S'mores Brownie Pie Recipe

Everything you love about a campfire s'more, baked into one unforgettable 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 pie delivers gooey campfire nostalgia in every bite. Add bourbon for an optional grown-up twist. Rich enough for celebrations, easy enough for a weekend bake, and guaranteed to disappear one slice at a time.

Prep Time: 30 minutes
Cook Time: 15 minutes (plus chilling time)
Servings: 8 to 10
Difficulty: Intermediate

Ingredients

Graham Cracker Crust

200g graham cracker crumbs (2 cups)
85g unsalted butter, melted (6 tbsp)
50g packed brown sugar (¼ cup)
Pinch of kosher salt

Chocolate Brownie Filling

113g semisweet chocolate chips (4 oz)
113g milk chocolate chips (4 oz)
113g unsalted butter (1 stick)
150g granulated sugar (¾ cup)
50g packed brown sugar (¼ cup)
2 large eggs
1 large egg yolk
45g bourbon (3 tbsp, optional)
5g vanilla extract (1 tsp)
65g all-purpose flour (½ cup)
10g unsweetened cocoa powder (2 tbsp)
2g instant espresso powder (½ tsp, optional but recommended)
1g baking powder (¼ tsp)
2g kosher salt (½ tsp)

Toasted Swiss Meringue

4 large egg whites
150g granulated sugar (¾ cup)
¼ tsp cream of tartar
5g vanilla extract (1 tsp)
30g bourbon (2 tbsp, optional)

To Finish

Toast the Swiss meringue with a kitchen torch or under the broiler until golden brown.

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 9-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 semisweet chocolate chips, 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, eggs, 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. The alcohol bakes off, but the flavor remains.
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.