- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
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
- Preheat the oven to 325°F.
- First, make the graham cracker crust. Place all the ingredients for the graham cracker crust in a medium bowl and stir together until all the graham cracker crumbs are coated and resemble wet sand. Pour the crust into a standard size pie dish and use your fingers to press the graham cracker crumbs into an even layer along the bottom and edges of a standard size tart pan. I like to use a measuring cup (or something else with a flat bottom) to really the pack the crust in. Set aside.
- Next, make the filling. Melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat.
- Set aside.
- Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
- Pour the chocolate filling into the pie crust, using a rubber spatula to smooth out the filling. Bake until puffed and just beginning to crack (about 25 minutes).
- Allow the pie to cool for an hour before placing in the fridge to chill.
- When ready to serve, make the topping. In a stand mixer fit with the whisk attachment, beat the egg whites until frothy. Continue beating on medium high speed and slowly stream in the granulated sugar. Beat for 3 to 5 minutes or until the meringue is no longer gritty and holds stiff peaks when you life the whisk up. Spread the meringue over the top of the pie, using a spoon to make big swirls and peaks.
- Use a kitchen blow torch to toast the exterior of the the meringue. If you don’t have a blow torch, you can also place in an oven set to broil for 1 minute, but be sure to keep an eye on it because it will toast very quickly!
- Enjoy!
Keywords: s'mores pie, the ultimat
Notes
- You can also buy a pre-made graham cracker crust!
- You can also just top your pie with marshmallows and place in the oven for 8 minute to toast them up!