Description
This S’mores Pie is a delightful twist on the classic campfire treat, featuring a buttery graham cracker crust, rich chocolate filling, and a fluffy toasted marshmallow-like meringue topping. Perfectly balanced and elegant, it combines crunchy, creamy, and gooey textures for a memorable dessert that satisfies any sweet tooth.
Ingredients
Crust
- 10 whole graham cracker sheets, finely crushed (about 1 1/3 cups crumbs)
- 6 Tbsp unsalted butter, cut into 1-Tbsp pieces
- 1/8 tsp heaping salt
Chocolate Filling
- 6 oz semi-sweet chocolate, finely chopped
- 6 oz milk chocolate, finely chopped (or an additional 6 oz semi-sweet chocolate)
- 2 Tbsp unsalted butter, diced into pieces
- 3/4 cup heavy cream
Meringue Topping
- 3 large egg whites
- 3/4 cup (150g) granulated sugar
- 1/8 tsp salt
- 1/8 tsp slightly heaping cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed graham crackers, melted butter, and salt until the mixture is evenly moistened. Firmly press this mixture into the bottom and up the sides of a 9-inch pie plate or a 9-inch non-stick tart pan about 1 1/4 inches deep. Bake in the preheated oven until the crust is golden brown, approximately 8 to 9 minutes. Remove from oven and let it cool completely.
- Make the Chocolate Filling: Place the finely chopped semi-sweet and milk chocolate along with 2 tablespoons of diced butter in a mixing bowl. In a small saucepan, bring the heavy cream to just a light boil. Pour the hot cream over the chocolate and butter mixture, stirring until everything is fully melted and smooth. Pour this chocolate filling evenly into the cooled crust and spread it to form a uniform layer. Chill in the refrigerator for about 1 hour until the filling is set.
- Prepare the Meringue Topping: In a very clean heatproof bowl, combine the egg whites, granulated sugar, and salt. Set this bowl over a saucepan of barely simmering water and heat the mixture while stirring constantly until it reaches 160°F on a candy thermometer, about 3 to 5 minutes. Remove the bowl from the heat and add the cream of tartar. Using an electric stand mixer fitted with a whisk attachment, beat the mixture at moderately high speed until stiff, glossy peaks form, approximately 5 to 8 minutes. Add the vanilla extract near the end of whipping.
- Assemble and Finish: Spread the fluffy meringue evenly over the chilled chocolate filling. Using a kitchen torch, carefully toast the meringue topping until it develops a golden brown color. Slice and serve the pie immediately or store it in the refrigerator for up to 3 days.
Notes
- Ensure the bowl and utensils for beating egg whites are very clean and free of any grease to achieve maximum volume.
- Using a kitchen torch provides the best control for toasting the meringue topping; an oven broiler can be used with caution.
- Allow the pie to chill thoroughly for the best set and texture in the filling before adding the meringue topping.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Substitute additional semi-sweet chocolate if preferred instead of milk chocolate for a richer chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
