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Simple S’mores Pie

Sometimes you just want a pie right now. Like…so badly that you considered that sad looking grocery store pie. If this sounds familiar, this pie is for you. The ingredient list is simple and the prep is quick so you’ll be shoveling pie in your mouth before you know it.

Yippee pie-yay!

And while you’re devouring down this pie, you’ll feel like you’re enjoying s’mores next to a nice fall bonfire. So it will put you in a happy mood too. Plus your friends will love it…dare I say, they’ll ask for s’more.

Before you have time tocontemplate a sad, lame, grocery store pie—get to work on this gem. Pro tip: eat a handful of mini marshmallows before you start and you’ll be moving at lightening speed ⚡


Simple S’mores Pie


1 1/2 cups graham cracker crumbs
6-8 tbsp melted butter
3.9 oz instant chocolate pudding
2 cups milk
7oz marshmallow fluff
1/2 pint heavy whipping cream
1 tablespoon powdered sugar
mini marshmallows and chocolate chips for optional topping


Make the crust: Preheat oven to 375 degrees. In a small bowl, combine graham cracker crumbs and melted butter. Mix until well blended and press into your pie pan. Chill the crust for at least 15 minutes to help prevent crumbling when serving. Bake for 8-10 minutes, or until lightly browned. Allow crust to cool completely before filling.

Make the pudding filling: Prepare pudding according to package directions. Once your pudding is thick, pour into cooled crust and place back in the refrigerator.

Make the marshmallow topping: In a medium mixing bowl, beat whipping cream and powdered sugar at high speed until stiff peaks form. Gently fold marshmallow fluff into your whipped cream. Spread whipped cream over your pudding and refrigerate for 3-4 hours (or start eating immediately if you don’t care about presentation).

Chilling the pie will make it easier to slice and serve, but sometimes you’re too hungry to care (me). Top with mini marshmallows, chocolate chips, and anything else your heart desires. Take a snap quickly, because you’ll blink and this baby will be devoured.

Recipe adapted from the lovely Stuck on Sweet blog.

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