When I think of summer time desserts, yes, ice cream totally comes to mind but the one thing I always love making are S’MORES! Crunchy graham cracker, silky smooth milk chocolate and gooey, charred marshmallow. I don’t have an outdoor space where I can build a fire pit, I mean, I could toast my marshmallows over a candle but I don’t think that’s safe haha.. SO here’s a delicious alternative for you guys if you’re craving all the s’more-y goodness but don’t have the means to make real s’mores at home! I hope you love this s’mores pie!
The crust is a buttery graham crust, the exact same crust I use for my key lime pies, it’s such a great base for any filling, especially this velvety chocolate one. I’m a sucker for anything chocolate and so is my baby brother-in-law. My mom-in-law would always make him chocolate pies and him and I would polish off the entire thing because it’s so good. I had a tough decision between filling it with a chocolate pudding type filling or this richer, silkier option, I mean, both are good but this one is goooood. I featured it a while back in my Reads & Recipes (my weekly round-up of favourite links and recipes I found that week), you guys can find it here. I tweaked it a bit for this pie but didn’t want to mess with the recipe too much. It’s pretty damn delicious.
The marshmallow meringue is actually my favourite part! Especially when it’s been torched and charred. It’s gooier and a little lighter than real marshmallows which pairs so great with this chocolate pie because the chocolate filling is rich. I hope you guys love this recipe, I regret my decision to share it with everyone because I just finished the last piece yesterday and could go for another slice right about now.
Easy S'mores Pie
Delicious chocolate-y s'mores pie. Buttery graham crust, silky chocolate filling and a gooey marshmallow top.
- 12 graham cracker sheets
- 6 tbsp butter melted
- 1/3 cup granulated sugar
- 1 pinch salt
- 3 large eggs
- 3/4 cup sugar
- 2 tbsp water
- 1 cup heavy cream
- 8 oz bittersweet chocolate melted and cooled
- 1 tbsp vanilla extract
- 1 stick unsalted butter softened
- 3 egg whites
- 3/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla
Preheat oven to 400*F.
In a food processor, grind up the graham cracker sheets until they're finely ground. Add the sugar and salt and give it a pulse to mix. Pour in the butter and pulse until the mixture comes together and feels like wet sand.
Firmly pack the crumbs into a 9 inch pie dish. make sure to firm pack it up the sides.
Bake in the oven for about 12 minutes until the crust is golden brown. Let cool completely.
In a heatproof bowl, whisk together the eggs, sugar and water. Place it over a pot filled with 1 inch of simmering water (don't let the bowl touch the water). Whisk the mixture until it's pale and creamy and registers 160 degrees.
Remove from the heat and continue to whisk with an electric mixer or a stand mixer until the mixture is fluffy and cooled to room temperature.
Whisk in the melted chocolate and vanilla. Then gradually add in the butter.
In another bowl, whip the heavy cream until it's light and fluffy. Fold 1/3 of the whipped cream into the chocolate mixture. Then fold in the next 1/3 and the remaining 1/3 until the whipped cream is fully mixed in.
Pour the chocolate mixture into the cooled graham crust, cover with plastic wrap and refrigerate for at least 6-12 hours for it to set.
In a heatproof bowl, whisk together the egg whites, sugar and cream of tartar and place it over a saucepan of simmer water (making sure the bowl doesn't touch the water).
Whisk until the mixture is hot to the touch and all the sugar granules have dissolved, about 5-7 minutes.
Take it off the heat and either in with a hand mixer of stand mixer, whisk the egg whites on high for about 8-10 minutes until it's light, fluffy and cooled to room temperature.
Top the pie with that gooey meringue, carefully torch the top to char the marshmallow meringue. Enjoy!
Tag me in your photos if you make this S’mores Pie, I’d looove to see and share it!