S'mores Pop-Tart Slab Pie

June 26, 2014
5 Ratings
Photo by Emily Dryden
  • Serves 25
Author Notes

This slab pie is truly a masterpiece and I’m not afraid to say it. I made it for my husband's birthday barbecue last month. We were laying in bed one night, having our usual 10 minute conversation before rolling over and trying to go to sleep, when I asked what dessert he wanted for his birthday. We started thinking out loud (I think out loud to him with most recipes – he is my Nielsen box). Something chocolate? Something peanut butter? He suggested something with s’mores. S’mores cake? S’mores cookies? How about a giant s’mores pie? A giant s’mores Pop-Tart! That was it. I had to make it. A S’mores Pop-Tart would be enough to feed a crowd while still being interesting and impressive. I had made a slab pie last year and people really enjoyed it. I love slab pies because you have the option of just cutting yourself a square and eating it with your hands. What better way to make a giant Pop-Tart, since they are meant to eaten with your hands, anyway?

I used my usual pie crust for this, as it’s never failed me before. I think that I even did an all butter crust this time around, although I really don’t recommend it. I know that a lot of people say that all butter crusts are the best, but maybe they’ve never worked with a half shortening, half butter crust. It rolls out like a dream and the shortening helps the crust hold up much better in summer baking conditions, as it has a higher melting point. Between that, and being sure to chill the dough for a minimum of 3 hours (this is key for any good pie crust), it’s what I consider to be the best. This crust has seen me through many a recipe and I’ll never abandon it. —CrepesofWrath

Test Kitchen Notes

We tested this recipe and gave it a few tweaks while maintaining its exuberant spirit. In the original recipe (which you can still find here:, the marshmallow fluff gets layered inside the pie dough, and the finished masterpiece is covered with a chocolate glaze. Instead, we saved the marshmallow fluff for a final masterstroke, brûléeing it for the campfire effect. We also made the pie on a standard half-sheet baking pan (18-by-13) rather than a 9-by-13 sheet. —The Editors

What You'll Need
  • For the pie crust:
  • 7 1/2 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 1/3 cups cold unsalted butter (NOT room temperature), cut into pieces
  • 1 1/3 cups cold shortening (NOT room temperature)
  • 1 1/3 cups ice water
  • 4 teaspoons distilled white vinegar
  • For the marshmallow fluff and chocolate filling:
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 teaspoon kosher salt
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup heavy cream
  • 1 1/3 cups dark chocolate, chopped (or dark chocolate chips)
  • 1/4 cup granulated sugar
  • 2 tablespoons butter, cubed
  • 1 pinch kosher salt
  • 4 graham crackers, crushed
  • 1 egg plus 1 tablespoon water, lightly beaten
  • 7 to 8 ounces mini marshmallows, with some reserved for decorating
  1. For the pie crust:
  2. Whisk together the flour, sugar, and salt in a large bowl or the bowl of your food processor. (I used my food processor, but I didn’t always have one and have had great results making this crust by hand.) Please note that this is basically a double pie, meaning it is a lot of dough! I did mine in two batches—that is, I divided the recipe in half and repeated the process twice. If you have a giant mixing bowl or food processor, go for it, but my equipment isn't large enough to handle 7 1/2 cups of flour.
  3. Add in the chopped pieces of cold butter and cold shortening. Blend together with your hands or pulse with your processor until you have coarse crumbs (it doesn’t have to be perfect). You can use a pastry cutter, too, but I find that a clean pair of hands work best. Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the liquid).
  4. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or overnight (as always, overnight is best). Make your filling when you are almost ready to use your dough.
  1. For the marshmallow fluff and chocolate filling:
  2. For the marshmallow fluff: Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring the mixture to a boil, stirring often, until the it reaches 240° F on a candy/fat thermometer. Be careful not to let the mixture bubble over—turn the heat down if you need to and keep a watchful eye over it. This might take a little longer than you think, but just keep at it. Mine took about 10 minutes, but when you're standing there watching it, it feels like an eternity. It got stuck at around 220° for what seemed like forever, but then it eventually got up to 240°.
  3. Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. You want to have the egg whites whipped and ready to go, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready, which is what I did.
  4. When the syrup reaches 240° F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. If you add too much syrup at once, the whites will scramble. Slowly drizzle in the rest of the syrup, a bit at a time—seriously, do not do more than 2 tablespoons at a time.
  5. Increase the speed to medium high and whip until the marshmallow fluff is stiff and glossy, about 7 solid minutes. Don't try to speed this process up! Add in the vanilla and whip 2 minutes more. Use the fluff immediately or refrigerate stored in an airtight container for up to 2 weeks. (I made my fluff about 4 hours ahead of time before baking with it, and I actually doubled the recipe so that I'd have some extra to spread of the top of the pie pieces... just an idea!)
  6. For the chocolate filling: If you have a double boiler, use that. I don't, so I just melt chocolate very slowly and carefully because it burns easily. In a saucepan, combine your cocoa powder, heavy cream, chocolate, sugar, butter, and salt. Stir constantly medium-low heat constantly until everything is melted and smooth. Remove from the heat and set aside. The mixture will thicken up as it cools down, making it easy to spread over your pie crust later.
  7. For assembly: Remove your crust from the refrigerator to allow for easier rolling. Preheat your oven to 400° F. Generously butter a half-sheet pan. Roll out your first ball of dough—it should be about an inch or two longer and wider than the baking sheet, but it does not have to be perfect by any means. If you need to re-roll a few scraps here and there to patch up pieces, that's fine. Move it over onto the baking sheet by draping it over the rolling pin. Unfold it and gently press the pie crust into the bottom of the baking sheet.
  8. Spread your chocolate mixture over the dough, then scatter mini marshmallows over top, saving some for a finishing touch once the pie is baked. Sprinkle 4 crushed graham crackers over the top of the marshmallow. Roll out your second pie crust and gently place it over the top. Crimp the edges together, discarding any scraps (or using them to decorate the pie, dealer's choice). Pull the dough slightly inward, away from the edges of the baking sheet, to make it easier to cut later.
  9. Use a fork to make a pattern in the top of the pie, like a traditional Pop-Tart. Beat together your egg and water and brush the top of the pie with it. Place the pie in the oven, then reduce the heat to 375° F. Bake for 50 to 60 minutes, until golden brown and shiny on top. Remove from the oven and allow to cool completely.
  10. Spread the marshmallow fluff all over the top of the pie and decorate with any leftover mini marshmallows. Use a kitchen torch to brûlée your topping, then slice, serve, and enjoy!

See what other Food52ers are saying.

  • TerryKes
  • Michelle Walker
    Michelle Walker
  • Andrew Wittman
    Andrew Wittman
  • cyd

7 Reviews

Andrew W. September 12, 2022
why wold a smores pie not have a graham cracker crust?
Michelle W. September 12, 2022
Because then it would just be a s’more!! :)
cyd November 16, 2017
If you want to use the broiler, what procedure would you recommend? No kitchen torch here...
Rockford401 August 15, 2017
I made a double batch of this for a party this weekend - the chocolate "broke" but I just poured the oil/water off and it worked & tasted fine, next time I'd met butter, add cream until hot and just mix in chocolate chips off heat to make it a little simpler...the crust is awesome and can't wait for an excuse to make an unsweetened version of it
gonebamboo August 7, 2017
Will the marshmallow fluff stay fresh in air tight container if made day before?
TerryKes July 29, 2017
So, it sounds like I could make this pie the day before taking it to a party, keep in the fridge, and then do the marshmallow topping just before leaving. Agree? Looking forward to making this sure-to-be-a-crowd pleaser.
Juliebell July 30, 2017
That sounds reasonable. I would love to hear how that worked if you tried it. This sounds like a fun dessert for summer BBQ' or picnics.