S'MEACHES PIE // The Kitchy Kitchen

S’Mores + Peaches, known as S’meaches around here, are sort of a Kitchy Kitchen staple.  I make a ridiculous amount of them every summer and after sharing my love for the tasty treat on Instagram, a follower commented “this should be a pie!” and immediately I thought “YES. YES IT SHOULD.”

So here we are with a fresh peach pie, cuddled in a graham cracker crust, and topped with toasted marshmallow frosting. It’s a bigger, more awesome version of my summertime favorite. Enjoy!

S'MEACHES PIE // The Kitchy Kitchen

S'MEACHES PIE // The Kitchy Kitchen


1/3 cup brown sugar

1/3 cup white sugar

2 1/2 tablespoons cornstarch

pinch of salt

1/3 cup water

4 cups fresh peaches, sliced

1 teaspoon vanilla extract

1/4 teaspoon cayenne pepper

2 tablespoons butter

1 tablespoon freshly squeezed lemon juice

1 graham cracker pie crust, blind baked in a 9 inch pie tin or if you’re short on time, bought from a store.

1 recipe marshmallow topping (recipe below)


In a medium saucepan, combine sugar, cornstarch, salt. Blend in water and 2 1/2 cups peaches. Bring to a boil, stirring and roughly smashing the peaches. Boil, stirring constantly, until mixture is very thick, a few minutes. Remove from heat and stir in vanilla extract, cayenne, butter, and lemon juice. Cool completely (I’ll cheat sometimes and pop the mixture in the fridge to speed up the process).

Add the peach mixture to the pie crust, and top with the remaining fresh peaches. Dollop the marshmallow topping in the center, and spread, still revealing the peaches at the edge. Using a torch, or carefully under a broiler, toast the marshmallow topping. Enjoy!


2 cups graham cracker crumbs (2 packs, broken down in a food processor)

12 tablespoons (1 and 1/2 sticks) unsalted butter, melted

2 tablespoons white sugar

1 pinch salt


Preheat oven to 350F.

Combine all of the ingredients in a food processor (or with your hands) until evenly distributed and clumping a bit. Spread evenly into a 9 inch pie or tart pan, patting down with your hands. Pop in the oven and bake for 10 minutes, until deeper in color.  Remove from the oven and cool on the counter completely.


1 large egg white

3/4 cups superfine sugar

2 1/2 tablespoons cold water

pinch cream of tartar

1 teaspoon light corn syrup

1/2 teaspoon pure vanilla extract


Mix the egg white, sugar, water, cream of tartar, and corn syrup in a large heatproof bowl. Fill a medium saucepan about two-thirds full with water and bring to a boil. Place the bowl over the saucepan. (It should be about an inch away from the boiling water). Beat continuously with a hand mixer for 10 minutes.

At this point it should be white and thickened. Remove from the heat and beat in the vanilla. Continue beating until the icing becomes shiny, very thick, and spreadable, about 10 minutes more.