Easy S’mores Pie Recipe

Introduction

This Easy S’mores Pie combines the classic flavors of graham crackers, rich chocolate, and fluffy marshmallow meringue into a stunning dessert that’s perfect for any occasion. With a crisp crust and a creamy filling, it’s simple to make yet impressive to serve.

Ingredients

• 2 cups (200g) finely ground graham crackers (about 13-14 full-sheet graham crackers, processed in a food processor)
• 2 tablespoons granulated sugar or brown sugar
• 1/8 teaspoon salt
• 7 tablespoons (100g) unsalted butter, melted
• 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
• 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. Step 1: To make the crust, in a medium bowl, mix the graham cracker crumbs, sugar, and salt. Add the melted butter and stir until combined and moistened. Press the mixture firmly onto the bottom and up the sides of a 9-inch (23cm) tart pan.
2. Step 2: Bake the crust in a preheated 350°F (180°C) oven for 8-10 minutes. Remove and let it cool completely on a wire rack before filling.
3. Step 3: For the filling, place the chopped chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted.
4. Step 4: Remove from heat and pour the cream mixture over the chocolate. Let it sit for 1 minute, then stir with a spatula or whisk until smooth. If needed, heat in the microwave for 20 seconds and stir again until fully melted.
5. Step 5: Pour the chocolate filling over the cooled crust and refrigerate until set, at least 4 hours or overnight.
6. Step 6: For the marshmallow meringue topping, combine egg whites, sugar, and salt in a heatproof bowl set over a saucepan of simmering water. Whisk gently by hand until the mixture is warm and sugar is dissolved, about 5 minutes (or reach 160°F/71°C).
7. Step 7: Remove from heat and using an electric mixer fitted with a whisk attachment, beat the mixture until stiff peaks form and it is thick and glossy, about 6-8 minutes. Add vanilla extract near the end.
8. Step 8: Spread the meringue gently over the chocolate filling, swirling decoratively with the back of a spoon. Toast the topping using a kitchen torch until lightly browned.
9. Step 9: Chill the pie in the fridge until ready to serve.

Tips & Variations

• Use brown sugar instead of granulated sugar in the crust for a deeper flavor.
• If you don’t have a kitchen torch, briefly place the pie under a hot broiler to toast the meringue, watching carefully to avoid burning.
• Try using milk chocolate for a sweeter filling or mix bittersweet and semisweet chocolate for a balanced taste.
• For added texture, sprinkle chopped toasted nuts over the chocolate filling before adding the meringue.

Storage

Store the pie in an airtight container in the refrigerator for up to 5 days. To reheat, let the pie come to room temperature for about 20 minutes; avoid reheating in the microwave as it may affect the meringue’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day or two in advance. Prepare the crust and filling, refrigerate until set, and add the meringue topping just before serving for the best texture.

What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, place the pie under a hot broiler for a minute or two to brown the meringue. Keep a close eye to prevent burning.

Easy S’mores Pie Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Easy S’mores Pie is a delightful dessert featuring a crisp graham cracker crust, a rich and creamy bittersweet chocolate filling, and a fluffy toasted marshmallow meringue topping. Perfectly capturing the nostalgic flavors of classic s’mores in a sophisticated tart form, this recipe combines baking and stovetop techniques with an elegant presentation.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups (200g) finely ground graham crackers (13–14 full-sheet graham crackers, processed in a food processor)
• 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. Make the crust: In a medium bowl, combine finely ground graham crackers, sugar, and salt. Add the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly onto the bottom and up the sides of a 9-inch (23 cm) tart pan. Bake in a preheated oven at 350°F (180°C) for 8-10 minutes until set. Remove and cool completely on a wire rack before adding the filling.
2. Prepare the chocolate filling: Place the chopped bittersweet or semisweet chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from heat and pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute to soften the chocolate. Stir gently with a spatula or whisk until smooth and fully combined. If the chocolate hasn’t fully melted, heat in the microwave for 20 seconds and stir again until smooth. Pour the filling over the cooled crust. Refrigerate for at least 4 hours or overnight to set.
3. Make the marshmallow meringue topping: In a heatproof bowl, combine the egg whites, sugar, and salt. Set this bowl over a saucepan of simmering water (double boiler) on low heat. Whisk constantly and gently by hand until the mixture becomes warm (about 160°F/71°C) and smooth, and sugar has dissolved, approximately 5 minutes. 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, then gradually increase to medium-high speed. Whisk until stiff, glossy peaks form, which will take about 6-8 minutes. Add the vanilla extract near the end of whipping and incorporate well.
5. Assemble and finish: Spread the marshmallow meringue carefully over the set chocolate filling, creating swirls decoratively using the back of a spoon. Use a kitchen torch to gently toast the meringue topping until golden brown and slightly caramelized. Chill the pie in the refrigerator until ready to serve.
6. Store: Keep the s’mores pie in an airtight container in the fridge for up to 5 days for best freshness.

Notes

• Make sure the egg whites are at room temperature for better volume when whipping the meringue.
• If you don’t have a kitchen torch, you can briefly place the tart under a broiler to toast the meringue, watching closely to avoid burning.
• Use high-quality bittersweet or semisweet chocolate for the richest flavor.
• Chilling the pie overnight helps the filling fully set and enhances the texture.
• Ensure the crust is cooled completely before adding the filling to prevent melting or sogginess.

Keywords: s’mores pie, graham cracker crust, chocolate tart, marshmallow meringue, easy dessert, summer dessert, campfire flavors