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

S'Mores Pie

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!
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Course: Dessert
Cuisine: American
Keyword: Pie, S'Mores
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 368kcal

Ingredients

FOR THE GRAHAM CRACKER CRUST

  • 14 graham crackers
  • 2 tbsp firmly packed light brown sugar
  • 1/2 cup plus 2 tablespoons unsalted butter melted and cooled
  • Pinch Kosher salt

FOR THE PIE

  • 1 Graham Cracker crust follow recipe given here
  • 2 cups whole milk
  • 6 large eggs separated
  • 1 3/4 cups sugar
  • Pinch Kosher salt
  • 3 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 6 oz semisweet chocolate chopped (I use morsels)
  • 2 oz unsweetened baking chocolate chopped
  • 2 tsp vanilla extract

Instructions

MAKE THE GRAHAM CRACKER CRUST

  • Pre-heat oven to 350 F.
  • In a food processor, pulse the graham crackers until finely ground.
  • Add the brown sugar, melted butter, and salt and pulse until the texture resembles wet sand.
  • Gently press the mixture evenly into the bottom and up the sides of a 9 1/2 inch pie dish, pressing until compact.
  • Bake until the crust is golden brown, about 15 minutes.
  • Let cool completely on a wire rack before filling.

MAKE THE PIE

  • In a saucepan over medium heat, warm the milk until it just begins to simmer and then remove from heat.
  • In a medium bowl, whisk together the egg yolks, 3/4 cup of the sugar, and the salt until smooth.
  • Sift the flour and cocoa powder over the egg mixture and whisk until smooth.
  • Add the hot milk, 1/4 cup at a time, to the egg mixture, whisking constantly, then pour the mixture back into the pan.
  • Stir constantly over medium heat until the mixture thickens and comes to a boil, about 4 minutes.
  • Reduce the heat to low and stir constantly until the mixture coats the back of the spoon, about 1 minute longer.
  • Add both chocolates and stir until melted, then stir in 1 teaspoon of the vanilla.
  • Pour the filling into the crust and refrigerate, uncovered, until chilled, about 2 hours.
  • In the bowl of a stand mixer, combine the egg whites and the remaining 1 cup sugar.
  • 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).
  • Whisk until the sugar is dissolved and the mixture is hot to the touch, about 2 minutes.
  • Place the bowl on the mixer fitted with the whisk attachment and add the remaining 1 teaspoon vanilla.
  • Beat on high speed until the meringue cools and stiff peaks form, about 4 to 5 minutes.
  • 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!).

Nutrition

Calories: 368kcal
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