Matcha s'mores pie with a homemade graham cracker crust, decadent chocolate cream filling, and fluffy toasted matcha meringue. The pie is creamy, rich, and nostalgic with an elegant twist.
I've been dreaming about this matcha s'mores pie ever since I made the mint chocolate mousse with toasted matcha meringue 4 years ago. Introducing: my new favorite pie: s'mores pie with a very Sarah twist to celebrate Matcha March, my birthday, and Pi Day all at once. Homemade graham cracker crust (made with homemade graham crackers!) layered with rich chocolate cream filling and toasted matcha meringue.
S'mores are, inherently, rustic and campy, literally meant to be made over a fire with a stick found in the woods. S'more pie, on the other hand, elevates that simple campfire treat into something worthy of a dinner party dessert. All the classic flavors and textures of s'mores are layered in a sliceable (almost) no-bake pie!
Why You'll Love this easy Matcha S'mores Pie
- Matcha green tea's sweet earthy nuttiness pairs beautifully with rich milky chocolate - it's one of my all-time favorite flavor pairings that I turn to time and time again.
- Crisp homemade buttery graham cracker crust that can be made up to 2 months in advance and stored in the freezer.
- Smooth bittersweet chocolate cream custard filling that can be made up to 2 days in advance.
- Fluffy toasted matcha meringue topping that gives the pie a show-stopping costume.
Ingredients for Gluten-Free S'mores Pie
You can make this gluten-free s'mores pie with a homemade graham cracker crust or with a store-bought crust. The filling is a simple chilled chocolate pudding, and the matcha meringue has just a few similar ingredients. Here's everything you'll need below!
Crust and filling:
- Graham cracker crust: homemade or store-bought
- High-quality bittersweet chocolate (bar, wafers, or chips)
- Unsalted butter
- Vanilla extract
- Granulated sugar
- Cornstarch
- Salt
- Whole milk
- Large egg yolks
Toasted matcha meringue
- Egg whites
- Cream of tartar
- Granulated sugar
- Vanilla extract
- Salt
- High-quality matcha (see below)
What kind of matcha for baking?
Use a high-quality matcha for the best flavor and most vibrant color. Matcha should be bright green with a subtle sweetness and earthiness. It should not be muddy-colored or taste astringent. I exclusively use Encha's organic latte grade for the smooth flavor and perfectly green color.
If you're new here, read more about matcha in my Ultimate Guide to Matcha to learn all about buying, drinking, and cooking with matcha.
Gluten-Free Graham Cracker Crust
Obviously, s'more pie must have a graham cracker crust. You can use a store-bought graham cracker crust (gluten-free, if needed!) or my homemade gluten-free graham cracker crust. While you're at it, you can use store-bought gluten-free graham crackers or my super easy homemade gluten-free graham crackers recipe, which makes enough for a crust and snacking.
You can make this recipe as either a no-bake or a baked crust. For a no-bake crust, freeze the crust for 20 minutes before adding the filling.
When preparing a no-bake pie, I usually prefer to still bake the crust and let it cool before adding the filling. This approach ensures that the baked crust comes out of the pan more cleanly, leaving behind fewer crumbs and allowing for neater slices.
Chocolate Cream Filling
The chocolate layer for this pie is a luscious stovetop chocolate pudding that sets up into a creamy sliceable custard. Combining high-quality bittersweet chocolate with milk and a bit of sugar gives that classic milk chocolate flavor of campfire s'mores.
Neither too rich nor too sweet, this chocolate cream filling has you going back for bite after bite.
Toasted Matcha Meringue
For the requisite toasted marshmallow component, I've topped the pie with marshmallow fluff - aka toasted meringue. When torched, this soft creamy meringue tastes just like marshmallows roasting on a campfire!
Based on both my mint chocolate mousse with toasted matcha meringue and matcha marshmallows recipes, this s'mores pie is topped with a matcha-flavored meringue.
To make the meringue, we're using the Swiss meringue method, where the egg whites, sugar, and cream of tartar are heated on a double broiler until the sugar dissolves, then whipped to stiff peaks.
How to Make this Matcha S'mores Pie Recipe
Make Graham Cracker Crust. Mix graham cracker crumbs with sugar, butter, and salt. Press into the pie pan. If baking, bake at 350°F for 8 minutes, then use the bottom of a measuring cup to pack it down into the pan again. Let cool completely. If making a no-bake crust, freeze the crust for 20 minutes.
Prepare the chocolate. Place finely chopped chocolate, butter, and vanilla extract in a bowl with a fine-mesh sieve over top.
Make the custard. While whisking, heat the sugar, cornstarch, salt, milk, and egg yolks over medium-low heat until the texture of runny yogurt.
Pour pudding over the chocolate. Pour the custard through the fine-mesh sieve over the chocolate. Let sit for 5 minutes, then stir until completely smooth.
Pour pudding into cooled crust and chill completely.
Make the meringue. Place a stand mixer bowl or heatproof bowl of egg whites, cream of tartar, and sugar over a saucepan filled halfway with water. Heat and stir with a wooden spoon until the sugar is dissolved.
Transfer bowl to stand mixer and whisk on high for 4 minutes, sift in the matcha, and whisk for another minute until it is bright green and glossy with stiff peaks.
Spread meringue onto chilled pie and toast with a torch.
What kind of pan for matcha s'mores pie?
This gluten-free s'mores pie will fill a 9-inch pan . I recommend a 9-inch pie plate, but you can also use a 9-inch springform pan or 9 or 10-inch tart pan with a removable bottom.
Mini Matcha S'mores Pies
Want several smaller pies? You can make mini s'mores pies by dividing the crust, filling, and meringue among 4 mini 5-inch pie pans or 6 4-inch mini tart pans.
Want individual serving pies? You can make individual s'mores pies by dividing the crust, filling, and meringue among 12 muffin cups, ensuring you press the crust up the sides of each cup 1-inch to hold the filling.
How to make matcha s'mores pie in advance?
Due to the meringue, this matcha s'mores pie is best eaten on the first day. That doesn't mean you can't prep the parts in advance!
Graham Cracker Crust: You can prepare the crust in advance. Store it baked or unbaked, covered in plastic wrap, in the fridge for up to 3 days before filling. For longer storage, wrap it tightly in plastic wrap and freeze it baked or unbaked for up to 3 months. Thaw the crust at room temperature before filling.
Chocolate Cream Filled Crust: Make the pie up to the step of pouring the chocolate cream into the crust and store it, covered in plastic wrap, for up to 2 days before topping with the meringue.
How to Store Matcha Pie with Toasted Meringue
Because of the meringue on top, this matcha pie is best eaten the same day it's made. Over time, the meringue tends to lose its texture and separate.
The pie can stay at room temperature for up to 2 hours, then store any leftovers covered in the fridge for up to 2 days. Place 2-3 toothpicks on top and loosely cover it with plastic wrap before storing.
Bonus: Craving a different kind of matcha pie? Try my matcha cheesecake with blueberry swirl!
Recipe
Matcha S'mores Pie
Ingredients
- 1 9-inch graham cracker crust, homemade or store-bought, gluten-free if needed
- 6 ounces high-quality bittersweet chocolate, 60-70% bar, wafers, or chips, finely chopped
- 1½ tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 75 g (¼ cup + 2 tablespoons) granulated sugar
- 2½ tablespoons cornstarch
- ½ teaspoon kosher salt
- 2 cups whole milk
- 4 large egg yolks
- 4 egg whites
- ¼ teaspoon cream of tartar
- 150 g (¾ cup) granulated sugar
- ½ teaspoon pure vanilla extract
- Pinch kosher salt
- 1 tablespoon high-quality matcha powder, I recommend Encha Latte Grade
INSTRUCTIONS
- Prepare and cool the graham cracker crust, as directed.
- Prepare the chocolate cream filling. Place chopped chocolate, butter, and vanilla in a medium bowl and set a fine mesh sieve over top.
- Whisk sugar, cornstarch, and salt together in a medium saucepan. Add milk and egg yolks, whisking until completely smooth. Bring to a simmer over medium-low heat, whisking constantly, about 4-5 min. After it bubbles continue cooking for 1½ minutes, whisking, until pudding is thickened to the texture of thin yogurt.
- Run the custard through the sieve set over the chocolate. Let sit for 2 minutes, then stir until completely melted and smooth.
- Spread chocolate pudding into the cooled crust and chill until firm and ready to serve, at least 2 hours or up to 2 days. (cover with plastic wrap if storing for more than a few hours).
- When ready to serve, prepare the meringue. Bring a small skillet filled halfway with water to barely a simmer over low heat. In the bowl of the stand mixer (or a heatproof bowl if using a hand mixer), combine the egg white, cream of tartar, and sugar. Hold the bowl just touching the warm water and stir constantly with a silicone spatula until the sugar is dissolved and the mixture is fully combined and no longer gritty, about 2 minutes. Remove from heat.
- With the stand mixer with the whisk attachment (or a hand mixer). whip the mixture on high for 4 minutes until soft white peaks form. In two parts, sift in the matcha, whipping and scraping down the sides between each addition. Beat for another minute until it is bright green and glossy with stiff peaks.
- Spread and swirl the meringue over the chilled chocolate custard. Use a kitchen torch to toast the outside of each meringue for a few seconds and serve immediately. Because of the meringue on top, this matcha pie is best eaten the same day it's made. Over time, the meringue tends to lose its texture and separate. If not serving immediately, store in the fridge until ready to slice and serve.
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