Blueberry S'mores Pie
intro
A fruity, gooey twist on the iconic campfire s'more, this pie layers buttery graham crust, bright blueberry compote, melted chocolate, and toasty marshmallows.
Ingredients
Steps
Prep graham cracker crust
Preheat oven to 175°C (350°F). Stir together 1 ½ cups (150g) graham cracker crumbs, 6 tablespoons (85g) melted unsalted butter, and 2 tablespoons (25g) granulated sugar in a medium bowl until the mixture clumps like wet sand. Press firmly into the bottom and 1 inch up the sides of a 9-inch (23cm) glass pie dish. Bake for 10 minutes, then remove and set aside to cool for 5 minutes.
Cook blueberry compote
Place a small stainless steel saucepan over medium heat. Add 2 cups (300g) fresh blueberries, 1 tablespoon (13g) granulated sugar, 1 tablespoon (8g) cornstarch, and 1 teaspoon (5ml) fresh lemon juice to the pan. Stir constantly for 6-8 minutes, until blueberries burst, the liquid thickens to a syrupy consistency, and the mixture bubbles gently. Remove from heat and let cool for 3 minutes.
Spread chocolate base layer
Spread 1 cup (173g) of the semi-sweet chocolate chunks evenly over the cooled graham cracker crust. Place the pie dish back in the 175°C (350°F) oven for 2 minutes, just until the chocolate softens and becomes spreadable. Remove from oven, and use a small offset spatula to smooth the chocolate into a flat, even layer across the crust.
Add blueberry compote layer
Pour the slightly cooled blueberry compote directly over the smooth chocolate layer, spreading it gently with a spatula to create an even ½-inch thick layer covering all but a ¼-inch border of chocolate around the pie edge. Take care not to mix the compote into the soft chocolate below.
Add marshmallow topping
Scatter the remaining ½ cup (87g) semi-sweet chocolate chunks evenly over the set blueberry layer, then top with 3 cups (150g) mini marshmallows, arranging them in a tight, even layer that covers the entire pie surface. Leave no gaps between marshmallows for maximum gooeyness when melted.
Toast marshmallow topping
Adjust your oven rack to the highest position, 6 inches below the broiler element, and preheat the broiler to high. Place the pie on the top rack and broil for 45-60 seconds, watching constantly, until marshmallows are puffed, golden brown, and dotted with slightly charred edges. Remove immediately to avoid burning the marshmallows.
Rest and serve pie
Let the pie rest at room temperature for 10 minutes to allow the layers to set slightly, so slices hold their shape when cut. Serve warm for the gooiest texture, garnished with extra fresh blueberries if desired.
Tips
2.If using frozen blueberries instead of fresh, add an extra ½ teaspoon of cornstarch to the compote to absorb extra released moisture and prevent a runny filling.
3.For a campfire-friendly version, assemble the pie in a cast iron skillet instead of a glass dish, and toast the marshmallow top over low campfire heat on a grill grate for 1-2 minutes, rotating often for even toasting.
OMG y’all, this blueberry s’mores pie was an absolute hit at our 4th of July cookout! I was nervous the blueberries would make it too soggy but nope, the graham cracker crust stayed perfectly crisp, and that marshmallow top got so golden and toasty. My kids begged for seconds before they even finished their first slice!
Game. Changer. I’ve made regular s’mores pie a million times for camping trips but adding blueberries? Genius. The tartness cuts through all that sweet chocolate and marshmallow so perfectly, it doesn’t leave you feeling like you ate a whole bag of candy after one slice. Took me exactly 35 minutes like the recipe said, super easy even for someone who burns toast half the time lmao.
Made this in my dorm kitchen with my tiny countertop toaster oven and it still came out SO good. Grabbed a pre-made graham cracker crust to save time, and even had to toast the marshmallow top with my kitchen torch (don’t tell my RA) since my oven doesn’t have a broil setting. My roommate ate half the pie in one sitting, no cap. Only knocking off one star because I wish there was a quick note for toaster oven bake times — I had to guess and added 5 extra minutes to get the filling set! 10/10 would make again for our floor potluck next month.
I brought this to our church potluck last Sunday and people were asking me for the recipe before we even got to the dessert table! The combination of warm blueberries, melted milk chocolate, and gooey marshmallow is just unbeatable. I did add a little extra cinnamon to the graham cracker crust because I’m extra like that, and it was chef’s kiss. My picky 7 year old even ate the blueberry part, which is a miracle in this house.
Y’all weren’t lying about how easy this is. I’m strictly a grill/smoker guy, no fancy baking stuff, and I pulled this off without a single mess. I even threw a handful of fresh blueberries from my backyard bush into the filling, and man, that fresh fruit taste hits different. Topped it with a scoop of vanilla ice cream when it was still warm and my wife said it’s the best dessert I’ve ever made.
Made this for our post-hike potluck in the Rockies last weekend and it was gone in 10 minutes flat. I swapped the milk chocolate for dark chocolate because I prefer less sweet desserts, and it paired so well with the sweet blueberries and marshmallow. Only note: if you’re making this at altitude, add a couple extra minutes to the bake time so the filling sets all the way!
I’ve been baking pies for 40+ years and I have to say, this is one of the most fun, approachable recipes I’ve tried in ages. It’s not fussy, the ingredient list is short, and the flavor combination feels fresh but still nostalgic, like summer camp and summer berry picking all rolled into one. I made it for my grandkids last weekend and they asked if we can make it a weekly tradition.
Wait a second, who gave you the right to combine my two favorite summer desserts into one perfect pie? I was skeptical at first because fruit in s’mores feels wrong, but the burst of blueberry with every bite of chocolate and marshmallow is just chef’s kiss. I made this for my roommate’s birthday and she cried a little, no joke. 10/10, no notes.
Tried this last night for date night and my girlfriend said it’s better than the fancy restaurant dessert we paid $18 for on our last date. Win for me! I did add a layer of blueberry jam under the chocolate to amp up the blueberry flavor even more, and it was *chef’s kiss*. Super easy to throw together after work too, didn’t have to spend hours in the kitchen.
I make a new dessert for every neighborhood block party and this one took first place in the dessert contest this year! Beat out 3 other pies and a whole tray of brownies, if you can believe it. People kept coming back for “one more tiny slice” until the pan was completely empty. The best part is it’s so easy, I didn’t even stress about throwing it together between work and the party.
Just pulled this out of the oven and my whole apartment smells like campfire and blueberry muffins, it’s unreal. I was worried the marshmallow top would burn under the broiler but I kept a close eye on it for 2 minutes like the recipe said and it got that perfect golden, toasty top with zero char. Can’t wait to dig in once it cools a little!