S’mores Pie

Take all your favorite toasty flavors of a campfire s’mores and eat them in a delectable s’mores pie! Made with a  buttery graham cracker crust, fudgy chocolate filling, and sweet marshmallow topping, this s’mores pie is every bit as delicious as your standard campfire s’mores without all the sticky fingers!

The Ultimate S’mores Pie

If you don’t like s’mores you can just show yourself the door. I don’t mean that. But also I kind of do, because if you don’t like s’mores I just don’t know if we can get along. Like, what’s not to like about a gooey, toasted marshmallow and melted chocolate sandwiched between two buttery graham crackers? The only downside I can see is that they can be a bit messy to eat. So, for those of you who would rather eat s’mores daintily with a fork, may I present the ultimate s’mores pies AKA a decadent, rich, fudgy pie that takes all the flavors of a s’mores sans the sticky fingers.

What is a s’mores pie?

Only the best pie you’ll ever have! It’s really more of a tart, I suppose, but s’mores pie just has a nice ring to it, don’t you think? Like all s’mores, this pie has three main flavors: graham cracker, chocolate and marshmallows. You’ll make a buttery, graham cracker crust, fudgy chocolate filling and a melt-in-your-mouth toasted marshmallow meringue. The result is a delectable pie that tastes like an elevated s’mores.

Ingredients for s’mores pie

You’ll be surprised to see that you can whip up something this beautiful and delicious pie with just 6 ingredients! Don’t let the simple ingredient list fool you though–this pie tastes worthy of any bakery! And while you will need to put together 3 different components, they are straightforward and worth every ounce of effort! Here’s your shopping list:

• Butter
• Salt
• Graham Cracker Crumbs
• Semisweet Chocolate
• Eggs
• Granulated Sugar

Tips for making perfect s’mores pie

This s’mores pie recipe is pretty straight forward, but of course I have some tips and tricks for you to ensure you get a delicious pie every time you make it!

1. Pack the graham cracker crust in very tightly: The last thing you want is a graham cracker crust that crumbles apart. This is why we make ours extra buttery–it’s obviously delicious, but also holds everything together and makes for an easy release!
2. Only stir the filling in one direction: This will prevent the the butter and chocolate from splitting!
3. Use high quality chocolate: Chocolate is such an important flavor in this pie, so don’t try to get away with using the cheap kind.
4. Have fun with the marshmallow topping: You’re going for a 1:1 marshmallow meringue ratio here. And have fun with the blow torch–it’s one of the few times it’s perfectly acceptable to play with fire.

Don’t feel like making a meringue? YOU DON’T HAVE TO.

This s’mores pie is equally delicious with a bag or marshmallows dumped on top. Forgo the meringue entirely and simple top your pie with marshmallows. Just like the meringue topping, you can use a blow torch to melt the marshmallows or place the pie under a broiler in your oven for a few minutes! Just be sure to toast carefully to prevent anything going up in flames 🙂

How to store s’mores pie

This pie never lasts long in my house, but should you have leftovers, this s’mores pie keeps well in the fridge for up to 7 days! I recommend covering it with tinfoil tightly so nothing dries out! The meringue topping does get a little dried out over time, so I do recommend topping and torching right before you are ready to serve the pie!

Happy pie eating, friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

S’mores Pie

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Take all your favorite toasty flavors of a campfire s’mores and eat them in a delectable s’mores pie! Made with a  buttery graham cracker crust, fudgy chocolate filling, and sweet marshmallow topping, this s’mores pie is every bit as delicious as your standard campfire s’mores without all the sticky fingers!

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

for the graham cracker crust*

• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 3/4 cup graham cracker crumbs

for the chocolate pie

• 6 ounces semisweet chocolate
• 1/2 cup unsalted butter
• 3 eggs, room temperature
• 1/4 teaspoons salt
• 1/2 cup granulated sugar

for the meringue topping

• 4 egg whites, room temperature
• 1 cup granulated sugar
• pinch of salt

Instructions

1. Preheat the oven to 325°F. Grease the sides of a 10-inch tart pan with butter or cooking spray and line the bottom with parchment paper. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, sugar, butter, and salt. Stir together until the mixture starts to clump together and resembles wet sand. Transfer the crust into the prepared pan and use tor fingers to press the crust into an even layer along the bottom and sides of the pan. I like to use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside.
3. Next, make the filling. In a saucepan over low heat, combine the chocolate and butter. Whisk in one direction (this will prevent the mixture from splitting). Whisk until fully melted and smooth. Remove from the heat.
4. In a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.
5. Fold 1/3 of the egg mixture into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
6. Pour the chocolate filling into the prepared crust and use a silicone spatula to to spread it all the way to the edges. Bake until the filling has puffed up and is just beginning to crack, about 25 minutes.
7. Allow the tart to cool for an hour before placing in the fridge to chill.
8. When ready to serve, make the meringue topping. In a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Continue beating on medium-high speed and slowly stream in the granulated sugar. Beat until the meringue is no longer gritty and holds stiff peaks when you lift the whisk up, 3 to 5 minutes.
9. Spread the meringue over the top of the pie, using a spoon to make big swirls and peaks.
10. Use a kitchen blow torch to toast the exterior of the meringue. If you don’t have a blow torch, you can also broil the tart in the oven for 1 minute, but be sure to keep an eye on it because it will toast very quickly! Enjoy!

Notes

1. You can also buy a pre-made graham cracker crust!
2. You can also just top your pie with marshmallows and place in the oven for 8 minute to toast them up!