Creamy Frozen S’mores Pie Recipe Easy Homemade Graham Cracker Crust Dessert

“You really want to try a frozen s’mores pie?” my friend asked, eyebrows raised as I pulled the dessert out from the freezer on a scorching summer afternoon. Honestly, I was skeptical too. S’mores, to me, have always been that nostalgic campfire thing—gooey marshmallows toasted over an open flame, melting chocolate, all sandwiched between crisp graham crackers. The idea of freezing all that goodness into a pie? It felt a little like breaking a sacred rule.

But that day, when the heat was relentless and the thought of lighting a fire was downright laughable, I needed something cool, creamy, and indulgent. So, I gave in to the idea, mixing up a quick graham cracker crust, whipping a luscious cream filling, and layering in chunks of rich chocolate and toasted marshmallow fluff. The first bite was… surprising. The creamy texture with the crunch of the crust and bursts of chocolate was wildly satisfying. It had that campfire soul but without the fuss or the smoke in my eyes.

Since then, I’ve made this creamy frozen s’mores pie more times than I can count—sometimes for backyard hangouts, sometimes for no reason at all except I crave that chilly, sweet comfort. What I love is how it feels like a little adventure every time: the familiar warmth of s’mores flavors captured in a refreshing, no-bake pie that’s ready whenever you need a sweet reset. It’s a recipe that stuck around because it’s both simple and a bit magical—a cool twist on a classic that’s easy to make and impossible to resist.

So, if you’re curious about crafting your own creamy frozen s’mores pie with that perfect homemade graham cracker crust, here’s the lowdown on why this dessert deserves a spot in your freezer (and your heart).

Why You’ll Love This Recipe

• Quick & Easy: You can have this pie ready to freeze in about 20 minutes—ideal for those hot days when you want a cool treat without the oven heating up the kitchen.
• Simple Ingredients: No need for specialty shopping—graham crackers, cream cheese, marshmallow fluff, and chocolate are probably already hanging out in your pantry or fridge.
• Perfect for Summer Gatherings: Whether it’s a casual barbecue or a backyard movie night, this frozen dessert is a crowd-pleaser that beats the heat while satisfying sweet cravings.
• Crowd-Pleaser: Kids adore the creamy texture, and adults appreciate the nostalgic yet refined flavor combo—everyone keeps asking for seconds.
• Unbelievably Delicious: The silky, creamy filling contrasts beautifully with the crunchy graham cracker crust and pockets of melty chocolate, creating a texture and flavor harmony that feels indulgent but approachable.

This isn’t just another s’mores recipe slapped together; the homemade graham cracker crust is buttery and crisp, the cream filling is whipped to airy perfection, and the marshmallow is folded in gently to maintain its fluffiness. I especially like folding in mini chocolate chips for surprise melty bites. Honestly, it’s the kind of dessert that makes you close your eyes and smile after the first spoonful—comfort food with a cool, refreshing twist.

It’s also a no-bake winner, which means less fuss and more impressing guests without the stress. And if you’ve found yourself loving easy summer desserts like my fresh strawberry pie with graham crust, this creamy frozen s’mores pie will quickly become a new favorite in your rotation.

What Ingredients You Will Need

This creamy frozen s’mores pie recipe uses simple, wholesome ingredients to deliver big flavor and that satisfying texture contrast we all crave—without any fuss. Most of these are pantry staples, and you can swap a few out if needed.

• For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed) – I like to use Nabisco for a nice, consistent crumb
  • 6 tablespoons unsalted butter, melted (adds the perfect richness and helps the crust hold together)
  • 2 tablespoons granulated sugar (balances the buttery flavor)
  • Pinch of salt (to enhance the crust’s flavor)
• For the Filling:
  • 8 ounces cream cheese, softened (room temperature for easy whipping)
  • 1 cup heavy whipping cream (for that creamy, dreamy texture)
  • ¾ cup powdered sugar (adds sweetness without graininess)
  • 1 teaspoon pure vanilla extract (the secret weapon for depth)
  • 1 cup marshmallow fluff (folded in gently to keep it airy)
  • ½ cup mini semi-sweet chocolate chips (melts slightly in the frozen filling, yum!)
• For Topping:
  • Extra mini marshmallows (to toast or serve as-is on top)
  • Additional chocolate chips or chopped chocolate (optional, for garnish)
  • Optional: crushed graham crackers for extra crunch

For a gluten-free version, you can swap the graham cracker crumbs with almond flour or gluten-free graham crackers. If dairy isn’t your thing, coconut cream works well in place of heavy cream, and vegan marshmallow fluff is easy to find online or at specialty stores. I’ve also seen folks try this pie with a bit of peanut butter folded into the filling for a fun twist.

Equipment Needed

• 9-inch (23 cm) pie dish or springform pan – I prefer glass or ceramic for even chilling
• Mixing bowls – one medium and one large for whipping cream and combining ingredients
• Electric hand mixer or stand mixer – essential for whipping the cream and cream cheese until silky smooth
• Measuring cups and spoons – accuracy helps the crust and filling come out perfectly every time
• Rubber spatula – for folding marshmallow fluff gently into the cream mixture without deflating it
• Food processor (optional) – great for crushing graham crackers quickly, but a rolling pin and zip bag work just fine too

If you don’t have a mixer, a sturdy whisk and some patience can do the trick, but be prepared for a bit more arm work. Also, I’ve found that chilling your bowl and beaters in the freezer before whipping the cream helps it fluff up faster and hold better — little tricks like that come in handy for busy cooks.

Preparation Method

1. Make the Graham Cracker Crust:

   Start by crushing your graham crackers into fine crumbs — about 1 ½ cups worth. You can toss them in a food processor or place in a sealed bag and crush with a rolling pin. Melt 6 tablespoons of unsalted butter and mix it with the crumbs, 2 tablespoons sugar, and a pinch of salt until everything is evenly coated and looks like wet sand. Press this mixture firmly into the bottom and up the sides of your 9-inch pie dish. Use the bottom of a glass to pack it down tightly to avoid crumbling later. Pop it into the fridge for at least 15 minutes to set while you prepare the filling.

2. Prepare the Cream Cheese Base:

   In a large mixing bowl, beat 8 ounces of softened cream cheese until smooth and creamy, about 2-3 minutes with an electric mixer. Add ¾ cup powdered sugar and 1 teaspoon vanilla extract, then mix again until fully incorporated and silky.

3. Whip the Heavy Cream:

   In a separate chilled bowl, whip 1 cup heavy cream until stiff peaks form. This usually takes about 4-5 minutes on medium-high speed. Be careful not to overwhip, or it will turn grainy.

4. Fold in Marshmallow Fluff and Chocolate Chips:

   Gently fold 1 cup marshmallow fluff into the cream cheese mixture using a rubber spatula, taking care to keep the mixture light and airy. Then fold in the whipped cream with slow, deliberate strokes. Finally, fold in ½ cup mini chocolate chips evenly throughout the filling.

5. Assemble the Pie:

   Pour the creamy filling into your chilled graham cracker crust and smooth the top with a spatula. Scatter extra mini marshmallows and chocolate chips on top if you like. For an extra touch, you can lightly toast the marshmallows with a kitchen torch or under a broiler for 30-60 seconds—watch closely to avoid burning.

6. Freeze:

   Cover the pie loosely with plastic wrap or foil and freeze for at least 4 hours, preferably overnight, until firm but scoopable. This freezing time lets all the flavors meld beautifully.

7. Serve:

   Remove from the freezer about 10 minutes before serving to soften slightly for easier slicing. Use a warm knife for clean cuts. Enjoy the creamy, crunchy, chocolatey goodness!

Cooking Tips & Techniques

One trick I learned the hard way is not to overmix the whipped cream when folding it into the cream cheese base. You want to keep it light and fluffy, so fold gently and avoid stirring vigorously. That airy texture is what makes this pie feel like a cloud rather than a dense dessert.

Also, chilling your crust before adding the filling is key. It helps the crust hold together and prevents sogginess, so don’t skip that step even if you’re short on time. Pressing the crumbs firmly is another biggie — I use the bottom of a glass to really pack it down.

When toasting marshmallows on top, use a kitchen torch if you have one for better control. If using the broiler, stay right there watching because marshmallows can go from golden to burnt in seconds. The toasted marshmallow flavor adds an authentic campfire touch that’s worth the careful attention.

Lastly, be patient with freezing times. If you rush it, the pie won’t set properly and might be too soft. Four hours minimum is a must, but overnight is best. Planning ahead makes this dessert a breeze.

For a refreshing twist, pair slices with a bright fruit salad or try serving alongside a creamy dessert like my creamy coconut cream pie for a tropical contrast that’s surprisingly delicious.

Variations & Adaptations

• Peanut Butter S’mores Pie: Fold ½ cup creamy peanut butter into the cream cheese mix before adding the whipped cream for a rich, nutty flavor twist.
• Vegan Version: Use dairy-free cream cheese and coconut cream instead of heavy cream. Swap marshmallow fluff for vegan marshmallow spread and gluten-free graham crackers for the crust.
• Berry S’mores: Swirl fresh or frozen raspberries or strawberries into the filling before freezing for a fruity pop that cuts the sweetness and adds a vibrant color.
• Chocolate Lovers’ Dream: Use chocolate graham crackers and fold in chopped dark chocolate chunks to the filling. Top with chocolate shavings for extra decadence.
• Campfire Toasted: Instead of just mini marshmallows, add toasted marshmallow bits throughout the filling for that smoky campfire flavor in every bite.

Once, I swapped out half the cream cheese for mascarpone and the pie turned out silky smooth and a little more indulgent—the texture was next level. Feel free to experiment with what you have on hand or what suits your taste buds best.

Serving & Storage Suggestions

This creamy frozen s’mores pie is best served chilled but not rock hard. Let it sit out for about 10 minutes after removing from the freezer to soften just enough for easy slicing. A warm knife helps with clean, pretty pieces.

For serving, a drizzle of chocolate sauce or caramel can add a lovely finishing touch. Pair with fresh berries or a glass of cold milk for a nostalgic treat. It also works beautifully alongside brunch dishes like my Quiche Lorraine for a complete meal that balances savory and sweet.

Leftovers keep well in the freezer for up to 2 weeks if wrapped tightly. To re-serve, thaw in the fridge for a couple of hours or at room temperature for about 15 minutes. Avoid microwaving as it melts the structure, though a quick warm knife through slices can help with serving.

Over time, the flavors meld and deepen, making this pie even more enjoyable a day or two after making it—if you can wait that long!

Nutritional Information & Benefits

This creamy frozen s’mores pie clocks in at about 350 calories per slice (1/8 of the pie), with a satisfying mix of fats from cream cheese and butter, balanced by the sweetness of sugar and marshmallow. It’s a treat, but one you can whip up with simple, real ingredients without artificial additives.

The graham cracker crust provides a bit of whole grain fiber if you opt for whole wheat or natural graham crackers, and the cream cheese adds a modest amount of protein and calcium. Marshmallow fluff is mostly sugar, so it’s best enjoyed in moderation.

For those mindful of dietary restrictions, this recipe adapts easily to gluten-free and vegan diets, making it versatile for different needs. It’s a dessert that’s indulgent but not complicated, perfect for sharing with family and friends who appreciate classic flavors with a modern twist.

Conclusion

This creamy frozen s’mores pie with graham cracker crust is exactly the kind of dessert that sneaks up on you—simple to make, yet so satisfying and comforting. It’s become my go-to for those hot days when I want the nostalgic flavors of s’mores without the campfire hassle. What I love most is how easy it is to tweak and personalize, whether with peanut butter, berries, or a vegan spin.

Give it a try, and don’t hesitate to make it your own. Maybe you’ll find yourself making it multiple times in a week like I did, or sharing it at your next summer gathering. Either way, I’m pretty sure this pie will become a favorite for anyone who loves cozy flavors and cool treats. Drop a comment below if you try it or put your own twist on it—I’m always excited to hear how you bring your own flavor to this creamy frozen delight.

Here’s to sweet moments and cool memories!

Frequently Asked Questions

Can I make the graham cracker crust ahead of time?

Yes! The crust can be prepared and chilled up to 2 days ahead. Just keep it covered in the fridge until you’re ready to add the filling.

How long should I freeze the pie before serving?

Freeze the pie for at least 4 hours, but overnight is best for the filling to set firmly and the flavors to meld perfectly.

Can I use regular marshmallows instead of marshmallow fluff?

Marshmallow fluff works best for the creamy texture, but melted regular marshmallows can work in a pinch—just be sure to cool them before folding in.

Is this recipe gluten-free?

Not as written, since graham crackers usually contain gluten. You can use gluten-free graham cracker crumbs or substitute with almond flour to make it gluten-free.

How do I prevent the crust from becoming soggy?

Chilling the crust before adding the filling and pressing the crumbs firmly helps prevent sogginess. Also, avoid letting the pie sit at room temperature too long before serving.

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