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S'mores Pie Recipe

S'mores Pie

iamwinfred
This S'mores Pie Recipe takes everything you love about a campfire treat and turns it into a sliceable dessert everyone can enjoy at the table. A buttery graham cracker crust holds a silky layer of chocolate ganache, and the whole thing gets crowned with a cloud of toasted marshmallow. No campfire is required here, just a really good pie that tastes exactly like summer nights.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 420 kcal

Equipment

  • 9-inch pie dish Deep dish recommended
  • Mixing bowls Several sizes
  • Stand mixer or hand mixer with whisk attachment
  • Small saucepan
  • Heatproof bowl For double boiler method
  • Kitchen torch Optional - broiler can be used instead
  • Candy thermometer Digital recommended
  • Offset spatula
  • Rubber spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10 full sheet crackers, well crushed
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter 85g, melted
  • 1/4 teaspoon salt

Chocolate Ganache Filling

  • 12 ounces semisweet chocolate chips about 340g
  • 1 1/2 cups heavy cream 360ml
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Toasted Marshmallow Topping

  • 4 large egg whites room temperature
  • 1 cup granulated sugar 200g
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

For Garnish

  • 1/2 cup mini marshmallows
  • 2 graham crackers crushed
  • 2 tablespoons chocolate syrup
  • extra graham cracker crumbs for topping

Instructions
 

  • Preheat oven to 350°F and grease a 9-inch pie dish. Stir graham cracker crumbs, sugar, and salt together. Pour in melted butter and mix until it resembles wet sand. Press firmly into the bottom and up the sides of the dish.
  • Bake the crust for 9-10 minutes until set and slightly darker at the edges. Cool completely on a wire rack for 20-30 minutes before adding filling.
  • Place chocolate chips in a heatproof bowl. Heat heavy cream over medium heat until it just simmers at the edges. Pour hot cream over chocolate and let sit undisturbed for 2 minutes. Whisk until smooth and glossy. Whisk in butter, vanilla, and salt.
  • Pour ganache into cooled crust and smooth the top. Refrigerate loosely covered for at least 4 hours until fully set and no longer jiggly.
  • Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (3-4 minutes). Transfer to a stand mixer and beat on high for 6-8 minutes until stiff, glossy peaks form and bowl cools. Beat in vanilla and salt at the end.
  • Remove pie from fridge. Spoon or pipe marshmallow topping over ganache, creating decorative swoops. Toast with a kitchen torch until golden brown in spots.
  • Scatter mini marshmallows and crushed graham crackers over the top. Drizzle with chocolate syrup. Slice with a warm, clean knife, wiping the blade between cuts.

Notes

  • Let ganache cool to room temperature for about 10 minutes before pouring into crust for a smoother top.
  • Ensure your mixing bowl and whisk are completely grease-free before whipping egg whites, or they won't reach stiff peaks.
  • Work the kitchen torch in small, sweeping motions rather than holding it in one spot to avoid burnt patches.
  • Chill the pie fully before adding the marshmallow topping so the ganache doesn't shift when you spread it.
  • If you don't have a torch, use your oven's broiler, watching closely as it can go from golden to burnt in seconds.
  • For a sweeter milder filling, swap semisweet chocolate for milk chocolate chips.
  • Swirl 1/2 cup peanut butter into the warm ganache before it sets for a peanut butter version.
  • Add 1 teaspoon of instant espresso powder to the hot cream for a mocha-flavored filling.
  • Cover loosely and refrigerate for up to 4 days. Avoid wrapping tightly against the marshmallow topping to keep its shape.
  • This pie is not freezer-friendly as both the ganache and marshmallow topping change texture once thawed.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 48gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 38gVitamin A: 10IUCalcium: 4mgIron: 8mg
Keyword campfire dessert, chocolate ganache pie, marshmallow pie, s'mores pie, summer dessert
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