Who needs a campfire when you have No-Bake S’Mores Pie?! It has a simple graham cracker crust, a creamy filling made with marshmallow fluff, Cool Whip, cream cheese, and Hershey’s chocolate, and topped with crushed graham crackers and more chocolate!
As a family that loves to camp, we are also a family that loves a good ‘ol fashion s’more. What’s a campfire if you don’t have a bag of marshmallows to char and shove between some graham crackers with chocolate?! Not a good campfire, I tell ya! Sometimes, though, I find myself craving s’mores when we aren’t camping or having a campfire in our backyard. The solution? No Bake S’Mores Pie!
This pie is seriously unreal. It’s so, so good and comes together a lot more quickly than you might think! Be sure to check out my S’Mores Ice Cream Cake and S’Mores Blondies if you’re a big fan of s’mores!
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Why You’ll Love This Recipe
No Bake – I absolutely love no bake recipes…especially during the summer!
Easy – this pie is super easy and quick to make.
Minimal Ingredients – you only need 7 ingredients to make this no bake s’mores pie.
Crowd Pleaser – believe me when I say, this pie will go FAST!
Make Ahead – since this pie needs to chill in the fridge for awhile, it is a great recipe to make ahead of time.
S’Mores Flavor – every bite of this smores pie is bursting with marshmallow, Hersheys, and graham cracker flavors!
No Fire Needed – if you’re more of an indoorsy person, this pie brings the campfire to you.
Ingredients
Graham Crackers – just like the real deal, this s’mores pie starts with graham crackers.
Unsalted Butter – melted butter is used to bind the crust together.
Cream Cheese – this makes the s’mores pie filling super creamy and also gives it some substance.
Marshmallow Creme – this not only makes the filling creamy but also adds marshmallow flavor.
Vanilla Extract and Coconut Extract – the coconut extract is a little unexpected but it makes this pie seriously taste like a s’more!
Cool Whip – to make the filling even creamier!
Hershey’s Chocolate Bars – the classic chocolate choice for s’mores!
Variations
Store-Bought Crust – if you don’t have time for a homemade crust, you can definitely use a store-bought!
Chocolate Chips – if you want to use semisweet chocolate or dark chocolate chips instead, you can. You will just have to weigh 4.65 ounces.
Whipped Cream instead of Cool Whip – if you’d prefer to use homemade whipped cream, you definitely can. Just beat 1 cup of heavy cream until stiff peaks form, and then fold in gently.
Step by Step Instructions
Photo 1. Add 12 graham crackers to a food processor and pulse until it resembles fine crumbs. Add 6 tablespoons of melted butter and pulse until it’s all combined.
Photo 2. Press the mixture into a greased 9″ pie dish or springform pan and set in the refrigerator until ready to use.
Photo 3. In a large mixing bowl, add the softened cream cheese, marshmallow creme, coconut extract, and vanilla extract.
Photo 4. Beat with an electric mixer until creamy, about 1 minute.
Photo 5. Add the Cool Whip and mix until combined.
Photo 6. Spread half of the pie filling into the crust.
Photo 7. Place 3 of the chocolate bars into a glass bowl and microwave in 30 second intervals until melted. Stir into the remaining filling until combined.
Photo 8. Spread the chocolate filling over the first layer.
Photo 9. Top with additional crushed graham crackers and pieces of Hershey’s chocolate. Chill for at least 4 hours prior to serving. Cut into slices and serve. Enjoy!
Expert Tips
- Press the crust in firmly into the pan so that it doesn’t break when you are removing it from the pan.
- Chill the pie for at least 4 hours in the refrigerator. I like to make it a day in advance so it has plenty of time to firm up.
- Storage – store the pie covered in the refrigerator for 3-4 days.
Recipe FAQs
I have not done this and wouldn’t recommend it, as I don’t think the pie would set up as well as it does with full fat cream cheese.
I have not tried this but I think it would work. Simply cover well with plastic wrap and freeze for up to 2 months.
Other No Bake Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Place graham crackers in a large food processor and pulse until they resemble fine crumbs.
Add the melted butter and pulse until combined.
Press into a greased 9″ springform pan and refrigerate until ready to use.
In a large bowl with electric mixer, beat the cream cheese until it’s creamy, about 1 minute.
Add the marshmallow fluff, vanilla extract, and coconut extract, and beat until combined.
Add the Cool Whip and fold in with a spatula until combined.
Spread half of the mixture onto the baked crust.
In a microwave-safe bowl, melt 3 of the Hershey’s chocolate bars in increments of 30 seconds until melted.
Add the melted chocolate to the remaining mixture and stir with a spatula until combined.
Spread the chocolate mixture on top of the marshmallow layer.
Sprinkle with more crushed graham crackers and garnish with the remaining Hershey’s chocolate bars.
Refrigerate for at least 4 hours, ideally overnight.
Slice, serve, and ENJOY!
- Press the crust in firmly into the pan so that it doesn’t break when you are removing it from the pan.
- Chill the pie for at least 4 hours in the refrigerator. I like to make it a day in advance so it has plenty of time to firm up.
- Storage – store the pie covered in the refrigerator for 3-4 days.
Calories: 306kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 217mg | Potassium: 78mg | Fiber: 1g | Sugar: 27g | Vitamin A: 462IU | Calcium: 52mg | Iron: 1mg