S ’mores Pie with White Chocolate and Raspberries

8 Servings

There’s something absolutely sensual and scrumptious about the white chocolate-raspberry combination.  It’s one of my favourite sweet treat duos and it only gets better when you throw in graham crackers and marshmallows into the mix.  Bring together your favourite summer time s ‘mores filled campfire moments with memorable winter nights spent cuddled by the fire place with berries and white hot chocolate in this smooth, delicious s ’mores pie.  Yum yum!  Let’s get started.


S ’mores Pie with White Chocolate and Raspberries – Recipe


For Crest:

  • 1 ½ – 2 cups graham cracker crumbs, depending on how thick you like it
  • 6 – 8 tablespoons butter, melted

For Filling:

  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 10 ounces white chocolate, chopped
  • 2 eggs, whisked
  • Pinch of salt
  • 1 cup raspberries, drained (make sure it’s well drained or pie will be soggy)
  • 1 bag mini white marshmallows


  1. Preheat oven to 325 degrees. Grease pie tin with butter, keep aside.
  2. In a bowl, combine graham cracker crumbs with melted butter until well incorporated.  Press into pie tin in an even layer making sure to even out the sides.  Bake for 8 – 10 minutes and set aside.
  3. Heat heavy bottom, non-stick pan on medium-low; add cream and milk and whisk to combine. When mixture is warmed through, add salt, white chocolate and stir until white chocolate has melted and mixture is smooth.
  4. Add eggs slowly, stirring continuously until well incorporated.
  5. Pour into baked pie tin and bake for 15 – 20 minutes or until completely set.  Remove from oven and let cool slightly.
  6. Change oven settings to broil.
  7. Arrange raspberries evenly on top, saving a few to garnish.  Now top with mini white marshmallows – in a single layer – in concentric circles starting from the outside working your way in.
  8. Place in the oven, turn oven light on and broil for 2 minutes or until slightly browned on top  Quickly remove and let cool.*

*Watch the oven like a hawk; marshmallows can burn easily.  Depending on your oven, it might take less time so make sure you keep an eye on it.


I know it can be tempting to want to eat it right away, but it’s best when chilled for a couple of hours in the fridge.  It’s also a headache to try to slice through ooey, gooey warm marshmallows. If you really want to have it right away, slice before topping with raspberries and mini white marshmallows.  This way you can lift out each slice with a cake lifter or knife and the marshmallows will ease away as you lift each slice up and out.  Still a bit messy, but that’s the price for impatience.  You can serve with fresh raspberries and white chocolate shavings on top or with a drizzle of raspberry sauce or just eat it as it is.  It’s absolutely delicious whichever way you have it.


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