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!
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!
Notes
Using your oven to torch meringue:
This happens really fast so to avoid burning the dessert, make sure to keep an eye on it, do not walk away!
Preheat the broil setting on your oven. If you have a low broil option, use that. Place the pie in the oven and broil for 20-30 seconds.
Serving: 1slice, Calories: 338kcal, Carbohydrates: 28g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 70mg, Potassium: 257mg, Fiber: 3g, Sugar: 18g, Vitamin A: 406IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 4mg
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