6" S'mores Brownie Pie

A buttery graham cracker crust holds a rich brownie filling made with semisweet and milk chocolate, with just enough espresso to deepen the chocolate without tasting like coffee. Finished with a cloud of toasted Swiss meringue, this 6-inch S'mores Brownie Pie delivers gooey campfire nostalgia in a smaller, shareable size. Add bourbon for an optional grown-up twist. Rich enough for date night, easy enough for a weekend bake, and built for anyone who doesn't need a full 9-inch pie.

6-inch S'mores Brownie Pie topped with toasted Swiss meringue on a graham cracker crust.

Yield: 1 (6-inch) pie, serves 4

Prep: 35 minutes

Bake: 23–26 minutes (8-minute crust + 15–18-minute brownie)

Chill: 2 hours 30 minutes

Total: About 3 hours 30 minutes

Ingredients

Graham Cracker Crust

90g graham cracker crumbs (7 full graham crackers)
43g unsalted butter, melted (3 tbsp)
22g brown sugar (2 tbsp)
Pinch of kosher salt

Brownie Filling

85g semisweet chocolate, chopped (3 oz)
55g milk chocolate chips
57g unsalted butter (4 tbsp)
100g granulated sugar (½ cup)
22g packed brown sugar (2 tbsp)
1 large egg
1 large egg yolk
30g bourbon (2 tbsp, optional)
¾ tsp vanilla extract
43g all-purpose flour (⅓ cup)
1 tbsp unsweetened cocoa powder
⅛ tsp baking powder
Pinch of sea salt
¼ tsp instant espresso powder (optional but recommended)

Toasted Swiss Meringue

2 large egg whites
67g granulated sugar (⅓ cup)
⅛ tsp cream of tartar
½ tsp vanilla extract
15g bourbon (1 tbsp, optional)

To Finish

Optional: Toast the Swiss meringue with a kitchen torch or under the broiler until golden brown for that classic campfire finish.

Instructions

1. Prepare the Graham Cracker Crust

Preheat the oven to 350°F (175°C).

Mix the graham cracker crumbs, brown sugar, salt, and melted butter until evenly coated. Press firmly into the bottom and up the sides of a 6-inch pie plate.

Bake for 8 minutes, then let cool while preparing the filling.

2. Make the Chocolate Brownie Filling

In a microwave-safe bowl, combine the chopped semisweet chocolate, milk chocolate chips, and butter. Microwave in 20-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Let the mixture cool for about 5 minutes.
In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, egg, and egg yolk until smooth. Stir in the vanilla and bourbon if using.
Slowly whisk the cooled chocolate mixture into the egg mixture until fully incorporated.
Add the flour, cocoa powder, espresso powder, baking powder, and salt, then fold everything together just until no dry streaks remain. Do not overmix.
Pour the filling into the cooled graham cracker crust.
Bake at 350°F (175°C) for 15 to 18 minutes, or until the edges are set and the center still has a slight jiggle. The filling will continue to set as it cools.
Cool completely, then refrigerate for at least 2 hours before adding the toasted Swiss meringue.

3. Make the Swiss Meringue

Place the egg whites, sugar, and cream of tartar in a heatproof bowl over barely simmering water.
Whisk constantly until the mixture reaches 160°F (71°C) and the sugar has completely dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until medium peaks form, about 6 to 8 minutes.
Add the vanilla extract and bourbon (if using), then continue beating until the meringue is thick, glossy, and holds stiff peaks, about 1 to 2 minutes more.

4. Assemble

Pile the meringue generously over the chilled pie, creating tall peaks and swirls with the back of a spoon.
Toast with a kitchen torch until golden brown, or place briefly under a broiler, watching carefully.

5. Chill and Serve

Serve immediately for the softest meringue, or refrigerate for 30 minutes before slicing for cleaner pieces.

Man-Made Tips

Milk + semisweet chocolate delivers the classic s'mores flavor while keeping the filling rich without becoming overly sweet.
Espresso doesn't make the pie taste like coffee. It simply amplifies the chocolate.
Use a good bourbon you'd actually drink. In the brownie filling, baking softens the alcohol bite while leaving behind the bourbon's flavor. If you add bourbon to the meringue, its flavor will be more pronounced.
Torch the meringue just before serving for the best appearance and texture.
This pie is even better the next day after the brownie layer has fully chilled and the flavors have settled.