No-Bake Mini S'mores Pies

no-bake mini s'mores pie with marshmallow and chocolate chips

guest post by ashley schuering - https://confessionsofagroceryaddict.com

There's something magical about s'mores. That perfect trio of graham, chocolate, and toasted marshmallow. But let's be honest, campfires aren't always on the agenda. Enter these no-bake mini s'mores pies: all the nostalgic flavor of your favorite fireside treat, reimagined into an elegant individual dessert you can whip up any night of the week, no fire pit (or oven) required.

Each mini s’mores pie starts with a buttery graham cracker crust, layered with a rich, silky chocolate pudding filling, and finished with a cloud of torched marshmallow cream that adds just the right amount of toasty, caramelized flavor. It's the kind of dessert that looks like it took hours but comes together with minimal effort and maximum payoff.

Why You’ll Love This No-Bake Mini S’mores Pie Recipe

Quick & Easy - No baking, no fussy techniques. just simple layering and a few minutes with a kitchen torch. These mini s’mores pies come together with far less than an hour of active prep. The hardest part is having the patience for each layer to set!
10 Simple Ingredients - You won't need a special trip to the store for this one. With just 10 pantry-friendly ingredients, this easy recipe keeps things simple without sacrificing that rich, indulgent s'mores flavor.
S’mores Flavor, No Fire Required - Get all the classic campfire flavor, toasty marshmallow, rich chocolate, and crisp graham, without ever lighting a match. A quick pass with a kitchen torch gives you that golden, gooey marshmallow topping indoors, any time of year.

Ingredients & Substitutions

As promised, you don’t need a ton of ingredients to make this easy, no-bake s’mores pie recipe. Here’s what to grab:

For the crusts:

3 cups graham cracker crumbs (approximately 20-24 graham cracker sheets). feel free to swap in cookies or biscuits of choice.
12 tablespoons softened butter. if using unsalted butter, add a couple of pinches of salt to the mix.
⅔ cup brown sugar. either light or dark brown sugar works well.

For the pudding:

¼ cup cornstarch, for thickening power. If corn is an allergen, swap in an equal amount of potato starch instead.
⅓ cup granulated sugar, for neutral sweetness. You’re welcome to swap in pure cane sugar for a less refined option, or an equal amount of caster/superfine sugar. Alternatively, use brown sugar for a more caramelly undertone.
½ cup Deluxious Dark drinking chocolate, or swap in Spicy Maya drinking chocolate for a fun, fiery twist.
3 cups whole milk. the extra fat in whole milk ensures a deliciously silky chocolate pudding consistency. You can also use full-fat soy milk, oat milk, or coconut milk if you prefer.
1 full-size Chuao chocolate bar of choice, chopped. we used Sweet & Salty for a nice milky chocolate flavor that’s classic for s’mores.
1 teaspoon vanilla extract, for additional warmth and depth. Feel free to use an equal amount of vanilla paste.
Salt to taste. if you use a salty bar, you’ll only need a pinch or two.

For assembly:

1 jar marshmallow creme or 2 cups mini marshmallows. marshmallow creme will provide a smoother top, while mini marshmallows add a bit of texture. You’re also welcome to mix and match.
Kitchen torch. optional, but nice for torching the marshmallows like you would for classic s’mores. If you don’t have one, you can use the broil function on your oven. but stay close by; the marshmallow cream goes from golden brown to burnt in a heartbeat!

How To Make Mini S’mores Pies

Part I: Make Crust

Step 1: Mix all crust ingredients together until the mix reaches a consistency like wet sand.

Step 2: Evenly press the crust mixture into 8 mini pie or mini tart tins.

Step 3: Refrigerate the crusts for an hour to set before filling.

Part II: Make Chocolate Pudding

Step 1: Whisk together cornstarch, sugar, drinking chocolate, and salt in a 3-quart heavy saucepan, then gradually whisk in milk.

Step 2: Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes until mixture thickens. Remove from heat and whisk in chopped chocolate and vanilla until smooth.

Step 3: Pour filling into prepared pie shells and chill, covering the surface with parchment paper or plastic wrap to prevent a skin from forming. It will take at least two hours to cool and set completely.

Part III: Assemble

Step 1: Briefly melt the marshmallow creme in the microwave (about 15 seconds) to make it easier to work with.

Step 2: Dollop chilled pudding pies with marshmallow cream, spreading it as evenly as possible.

Step 3: If desired, brown the tops of the pies with a kitchen torch. Serve and enjoy!

Optional Variations

This no-bake s’mores dessert is easy to make your own depending on your needs and preferences. Here are a few ideas to get you started:

Gluten-Free - If you’re gluten-sensitive, swap in gluten-free graham crackers or the gluten-free cookies of your choice. Just note that all Chuao chocolate bars are processed in a facility that also processes gluten-containing products, so this is not a solution for folks with severe allergies.
Spice It Up - Swap the Deluxious Dark drinking chocolate for Spicy Maya drinking chocolate in the pudding for a subtle chili-kick that plays beautifully against the sweet marshmallow topping. Double down on the dark chocolate heat by using a full-sized Spicy Maya bar instead of Sweet & Salty.
Cookie Crust Swap - Not a graham cracker fan? Try crushed chocolate sandwich cookies, digestive biscuits, or even crushed pretzels for a fun twist on the classic crust. pretzels add a nice, salty crunch that pairs perfectly with the chocolate pudding.
Bar Swap - This recipe is a great excuse to experiment with different Chuao bars. Try Ravishing Rocky Road for extra marshmallow and almond flavor baked right into the pudding or Honeycomb for a hint of caramelized honey.
Boozy Upgrade - For an adults-only version, whisk a tablespoon of bourbon or Irish cream liqueur into the pudding along with the vanilla extract.
Nutty Addition - Sprinkle chopped toasted almonds, pecans, or hazelnuts over the crust before adding the pudding for extra crunch and flavor.
Mini to Mega - Don't have mini pie tins? This recipe works just as well in one standard 9-inch pie dish. simply increase the chilling time slightly to ensure the filling sets all the way through.
Swap Filling - Instead of using chocolate pudding, swap in the chocolate ganache from our sweet and salty cosmic brownies recipe, or use chocolate mousse or s’mores mousse.

Expert Tips

Press the crust in firmly. Use the back of a measuring cup or your fingers to firmly and evenly pack the crumb mixture into each tin. A well-compacted crust holds together much better once sliced and served.
Don't skip the chill time. Both the crust and pudding need adequate time to set. Rushing this step can lead to a crumbly base or runny filling, so plan ahead and chill for the full recommended times (or longer, if you have it).
Whisk constantly while cooking the pudding. Cornstarch-based fillings can scorch or clump quickly, so keep a steady whisk going the entire time the pudding is on the heat to ensure a smooth, silky texture.
Press plastic wrap directly onto the pudding surface. This prevents a rubbery skin from forming as it cools. Make sure the wrap or parchment is in full contact with the pudding, not just covering the top of the tin.
Warm your marshmallow creme just enough to loosen it. A quick 15-second zap in the microwave makes it far easier to spread evenly, but be careful not to overheat it, or it will become too runny to hold its shape.
Watch closely when torching. Marshmallow topping can go from perfectly toasted to burnt within seconds, so keep the torch moving in a slow, steady motion and never leave it unattended.
Taste your pudding before assembling. Since chocolate bars vary in sweetness and saltiness, taste the pudding mixture before filling the crusts and adjust the salt or sugar as needed for balance.

Storage Instructions

Refrigeration: Store the mini s'mores pies in an airtight container in the refrigerator for up to 3 days. If possible, torch the marshmallow topping just before serving rather than in advance, as the marshmallow cream can weep slightly over time and is best enjoyed fresh off the torch.
Make Ahead: If you'd like to prep ahead, the crusts and pudding can be made separately and stored in the fridge for up to 2 days before assembling, just keep the pudding covered with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Freezing: These pies are not recommended for freezing, as the pudding filling can become watery and separate once thawed.

FAQs

Q: Can I use store-bought pudding instead of making it from scratch?

A: While you can substitute store-bought chocolate pudding in a pinch, the homemade version made with drinking chocolate and a Chuao bar delivers a much richer, more complex flavor that really makes these pies feel special.

Q: Do I need a kitchen torch to make mini s’mores pies?

A: No, a kitchen torch is optional. You can use your oven's broil function instead—just keep a close eye on the pies, since the marshmallow topping can go from golden to burnt very quickly under the broiler.

Q: Can I use large marshmallows instead of mini marshmallows or marshmallow creme?

A: Large marshmallows can be sliced in half and arranged on top for a similar effect, though mini marshmallows or marshmallow creme will give you more even coverage across each mini pie.

Q: Is there a way to make this recipe less sweet?

A: Yes, you can reduce the sugar slightly in the pudding, or use a darker, less sweet chocolate bar in place of a milk chocolate option to help balance the sweetness of the marshmallow topping.

More Chuao S’mores Dessert Recipes

Enjoy S'mores Season to the Fullest

Craving that campfire magic all season long? Treat yourself to Chuao's chocolate bars and bring that rich, gourmet touch to every batch of s'mores—whether you're making these mini pies or classic fireside favorites. Shop Chuao's chocolate collection and make this s'mores season one to remember!