S'mores Pie
S'mores pie is a giant s'more in pie form! This easy summer dessert has three components: a buttery graham cracker crust, a rich chocolate ganache filling, and a toasted marshmallow fluff topping.
Ingredients
Graham Cracker Crust
- 1½ cups Graham Cracker Crumbs (~210g)
- ¼ cup Granulated Sugar (50g)
- ¼ cup Unsalted Butter, melted (2oz)
Chocolate Ganache
- 8 oz Semisweet Chocolate, chopped (227g)
- 1 cup Heavy Whipping Cream
Marshmallow Fluff
- 2 Egg Whites
- 5 tbsp Water (divided) (75mL)
- ½ cup Granulated Sugar (100g)
- ½ cup Corn Syrup (118mL)
- ¼ tsp Cream of Tartar optional
- ½ tsp Vanilla Extract
- 1 tbsp Unflavored Gelatin
Instructions
Make the Graham Cracker Crust
- Break graham crackers into pieces and grind into fine crumbs using a food processor. Work in small batches so you don’t overfill.
- Measure out 1½ cups of crumbs and place them in a medium mixing bowl.
- Add ¼ cup melted unsalted butter and ¼ cup granulated sugar to the crumbs.
- Mix with a fork until the crumbs are evenly coated and the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Start in the center and work outward. A flat-bottomed measuring cup or glass helps pack the crumbs tightly.
- For no-bake fillings, chill the crust in the refrigerator for at least 1 hour, or pre-bake at 350°F (175℃) for 5–7 minutes if you prefer a crispier crust. For baked pies, fill the crust and bake according to your recipe, no pre-baking required.
Make the Chocolate Ganache Filling
- In a small saucepan, warm heavy whipping cream until it just reaches a simmer. Avoid letting it come to a full boil, since cream that’s too hot can cause the ganache to break or become grainy.
- Pour the hot cream into the chopped chocolate, and whisk until fully combined into a smooth ganache.
- Pour the ganache into your prepared graham cracker crust.
- Place the pie in the refrigerator for at least two hours to allow the chocolate ganache to set while you prepare the marshmallow topping.
Make the Homemade Marshmallow Fluff
- Sprinkle the unflavored gelatin over 1 tablespoon of water in a microwave-safe container and set it aside.
- In the bowl of your stand mixer, whip the egg whites and cream of tartar on high speed until they form a foam, then turn off the mixer.
- In a small saucepan over medium-low heat, combine the remaining ¼ cup of water, corn syrup (or invert sugar syrup), and sugar. You don't need to stir this mixture at all.
- Once the mixture begins to boil, check the temperature every few minutes with a thermometer. As soon as the syrup hits 235°F (115°C), remove it from the heat and pour it into a Pyrex measuring cup.
- Turn the stand mixer back on high and pour the hot sugar syrup in as slowly as you can while the mixer is still running.
- Once all the syrup has been added, let the mixer keep whipping on high speed for another 7 minutes.
- Microwave the gelatin and water mixture for 5 seconds or until the gelatin melts into the water.
- With the stand mixer running on high, pour the melted gelatin into the whipped meringue. Whip for another minute or two and you're done.
- Remove the graham cracker crust filled with chocolate ganache from the refrigerator. Spread the marshmallow fluff over the top using the back of a spoon, an offset spatula, or piping tips.
- Using a kitchen torch, brown the marshmallow fluff until it is a golden brown. Alternatively, put the pie under a broiler until the marshmallow fluff becomes a golden brown color.
- Slice and serve!
Tried this recipe?Let us know how it was!