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.
Chocolate Pie Filling
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.
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.
Graham Cracker Crust
- 1 1/3 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- Pinch of salt omit if using salted butter
- 1/2 cup sugar (100 grams)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 cups milk
- 1 1/2 tablespoons unsalted butter (21 grams)
- 2 ounces unsweetened chocolate chopped (56 grams)
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar (250 grams)
- 1 tablespoon vanilla extract
- 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 1/2 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, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 1 1/4 cups of sugar and 1/4 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.
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.
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.
What a beautiful and delicious looking pie!! I would love a slice right now myself!!! Was the filling a bit like rich chocolate pudding?
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
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 :).
Wow. I am loving this!
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!
Oh goodness that looks amazing!
i saw that section in the magazine and had a strong urge to make a pie(s) 🙂
this would be a recipe to use in the middle of a snowstorm, you know when the carb cravings are very high. lol
This would be a hard recipe to skip!
d.liff @ yelleBELLYboo
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.
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.
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.
My goodness this looks fantastic! I’m really interested in that topping.