S’mores Pie
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This S’mores Pie is the ultimate summer dessert! A buttery graham cracker crust is topped with a layer of fudgy chocolate filling and homemade marshmallow topping. Save room for seconds!
Easy S’mores Pie Recipe
S’mores + pie? Oh yes! With Easter just around the corner, here is an irresistibly decadent dessert that everyone will love.
No, it’s not your typical Easter dessert but does typicality matter? Of course not. It’s always nice to have the classics but it’s fun to switch things up a bit too.
Really this s’mores dessert is fit for any day of the year. It screams summer, but when cold weather comes around and you’re craving a s’more but it’s too cold to go out, this easy pie recipe will always have you covered.
It begins with a graham cracker base (I made mine with a hint of salt to balance out the sweetness of the pie), then it’s layered with a silky smooth chocolate filling that melts away in your mouth, and next it’s topped with a meringue (the kind that reminds me of melty marshmallows). Finally, it’s toasted to golden perfection.
You won’t be able to wait to dive into this s’mores pie. There may just be a slice missing when you take it to the party (you just had to test it first, right?).
S’mores Pie Ingredients
For this decadent s’mores dessert recipe, you’ll need:
- Graham crackers
- Butter
- Semi-sweet chocolate
- Milk chocolate
- Heavy cream
- Egg whites
- Granulated sugar
- Cream of tartar
- Vanilla extract
How to Make S’mores Pie
- Combine the crushed graham crackers and butter and press into the bottom of a pie plate.
- Bake until golden and then set aside to cool completely.
- To make the chocolate filling, add the two types of chocolate and the butter to a large bowl.
- Pour hot cream over top and let sit until the chocolate is melted, then stir everything together.
- Pour chocolate filling into pie crust and refrigerate to set.
- Meanwhile, make the homemade marshmallow topping by first combining the egg whites and sugar in a bowl.
- Heat sugar and egg whites over a pot of boiling water until the mixture reaches the right temperature.
- Whip the egg white mixture with the vanilla and cream of tartar until stiff peaks form.
- Spread the marshmallow topping over the chocolate filling, then brown with a kitchen torch.
Can I Make the Crust With a Graham Cracker Substitute?
Yes, if graham crackers aren’t available where you live, I recommend using a slightly sweet, fairly neutral biscuit. In Europe, I believe the closest substitute would be plain digestive biscuits.
Can I Make This Pie in Advance?
This s’mores pie is best enjoyed right away, as the marshmallow meringue topping tends to deflate the longer it sits on your counter.
Can I Toast the Meringue Under the Broiler?
I haven’t tried that myself, so I can’t say for sure. I think it’d work, but you’d need to watch the pie closely since the marshmallow browns very easily.
Tips for the Best S’mores Pie
- Make sure no drop of egg yolk gets into the marshmallow meringue mixture. Even the smallest amount of egg yolk can ruin a meringue!
- Feel free to use any chocolate you have on hand in this homemade s’mores pie. I prefer a mixture of sweeter and darker chocolates, but use whatever you prefer.
- Be sure to check the temperature of the meringue with a candy thermometer. It needs to be the exact right temperature to whip up properly.
More S’mores Desserts You’ll Love:
- S’mores Bars
- Chocolate Chip Cookie S’mores
- Mini S’mores Cookie Cups
- S’mores Mousse
- S’mores Dip
- S’mores Cookie Sandwiches
Follow Cooking Classy
S’mores Pie
Ingredients
- 10 graham cracker whole sheets , finely crushed (about 1 1/3 cups crumbs)
- 7 Tbsp butter (I used salted)
Filling
- 6 oz semi-sweet chocolate , finely chopped (I used Ghirardelli)
- 6 oz milk chocolate , finely chopped (or an additional 6 oz semi-sweet if desired, I used Symphony)
- 2 Tbsp unsalted butter , diced into pieces
- 2/3 cup heavy cream
Topping
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/8 tsp (slightly heaping) cream of tartar
- 1/2 tsp vanilla extract
Instructions
Make the Crust
- Preheat oven to 350 degrees F. In a mixing bowl, stir together graham crackers and melted butter until evenly moistened.
- Firmly press mixture into the bottom and up the sides of a 9-inch (about 1 1/4-inches deep) pie plate. Bake in preheated oven 9 - 10 minutes, remove from oven and allow to cool completely.
Make the Filling
- Place chopped semi-sweet, milk chocolate and 2 Tbsp butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted*.
- Pour mixture into cooled crust and spread into an even layer. Cover with foil (don't allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set.
Make the Topping
- Add 3 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes.
- Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7 - 9 minutes, while adding in vanilla just near the end.
- Spread over set chocolate filling. Toast topping with a kitchen torch. Cut into slices and serve. Store pie in refrigerator.
Notes
- *If the chocolate doesn't melt entirely, you can put the mixture in the microwave and melt on 50% power in 15 second intervals, stirring well between until smooth.
- Make sure no drop of egg yolk gets into the marshmallow meringue mixture. Even the smallest amount of egg yolk can ruin a meringue!
- Feel free to use any chocolate you have on hand in this homemade s'mores pie. I prefer a mixture of sweeter and darker chocolates, but use whatever you prefer.