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Easy S’mores Pie

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A delightful pie featuring a graham cracker crust, rich chocolate ganache, and a toasted marshmallow meringue topping.

Ingredients

Scale
  • 2 cups (200g) finely ground graham crackers
  • 2 tablespoons granulated sugar or brown sugar
  • ⅛ teaspoon salt
  • 7 tablespoons (100g) unsalted butter, melted
  • 340 g/12 oz. coarsely chopped bittersweet or semisweet chocolate
  • 1 cup (240 ml) heavy cream
  • ¼ cup (½ stick/55g) unsalted butter, cut into pieces
  • 2 large egg whites, at room temperature
  • ⅔ cup (130g) granulated sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon pure vanilla extract

Instructions

  1. In a medium bowl, mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened.
  2. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan.
  3. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes.
  4. Let the crust cool completely on a wire rack before adding the filling.
  5. In a medium heatproof bowl, place chopped chocolate. Set aside.
  6. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted.
  7. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute.
  8. Using a rubber spatula or a whisk, stir mixture until melted and smooth.
  9. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted.
  10. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
  11. In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low.
  12. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes (or 160°F/71°C).
  13. Remove from heat.
  14. Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high).
  15. Add in vanilla extract near the end of whisking.
  16. Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon.
  17. Toast topping using a kitchen torch.
  18. Place in the fridge until serving.

Notes

Ensure graham cracker crust is completely cool before adding ganache.
Use good quality chocolate for the best ganache flavor and texture.
Whisk egg whites constantly over simmering water to prevent cooking.
Whip meringue until stiff, glossy peaks form for stability.
Refrigerate for at least 4 hours for the ganache to set properly.

Find it online: https://pinchofwarmthbakes.com/easy-smores-pie/