S’Mores Pie

S'Mores Pie

If you love gooey, chocolatey, marshmellowy, graham crackery S’mores…you’re going to flip for this S’Mores Pie.  It’s all the flavors rolled into a single luscious pie.   The kids will flip for this one, as well as the adults.   The Loon sure did!  An instant keeper!  130% Loon Approved.


S'Mores Pie
 
Prep time
Cook time
Total time
 
This S'Mores Pie takes all the delicious components of a S'mores and rolls it into one amazing pie. The kids, the adults...everyone will love this pie! An instant favorite!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 - 8
Ingredients
  • FOR THE GRAHAM CRACKER CRUST:
  • 14 graham crackers
  • 2 tablespoons firmly packed light brown sugar
  • ½ cup plus 2 tablespoons unsalted butter, melted and cooled
  • Pinch of Kosher salt
  • FOR THE PIE:
  • 1 Graham Cracker crust (follow recipe given here)
  • 2 cups whole milk
  • 6 large eggs, separated
  • 1¾ cups sugar
  • Pinch of Kosher salt
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 6 oz. semisweet chocolate, chopped (I use morsels)
  • 2 oz. unsweetened baking chocolate, chopped
  • 2 teaspoons vanilla extract
Instructions
  1. MAKE THE GRAHAM CRACKER CRUST:
  2. Pre-heat oven to 350 F.
  3. In a food processor, pulse the graham crackers until finely ground.
  4. Add the brown sugar, melted butter, and salt and pulse until the texture resembles wet sand.
  5. Gently press the mixture evenly into the bottom and up the sides of a 9½ inch pie dish, pressing until compact.
  6. Bake until the crust is golden brown, about 15 minutes.
  7. Let cool completely on a wire rack before filling.
  8. MAKE THE PIE:
  9. In a saucepan over medium heat, warm the milk until it just begins to simmer and then remove from heat.
  10. In a medium bowl, whisk together the egg yolks, ¾ cup of the sugar, and the salt until smooth.
  11. Sift the flour and cocoa powder over the egg mixture and whisk until smooth.
  12. Add the hot milk, ¼ cup at a time, to the egg mixture, whisking constantly, then pour the mixture back into the pan.
  13. Stir constantly over medium heat until the mixture thickens and comes to a boil, about 4 minutes.
  14. Reduce the heat to low and stir constantly until the mixture coats the back of the spoon, about 1 minute longer.
  15. Add both chocolates and stir until melted, then stir in 1 teaspoon of the vanilla.
  16. Pour the filling into the crust and refrigerate, uncovered, until chilled, about 2 hours.
  17. In the bowl of a stand mixer, combine the egg whites and the remaining 1 cup sugar.
  18. Set the bowl over (but not touching) simmering water in a saucepan (you might want to wear oven mitts, or use kitchen towels to protect your hands from hot steam).
  19. Whisk until the sugar is dissolved and the mixture is hot to the touch, about 2 minutes.
  20. Place the bowl on the mixer fitted with the whisk attachment and add the remaining 1 teaspoon vanilla.
  21. Beat on high speed until the meringue cools and stiff peaks form, about 4 to 5 minutes.
  22. Mount the meringue on top of the pie and lightly brown with a kitchen torch (or brown under the broiler for 3 - 5 minutes...watch closely...don't let it burn!).
  23. Serve and enjoy!

 

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