Campfire Cooking

Campfire Cooking: Vendador Chocolate Ganache S’mores Pie Recipe 

In honor of National Pi Day, we tapped Chicago-based chef and owner of Vendador, Francis Pascal, to share his delicious Chocolate Ganache S’mores Pie recipe with us—a highlight of the Dinner Under The Stars hosted at Getaway Barber Creek over the summer.


For the Crust: 

  • 1 1/2 cups graham cracker crumbs 
  • 1/3 cup melted unsalted butter 
  • 1/4 cup granulated sugar 
  • For the Chocolate Ganache Filling: 
  • 1 1/2 cups heavy cream 
  • 12 ounces semi-sweet chocolate, finely chopped 
  • 2 tablespoons unsalted butter 
  • 1 teaspoon vanilla extract 

For the Marshmallow Whip Topping: 

  • 1 cup marshmallow fluff 
  • 1/2 cup whipped cream 
  • 1/2 teaspoon vanilla extract 

Optional Topping: 

  • Extra graham cracker crumbs for garnish 

Extra Cooking Tools Needed:

  • 9-inch pie dish 
  • Kitchen blow torch for charring the marshmallow topping 


1. Preheat your oven to 350°F (175°C). 

2. Prepare the Crust: 

  • In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. 
  • Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake the crust for 10 minutes, then let it cool while you prepare the filling. 

3. Make the Chocolate Ganache Filling:

  • In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil. 
  • Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, let it sit for a minute, and then stir until smooth. 
  • Add the butter and vanilla extract to the chocolate mixture, stirring until the butter is melted and the ganache is well combined. 
  • Pour the chocolate ganache into the cooled crust. Smooth the top with a spatula. Refrigerate the pie for at least 2 hours or until the ganache is set. 

4. Make the Marshmallow Whip Topping: 

  • In a bowl, combine marshmallow fluff, whipped cream, and vanilla extract. Whip until light and fluffy. 
  • Spread the marshmallow whip over the chilled chocolate ganache layer, creating a smooth and even top. 

5. Torch the Marshmallow Topping: 

  • Use a kitchen torch to carefully brown and char the marshmallow topping. Hold the torch a few inches away and move it in a circular motion until the marshmallow achieves your desired level of char. 

6. Garnish and Serve: 

  • Optional: Sprinkle extra graham cracker crumbs on top for added texture and flavor. Chill the pie for an additional 30 minutes to set the marshmallow topping. 
  • Slice and serve the chocolate ganache s’mores pie, enjoying the decadent layers of chocolate, graham cracker crust, and toasted marshmallow.
  • Pro-tip! Run your knife under hot water before cutting each slice, that will ensure an easier time cutting through the sticky pie!