No-Bake S'Mores Pie
An easy and delicious creamy pie with all of the flavors of s'mores!
Servings: 12 servings
Calories: 306kcal
Ingredients
Graham Cracker Crusts
- 12 graham cracker sheets
- 6 tablespoon butter, melted
S'Mores Pie Filling
- 4 (1.55 ounce) Hershey's chocolate bars
- 8 ounces cream cheese, at room temperature
- 14 ounces marshmallow fluff
- ½ teaspoon pure vanilla extract
- ¼ teaspoon coconut extract
- 8 ounces Cool Whip
Instructions
- Place graham crackers in a large food processor and pulse until they resemble fine crumbs.
- Add the melted butter and pulse until combined.
- Press into a greased 9" springform pan and refrigerate until ready to use.
- In a large bowl with electric mixer, beat the cream cheese until it's creamy, about 1 minute.
- Add the marshmallow fluff, vanilla extract, and coconut extract, and beat until combined.
- Add the Cool Whip and fold in with a spatula until combined.
- Spread half of the mixture onto the baked crust.
- In a microwave-safe bowl, melt 3 of the Hershey's chocolate bars in increments of 30 seconds until melted.
- Add the melted chocolate to the remaining mixture and stir with a spatula until combined.
- Spread the chocolate mixture on top of the marshmallow layer.
- Sprinkle with more crushed graham crackers and garnish with the remaining Hershey's chocolate bars.
- Refrigerate for at least 4 hours, ideally overnight.
- Slice, serve, and ENJOY!
Notes
- Press the crust in firmly into the pan so that it doesn’t break when you are removing it from the pan.
- Chill the pie for at least 4 hours in the refrigerator. I like to make it a day in advance so it has plenty of time to firm up.
- Storage - store the pie covered in the refrigerator for 3-4 days.
Nutrition
Calories: 306kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 217mg | Potassium: 78mg | Fiber: 1g | Sugar: 27g | Vitamin A: 462IU | Calcium: 52mg | Iron: 1mg