This No Bake Whiskey S’mores Pie is pure summer bliss. A crisp graham cracker crust supports layers of silky dark chocolate whiskey ganache, a light milk chocolate cream cheese mousse, and a cloud of toasted marshmallow fluff. One bite and you’ll be reaching for another slice.
This pie combines a thick graham cracker crust with a boozy dark chocolate ganache, a fluffy milk chocolate mousse made with cream cheese for a touch of tang, and a generous layer of homemade toasted marshmallow fluff. Each element stands well on its own, but together they create a true s’mores party in your mouth.
The crust is intentionally substantial to provide a satisfying textural and slightly salty contrast to the sweet layers above. The whiskey-infused dark chocolate ganache is smooth and silky; using dark chocolate helps balance the sweetness of the milk chocolate and marshmallow. The milk chocolate mousse brings the classic s’mores flavor and the cream cheese adds a delicate tang that lifts the filling. Finally, a thick layer of toasted marshmallow fluff crowns the pie, soft and marshmallowy even when chilled.
This is a balanced dessert in flavor and texture, and it’s easier to assemble than it looks. Each layer sets quickly so you can build the pie without long waits or complicated steps. The result is an impressive, no-bake dessert that’s perfect for summer gatherings or anytime you want a show-stopping sweet treat.
A quick non-baking tip
The whiskey ganache in this recipe uses a 50:50 ratio by weight of chocolate to heavy cream. That ratio yields a ganache that’s soft when chilled but still holds its shape at room temperature. If you use chocolate bars that aren’t a convenient weight, approximate the ratio or use a kitchen scale for best results.
No Bake Whiskey S’mores Pie
Ingredients
For the Graham Cracker Crust:
- 1 ¾ cups graham cracker crumbs (about 2 packages of full crackers)
- ¼ teaspoon kosher salt
- ½ cup melted butter (1 stick)
For the Whiskey Ganache:
- 8 ounces semi-sweet baking chocolate
- 1 cup heavy cream
- pinch kosher salt
- 2 tablespoons quality whiskey
For the Milk Chocolate Mousse:
- 8 ounces cream cheese (not light or whipped)
- ¼ cup powdered sugar
- ¾ cup milk chocolate, melted but not hot
- pinch kosher salt
Marshmallow Fluff:
- 1 cup sugar
- 4 egg whites (no yolk)
- pinch kosher salt
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Crust:
- Pulse crackers in a food processor until finely ground. Combine crumbs with salt and melted butter until evenly moistened.
- Press the mixture into a 9–10 inch pie dish, using a tamper or the back of a measuring cup to compact it.
- Refrigerate while you prepare the ganache.
Make the Whiskey Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to boil.
- Place finely chopped chocolate in a heatproof bowl with a pinch of salt.
- Pour the hot cream over the chocolate and let sit 5 minutes. Gently whisk from the center outward until the mixture becomes a smooth, emulsified ganache.
- Whisk in the whiskey, then pour the ganache onto the chilled crust and spread evenly. Chill while you make the mousse.
Make the Milk Chocolate Mousse:
- Beat the cream cheese and powdered sugar in a stand mixer with the paddle attachment until smooth.
- Melt the milk chocolate in 20-second intervals in the microwave, stirring between each, until just melted. Allow to cool slightly.
- Pour the melted chocolate into the cream cheese mixture and beat to combine. Switch to the whisk attachment and whip on high until light and fluffy.
- Spread the mousse over the chilled ganache layer and refrigerate while preparing the marshmallow fluff.
Make the Marshmallow Fluff:
- Combine sugar, egg whites, and a pinch of salt in a heatproof bowl. Set the bowl over a pot of simmering water and whisk constantly until the sugar dissolves and the mixture reaches about 120°F.
- Transfer to a stand mixer fitted with the whisk attachment and beat on medium-high until the meringue is glossy and cooled. Add vanilla and beat briefly to combine.
- Spoon the marshmallow fluff over the chilled mousse and smooth. Toast the top with a kitchen torch or carefully under a hot broiler until golden. If using the broiler, watch closely and move the pie for even browning.
Notes
Your pie can be served right away or refrigerated up to 3 days. For the cleanest slices, chill for an hour, then slice with a knife dipped in hot water and wiped clean between cuts.
Nutrition
| Carbohydrates: 35 g
| Protein: 4 g
| Fat: 25 g
Before You Go
If you enjoyed this recipe, explore other chef-developed pie recipes or try another dessert that highlights whiskey for a similar flavor profile.