Introduction

Easy S’mores Pie combines the nostalgic flavors of classic campfire s’mores in a simple, elegant dessert. With a crunchy graham cracker crust, rich chocolate filling, and fluffy toasted marshmallow topping, it’s perfect for impressing guests or treating yourself.

A round tart with a thick, golden brown crumbly crust forms the bottom layer, holding a dark, smooth chocolate filling as the middle layer. On top, there is a swirled, fluffy white meringue that has been lightly toasted to a golden brown in some areas, creating a soft, wavy texture all over. The tart sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (200g) finely ground graham crackers (13-14 full-sheet graham crackers, processed in a food processor)
2 tablespoons granulated sugar or brown sugar
1/8 teaspoon salt
7 tablespoons (100g) unsalted butter, melted
340 g (12 oz) coarsely chopped bittersweet or semisweet chocolate
1 cup (240 ml) heavy cream
1/4 cup (1/2 stick/55g) unsalted butter, cut into pieces
2 large egg whites, at room temperature
2/3 cup (130g) granulated sugar
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract

Instructions

Step 1: To make the crust, mix graham cracker crumbs, sugar, and salt in a medium bowl. Add the melted butter and stir until combined and moist. Press the mixture evenly onto the bottom and up the sides of a 9-inch (23 cm) tart pan.
Step 2: Bake the crust in a preheated oven at 350°F (180°C) for 8-10 minutes. Remove and let cool completely on a wire rack before adding the filling.
Step 3: For the filling, place the chopped chocolate in a heatproof bowl and set aside. Heat the heavy cream and butter in a small saucepan over medium heat until it just reaches a low boil and the butter melts. Remove from heat and pour over the chocolate. Let stand for 1 minute, then stir gently until smooth and fully melted. If needed, warm in 20-second intervals in the microwave and stir again.
Step 4: Pour the chocolate mixture over the cooled crust and refrigerate for at least 4 hours or overnight until set.
Step 5: To prepare the marshmallow meringue topping, combine egg whites, sugar, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water on low heat. Whisk constantly by hand until the mixture feels warm and smooth, and the sugar has dissolved, about 5 minutes (should reach 160°F/71°C if using a thermometer). Remove from heat.
Step 6: Using an electric mixer with a whisk attachment, beat the egg white mixture until stiff, glossy peaks form, about 6-8 minutes. Start at low speed and gradually increase to medium-high. Add vanilla extract near the end of whipping.
Step 7: Spread the meringue gently over the chilled chocolate filling, swirling decoratively with the back of a spoon. Toast the topping evenly using a kitchen torch.
Step 8: Refrigerate the pie until ready to serve.

Tips & Variations

For a nutty twist, add 1/2 cup chopped toasted pecans or walnuts to the crust mixture before baking.
Use a silicone spatula to gently spread the meringue without deflating its fluffiness.
If you don’t have a kitchen torch, briefly place the pie under a broiler for 1-2 minutes watching very closely to avoid burning.
Substitute dark chocolate with milk chocolate for a sweeter, milder filling.

Storage

Store the pie in an airtight container in the refrigerator for up to 5 days. To enjoy, simply slice and serve cold. The meringue topping is best eaten fresh but will keep chilled well for several days.

How to Serve

A slice of pie has three layers on a white plate with a silver fork beside it; the bottom layer is a crumbly light brown crust, the middle layer is a smooth dark brown chocolate filling, and the top layer is white fluffy meringue with swirled golden browned peaks. In the background, the pie with one slice missing is placed on a white plate, showing the same three layers and scattered crumbs on the plate. The surface under the plates is white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallow fluff instead of making the meringue?

While marshmallow fluff can be used as a topping in a pinch, the homemade meringue offers a lighter texture and toasts more evenly, giving the pie its signature s’mores flavor and appearance.

What if I don’t have a kitchen torch to toast the meringue?

You can place the pie under the oven broiler for 1-2 minutes, keeping a close eye to prevent burning. Alternatively, the meringue can be served without toasting.