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Home » Chocolate Pies

S'mores Pie

Last updated on December 23, 2020 By Anna 15 Comments This post may contain affiliate links.

S'mores Pie has all my favorite flavors and textures, so I make it often and have changed it a bit over time. This is the latest rendition. It has a graham cracker crust, a chocolate pie filling and a marshmallow topping which gets torched before serving.

First, the crust. It's a pretty straightforward graham cracker crust. I always forget the measurements for basic graham cracker crust so I made this graphic for future reference. I should tape it on the refrigerator. It's perfect for a 9 inch S'more Pie.

S'mores Pie

Chocolate Pie Filling

S'mores Pie

The chocolate filling is the same one used in the trusty Michele's Perfect Chocolate Pie recipe. The recipe is pretty simple and you can use any brand of unsweetened dark chocolate. Lately I've been using Lindt 100%, but Ghirardelli is also a good. One of these days I'm going to try this with a really good milk chocolate pie filling recipe.

S'Mores Pie Marshmallow Topping

For the marshmallow topping, I use a recipe from Snoop Dog, who is also a fan of S'more Pie. For this topping, you whisk the egg white mixture over boiling water before beating. To do this, you put a stand mixer bowl over a saucepan, whisk until it's really hot, then transfer to the stand mixer to whip. If you don't have a stand mixer, you can heat the egg mixture in the top of a double boiler or in a regular bowl set over the water and just dump it into a mixing bowl.

S'mores Pie

Torch It!

The best part of making S'mores Pie is torching it. The torch is what really gives it the S'mores feel, but it also changes the flavor a bit -- especially if you like your S'mores a little burnt. If you're in the market for a torch, there are tons of them on Amazon. The model I have is this one from Bed, Bath & Beyond and after all these years it still works perfectly.

 

Recipe

S'mores Pie

S'mores Pie

Cookie Madness
Chocolate pie with a graham cracker crust, chocolate filling and marshmallow topping.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 7 minutes mins
Total Time 37 minutes mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • Torch

Ingredients
 

Graham Cracker Crust

  • 1 ⅓ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • Pinch of salt omit if using salted butter

Chocolate Filling

  • ½ cup sugar (100 grams)
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 2 cups milk
  • 1 ½ tablespoons unsalted butter (21 grams)
  • 2 ounces unsweetened chocolate chopped (56 grams)
  • 1 teaspoon vanilla extract

Topping

  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 ¼ cups granulated sugar (250 grams)
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat oven to 375ºF. Mix graham cracker crumbs, sugar and butter. Press mixture into a greased 9 inch glass deep dish pie plate and bake for about 6 minutes. Let cool.
  • Off heat, whisk the sugar, cornstarch, and salt together in a medium size (3 quart) saucepan.
  • Whisk in the milk and egg yolks. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan until the mixture begins to bubble and thicken. Add the butter ½ tablespoon at a time. Add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is melted.
  • Remove from heat and let cool slightly, then stir in the vanilla. Pour the chocolate filling into the pie shell. Cover the pie with plastic wrap (or use a piece of wax paper or parchment) and let the filling cool while you prepare the marshmallow topping.
  • Combine 3 egg whites, ½ teaspoon cream of tartar, ¼ teaspoon salt, 1 ¼ cups of sugar and ¼ cup of water in the bowl of a stand mixer.
  • Put water in a large saucepan (I use the same one I used for the chocolate filling) and set the mixing bowl over it so it's not touching the water. Bring the water to a boil and carefully whisk the egg white mixture over the boiling water until it is warm to touch. It will froth up a bit at this point. When the mixture is warm, transfer, the bowl to the stand mixer base. Attach the whisk and beat for 7 minutes. The mixture will become white and fluffy. After 7 minutes, beat in the vanilla and beat for another minutes or until you have a big billowy mass of marshmallow.
  • Spread (or pipe) the marshmallow cream over the pie. Let cool completely and chill until ready to serve.
  • Before serving, you torch the whole pie or lightly torch individual pieces.
Keyword S'mores
Tried this recipe?Let us know how it was!

 

More Chocolate Pie Recipes

  • Chocolate Chiffon Pie
    Unsweetened Chocolate Chiffon Pie
  • Slice of chocolate chiffon pie
    Chocolate Chiffon Pie
  • Barry Callebaut's Chocolate Crumb Pie
    Two-Tone Chocolate Pie
  • French Silk Pie
    Smaller French Silk Pie

Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Anna

    January 08, 2012 at 11:58 am

    Hi Gretchen,
    I think torching it ahead of time would be okay. I tend to do it at the last minute, but I don't see why it would hurt to do it ahead. Good luck! Hope you like the pie.

  2. Gretchen

    January 08, 2012 at 10:11 am

    You mention that the top shouldn't be torched until right before serving . .does this mean that once it's torched it cannot be refrigerated? I just finished making miniature version of this for a party later today and would like to get the torching out of the way while still at home. Thoughts?
    Thanks for the recipe.

  3. Gloria

    October 25, 2011 at 12:01 am

    What a beautiful and delicious looking pie!! I would love a slice right now myself!!! Was the filling a bit like rich chocolate pudding?

  4. Cardamonbraid

    October 24, 2011 at 11:38 pm

    This is probably out of context here but I don't see a link to email direct. Just wanted to take the opportunity to thank you for making my baking decisions so much easier. 4-5 times a year I fill up the freezer for my widowed FIL who has a MAJOR sweet tooth especially for pies and cookies. Since my cravings tend to go for hot or sour I always am at a dilemma to bake for him. When asked I always get anything, whatever is easiest but if you don't like sweets thats hard. So as of late I find whats on your blog and BAKE, just got done with the peanut butter, cchip, toffee ones. Thanks

  5. Adam

    October 24, 2011 at 8:17 pm

    I love smores. So simple and easy but soooo good. The pie looks fantastic. Just imagining the texture and the flavour is making me drool, which is kind of bad at 9:30pm :).

  6. Melissa@IWasBornToCook

    October 24, 2011 at 5:14 pm

    Wow. I am loving this!

  7. Katrina

    October 24, 2011 at 4:59 pm

    I pulled that insert out of my FNM, but hadn't looked through it yet. I do want some pie though--and that does look like a great one to start with.

    After making that Baked Alaska, I SO wanted a torch. Now, I will put it on my b-day list, since it's only a few weeks away!

  8. Erin

    October 24, 2011 at 3:11 pm

    Oh goodness that looks amazing!

  9. angela

    October 24, 2011 at 2:13 pm

    i saw that section in the magazine and had a strong urge to make a pie(s) 🙂

  10. vanillasugarblog

    October 24, 2011 at 1:29 pm

    this would be a recipe to use in the middle of a snowstorm, you know when the carb cravings are very high. lol

  11. Cookie Sleuth

    October 24, 2011 at 12:57 pm

    This would be a hard recipe to skip!

  12. d.liff @ yelleBELLYboo

    October 24, 2011 at 11:55 am

    Man oh man does that look good. My mom would love it. I have to admit though, I'm a little afraid of a kitchen torch.

  13. Anna

    October 24, 2011 at 11:32 am

    Karen, that one looks a little rich for me.

    Sue, the topping was great. It wasn't as sticky and sweet as marshmallows nor was it as eggy as meringue.

  14. karen

    October 24, 2011 at 11:26 am

    I made a smores pie over the summer from this recipe howsweeteats /2011/02/smores-pie
    and it was really easy and really good. But I like the idea of the soft meringue topping on this one.

  15. Sue

    October 24, 2011 at 11:16 am

    My goodness this looks fantastic! I'm really interested in that topping.

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