As a kid I usually spent summer in one or more camps. Sleep away camp, soccer camp, or church camp, if it was full of awkward adolescents baking in the sun, I was there. My favorite part of these summer escapes was sitting around the bonfire, more specifically the s’mores. I have many fond memories of roasting marshmallows as someone played Kumbaya on an acoustic guitar. This pie is an ode to those summer nights. It is so easy to make and the toasted marshmallow topping will transport you to the summers of your youth. The best part is it takes a casual concept, the s’more, and makes it fancy enough for a dinner party. I hope you enjoy!
S’more Pie
Serves 6 to 8
Ingredients
CRUST
1 ½ cups graham cracker crumbs
1/2 cup sugar
1 ½ stick of butter, melted
pinch of salt
CHOCOLATE FILLING
9 oz. bittersweet chocolate, chopped
1 oz. butter
1 tablespoon light corn syrup
1 cup heavy cream
1 teaspoon vanilla extract
MARSHMALLOW CREAM
3 large egg whites
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
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Directions
Preheat your oven to 350 degrees.
To make the crust, mix together the graham cracker crumbs, sugar, and salt in a large bowl.
Mix in the melted butter.
The crust should look like wet sand.
Press the crumbs into a pie pan. Use your thumb and pointer finger to make a neat edge at the top. Place the crust in the oven and bake for 20 minutes. Remove from oven and let cool completely while you make the chocolate filling.
Place the chopped chocolate, butter, and corn syrup in a heatproof bowl. You can melt this in the microwave or over a double boiler. Stir to make sure the butter and corn syrup are incorporated.
In a small saucepot, heat the milk and vanilla to a simmer. Do not let boil. Pour the heated milk over the chocolate and stir in until smooth.
Immediately pour the chocolate filling into the pie crust and transfer the refrigerator. Chill until the chocolate is set, about 2 hours.
Preheat the broiler.
To make the marshmallow topping, whisk together the egg whites and sugar in a heatproof bowl. Place the bowl over a small pot filled with an inch of water that is simmering.
Whisk the eggs vigorously until they are warm and the mixture is foamy. Add the vanilla extract and the cream of tartar.
Using a mixer with a whisk attachment beat the eggs on high until they are glossy, firm, and have doubled in volume. This will take 5 to 7 minutes.
Spoon the marshmallow over the chilled pie and spread out evenly with a spatula. Using a butter knife create little peaks. Place the pie into the oven for 1 to 2 minutes until the peaks have browned nicely.
Slice and serve the pie immediately. Enjoy! 🙂
PrintS’more Pie
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 2 hrs 40 min
- Yield: 6-8 1x
Print Recipe
Pin RecipeDescription
This pie is so easy to make and the toasted marshmallow topping will transport you to the summers of your youth. The best part is that it’s also fancy enough for a dinner party. Enjoy!
Ingredients
CRUST
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1 1/2 stick of butter, melted
- pinch of salt
CHOCOLATE FILLING
- 9 oz. bittersweet chocolate, chopped
- 1 oz. butter
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 1 teaspoon vanilla extract
MARSHMALLOW CREAM
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
Preheat your oven to 350 degrees.
To make the crust, mix together the graham cracker crumbs, sugar, and salt in a large bowl.
Mix in the melted butter.
The crust should look like wet sand.
Press the crumbs into a pie pan. Use your thumb and pointer finger to make a neat edge at the top. Place the crust in the oven and bake for 20 minutes. Remove from oven and let cool completely while you make the chocolate filling.
Place the chopped chocolate, butter, and corn syrup in a heatproof bowl. You can melt this in the microwave or over a double boiler. Stir to make sure the butter and corn syrup are incorporated.
In a small saucepot, heat the milk and vanilla to a simmer. Do not let boil. Pour the heated milk over the chocolate and stir in until smooth.
Immediately pour the chocolate filling into the pie crust and transfer the refrigerator. Chill until the chocolate is set, about 2 hours.
Preheat the broiler.
To make the marshmallow topping, whisk together the egg whites and sugar in a heatproof bowl. Place the bowl over a small pot filled with an inch of water that is simmering.
Whisk the eggs vigorously until they are warm and the mixture is foamy. Add the vanilla extract and the cream of tartar.
Using a mixer with a whisk attachment beat the eggs on high until they are glossy, firm, and have doubled in volume. This will take 5 to 7 minutes.
Spoon the marshmallow over the chilled pie and spread out evenly with a spatula. Using a butter knife create little peaks. Place the pie into the oven for 1 to 2 minutes until the peaks have browned nicely.
Slice and serve the pie immediately. Enjoy!
A delicious end to a meal or any time!