Graham Cracker Crust, fudgy brownie, chocolate pudding, and marshmallowy meringue, this Brownie S’mores Pie is perfect for Thanksgiving.

Side view of a slice of S'mores Brownie Pie on a white and green plate.

How to make the best graham cracker crust?

As crazy as it sounds, not all graham crackers are created equal but it can be hard to know when buying them. Most standard graham crackers will work – I wouldn’t recommend the trader joes graham crackers because they are too buttery. Pick your favorite graham cracker and start with a little less butter, then add more as needed. The mixture should be crumbly but clump when squished together. Additionally using a flat bottomed cup or measuring cup to really press the crust into the pan will help keep it from crumbling after baking.

Can you taste the sour cream?

Nope! The sour cream simply adds to the body and helps it firm up without becoming too rich.

Can this be made in advance?

Yes! I recommend making it the day before – this will give it plenty of time to set up in the fridge. I prefer to add the meringue the day of because it does start to form a skin and lose a bit of moisture.

What pan should be used for this pie?

I don’t often opt for a traditional pie pan as I find that removable base tart pans create cleaner, neater slices. However for this one I did and I love this pan, it has the perfect depth and size for a pie and the crust comes out beautifully. It’s also just a beautiful pan!

Tips for making a Brownie S’mores Pie

It’s best to make this pie the day before so that the filling has a chance to set and become sliceable.
I prefer to blend the graham crakcers because I find you get a better texture and the crust holds together a bit better but smashing them will work too!
All graham crackers aren’t created equal so I recommend adding in the butter, mixing it and adding more just until it holds together.
Be sure to let the pie crust and brownie completely before adding in the chocolate filling to keep it from mixing into the filling.
When cooking the chocolate filling, do not walk away. We want it to just thicken but not clump or curdle so it’s important to keep whisking.
Be sure to cover the surface of the filling with a sheet of plastic wrap to keep it from forming a skin.

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Ingredients

Graham Crackers: Any classic, standard graham crackers will work for the crust!
Sugar: White Granulated sugar is used in the crust, chocolate pudding, and meringue. Dark brown sugar is used in the brownie layer.
Butter: Salted butter is used in the crust and brownie but unsalted works too!
Vanilla Extract: Vanilla extract enhances the flavors in the in the fillings and crust.
Fine Sea Salt: Fine sea salt is used to bring out the flavors in the fillings and crust.
Eggs: There are whole eggs in the brownie, egg yolks in the pudding and egg whites in the meringue.
Corn Starch: Corn starch is used to thicken and set the chocolate pudding filling.
Cocoa Powder: I like to use 100% natural cocoa powder for the brownie and chocolate pudding.
Chocolate: A little 60% chocolate is added to the chocolate pudding for extra flavor and stability and chocolate chips are added into the brownies.
Milk: Whole milk is best for the filling, I haven’t tested using dairy alternatives so I can’t recommend it.
Sour Cream: Sour Cream is used to thicken and set the filling as well as add a bit of brightness to the chocolate pudding.
Heavy Cream: Heavy cream is added into the chocolate pudding for extra creaminess.

Side view of a S'mores Brownie pie in a white pie dish.

How to make a Brownie S’mores Pie

Make the Graham Cracker crust

Preheat the oven to 350 F and place a rack in the center of the oven.
Blend the graham crackers in a blender until they become a fine powder, similar to flour. You really want the graham crackers to be fine. If they are too coarse, the crust will be too porous causing the custard to soak into it.
In a medium bowl stir together the sugar, salt, and ground graham crackers. Pour in the melted butter and vanilla and use a fork to mix everything together.
If it’s too dry add a little more butter but be careful not to make it too wet. It should still seem crumbly.
Pour the mixture into the pie pan, don’t grease the pan in advance. Press most of the crust into the sides of the pan first and then the rest across the bottom with your fingers.
Use your thumb or your pointer finger to really press it into the bottom corner so that you don’t get a super thick pastry corner.
Make sure the crust reaches all the way to the top of the pan. Take your time with this, it’s important that it is neat and even before baking and filling.

Brownie Layer

In a medium pot add in the butter, brown sugar, cocoa powder, fine sea salt, and vanilla extract.
Place the pot over medium low heat to melt the butter. Whisk and cook until all ingredients have melted and the mixture is smooth.
Turn off the heat and crack in the eggs one at a time, whisking after each one.
Pour in the flour and baking powder and whisk again.
Pour the brownie batter into the graham cracker crust and sprinkle the top with chocolate chips.
Bake in the preheated oven for 25 minutes until the edges of the brownie are puffed and the center only has a slight wobble.

Chocolate Pudding

In a medium sauce pot, add in the sugar and cornstarch (or whichever starch you’re using) and whisk together.
Pour in the milk and whisk again.
Add in the cocoa powder, egg yolks, and salt and whisk once more.
Place the pot over medium low heat. Whisking regularly being sure to scrape the sides and bottom of the pot as you whisk.
Cook until thick and bubbles start to appear.
Remove the pot from the heat and add in the chopped up chocolate. Whisk until melted.
Scoop in the sour cream and whisk again.
Pour the chocolate pudding through a fine mesh sieve into a separate bowl.
Then pour the pudding over top of the cooled brownie layer. Cover the surface with a sheet of plastic wrap to keep it from forming a skin. Place the pie in the fridge to set for at least 6 hours or overnight.

Meringue

Ideally, make the meringue the day you plan to serve the pie. In a large metal mixing bowl (or the bowl portion of a double boiler) add in the egg whites, a pinch of salt, and white granulated sugar.
In a separate pot (or the bottom of a double boiler) add in two inches of water. Bring the water to a gentle simmer and then turn the heat to low to keep it simmering.
Place the mixing bowl over the simmering water and whisk constantly until the sugar has dissolved into the egg whites. Check to make sure that the mixture is done cooking by rubbing some of it between your fingers and feeling if the sugar has fully dissolved. If it is fully dissolved, turn off the heat and remove the bowl from the pot.
Allow the mixture to cool for 5-10 minutes. Use an electric mixer to whip the meringue on high speed until almost stiff peaks form. We’re going for a s’mores marshmallowy kind of texture.
Take the set pie out of the fridge and peel away the plastic wrap.
Spoon or pipe the meringue over the chocolate filling in any design you want. Optionally torch it or leave it as is! The first slice is always a bit messier to remove but the next slices should come out cleanly.

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