The 3-Ingredient S’mores Pie My Family Loves (No Baking Required!)

S’mores equals summer in our household. They represent BBQ season, the outdoors, and bright sunny days that drag into pink cool evenings during warm family gatherings. When I recently made this s’mores ice cream pie as a dessert for a party, I was embarrassed to see it wiped clean in minutes—I should have made a bigger one or brought two pies instead!

Thankfully, it’s super easy to put together, even in a time crunch. You could absolutely grab a ready-made pie crust, your favorite chocolate ice cream, and some Marshmallow Fluff on your way to a gathering, then assemble the pie then and there. 

Key Ingredients for S’mores Pie

The beauty of this dessert lies in its simplicity and in its classic combination of the three key ingredients of s’mores: 

• Graham crackers: I call for a store-bought graham cracker pie crust here to keep this recipe super simple, but you can easily make your own, if you prefer. 
• Chocolate: I originally made this recipe with chocolate pudding instead of ice cream, but ice cream is the perfect fuss-free option. My favorite is Häagen-Dazs Belgian chocolate ice cream, thanks to my dad who took me to its heavenly ice cream shop when I was a kid. That image has been stamped into my memory ever since, and I am partial to that brand’s ice cream, but use your go-to chocolate ice cream when making this pie. 
• Marshmallows: For the topping, I’ve gone with Marshmallow Fluff for ease and even coverage. 

Tips for Making My 3-Ingredient S’mores Pie

• Torch it up: A classic s’mores recipe must have some torched marshmallow, and there are a couple of ways to achieve this: with a kitchen torch or using the broiler of your oven. Try to hit the Marshmallow Fluff topping with high heat for a very short time so that it gets torched on the outside but the ice cream doesn’t melt. I prefer to assemble the pie, freeze it, then torch the top right before slicing and serving.
• Torch it to order: If you’re not serving the pie all at once, slice it and torch one slice at a time.
• Cut it with a hot knife: The best way to achieve clean and easy slices is to soak your knife in hot water for a couple of minutes prior to cutting, then wipe the knife clean and slice. Or, heat the knife with that handy kitchen torch.
• Make it ahead: You can assemble this pie on the spot and serve it immediately, or you can assemble and freeze it the night before, then torch the top when you’re ready to serve. 

Serving Suggestions

In addition to the flaky sea salt on top, I have also enjoyed this pie with a generous drizzle of caramel sauce or hot fudge sauce. My mum loves it with sliced bananas, which is not traditional to s’mores, but it does taste delicious and makes for a cheater’s s’mores sundae.