Dessert Pies — S’mores Cookie Dough Pie (the ultimate crowd-pleaser)
Dessert Pies don’t get more nostalgic and over-the-top than this S’mores Cookie Dough Pie — think chewy cookie dough, molten chocolate pockets, a buttery graham base, and a torched marshmallow blanket. It’s equal parts campfire memory and home-bakery swagger, and yes, you’ll want to slice it into generous wedges.
Short version: this pie looks fancy but plays nice in a busy kitchen. Ready to dig in?
Brief introduction — why this pie works (and why you’ll make it again)
Remember the crackle of a marshmallow that’s just right — crisp outside, molten inside? This pie traps that exact moment, but in a format you can pass around the table. I created this because I wanted a dessert that felt like campfire nostalgia but was practical for a family dinner. It turned into a hit overnight: kids asked for seconds, and grown-ups pretended they were “just a little hungry.” Guilty pleasures, meet convenience.
This recipe blends textures — crunchy crust, tender cookie center, gooey chocolate, and toasted marshmallow — to deliver a full sensory hit. And the best part: you don’t need special ingredients or a bakery degree. Curious? Keep reading.
Why you’ll love this giant S’mores Cookie Dough Pie
- Quick and impressive. You can assemble and bake this in under an hour.
- Pantry-friendly. No exotic ingredients — mostly pantry classics.
- Perfect for sharing. Slice it up and watch it disappear.
- Kid-approved and party-ready. Great for birthdays, block parties, or “just because.”
- Comfort-forward. It marries two universal winners: cookie dough and s’mores.
Want a dessert that makes people smile before the first bite? This one nails it.
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.
- Graham cracker crumbs — provide the buttery, toasty base that echoes classic s’mores. Use good crackers for better flavor.
- Butter — binds the crust and adds richness; melted butter presses into the crumbs and bakes slightly for stability.
- Sugar (granulated) — helps caramelize the crust and lift flavors.
- All-purpose flour — gives structure to the cookie dough; if you want a gluten-free pie, swap in a 1:1 GF blend.
- Butter (softened) — creamed with sugar to create a tender cookie dough base. Room-temp butter whips better and traps air for a lighter texture.
- Brown sugar — brings chew and depth (think toffee notes).
- Egg — binds the dough. If you need egg-free, use a flax egg substitute.
- Vanilla extract — a small amount upgrades the entire dessert — don’t skimp.
- Baking soda — creates slight lift and chew in the dough.
- Chocolate chips + chunks — chips give even distribution; chunks create melty pockets. The combo = best texture.
- Marshmallows (large + mini) — the final showstopper. Large halves toast gorgeously; minis fill the gaps and create an even golden finish.
Why these choices? Each ingredient contributes to texture and flavor. Skip the vanilla and the whole pie tastes flat. Use cheap chocolate and you’ll notice. Treat the crust like the pie’s foundation — if that fails, the rest won’t shine.
How to Make It
Follow the steps below for a foolproof bake. Keep the flow: prep, crust, cookie dough, bake, toast marshmallows, finish.
Prep (5 minutes)
Preheat your oven to 350°F (175°C). Grease or line a 9-inch pie dish (a springform pan also works if you want tall sides). Measure and have everything at hand — mise en place saves time and stress.
Make the graham cracker crust (8 minutes)
Combine graham crumbs, melted butter, a touch of granulated sugar, and a pinch of salt. Press the mixture firmly into the bottom and up the sides of your pie dish using the bottom of a measuring cup or a glass. Bake for 7–8 minutes until just set and lightly golden. Cool briefly — the crust continues to firm up as it cools.
Prepare the cookie dough filling (10 minutes)
Cream the softened butter with brown and granulated sugar until light and fluffy (2–3 minutes). Add the egg and vanilla; beat until smooth. Whisk the flour with baking soda and salt, then fold into the butter-sugar mix until just combined. Stir in chocolate chips and chocolate chunks. The dough should be thick and scoopable.
Assemble the pie (5 minutes)
Spread the cookie dough evenly over the cooled crust. Smooth the top with a spatula. The layer will be thick, which is perfect — this is a cookie-first pie.
Bake (22–25 minutes)
Bake on the center rack until the edges turn golden and the center looks just set. Important: the center will seem slightly underbaked — that’s what gives you the tender, chewy interior. Overbake and you’ll lose the desired texture.
Marshmallow topping (3 minutes)
Arrange halved large marshmallows (cut-side down) across the top and sprinkle mini marshmallows into any gaps. Broil for 1–2 minutes until the marshmallows puff and brown. Watch constantly — marshmallows go from perfect to burned in seconds. If you have a kitchen torch, that gives the most control for even, restaurant-style charring.
Finish and cool (2 minutes)
Sprinkle extra chocolate chips or shavings over the hot marshmallows for a melty sparkle. Let the pie rest at least 20 minutes so the center sets and slices cleaner. Serve slightly warm for ultimate gooeyness.
Bold tip: Always watch the broiler — marshmallows toast in seconds.
Pro tips for perfect results
- Room-temperature egg and butter help the dough cream properly and give a consistent texture.
- Freeze the chocolate chunks briefly if your kitchen runs warm; they hold shape better during mixing.
- Press the crust firmly to avoid a crumbly bottom — a tight base supports the heavy cookie layer.
- Use a mix of chips and chunks for the ideal melty/chewy contrast.
- Tent with foil if the pie edges brown too quickly before the center sets.
- For clean slices, refrigerate for a little while once the pie cools; a warm pie is delicious but messy.
Bold tip: Don’t overbake — pull the pie when the center still jiggles slightly. It will continue to set as it cools.
Variations & creative tweaks
Want to make this recipe your own? Here are playful variations that keep the core idea but change the vibe.
- Nutty S’mores: Fold chopped toasted pecans or walnuts into the cookie dough for crunch.
- Caramel S’mores: Layer thin caramel squares between the cookie dough and marshmallows before broiling. Salted caramel + marshmallow = chef’s kiss.
- Peanut Butter Swirl: Drop dollops of peanut butter on the top of the cookie layer and swirl gently before baking. Great against chocolate.
- Mini S’mores Pies: Use a muffin tin or small tart pans to make individual versions — perfect for parties and easier to serve.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and use GF graham crumbs.
- Dairy-free: Use vegan butter and dairy-free chocolate chips — the structure still holds.
These variations keep the cookie pie soul but let you customize to dietary needs or flavor cravings. Which one will you try first?
Best ways to serve
- Slightly warm with a scoop of vanilla ice cream — contrast of hot and cold is divine.
- Room-temperature for cleaner slices at potlucks or gatherings.
- Garnish with extra graham crumbs, a drizzle of chocolate, or a pinch of flaky sea salt for balance.
- Serve with cold milk or coffee — the pie pairs beautifully with simple beverages.
Want to plate like a pro? Serve a small wedge with a smear of hot fudge, a toasted marshmallow on top, and a little sprinkle of cocoa powder.
Quick tips for storage & leftovers
- Room temp: Keep covered for up to 2 days. The marshmallows remain soft, but the texture changes slightly.
- Refrigerator: Store airtight for up to 5 days; bring to near room temperature before serving.
- Freezer: Wrap slices individually in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge and reheat briefly for a gooey result.
Bold tip: If freezing, avoid broiling marshmallows before freezing — toast them just before serving for best texture.
FAQs — quick answers to the obvious stuff
Can I make this ahead?
Yes. Bake the pie, cool it, and store loosely covered. Add the marshmallow topping and torch or broil just before serving to get that fresh-toasted look.
No broiler — what then?
Use a kitchen torch for controlled toasting, or bake at 400°F for a few minutes and watch carefully.
Is the cookie dough safe to eat raw?
This recipe uses an egg; the dough bakes during the pie’s cook time. If you want to eat raw dough, use pasteurized eggs or consider an egg-free dough.
My marshmallows burned — help!
Tent with foil next time, move the pie a little further from the broiler, or reduce broil time. Rotate often.
How do I get cleaner slices?
Chill the pie until the filling firms slightly, then cut with a lightly oiled knife. Wiping the knife between cuts helps.
Why this pie fits into so many occasions
This S’mores Cookie Dough Pie occupies a delightful crossover: it’s a fun pie to make with kids, an easy pie idea for last-minute hosting, and an indulgent showstopper for dessert tables. It’s cozy for family dinners yet playful enough for potlucks, holiday spreads, and summer gatherings. You can scale it up, make minis, or adapt it to dietary needs — that flexibility is why I file it under Unique Pie Ideas and Creative Pie Recipes.
Final thoughts — wrap-up and encouragement
If you love Dessert Pies and crave something that combines nostalgia with modern comfort, this S’mores Cookie Dough Pie is a winner. It’s approachable, flexible, and — most importantly — delicious. You’ll get ooey-gooey pockets of chocolate, a buttery graham base, and that iconic toasted marshmallow finish in every slice.
So: preheat your oven, call your people, and make a pie that turns ordinary nights into memories. Baking is part patience, part science, and a big dash of joyful abandon. This recipe asks for all three — and rewards you generously.
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Irresistible S’mores Cookie Dough Pie — One of the Best Dessert Pies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
Description
A showstopping dessert that merges a buttery graham crust, a chewy chocolate-studded cookie-dough layer, and a pillow-top of toasted marshmallows. Simple to assemble, terrific for sharing, and irresistibly nostalgic.
Ingredients
- 1 1/2 cups graham cracker crumbs (≈150 g)
- 6 tablespoons unsalted butter, melted (≈85 g)
- 2 tablespoons granulated sugar (≈25 g)
- Pinch of salt
Cookie-dough layer:
- 1 1/4 cups all-purpose flour (≈160 g)
- 1/2 cup unsalted butter, softened (≈115 g)
- 1/2 cup packed brown sugar (≈100 g)
- 1/4 cup granulated sugar (≈50 g)
- 1 large egg
- 2 teaspoons pure vanilla extract (≈10 ml)
- 1/2 teaspoon baking soda (≈3 g)
- 1/4 teaspoon salt (≈1 g)
- 3/4 cup chocolate chips (≈130 g)
- 1/2 cup chocolate chunks (≈85 g)
Topping:
- 20–25 large marshmallows (≈180 g), halved
- 1 cup mini marshmallows (≈50 g)
- Extra chocolate chips or chocolate shavings (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie plate by greasing it or lining with parchment.
- In a bowl, combine the graham crumbs, melted butter, sugar and a pinch of salt. Mix until the crumbs are evenly moistened and have a sandy texture. Press this mixture firmly into the pie dish, covering the bottom and up the sides. Bake the crust for about 7–8 minutes, until it firms and takes on a light golden hue. Remove and let cool.
- While the crust cools, make the cookie-dough filling. In a large bowl, beat the softened butter with the brown and granulated sugars until fluffy (about 2–3 minutes). Add the egg and vanilla, mixing until incorporated.
- Whisk together the flour, baking soda and salt in a separate bowl. Add the dry mix to the butter-sugar mixture and stir until just combined. Fold in the chocolate chips and chunks so they’re evenly distributed.
- Spread the cookie dough evenly over the cooled graham crust, smoothing the surface with a spatula. The layer will be thick; that’s intended.
- Bake the assembled pie for 22–25 minutes, or until the edges are golden and the center looks set but still slightly soft. Remove from the oven and let rest for about 10 minutes.
- Arrange the halved large marshmallows (cut-side down) across the top, filling gaps with mini marshmallows so the surface is well covered.
- Place the pie under the broiler for 1–2 minutes to toast the marshmallows; watch constantly and rotate the pie as needed to achieve even browning. Alternatively, use a kitchen torch to brown the marshmallow layer.
- Scatter extra chocolate chips or shavings over the warm marshmallows if desired. Allow the pie to cool for at least 20 minutes so the center firms; serve slightly warm for the gooey experience, or at room temperature for cleaner slices.
Notes
- Notes & tips
- Broiler caution: Marshmallows char very quickly—stay by the oven and keep the door open a crack so you can watch the color.
- Crust texture: If your crumbs seem dry, add a teaspoon or two more melted butter until they hold when pressed.
- Don’t overbake: The center should look a touch underdone when you pull it; it will finish setting as it cools for that chewy texture.
- Make-ahead: Assemble and bake the pie in advance; add the marshmallows and torch just before serving for the freshest toasted top.
- Cutting tip: For neater wedges, let the pie rest until slightly cooled and use a lightly oiled knife, wiping the blade between cuts.
- Variations & substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free graham crumbs.
- Dairy-free: Substitute vegan butter and dairy-free chocolate.
- Nuts: Stir in chopped toasted pecans or walnuts for crunch.
- Individual portions: Bake in an oven-safe skillet or in ramekins; reduce bake time accordingly.
- Extra fudgy: Add a thin layer of chocolate squares over the cookie dough before adding marshmallows.
- Storage
- Room temperature: keep covered for up to 2 days.
- Refrigerator: store airtight for up to 5 days (bring to room temp or warm gently before serving).
- Freezer: wrap individual slices tightly and freeze up to 2 months; thaw in the fridge overnight and reheat briefly for best texture.
