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S'mores Brownie Pie

S'mores Brownie Pie with Homemade Marshmallow Fluff

Indulge in a S’mores Brownie Pie made with homemade marshmallow fluff, a layer of decadent chocolate brownie and a graham cracker crust.

Course Dessert
Cuisine American
Keyword pie with marshmallow fluff, s'mores dessert, smores pie
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 430 kcal


For the crust:

  • 1 cup graham cracker crumbs
  • 6 Tablespoons melted unsalted butter
  • 2 tablespoons granulated sugar

For the brownie:

  • 1/2 cup unsalted butter
  • 2 ounces dark chocolate chopped
  • 1/4 cup unsweetened natural cocoa powder
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup dark chocolate chunks

For the marshmallow fluff:

  • cup water
  • ¾ cup granulated sugar
  • ¾ cup corn syrup or honey
  • 3 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
  2. Stir together graham cracker crumbs, melted butter and sugar in a medium sized bowl. Press mixture into the bottom and up the pie dish. Bake crust for about 10 minutes, until it just starts to brown. Cool completely.
  3. Add the butter, chocolate and cocoa powder to a medium, microwave-safe bowl and heat to melt, about 45 seconds. Stir and continue to heat in 10-second increments until mixture is smooth; set aside.
  4. In a large mixing bowl, whisk together the egg, egg yolk and sugar. Whisk in the vanilla and salt. Add the chocolate mixture and whisk to combine. Stir in the flour and chocolate chunks until just combined.
  5. Pour batter in an even layer over the cooled graham cracker crust and bake for about 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool completely.
  6. Make the marshmallow fluff while the brownie pie is baking by placing water, sugar and honey or corn syrup in a medium saucepan. Stir to combine. Insert a candy thermometer into the pot and heat over medium-high.

  7. Place the egg whites and cream of tartar in the bowl of a stand mixer. When the sugar syrup reaches about 225°, begin whipping the egg whites until soft peaks form, (about 3-4 minutes). When the sugar syrup reaches 240°F, remove from the heat. Turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream. Set mixer to medium-high and continue whipping until thick, fluffy and glossy (about 6-7 minutes). Add in vanilla and whip gently until incorporated.
  8. Top brownie pie with marshmallow fluff and toast lightly with a culinary torch.

Recipe Notes

The topping will get a bit soggy with time if stored in the fridge but will still taste delicious. However, it's best the day its made.