Description

This Giant S’mores Cookie Dough Pie is the ultimate gooey chocolate dessert combining a buttery graham cracker crust, rich chocolate chip cookie dough, and a toasted marshmallow topping. Perfectly baked to have a crispy edge with a soft, melty center, this dessert offers the nostalgic flavors of classic s’mores in a festive pie form, ideal for sharing at parties or cozy nights in.

Ingredients

Scale

For the Graham Cracker Crust

1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons granulated sugar

For the Cookie Dough Layer

1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla bean paste
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (semi-sweet or your choice)

For the Topping

10–12 large marshmallows (or enough to cover the pie surface)

Instructions

Prepare the Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely while preparing the cookie dough.
Create the Cookie Dough Layer: In a large bowl, use an electric mixer to cream softened butter, brown sugar, and remaining granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla bean paste. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips evenly.
Assemble the Pie Base: Spread the prepared cookie dough evenly over the cooled graham cracker crust, pushing the dough right up to the edges. Place the pie dish on a baking sheet to catch any drips and facilitate even baking.
Bake the Cookie Dough Foundation: Bake at 350°F (175°C) for 25-30 minutes until edges are set and lightly golden but center remains slightly soft. The center will firm as it cools. Remove from oven.
Add the Marshmallow Crown: Arrange large marshmallows in a single layer over the warm cookie dough, covering the surface. Return the pie to the oven and bake for an additional 5-8 minutes until marshmallows puff and turn golden. For extra toasting, briefly broil for 1-2 minutes, watching closely to prevent burning.
Cool and Serve: Let the pie cool on a wire rack for at least 30 minutes to allow it to set for cleaner slices. Serve warm or at room temperature. Optionally drizzle with chocolate sauce before serving for extra indulgence.

Notes

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator up to 4 days.
For longer storage, freeze individual slices wrapped tightly for up to 1 month.
Reheat slices in the microwave for 15-30 seconds or in a 250°F oven for 5-10 minutes to revive gooeyness.
Customize by swapping chocolate chips with white or peanut butter chips, adding nuts, or drizzling caramel over the dough before baking.
A pinch of cinnamon added to the crust gives a warm depth of flavor.
Pair with vanilla ice cream, whipped cream, flaky sea salt, or beverages like milk, coffee, or chocolate milk for an elevated experience.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Giant S’mores Cookie Dough Pie, s’mores pie, chocolate chip cookie pie, gooey dessert, marshmallow pie, graham cracker crust, chocolate dessert, easy pie recipe