S’mores Pie

04.12.2014

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.

S'mores Pie | Cooking Classy

Really this dessert is fit for any day of the year. It screams summer, but when cold weather comes around and your craving a s’more but it’s too cold to go out, this will always have you covered.

It begins with a graham cracker base (I made mine with a hint of salty to balance out the sweetness of the pie), then it’s layered with a silky smooth chocolate filling – the kind that melts away in your mouth, and next topped with a meringue (the kind that reminds me of melty marshmallows) and it’s toasted to golden perfection.

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You won’t be able to wait to dive into this pie. There may just be a slice missing when you take it to the party (you just had to test it first, right?:) Enjoy!

S'mores Pie | Cooking ClassyS'mores Pie | Cooking Classy

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S’mores Pie

5 from 1 vote

This is one seriously dreamy pie! All the flavors of s'mores - graham cracker, rich chocolate and melty marshmallows in pie form.

Course: Dessert
Cuisine: American
Keyword: S'mores Pie
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8
Author: Jaclyn

Ingredients

  • 10 graham cracker whole sheets , finely crushed
  • 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

  1. For the crust:
  2. Preheat oven to 350 degrees. 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.
  3. For the filling:
  4. 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 (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). 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.
  5. For the topping:
  6. 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.
  7. Recipe Source: Cooking Classy
S'mores Pie | Cooking Classy

33 comments

  • Nellie: Can this pie be frozen? April 14, 2018 at 11:45am Reply

  • JJ: It calls for vanilla but you don’t say when to add it. March 13, 2017 at 9:12pm Reply

    • Jaclyn: Sorry I missed that, I’ve added it to the directions. Thanks! March 13, 2017 at 11:32pm Reply

  • Kristin H: My family LOVED this pie… and that’s saying something when usually my three youngest boys prefer eating a freeze pop (otter pop) for dessert at dinner than my homemade desserts. Unfortunately, though, because they all loved it, this pie will not go for two meals. The chocolate and marshmallow layers were fantastic! Definitely a keeper! September 8, 2016 at 7:07pm Reply

    • Jaclyn: I’m so glad they loved it Kristin! September 14, 2016 at 2:36pm Reply

  • Karen: Melt the marshmallow like you would for rice krispie treats., spread it on, and use a food torch like you would for creme brulee to toast the top. May 16, 2015 at 9:22am Reply

  • stephany: Can you convert the 10 sheets of graham crackers into cup form? I just buy the crumbs and save myself the hassle…..this looks completely divine and yet sinful. May 15, 2015 at 10:01pm Reply

    • Jaclyn: It’s 1 1/3 cups. I hope you love this pie! May 17, 2015 at 11:02am Reply

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