Emma’s still on a pie making kick, and Pastry Torch S’mores Cream Pie is her latest creation. I helped come up with the name, which is not very creative but helpful in that it lets you know you need a pastry torch. Unlike some s’mores pies that get put under the broiler or in a hot oven, this Pastry Torch S’mores pie is a cold cream pie. You torch it at the end and add whipped cream when serving, so there are lots of different temperatures and textures happening on the plate.
And yes, this pie can be cut into actual triangles! They’re just maybe not the neatest triangles.
We had fun with this, and I hope you do too even if you just skip the S’mores theme altogether and make it as a chocolate cream pie, which is what it was originally. To make it a chocolate cream pie, leave off the marshmallows and just top the whole thing with whipped cream.
If you just read all this and are thinking “Weird pie, but I do need a pastry torch.”, I highly recommend the torch that I bought years ago at Bed, Bath & Beyond. It seems to be indestructible.
Pastry Torch S’mores Cream Pie
- Pastry Torch
Graham Cracker Crust
- 6 tablespoons unsalted butter melted (84 grams)
- 1 3/4 cups graham cracker crumbs
- 1/2 cup sugar (100 grams)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 cups whole milk (16 oz/470 ml)
- 1 1/2 tablespoons butter (21 grams)
- 2 ounces unsweetened chocolate chopped (56 grams)
- 1 teaspoon vanilla extract
- 1 lbag large marshmallows
- 10 graham cracker squares
- 1 regular Hershey Bar
- Preheat oven to 350ºF. Mix graham cracker crumbs and butter. Press mixture into a greased 9 inch pie plate. Freeze the crumb lined pie plate for about 20 minutes. Bake for about 8 minutes. Let cool.
- Off heat, whisk the sugar, cornstarch, and salt together in a medium size (3 quart) saucepan. Whisk in the egg yolks, then add the milk gradually, whisking until smooth.
- 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 slightly before putting it in the refrigerator to chill.
- To decorate and finish the S’mores Cream Pie Pie, remove pie from refrigerator. Cut the large marshmallows in half and lay the marshmallow halves over pie. Using the 10 graham cracker squares, assemble 5 rectangle size s’mores, each with two rectangles, two marshmallow halves and a piece of the Hershey Bar. Use the torch to singe the top of the pie. Arrange in a spoke pattern on top of the pie. Use your torch to soften the marshmallows along the way, and if you want you can burn one and put it in the center.