S’mores Pie

This fudgy S’mores Pie with a marshmallow topping drew such rave reviews at our 4th of July party that it just may become a yearly tradition! A graham cracker crust, fudgy chocolate filling, and marshmallow topping make this pie a quintessential Independence Day treat!

The traditional s’mores graham cracker sandwich filled with a charred, gooey marshmallow and melty chocolate can take a back seat to this dreamy pie. My family adores this sophisticated Smores Dessert that was inspired by a simple campfire treat.

Why You Must Make

• If you’re a fan of eating s’mores around the campfire, you’ll adore this pie!
• The toasted homemade marshmallow topping is made with real vanilla extract and so much tastier than anything made with melted marshmallows.
• The classic s’mores ingredients are represented by a graham cracker crust, baked chocolate custard, and gooey marshmallow topping.

As the 4th of July drew near, I realized I had no red, white and blue recipes to make for our annual neighborhood gathering. But I thought back to the S’mores pie I created years ago. S’mores evoke memories of our summer holidays in Colorado where we’d hike to our favorite picnic area nestled among the pines along the Roaring Fork River.

After our brats or burgers were grilled, it was time to hunt down the perfect toasting sticks for our marshmallows. We’d all lose at least one to the fire and have one incinerated to a crisp without achieving that ideal brown exterior with a soft gooey interior.

Sandwiched between sweet graham crackers with a few squares of a Hershey bar, my sisters and I savored these campfire classics. This pie is also pure Americana and a slightly more elegant version that’s ideal to celebrate the birthday of our country.

Perfect 4th of July Dessert

This recipe was published in Gourmet magazine in 2006, so it’s been over a decade since I initially served this at our 4th of July pitch-in dinner. Even at this second go-round, my friends were impressed that the graham cracker crust and fudgy filling were topped with a homemade marshmallow layer.

I got out my handy, dandy mini-torch and bruleed the top to give the look of a toasted marshmallow. This was the first dessert to disappear!

Expert Tips

The graham cracker crust and ganache filling are pretty basic and easy to prepare. It’s the marshmallow topping that can be tricky. Here are some suggestions for making a perfect batch:

• Make sure to track down and purchase plain, unflavored gelatin (affiliate links) which can be found at most major supermarkets. It will give the topping its structure. I use Knox brand.
• The gelatin must be proofed or bloomed in cold water before adding it to the rest of the ingredients.
• You will need to make a sugar syrup which involves heating sugar, water, and corn syrup up to 260º. You need an accurate candy thermometer to monitor the temperature of this liquid as it cooks.
• This marshmallow topping needs a long whipping time to go from frothy to thick and white. Using a stand mixer will definitely make the process easier, but it can also be made with a hand mixer and some patience.
• An alternative is to buy large marshmallows and cut them in half making short rounds. Cover the surface of the pie with these marshmallow rounds and use a culinary torch to brown. This could probably be done under your oven’s broiler, but watch carefully so the marshmallows don’t burn.

Frequently Asked Questions

You May Also Like:

• Chocolate Pie from Big Bear’s Wife
• THE Chocolate Chip Pie from The Food Charlatan
• Homemade Chocolate Pudding Pie from Melanie Makes
• Triple Chocolate Mousse Cake 
• Chocolate Velvet Pie with Meringue Crust 
• Homemade Chocolate Pudding Pie
• I’ve made s’mores cookies, cookie cake, and bars as well as this pie.

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The Recipe:

S'mores Pie

Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Yield 8 servings

A graham cracker crust, fudgy chocolate filling, and marshmallow topping make this pie a quintessential Independence Day treat!

Ingredients

For graham cracker crust:

• 8 tablespoons butter, melted
• 1 ¾ cups graham cracker crumbs
• 2 tablespoons sugar

For chocolate filling:

• 7 ounces semisweet chocolate, finely chopped
• 1 cup heavy cream
• 1 large egg, at room temperature

For marshmallow topping:

• 1 teaspoon unflavored gelatin (I used Knox brand)
• ½ cup cold water
• ¾ cup sugar
• ¼ cup light corn syrup
• ½ teaspoon vanilla

Instructions

1. Preheat oven to 350º.
2. Mix melted butter, graham cracker crumbs, and sugar. Pat into a greased, 9-inch pie plate.
3. Bake for 12 minutes or till lightly browned. Cool completely.
4. When the crust is cool, preheat the oven to 350° again. Put the chocolate in a large bowl.
5. Bring cream just to a boil in a heavy saucepan (or microwave in a large Pyrex measuring cup till cream starts to boil), then pour hot cream over chocolate.
6. Let stand a minute or two, then whisk until chocolate is melted and the mixture is smooth.
7. Whisk in egg and a pinch of salt until combined and pour into prepared crust.
8. Cover the edge of the pie with foil and bake until the filling is almost set, about 25 minutes. Remove to rack and cool to room temperature, for about 1 hour.
9. To make marshmallow topping, sprinkle gelatin over ¼ cup cold water in the metal bowl of your stand mixer (or another large heatproof bowl if using a hand mixer) and let stand until softened, about 1 minute.
10. Stir together sugar, corn syrup, a pinch of salt, and the remaining ¼ cup water in a heavy saucepan.
11. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil until the liquid reaches 260º.
12. Begin beating water and gelatin mixture at medium speed, then carefully and slowly pour in hot syrup avoiding the sides of the bowl and beaters.
13. When all of the syrup is added, increase speed to high and continue beating for about 5 minutes.
14. Add vanilla and beat until combined, then spoon onto the center of the pie, spreading to edges with an offset spatula if needed.
15. Chill, uncovered, for 1 hour, then cover loosely with plastic wrap sprayed with non-stick cooking spray and chill for 3 hours.
16. To serve, brown the top using a handheld kitchen torch or place the pie on a baking sheet, cover sides with foil, and broil (about 4 inches from the element) for about 3 minutes or till the top is golden brown.
17. Cool about 10 minutes before cutting.
18. For the easiest slicing, dip a large knife into hot water, dry the knife, and slice. Repeat.

Notes

The topping can be rather finicky, so if you'd rather, you can cut large marshmallows in half and place them over the filling. Use a culinary torch to brown.

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 527Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 87mgSodium: 203mgCarbohydrates: 61gFiber: 2gSugar: 49gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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