This S’mores Pie Dip is everything you love about s’mores, but in dip form. With a gooey cream cheese base, rich milk chocolate ganache, toasty marshmallows, and crunchy graham crackers for dipping, it’s addicting and delicious.
There’s only 8 simple ingredients, it’s whips together in about 20 minutes, and it’s perfect for all your summer and fall gatherings. Best part, you can curb all your s’mores cravings without a bonfire!
For another s’mores inspired dessert, try my stuffed Marshmallow Fluff Chocolate Chip Cookies. You might also like this Hot Cocoa Cheesecake!
I don’t know about you, but I’m almost always craving s’mores. When summer rolls around I am burning fires and roasting marshmallows every weekend until winter.
This S’mores Pie Dip delivers on the classic s’mores flavors… and it means you can enjoy s’mores anytime and anywhere (no fire required). There’s a gooey marshmallow cream base topped with milk chocolate ganache, toasted mini marshmallows, and graham crackers for dipping.
It’s 8 easy ingredients, takes under 20 minutes to make, and you can make enough to feed a crowd. If you do take this to a party I guarantee people will be asking for the recipe. What’s not to love about it?!
S’mores Pie Dip Ingredients
Below are the 8 ingredients you will need to make this s’mores dip. Keep reading for important notes and potential substitutions.
- Cream Cheese: Make sure it’s full fat and softened to room temperature. If it’s even a little cold your dip could become chunky instead of smooth.
- Marshmallow Creme: This is a must for a gooey marshmallow cream base.
- Whipped Cream: Feel free to use tub whipped cream, like Cool Whip or Tru Whip. You can also make your own by whipping together a 1/4 cup of heavy whipping cream and 2 to 3 tablespoons of powdered sugar.
- Vanilla Extract: To help boost the marshmallow flavor. Be sure you’re using pure extract and never imitation.
- Milk Chocolate: I use chips because they melt down great, but you can also chop up Hershey bars finely.
- Heavy Whipping Cream: For a super smooth and creamy ganache, you have to use heavy whipping cream. If you don’t have any, milk will work
- Marshmallows: We will use mini marshmallows to top our dip. Make sure they’re fresh or they won’t toast up the best.
- Graham Crackers: I like honey graham crackers best with this dip, but you could always use cinnamon flavored too.
How to Make S’mores Pie Dip
1. MARSHMALLOW CREAM BASE. Whip together the cream cheese, marshmallow creme, vanilla extract, and whipped cream. Spread it into your pie plate.
2. MILK CHOCOLATE GANANCE. Heat up the heavy whipping cream, pour it over the milk chocolate chips.
3. TOASTY MARSHMALLOW TOPPING. Sprinkle a layer of mini marshmallows over the ganache. Using a kitchen torch, toast the marshmallows until you think they’re toasty enough.
4. SERVE YOUR S’MORES PIE DIP! I love this with classic graham crackers, but I give more examples of dippers in the next section.
You can also swap out the chocolate ganache for my Old Fashioned Hot Fudge Sauce.
Fun Dippers to Pair With Your Pie Dip
Now I love graham crackers with my s’mores, but I also love it with these dippers.
- fudge stripe cookies
- pretzel twists
- mini chocolate chip cookies
- fruits – strawberries, grapes, or apples
- shortbread cookies or vanilla wafers
- waffle cones broken into pieces
- butter crackers
- chocolate graham crackers
- pie crust cookies
Storing Information
Any leftover s’mores dip should be placed in an airtight container or tightly covered with plastic wrap. It is best eaten within 5 to 7 days. I do not recommend freezing it, the consistency as it thaws out is weird.
Frequently Asked Questions (FAQ’s)
More Pie Dip Recipes You’ll Love
Not to brag, but I am known for my pie dips. They are layered dips inspired by popular pies. Here are a few other recipes, the Pecan Pie Dip is a reader favorite!
S’mores Pie Dip
EQUIPMENT
- hand mixer - fitted with beater attachments, I use a 9 speed KitchenAid
- serving dish - shallow, I use a glass pie plate
- butane kitchen torch - I use this one
INGREDIENTS
- 4 ounces cream cheese - softened to room temperature
- 7 ounces marshmallow creme
- 4 ounces whipped cream - homemade or store-bought
- ¼ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- 1 cups mini marshmallows
- graham crackers - for dipping
INSTRUCTIONS
- To a medium sized bowl, add softened cream cheese, marshmallow creme, and vanilla extract. Whip with hand mixer on medium speed until well combined and fluffy in texture.
- Add the whipped cream and continue to whip with hand mixer on low speed until incorporated.
- Into a serving dish, spread out the marshmallow cream mixture and refrigerate.
- Place milk chocolate chips into a small bowl or measuring cup and set aside.
- Heat heavy whipping cream in a small saucepan on the stove top until just steaming. NOTE: The microwave can be used as well. Just be sure the cream does not come to a boil and bubble.
- Pour the steaming cream over the milk chocolate chips. Allow it to rest 2 to 3 minutes. Whisk the chocolate chips and cream together until smooth.
- Remove the marshmallow cream mixture from the refrigerator and immediately pour the chocolate ganache over top and spread into an even layer.
- Top with mini marshmallows and torch with the butane torch until toasty. Serve with graham crackers or other dippers (suggestions below).
RECIPE NOTES
STORING INFORMATION:
- Refrigerated in an airtight container or covered tightly with plastic wrap for up to 7 days.
- Freezing is not recommended.
OTHER DIPPERS TO USE:
- fudge stripe cookies
- pretzel twists
- mini chocolate chip cookies
- fruits – strawberries, grapes, or apples
- shortbread cookies or vanilla wafers
- waffle cones broken into pieces
- butter crackers
- chocolate graham crackers
- pie crust cookies
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
