Foolproof S’mores Pie with Chocolate Filling
Get ready for the ultimate s’mores dessert! This s’mores pie recipe has a crunchy graham cracker bottom, a thick layer of chocolate ganache, and is topped with a toasted marshmallow meringue. Are you drooling yet? Perfect for summer time or around the holidays, this decadent yet easy dessert will impress your guests without spending a ton of time in the kitchen!
Let’s talk about this S’mores pie because it haunts my dreams. It’s that good.
As a trained pastry chef I want to make sure that each layer is distinctly different when you take a bite. I think what makes this so good is the different textures this pie has. This is different than my smores brownies or marshmallow brownies recipe because there are 3 different layers that each had a distinct texture and flavor to it.
Lets break them down:
The crust– this is a graham cracker crust thats toasted just slightly in the oven so that it holds nicely together when baked. I add a little bit of sugar to the recipe to sweeten it a tad, so that it offsets the nice bittersweet chocolate from the next layer of ganache.
Ganache Middle layer– The ganache in this recipe is thick, almost truffle like. I wanted there to be a difference in texture between the airy meringue on top and the thick layer or decadent chocolate to really play with your taste buds.
Toasted Meringue– I am a sucker for glossy meringue! This topping tastes like marshmallow fluff but 10x better. Do not be intimidated here, its actually so easy to make. I toasted it with a kitchen torch (also dont be intimidated, they are so easy to use) but you can toast it in the oven too.
You could also top this pie with my homemade marshmallow frosting if you dont want to make a meringue. If you’re a S’more’s lover or want a more individualized dessert try these S’mores muffins.
Put all these layers together and you have an insanely beautiful and impressive looking dessert that actually isn’t that hard at all to make! WIN WIN, lemme show you how to make it!
Equipment you need:
- Pie or tart pan- I use a tart pan for this because I like the fluted edges but you can totally use a pie pan for this the same way.
- Stand or hand mixer– You’ll need to whip the egg whites to create the meringue, this is not something to be done by hand.
- A kitchen torch- Ok so you dont realllly need this but I highly recommend it. It’s actually way less scary than trying to broil or bake the meringue in your oven. You can more easily set the meringue on fire in the oven then with a tiny torch. Get yourself one, you wont regret it!
Ingredient Mentions
Graham Cracker Crumbs– Buy and make this with graham cracker crumbs instead of having to crush your own. Of course you can always crush them yourself but I find it never gets ground enough and there are still too many chunks.
Chocolate- Use semi sweet or bittersweet chocolate for the best flavor profile. Milk chocolate is too sweet for this dessert overall. I like the 72% cocoa chocolate chips from trader joes for this. Yes I am using chocolate chips, its fine. We’re not going for a Michelin star here we just want to make ganache.
Heavy Cream– To make ganache you need to use heavy whipping cream. Half n Half will not work. Don’t even try it, its a waste.
How to easily make this pie
Start the Ganache- Measure 12 oz of chocolate in a heatproof bowl. Measure 8 oz of heavy cream in a measuring cup. Microwave the heavy cream 30 seconds at a time until scalding. You’ll see little bubble on the sides. You want it very hot but not boiling, otherwise it will curdle the cream. Keep an eye on it!
Make the Meringue- Separate the egg whites from the yolks very carefully and add them to the bowl of a mixer fitted with the whisk attachment. If even a speck of yellow yolk gets into the egg whites, they will not whip so be careful here.
Incorporating the sugar this way in important, otherwise your meringue will come out gritty and not smooth so dont rush this part.
Using the oven to torch meringue
If you dont have a kitchen torch put it on your holiday gift list, but until then you can use your oven. To torch a meringue using your oven you have to use the broiler. If you have a setting for low broil on your oven, use that because it happens reallllllllllly fast, like in seconds.
Preheat the oven to broil. Make sure to watch extremely carefully as it can go from toasted to burnt in seconds. I would not give it more then 20- 30 seconds under the broiler.
Meringue tips and explanations
Theres a few things to know about making meringue that will make it easier for you:
- Separate the eggs when they are really cold. This will help ensure you wont get any yolk into them.
- When separating, do it one by one in a different bowl than the one you’re mixing in. This way if one of the yolks breaks as you crack it, you dont ruin the other egg whites you already separated, and you wont have to wash out the bowl.
Foolproof S’mores Pie with Chocolate Filling
Ingredients
- 4 tbsp unsalted butter
- 1 cup graham cracker crumbs
- 1 tbsp granulated sugar
- 12 oz semi sweet dark chocolate, can use chocolate chips!
- 8 oz heavy cream
- pinch kosher salt, (optional)
- 3 egg whites , yolks discarded
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Equipment
- Kitchen torch
- Tart pan or pie plate
Instructions
Graham Cracker Crust
- Preheat the oven to 350° F.
- In a microwavable safe medium sized bowl melt the 4 tbsp butter, about 30 seconds at a time. Add the 1 cup graham cracker crumbs and 1 tbsp sugar and mix well until the mixture feels like wet sand.
- Press the crumbs into a tart pan or pie plate all around the bottom and up the sides. Use a 1/3 cup measuring cup to press into the bottoms and sides well to really pack it in. Bake for 7 minutes.
Ganache
- Measure out 12 oz (some bags of chocolate chips are 12 oz, so just check the bag) of semi sweet chocolate and add it to a heatproof medium size bowl.
- Measure 8 oz of heavy cream in a microwaveable safe measuring cup. Heat 30 seconds at a time until the cream is scalding but not boiling. You'll see little bubbles coming up at the edge/side.
- Pour the hot cream over the chocolate and let it sit for 5 minutes undisturbed. Then mix with a spatula until the ganache forms. Add a pinch of kosher salt if you like.
- Pour the ganache into the graham cracker crust and refrigerate for 20-30 minutes until set.
Meringue
- Separate 3 eggs adding the whites to the bowl of a hand or stand mixer fitted with the whisk attachment. Remember not to get any yolk inside or the egg whites will not whip at all.
- Start on low medium speed for 1-2 minutes until the whites start getting foamy. Then move to medium speed and slowly add in 1/3rd of the 1/2 cup of sugar stopping in between for 1 minutes to allow the sugar to melt into the egg whites. Repeat until the sugar is done.
- Add in the 1/4 tsp cream of tartar and 1 tsp vanilla extract.
- Move to high speed and whip until stiff peaks form (see post above for description).
- Spread the meringue all over the ganache and torch with a kitchen torch until toasty. See notes below on how to use your oven to torch the meringue.
- Best served right away!
