Perfect Pie Crust Cracker S'mores Recipe

Is it possible to improve on the classic? Maybe, if your love for pie crust outweighs your love for graham crackers. This simple recipe gives s'mores a crispy, flaky base that will leave your guests asking for, well, s'more.

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Perfect Pie Crust Cracker S'mores

Perfect Pie Crust Cracker S'mores

Is it possible to improve on the classic? Maybe if your love for pie crust outweighs your love for graham crackers. This simple recipe gives s’mores a crispy, flaky base that will leave your guests asking for, well, s’more.

Photo by: Sam Henderson

Sam Henderson


  • 1 pie crust dough
  • flour for rolling
  • 12 chocolate squares, about 1 1/2" square
  • 6 jumbo marshmallows


Roll the pie crust dough to 1/8"-1/4" on a lightly floured surface. Use flour as needed on the surface and the rolling pin to prevent sticking. Use a 1 1/2"-2" square cookie cutter to cut 12 pie crust bases. Gently transfer the squares to a parchment lined baking sheet. Use the tines of a fork to dock several lines in each of the squares to prevent too much rising.

TIP: to prevent sticking, dip the cookie cutter and fork in flour occasionally and shake off excess. Wrap the baking sheet in cling film and refrigerate for at least 1 hour before baking.

Preheat oven to 400 degrees Fahrenheit. Bake the pie crust squares for 12-15 minutes or until lightly golden brown. Cool on the tray completely before proceeding.

Cut each of the jumbo marshmallows in half from top to bottom. Place a chocolate square on each of the pie crust rounds  and then a marshmallow half on top of each chocolate square. Put the s’mores under a broiler just long enough to brown the tops of the marshmallows. Alternatively, use a culinary torch to toast the outsides of the marshmallows. 

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