Dark Chocolate S’mores Pie (Secret Recipe Club)

This month’s Secret Recipe Club assignment was very exciting for me.  I regularly read Alli ‘n Sons and feel like I know her and her two boys so well that it was almost like visiting a friend’s house and going through her recipe box.  And what a recipe box it is!

When I get SRC assignments, I tend to think about what kind of food/meal I want to make and then browse their site based on that category.  I started off this assignment thinking that I’d be making breakfast, so I chose her French Toast Fingers.  But then as I kept going, I saw her recipe for Homemade Chocolate Syrup.  So that made the short list too.  But then…THEN…along came Dark Chocolate S’mores Pie.  Oh holy hell.  That’s the one, baby.

Since I made Funky Monkey S’mores a few weeks ago, I’ve really had s’mores on the brain.  Plus, it’s summer.  S’mores DEFINES summer.  So, s’mores pie it is.  Er…was.  Because that stuff didn’t last long around here.  We invited the neighbors over to help us eat it and I definitely didn’t hear any complaints.

One small hitch…I don’t really like pudding.  I know, I know.  I’m weird.  But it’s a texture thing.  Just like I don’t like yogurt without some sort of SOMETHING in it (fruit piece, granola, etc.).  I just don’t care for the smooth texture of pudding.  However, with a graham cracker crust and toasted marshmallows on top, I could make the sacrifice.

I stayed pretty true to Alli’s recipe.  I just reduced the sugar a little and I don’t think it made a difference in the outcome.  It was still pretty darn sweet.  Here’s how I made it:

Dark Chocolate S’mores Pie
From Alli ‘n Sons



  • 1-1/3 cups graham cracker crumbs
  • Scant 1/4 cup sugar
  • 4 Tbsp butter, melted


  • 4 egg yolks (save the whites for breakfast tomorrow!)
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 6 Tbsp dark cocoa powder
  • 1/4 tsp sea salt
  • 3 cups skim milk
  • 2 Tbsp butter, softened
  • 2 tsp vanilla extract


  • 2 cups miniature marshmallows


For the crust:

  1. Preheat your oven to 375 degrees.  Combine the graham cracker crumbs and sugar.  Add the melted butter and mix until combined.  Press the crumb mixture into the bottom and sides of a 9-inch pie pan, using the back of a spoon.  Bake for 8-10 minutes or until golden brown.  Cool completely.

For the pudding:

  1. In a medium bowl, beat the egg yolks with a whisk and set aside.
  2. Combine the sugar, cornstarch, cocoa powder and sea salt in a medium saucepan.  Heat over medium heat.  Slowly whisk in the milk, stirring until smooth.  Increase the heat to medium-high and bring to a boil, stirring often.  Boil for 1 minute, stirring constantly, then remove pan from heat.
  3. Temper the egg yolks by slowly whisking 1/2 cup of the hot chocolate mixture into the yolks (do this very slowly or you’ll have scrambled eggs).  Whisk in an additional 1 cup of the hot chocolate mixture into the chocolate/yolk mixture, and then return the mixture to the saucepan with the remaining chocolate.  Boil over medium heat for 1 minute, stirring constantly.
  4. Remove the pan from heat and stir in the butter and vanilla.  Pour the filling into the pie crust and allow to cool.  Once cool, chill in the refrigerator at least for a few hours.

For the topping:

  1. Preheat your broiler.
  2. Cover the pie with the mini marshmallows and broil for 30 seconds or so, until the marshmallows are lightly browned.  Keep a VERY close eye on the pie while you’re doing this, or the marshmallows will burn.

Prep ahead tips: You can make the crust ahead of time, or even use a store-bought graham cracker crust if you so choose.

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  1. Camilla

    We just got back from a camping trip where we did two rounds of s’mores. These might be a good alternative for my December baby who complains that we never get to have s’mores on his birthday! Oh, and thank you for commenting on my malfatti! As for whether they are a main dish or a side dish…I served them as a main dish, but they would be great as a side, too.

  2. Lisa

    Holy moly, that is one decadent and phenomenal S’mores pie! Just about died when I saw the photo. Way to go on a great choice!

  3. Katrina

    Ah ha, I thought those funky monkey smores sounded familiar, I remember those from last month. I love everything with banana and what a good idea, you know–since there is a fruit, they are healthy, right. 😉

  4. Angelgirlpj

    Sounds delicious, I wish I had seen it yesterday as I made a Gluten-Free Angel Food cake and then used the yolks to make Gluten-Free Noodles. The smore pie looks so good!

  5. Evelyn

    Wow! This makes me wish to run (not walk) to the store right now to buy ingredients. This sounds so delish! Thank you for sharing at Freedom Fridays! Have a super terrific weekend!

  6. Michelles Tasty Creations

    Amy, this pie looks incredible! Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great weekend.

  7. Evi

    This looks great! I did a s’mores cookie recently for my book club. I think s’mores must be in, since I’ve been seeing them a ton on Pinterest!

  8. Six Sisters

    That looks so delicious! S’mores in the summertime – PERFECT! Thanks for sharing with us on “Strut Your Stuff Saturday!” We hope to see you next week! -The Sisters

  9. Samantha Grace-Marie

    I Just used this recipe, but I substituted dark cocoa powder for regular because that is all I had. It came out good but it definitely wasn’t chocolatey enough. I had assumed this was probably because it wasn’t dark cocoa, but when I looked at the original blog you got this recipe from I saw that it had called for 6 tablespoons of cocoa and your recipe lists it at 6 teaspoons. You may want to adjust this — I think my pie would have been much better with more cocoa!

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