This Frozen S’mores Pie is the perfect summertime dessert—cool, creamy, chocolaty, and packed with nostalgic marshmallow flavor.

No baking needed, just layers of graham cracker crust, homemade hot fudge, and fluffy marshmallow cream.

Why I Love This Recipe

It’s completely no-bake—no oven required!

The layers of hot fudge and marshmallow are rich but light and airy.

It’s a fun twist on classic s’mores that’s perfect for warm days.

You can make it ahead and chill until ready to serve.

Everyone—from kids to adults—loves it.

What You’ll Need (Ingredient Highlights)

Graham cracker crumbs – the base of that crunchy classic crust

Butter – binds the crumbs together

Cocoa powder + sugar + cream – to make a simple homemade hot fudge

Mini marshmallows – melt into the fluffiest filling

Heavy cream – for rich whipped cream texture

Vanilla extract – adds warmth and depth

Optional topping – chocolate shavings or toasted marshmallows

Pro Tips Before You Start

Be sure the marshmallow mixture cools to room temp before folding into the whipped cream, or it will deflate.

For the fluffiest results, use very cold heavy cream and a chilled bowl to whip it.

If using salted butter, reduce added salt slightly.

Want extra texture? Sprinkle chopped graham crackers or chocolate on top before serving.

How to Make Frozen S’mores Pie

Step 1: Make the Graham Cracker Crust

Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined—it should resemble wet sand.

Press firmly into a 9-inch pie pan, using a measuring cup to flatten the bottom and press up the sides.

Chill in the fridge while you prepare the fudge.

Step 2: Cook the Hot Fudge Layer

In a saucepan over medium heat, combine sugar, cocoa powder, heavy cream, butter, and salt.

Whisk until smooth and let the mixture come to a boil.

Reduce heat and simmer for 5 minutes.

The sauce may seem thin—it thickens as it cools.

Remove from heat, stir in vanilla extract, and let it cool slightly.

Pour the fudge into the crust and spread it to the edges.

Chill again until firm.

Step 3: Make the Marshmallow Filling

In a clean saucepan, add the mini marshmallows and milk.

Stir constantly over medium-low heat until marshmallows are mostly melted.

Remove from heat, stir in vanilla extract and salt, and continue mixing until smooth.

Let cool completely.

Step 4: Whip the Cream and Combine

In a large mixing bowl, whip cold heavy cream for 2–3 minutes until medium peaks form—don’t overwhip.

Gently fold in the cooled marshmallow mixture.

Stir slowly until fully blended and fluffy.

Step 5: Assemble and Chill

Spoon the marshmallow filling over the chilled hot fudge layer.

Spread evenly with a spatula, smoothing the top.

Refrigerate for at least 4 hours (or overnight) to set completely.

Serve cold with optional toppings like extra graham crumbs, chocolate curls, or whipped cream.

What to Serve It With

Iced coffee or espresso

A scoop of vanilla or chocolate ice cream

Fresh berries on the side

Variations & Substitutions

Fudge shortcut: Use store-bought hot fudge if you’re short on time.

Gluten-free: Use gluten-free graham crackers for the crust.

Dairy-free: Substitute coconut milk whipped cream and dairy-free marshmallows.

Add texture: Stir in crushed graham crackers or chocolate chips to the filling.

Storage & Leftovers

Store in an airtight container in the refrigerator for up to 4–5 days.

For a firmer, icebox-style pie, freeze for 1–2 hours before serving.

Do not leave it at room temperature for long—it will soften quickly.

FAQs

Can I use jumbo marshmallows instead of mini?
Yes, just chop them into smaller pieces so they melt faster.

Can I make this pie in advance?
Absolutely! It’s even better after chilling overnight.

Can I freeze this pie?
Yes, freeze for up to 1 month. Let sit at room temp for 10–15 minutes before slicing.

Do I need a mixer for the whipped cream?
A hand or stand mixer is best for speed, but you can also whisk by hand—it just takes longer.

Can I toast the marshmallow layer?
Since it’s mixed with cream, it won’t toast like pure fluff. But you can torch a separate marshmallow topping for effect.

What kind of chocolate works best for the fudge?
This recipe uses cocoa powder, but you can add melted dark chocolate for a richer flavor.

Is this pie overly sweet?
It’s sweet but balanced, especially if you use dark cocoa or bittersweet chocolate in the fudge.

Final Thoughts

This Frozen S’mores Pie brings together everything I love about summer desserts—it’s cool, creamy, chocolatey, and totally nostalgic.

Whether you’re hosting a BBQ or just craving something sweet on a hot day, this recipe is a guaranteed hit.

The Boat Shed Kitchen