S'mores Pie
This s'mores pie has a buttery graham cracker crust, a silky chocolate cream filling, and a sky-high toasted marshmallow meringue. This is one showstopping pie.
Servings: 10
Ingredients
Graham Cracker Crust:
- 16 full Graham Cracker Sheets finely crushed (about 2 cups crumbs)
- 8 Tablespoons Butter (melted)
Chocolate Cream Filling:
- 2 Tablespoons Butter
- 1 1/2 cups Semi-Sweet Chocolate chopped (or milk chocolate for a sweeter pie)
- 1 teaspoon Vanilla Extract
- 3/4 cup Sugar
- 1/4 cup Cornstarch
- 3 Tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon salt
- 1 cup Heavy Cream cold
- 3 Egg Yolks
- 2 cups Whole Milk
Marshmallow Meringue:
- 4 large Egg Whites (about ½ cup + 1 tablespoon, or 140g)
- 1 3/4 cups + 2 Tablespoons Granulated Sugar (375g)
- 6 Tablespoons Water (90g)
Instructions
Graham Cracker Crust:
- Preheat the oven to 350°F. Mix the graham cracker crumbs and melted butter, and press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Cool completely.
Chocolate Filling:
- Place the chopped chocolate, butter, and vanilla in a bowl. In a saucepan, whisk the sugar, cornstarch, cocoa, and salt. Whisk in 1/2 cup cold heavy cream until smooth, then the remaining 1/2 cup. Whisk in the egg yolks.
- Set the pan over medium heat and gradually whisk in the milk. Bring to a boil, whisking constantly, and boil 1 minute.
- Pour over the chocolate and butter and whisk until smooth. Press plastic wrap onto the surface and chill 3 to 4 hours.
- Spread the chilled filling into the cooled crust.
Marshmallow Meringue:
- Combine the sugar and water in a saucepan with a candy thermometer and bring to a boil over medium-high heat without stirring.
- When the syrup reaches 239°F (115°C), begin beating the egg whites on medium-high until soft peaks form.
- When the syrup reaches 244°F (118°C), slowly pour it down the side of the bowl with the mixer running. Whip on high until thick, glossy, and stiff and cooled to about 122°F (50°C), 8 to 10 minutes. Beat in the vanilla, if using.
- Spread the meringue over the chilled pie, sealing it to the crust, and make tall swoops.
- Toast with a kitchen torch until golden. Slice with a hot, wet knife and serve.
Notes
*This marshmallow meringue recipe is a doubled recipe from what I used in the photos above. If you want a smaller amount of meringue, half the recipe.
16 graham cracker sheets make about 2 cups of crumbs.
No-bake crust option: Instead of baking, freeze the pressed crust for 30 minutes (or refrigerate 1 hour) until firm.
No torch? Brown the meringue in a 500°F oven for 2 to 4 minutes, watching closely.
Make ahead: Make the crust and filling up to 2 days ahead. Add the meringue the day you serve it.
Meringue adapted from La Cuisine Paris
Nutrition
Calories: 643kcal | Carbohydrates: 82g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 213mg | Potassium: 307mg | Fiber: 3g | Sugar: 73g | Vitamin A: 870IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 2mg
