Indulge in the Ultimate S’mores Pecan Pie Delight

There’s something magical about the way a S’mores Pecan Pie brings together two of my favorite worlds: the rustic, comforting flavors of pecan pie I grew up with in the Blue Ridge Mountains, and the gooey, nostalgic sweetness of campfire s’mores. I remember summers spent on the porch with Mama Lu, her strong hands expertly folding dough and stirring pots, telling stories as the sun slipped behind the mountains. This pie feels like those moments—warm, rich, and full of love. It’s a dessert that doesn’t just fill you up; it wraps you in a cozy blanket of memories and sweetness.

Why You’ll Love This S’mores Pecan Pie

There’s a reason S’mores Pecan Pie quickly became one of my go-to recipes whenever I want to impress guests or treat myself to something truly special. It’s the perfect marriage of crunchy pecans, melty marshmallows, and chocolate nestled in a buttery crust. If you’ve ever sat around a campfire, toasting marshmallows and making s’mores with family, you’ll know how that combination sparks joy. This pie captures that feeling, but with a Southern twist that Mama Lu would’ve been proud of.

One of my favorite parts about this recipe is how approachable it is. You don’t have to be a baking expert to pull it off—just a little patience and love, like the way Mama Lu taught me. Plus, it’s a great way to bring a bit of the mountains and porch-swing conversations into your kitchen, no matter where you live. I still remember the first time I made it in my tiny Portland apartment, and how the smell filled the whole place, making it feel like home.

Ingredients You’ll Need for This S’mores Pecan Pie

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 cup mini marshmallows
• 1 cup semisweet chocolate chips

Substitution tips: If you prefer, you can swap light corn syrup for golden syrup or a mild honey, though the texture might vary slightly. For nuts, walnuts make a lovely alternative if pecans aren’t your favorite. And if you want to make it gluten-free, a store-bought gluten-free pie crust works beautifully.

Nutrition Facts

• Calories: Approximately 450 per slice (1/8 of pie)
• Protein: 5g
• Fat: 28g
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 32g
• Sodium: 180mg

While this isn’t the everyday kind of slice, it’s a celebration pie meant for sharing and savoring. Growing up, we didn’t worry much about nutrition facts at the dinner table—Mama Lu believed in the healing power of a good meal shared with family. That said, it’s always good to be mindful, especially if you’re serving this after a hearty Sunday pot roast or alongside something lighter.

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Steps to Create Your S’mores Pecan Pie

1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan, crimping the edges if you like it rustic—Mama Lu never fussed over perfect edges, and neither should you.
2. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
3. Stir in the pecan halves and chocolate chips gently, making sure they’re evenly distributed in the mixture.
4. Pour the filling into the pie crust, smoothing the top with a spatula.
5. Bake the pie for 50 minutes, but here’s a trick Mama Lu taught me: if the crust edges start to brown too quickly, cover them loosely with foil to prevent burning.
6. After 50 minutes, sprinkle the mini marshmallows evenly over the top of the pie and return it to the oven for another 5-8 minutes, until the marshmallows are toasted golden brown. Keep a close eye here; marshmallows can go from perfect to burnt in seconds.
7. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This step is crucial for the filling to set properly.

I remember the first time I made this with my kids, their eyes wide as the marshmallows started to puff and brown. It was a small moment, but it felt like we were carrying on one of those porch-swing traditions, passing down a little sweetness and a lot of love. Learn more: Irresistible Classic Pecan Pie Recipe You Need to Try Today

Tips for Making the Best S’mores Pecan Pie

Like any recipe that’s close to my heart, a few simple tips can make all the difference:

• Don’t rush the cooling: I know it’s tempting to dig in right away, but letting the pie set means cleaner slices and a better texture. Mama Lu always said, “Patience is part of the recipe.”
• Use fresh pecans: Old nuts can taste bitter. Toasting them lightly beforehand brings out their natural oils and crunch.
• Watch your marshmallows carefully: The broiler or oven can turn them from golden to black in moments. Stay close and use the oven light to monitor.
• Make your own crust if you can: There’s something about homemade dough that smells like home itself. My favorite is a simple butter crust rolled out on a flour-dusted board—no measuring cups, just a feel for the dough.
• Don’t be afraid to add a pinch of salt: Salt is a secret weapon that balances the sweetness and amplifies the flavors.

Serving Suggestions and Pairings

This pie is a star on its own, but I love pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream—just like Mama Lu used to top her blackberry cobbler on those warm summer nights. If you want to get fancy, a drizzle of homemade caramel sauce adds a rich, buttery finish that’s hard to beat.

For drinks, a strong cup of coffee or a creamy chai tea complements the sweetness beautifully. And if you’re serving this at a gathering, consider fresh fruit like sliced apples or pears on the side to brighten the plate.

Storage and Reheating Tips

One thing I learned from my time in the farmhouse kitchen—desserts like this don’t usually last long, but when they do, proper storage keeps them tasting just right.

• To store: Cover the pie loosely with foil or plastic wrap and refrigerate. It will keep for up to 4 days.
• To freeze: Wrap the pie tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• To reheat: Warm slices gently in a 300°F oven for 10-15 minutes, tented with foil to protect the marshmallows. Microwave reheating can make the crust soggy, so oven warming is best.

When I bring this pie to potlucks or family dinners, I always pack a little extra care in how it’s wrapped—like carrying a bit of that farmhouse love across miles and generations.

Frequently Asked Questions

What are the main ingredients for S’mores Pecan Pie?

The main ingredients for S’mores Pecan Pie include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make S’mores Pecan Pie?

The total time to make S’mores Pecan Pie includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make S’mores Pecan Pie ahead of time?

Yes, S’mores Pecan Pie can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with S’mores Pecan Pie?

S’mores Pecan Pie pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is S’mores Pecan Pie suitable for special diets?

Depending on the ingredients used, S’mores Pecan Pie may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making a S’mores Pecan Pie is more than just following a recipe—it’s stepping into a long line of kitchen storytellers, from Mama Lu’s flour-dusted aprons to my own bustling kitchen in Portland. It reminds me that food is never just about hunger; it’s about connection, comfort, and the small rituals that hold us together.

“Recipes weren’t written,” Mama Lu used to say, “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So when you bake this pie, take your time. Let the kitchen fill with the sweet smells of toasted marshmallows and buttery pecans. Share it with the people you love, and know you’re carrying on a tradition that’s as warm and timeless as the Blue Ridge Mountains themselves.