Giant S'mores Cookie Dough Pie
Easy Giant S'mores Cookie Dough Pie — a deep-dish graham cracker chocolate chip cookie baked in a pie dish until fudgy and gooey in the center, topped with broiled golden mini marshmallows, a dark chocolate drizzle, and crushed graham cracker pieces. Gooey dessert ready in 35 minutes.
Equipment
- 9-inch metal pie dish
- large mixing bowl
- Electric hand mixer or stand mixer
- Parchment paper (for lining base)
- Large serving spoon
Ingredients
Graham Cracker Cookie Dough Base
- 1.25 cups all-purpose flour spooned and leveled
- 3 tbsp finely crushed graham cracker crumbs pulsed to fine powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened to room temperature
- 0.67 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 large egg yolk extra yolk for fudgier center
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
S'mores Topping
- 1.5 cups mini marshmallows scattered in a generous single layer
- 2 oz dark chocolate, melted for drizzle over toasted marshmallows
- 2 sheets graham crackers, roughly crushed irregular pieces for topping — not fine crumbs
Instructions
- Preheat oven to 350°F. Grease a 9-inch metal pie dish generously with butter. Line base with parchment.
- Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
- Beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes. Add egg, egg yolk, and vanilla and beat until combined.
- Fold the flour mixture into the butter mixture until just combined. Fold in chocolate chips.
- Press dough evenly into the prepared pie dish all the way to the edges.
- Bake 20 to 24 minutes until edges are set and golden and center still looks slightly soft and underdone. Do not overbake.
- Remove from oven. Immediately scatter mini marshmallows evenly over the entire surface in a generous single layer.
- Switch to broil. Broil 2 to 3 minutes watching constantly until marshmallows are golden with dark blistered spots. Pull immediately.
- Drizzle melted dark chocolate over toasted marshmallows. Scatter crushed graham cracker pieces over top. Rest 10 minutes. Serve directly from the dish with a large spoon and vanilla ice cream.
Notes
Pull the pie when the center still looks underdone — it continues cooking from residual heat during the rest period. Watch the marshmallows under the broiler constantly — they burn in under 30 seconds. Use mini marshmallows not large — they toast evenly. Use a metal pie dish for better browning than glass. Rest 10 minutes before serving for ideal fudgy consistency. Add marshmallow topping and broil fresh before serving — do not add ahead of time. Make-ahead: press dough into dish, cover, refrigerate up to 24 hours, bake from cold adding 3 to 4 extra minutes.