S’mores Pie with Graham Cracker Crust

Today is Pi Day. 

No, not a misspelling. I mean, Pi: the ratio of a circles circumference to its diameter. 3.14159265359 🙂 

My 10th grade math teacher, Mrs. Garrity would be proud 😛

Today is March 14, (3/14) also known as Pi Day! And really it is just an excuse to eat pie in March. Because most people wouldn’t be eating a pie today. The holidays have passed and the yummy fruit that fill the summer pies are not yet in season. 

s'mores pie


I wanted to make a pie with what I had (this seems to be a trend). I had graham crackers and chocolate and I decided it would be best to go simple since it was close to midnight!! 

s'mores pie

If you follow me on Snapchat (AmandasPlate), you would see my late night shenanigans 😀


I call this my S’mores Pie with Graham Cracker Crust. Simple, rich, delicious. It really transports to summer around a bon fire… ahhh…. summer…. 


On to the recipe:

S’mores Pie with Graham Cracker Crust
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 8 servings
  • Graham Cracker Crust
  • 9 graham crackers
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons granulated sugar
  • Chocolate Filling
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons cocoa powder
  • 3 large egg yolks (reserve whites for the meringue)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Meringue Topping
  • 3 egg whites
  • 1/4 cup granulated sugar
Graham Cracker Crust
  1. In a food processor, blend the graham crackers until fine.
  2. Add the sugar and butter and pulse until combined
  3. Press the crust into a 9 inch pie pan, using the back of a measuring cup. Set Aside
Chocolate Filling
  1. In a sauce pan heat milk, until hot, but not boiling. remove from saucepan and set aside.
  2. Place sugar, cocoa powder, and flour into the sauce pan. Add in the egg yolks and mix until a paste forms.
  3. Sllllooowwwlly add in the milk, mixing constantly.
  4. Heat on medium heat until it thickens; about 7 minutes.
  5. Remove from heat and add in vanilla, butter and salt. Mix until well combined
  6. Pour the chocolate filling into the crust.
  7. Place in the refrigerator for 40 minutes.
Meringue Topping
  1. Using an electric mixture, whisk egg whites, until frothy.
  2. Add in the sugar and continue whisking until the meringue has stiff peaks and is glossy.
  1. Spread meringue topping over the pie.
  2. Place under the broiler in the oven. Watching it carefully until golden brown.
  3. Cool pie and enjoy 🙂


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