Beth’s Easy S’more Pie

Beth’s Easy S’more Pie

SUBSCRIBE for more great recipes!

Apple Turnovers
Apple Tarte Tatin
French Apple Tart

Baked Brie
S’More Pie
Goat Cheese Tartelette Appetizers
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Coffee Cake
Easy White Chocolate Mousse
Dad’s Chewy Chocolottas
Lobster Thermidor
Beth’s Easy Appetizers
Banana’s Foster
Easy Almond Croissants

WATCH THE FULL PLAYLIST for 7 other fantastic thanksgiving pies!

Subscribe to Sarah Fit TV:
Subscribe to All Recipes:
Subscribe to Food Wishes:
Subscribe to Modern Mom:
Subscribe to Divas Can Cook:
Subscribe to Hungry:
Subscribe to Tasted:

Serves 8


For the Crust:
2 cups of finely ground graham crackers (about 15-16 graham crackers)
6 tbsp melted butter
1/8 tsp salt

For the Filling
¾ cup of semi-sweet chocolate chips
¾ cup of milk chocolate chips
¼ cup of butter
2 whole eggs
1 egg yolk
1 cup heavy cream
1 tsp vanilla

For the topping:
2 egg whites
1 cup of corn syrup*
pinch of salt
½ tsp vanilla
¼ tsp cream of tartar
2 tbsp sugar



Preheat oven to 350.

Grind graham crackers in a food processor. Or place them in a zip lock bag, and whack them with a rolling pin, until they are crushed into a fine crumb.

Place graham cracker crumbs into a bowl, add the salt and the melted butter. Combine with a fork until the crumbs stick together.

Place the crumbs in a 9 ½ pie plate working the crumbs up the side of the pan, with the palm of your hand. Set aside.

Place both chocolate chips and butter in a heat safe bowl. Heat the heavy cream in a sauce pan until it simmers, pour it over the chocolate chips and whisk until melted and combined. Add whole eggs, and yolks and mix until combined. Add vanilla.

Pour chocolate mixture into piecrust and bake until pie is set.

Meanwhile, place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.

Allow pie to cool, and then add marshmallow topping on top, creating decorative swirls as you go with a spatula.

At this point, if you are not serving right away, the pie can be refrigerated until ready to serve. Then proceed with last step of broiling.

Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.

BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away!


View Comments (44)


  1. puwadetr Thee

    May 14, 2016 at 5:05 pm

    i don't know do i have to use salted or unsalted butter

  2. Aya Taliani

    May 14, 2016 at 5:05 pm

    Hey Beth! Can you substitute the marshmallow topping for just marshmallow fluff??

  3. theblackestbeauty

    May 14, 2016 at 5:05 pm

    I tried 1 cup semi sweet and 1/2 cup milk chocolate but it is still far too sweet for me. I think all semi sweet will still be too sweet. How can I cut more sugar out of the chocolate?

  4. Maico Acas

    May 14, 2016 at 5:05 pm

    Ohmygod your recipes are soo good

  5. Thahira Md

    May 14, 2016 at 5:05 pm

    Hi dear I tried your delicious pumpkin bread it was perfect …. Thanks for sharing your recipes and much more useful tips

  6. ExplosiveCookiez

    May 14, 2016 at 5:05 pm

    Why can't I push that like button again? I want to like this a thousand times!

  7. toxxicpoiison

    May 14, 2016 at 5:05 pm

    made two of these pies for the first time and brought them to a picnic yesterday. they turned out perfect and everyone loved them! thank you beth :)

  8. Kyle Baker

    May 14, 2016 at 5:05 pm

    i have to say I tried bringing this last year to Thanksgiving and everybody really liked it was gone within minutes! I'm trying another one of your pie recipes this year too!

  9. Neena Ajmain

    May 14, 2016 at 5:05 pm

    Hey Beth! May I ask what song you used at the end of this video? Thank you!

  10. kw Jake

    May 14, 2016 at 5:05 pm

    Funny question but, would it be possible to use some other filling other than chocolate?

  11. Anel Perez

    May 14, 2016 at 5:05 pm

    Could I just use marshmallow fluff?

  12. Jessica Murphy

    May 14, 2016 at 5:05 pm

    Hey Beth, I'm sitting on my lunch break at work thinking of creations to take to a lunch this Sunday, and I came across your channel.. My Aunty from Colorado is here visiting (I'm in Mebourne, Australia) so I hope she loves this. I can't wait to taste test 😉 Great idea!

  13. alyssa “urwatchingwithally” Perez

    May 14, 2016 at 5:05 pm

    hey beth what would i have to do if i added a little to much of something in the topping 

  14. Lindsey Culpepper

    May 14, 2016 at 5:05 pm

    I made this pie for my Thanksgiving that was hosted at my home. This pie was touched before any other and was gone in about 10 minutes. Everyone raved on how good it was. I'm making 3 this time for the Christmas party as it was very much requested. Thanks Beth!

  15. PainlessBeauty

    May 14, 2016 at 5:05 pm

    I made this twice already and I just love it! My five year old loves it too, and every time she see's me on youtube she's always asking "Are you watching Beth again mommy?" We love watching you together. 

  16. Tywin Lannister

    May 14, 2016 at 5:05 pm

    hey beth 🙂 i was wondering if i could use a creme brûlée torch on it?


    May 14, 2016 at 5:05 pm

    Does the broil cook the egg in the ch cool age mixture? 

  18. Creepatt4ck

    May 14, 2016 at 5:05 pm

    HELP!! I'm making the pie right now the pie already baked for 20 minute but it still liquidy 

  19. Hackermgee

    May 14, 2016 at 5:05 pm

    Would it be alright In a 9.5 and 1.6 pie plate? Or is it too big

  20. Bella Wilson

    May 14, 2016 at 5:05 pm

    Can you please say the measurements

  21. MClairBeautyGalerie

    May 14, 2016 at 5:05 pm

    Hi Beth!:) Thanks for sharing this beautiful recipe here with us, I definitely will bake this soon! 🙂 Anyway, I just wondering could I replace the corn syrup with the golden syrup for the marshmallow topping? Thanks before :)

  22. ch wms

    May 14, 2016 at 5:05 pm

    Hi Beth, I have a question. If I were to use this recipe and make mini individual pies by using muffin tins…How many minutes would I bake?

  23. Sealpersonorg

    May 14, 2016 at 5:05 pm

    yummm!!!!!!!! want to try this sooooooo bad! also would it be possible to make it with out any dairy?

  24. ShamanOmega

    May 14, 2016 at 5:05 pm

    I must try this.

  25. Khanmanlol

    May 14, 2016 at 5:05 pm

    Would it be possible to add graham cracker bits and piece ontop of the marshmallow topping, to further replicate a s'more?

  26. PrincessPumpernickel

    May 14, 2016 at 5:05 pm


  27. minh anh phung

    May 14, 2016 at 5:05 pm

    I just cut it to triangular pieces to serve right? I really afraid that it might falls out.

  28. Ryan Walker

    May 14, 2016 at 5:05 pm

    Instead of the chocolate filling would brownie mix work

  29. Miharu Ikenoue

    May 14, 2016 at 5:05 pm

    I would like to know the notations such as milliliter and gram. I use them. If you did not , it makes me much more difficult to make your recipes!! And what is "tartar"? If I can't find it, what should I do?

  30. Hazel Goh

    May 14, 2016 at 5:05 pm

    i don't really like cleaning the food processor as well. But when i do, i grind up a lot of them and store them in a big jar so whenever i need any cookie crumbs, i already have them on hand. Hope it helps ^_^

  31. Jackson Hedgpeth

    May 14, 2016 at 5:05 pm

    I like that look of it

  32. Jeny Ellyyana

    May 14, 2016 at 5:05 pm

    I really love how you explaine the recipe ! Click subsribe right away ♡

  33. snoopyizhear

    May 14, 2016 at 5:05 pm

    I spend al my weekends looking at all your desert then soup then all of your videos actually. Thank you, I really like them :)

  34. Morgan Bays

    May 14, 2016 at 5:05 pm

    I just went through and watched all of your dessert videos :-)

  35. Meg Mananquil

    May 14, 2016 at 5:05 pm

    You had me at the first video with the brownies… Subscribed and will keep on watching! Thank you so much! <3

  36. Neta Zilbermintz

    May 14, 2016 at 5:05 pm

    Hi Beth! I LOVE your videos. I was just wondering what putting the eggs in the chocolate is for.

  37. alyssa k

    May 14, 2016 at 5:05 pm

    why isn't there any marshmallows in the marshmallow topping? And what does it taste like? 

  38. Nora Chakaf

    May 14, 2016 at 5:05 pm

    thank youuuuuuuuuuuuu
    love <3 <3

  39. Ankita M

    May 14, 2016 at 5:05 pm

    can i make this without eggs?

  40. Inna Abassov

    May 14, 2016 at 5:05 pm

    great idea

  41. raneem naser

    May 14, 2016 at 5:05 pm

    I cant find corn syrup were I live can it be substituted with something else? 

  42. Izzy Wisen

    May 14, 2016 at 5:05 pm


  43. Mariana Brito

    May 14, 2016 at 5:05 pm

    What is the substitute of the cor sirup??

  44. Irdina Alwi

    May 14, 2016 at 5:05 pm

    Hi, what other ingredient I can use to substitute graham crackers cause I can't find it at my place. Please help me, I really want to try this!

Leave a Reply

Your email address will not be published. Required fields are marked *


More in Dessert

Beth’s Buche de Noel Recipe (How to Make a Yulelog) | ENTERTAINING WITH BETH

thecookerybookOctober 26, 2020

How to make a Strawberry Cake – by Laura Vitale – Laura in the Kitchen Ep. 103

thecookerybookOctober 24, 2020

Beth’s Baked Alaska Recipe (HOLIDAY FOODIE COLLAB!)

thecookerybookOctober 21, 2020

How to Make Homemade Blueberry Muffins – Recipe by Laura Vitale – Laura in the Kitchen Ep. 106

thecookerybookOctober 20, 2020

Homemade Churros Recipe – Laura Vitale – Laura in the Kitchen Episode 382

thecookerybookOctober 16, 2020

Beth’s Bread Pudding Recipe | ENTERTAINING WITH BETH

thecookerybookOctober 16, 2020

Lover’s Chocolate Mousse Recipe – Laura Vitale – Laura in the Kitchen Episode 312

thecookerybookOctober 12, 2020


thecookerybookOctober 11, 2020

French Macarons – Recipe by Laura Vitale – Laura in the Kitchen Episode 173

thecookerybookOctober 8, 2020