now—sorry Grandma, your chocolate chip cookies are in second place!

Recipe FAQs

→ Can I swap the scratch-made graham crust for plain graham crackers?

This method uses a cookie dough made with graham crackers instead of the regular crumb crust. Subbing with a store-bought crust might work, but be ready for a different flavor and texture, plus adjusted baking time.

→ Can marshmallow creme be replaced with marshmallows?

The creme gives a smooth, even spread that regular marshmallows don’t. If you need an alternative, melt 2 cups of mini marshmallows with 1 tablespoon of butter over gentle heat, stir until smooth, then cool before using.

→ How do I know when it’s baked just right?

Look for lightly browned edges on the crust, toasty marshmallows, and fully melted chocolate. Avoid baking too long, or the crust could harden too much.

→ Why is it too sticky to slice cleanly?

Letting it cool completely helps it hold together. If an hour at room temp isn’t enough, chill it in the fridge for 30 minutes. Use a sharp knife and clean it off between cuts for tidy slices.

→ Can it be prepped ahead of time?

Yep! Prepare it 1-2 days early and store it covered. You can keep it at room temperature or in the fridge. Let it reach room temp before eating to enjoy its best texture and flavors.

→ Which chocolate works best for this?

Hershey’s milk chocolate bars give the classic taste, but feel free to try other types! Ghirardelli, Lindt, or flavored chocolates like cookies and cream are fun options. For a less sweet spin, go with semi-sweet or dark chocolate.