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Easy S’mores Pie Recipe

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★★★★★

5 from 105 reviews

This Easy S’mores Pie is a deliciously rich dessert combining a buttery graham cracker crust, a smooth and creamy chocolate filling, and a light, toasted marshmallow meringue topping. Perfect for recreating the classic campfire treat in pie form, this recipe offers an impressive yet simple dessert ideal for gatherings or a special treat.

Ingredients

Scale

Crust

  • 2 cups (200g) finely ground graham crackers (about 13–14 full-sheet graham crackers, processed)
  • 2 tablespoons granulated sugar or brown sugar
  • 1/8 teaspoon salt
  • 7 tablespoons (100g) unsalted butter, melted

Chocolate Filling

  • 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

Marshmallow Meringue Topping

  • 2 large egg whites, at room temperature
  • 2/3 cup (130g) granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and mix well until the mixture is evenly moistened. Press this crumb mixture firmly onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake in a preheated 350°F (180°C) oven for 8-10 minutes. Allow the crust to cool completely on a wire rack before proceeding.
  2. Make the chocolate filling: Place chopped chocolate in a medium heatproof bowl and set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil, stirring to melt the butter. Remove from heat and immediately pour the hot cream mixture over the chocolate. Let it stand for 1 minute, then stir gently with a rubber spatula or whisk until the chocolate is fully melted and the mixture is smooth. If needed, heat in the microwave for 20 seconds more and stir again. Pour this chocolate filling over the cooled crust and refrigerate until set, at least 4 hours or overnight.
  3. Prepare the marshmallow meringue topping: In a heatproof bowl, combine egg whites, sugar, and salt. Place the bowl over a saucepan of simmering water, making sure the bottom does not touch the water. Whisk continuously by hand gently and constantly until the mixture is warm to the touch and sugar dissolves, about 5 minutes. Use a thermometer to confirm the mixture reaches 160°F (71°C), ensuring it’s safe to eat. Remove from heat.
  4. Whip the meringue: Using an electric mixer fitted with a whisk attachment, beat the warm egg white mixture on low speed initially, gradually increasing to medium-high speed. Continue whipping until stiff, glossy peaks form and the mixture is thick, about 6-8 minutes. Add vanilla extract near the end of beating.
  5. Assemble and finish the pie: Spread the marshmallow meringue gently over the chilled chocolate filling. Use the back of a spoon to create decorative swirls on top. Carefully toast the meringue topping using a kitchen torch until golden brown and lightly caramelized. Chill the pie in the refrigerator until ready to serve.
  6. Storage: Store the tart in an airtight container in the refrigerator for up to 5 days for best freshness and texture.

Notes

  • Ensure egg whites are at room temperature before making meringue for better volume.
  • If you don’t have a kitchen torch, you can briefly broil the meringue in the oven watching closely to prevent burning.
  • Use high-quality bittersweet or semisweet chocolate for best flavor.
  • Allow the chocolate filling to set fully in the refrigerator to achieve a firm texture that slices nicely.
  • Be careful while whisking the egg whites over simmering water to avoid cooking them too quickly or scrambling.
  • This pie is best served chilled but slightly softened for easier slicing.

Keywords: S'mores Pie, Graham Cracker Crust, Chocolate Pie, Meringue Topping, Easy Dessert, Campfire Dessert

Find it online: https://amayaharis.com/easy-smores-pie-recipe/