Grilled S’mores Pie


This decadent pie with a chocolate ganache filling is topped with gooey toasted marshmallows, giving you all the flavors of s’mores but in a pie cooked on a grill.

Grilled S'mores Pie
Grilled S'mores Pie. Photo:

Jennifer Causey / Food Styling by Ali Ramee

Active Time:
1 hrs 35 mins
Total Time:
3 hrs 45 mins

This pie tastes of nostalgic decadence that will remind you of campfire treats. The silky, chocolatey filling gets a small kick of heat from the cayenne pepper, while the buttery graham cracker crumb crust and toasted marshmallow topping balance it out. Make this while you are using your Green Egg or other kamado-style ceramic grill with an indirect heat grate to cook the rest of your meal. It retains heat well enough for you to let the pie cool while eating dinner, then return the pie to the still-hot grill to toast the marshmallows right before serving dessert. If you like, a dollop of sweetened whipped cream or ice cream goes nicely with the rich pie.



  • 6 1/2 ounces graham cracker

  • 4 ounces unsalted butter

  • 2 tablespoons granulated sugar

  • 1/8 teaspoon kosher salt


  • 8 ounces cacao

  • 1 cup heavy whipping cream

  • 3 large large eggs

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cayenne pepper

  • 24 regular marshmallows


  1. Open bottom and top vents of a ceramic grill such as a Big Green Egg completely. Light charcoal briquettes in firebox of grill; when briquettes are covered with gray ash and flames have subsided, spread briquettes into an even layer. Wearing heatproof oven mitts, place indirect heat plate and grate in grill. Close lid, and preheat to 300°F, adjusting top and bottom vents as needed.

  2. Line a 12-inch cast-iron skillet with 4 layers of aluminum foil; set aside.

Prepare the Crust:

  1. Pulse graham crackers in a food processor until finely ground, 10 to 18 pulses (you’ll have about 1 3/4 cups plus 1 tablespoon ground). Add butter, sugar, and salt; pulse until mixture is combined and consistency of wet sand, about 5 pulses, stopping to scrape down sides of bowl as needed. Press mixture into bottom and up sides of a 9-inch aluminum pie pan. Place pie pan in a separate 9-inch aluminum pie pan; place double-stacked pie pans inside prepared skillet.

Prepare the Filling:

  1. Place chocolate in a large heatproof bowl; set aside. Bring cream to a simmer in a small saucepan over medium, stirring often. Remove from heat, and pour over chocolate in bowl. Let stand, undisturbed, 5 minutes; whisk until melted and smooth. Whisk in eggs, vanilla, and cayenne until smooth. Pour Filling into prepared Crust.

  2. Place pie in skillet in preheated grill; cover and cook until Filling edges are set and puffed and center is just set but still slightly underdone (an instant-read thermometer inserted in center should register 182°F to 185°F), 50 minutes to 1 hour, adjusting vents as needed to maintain 300°F. Avoid opening grill lid too many times, so the grill doesn’t lose heat.

  3. Remove skillet from grill; carefully remove double-stacked pie pans from skillet, and transfer to a wire rack. Let cool 30 minutes. Transfer pie and wire rack to refrigerator; chill until set, about 40 minutes. 

  4. After pie has chilled, open vents of grill to increase temperature to 425°F. Return pie to skillet, and top with marshmallows. Return skillet with pie to grill; close lid, and cook until marshmallows are golden and toasted, 10 to 15 minutes, adjusting vents as needed to maintain temperature.

  5. Remove skillet from grill. Transfer to a wire rack, and let cool 5 minutes. Slice with a knife and serve (a silicone pie server works well here). Leftover pie may be stored in an airtight container in refrigerator 3 to 4 days."

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