Description
This Foolproof S’mores Pie with Chocolate Filling combines a crisp graham cracker crust, a rich and creamy chocolate ganache, and a fluffy toasted meringue topping. Perfect as a dessert for gatherings or a cozy treat, this pie brings the nostalgic flavors of s’mores to your table in an elegant and easy-to-make format.
Ingredients
Scale
Graham Cracker Crust
- 4 tbsp unsalted butter
- 1 cup graham cracker crumbs
- 1 tbsp granulated sugar
Chocolate Ganache
- 12 oz semi sweet dark chocolate (can use chocolate chips)
- 8 oz heavy cream
- Pinch kosher salt (optional)
Meringue
- 3 egg whites (yolks discarded)
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Crust: Preheat the oven to 350° F. In a microwavable-safe medium bowl, melt the 4 tbsp unsalted butter in 30-second intervals until fully melted. Add 1 cup graham cracker crumbs and 1 tbsp granulated sugar, mixing until the texture resembles wet sand. Press this mixture evenly into a tart pan or pie plate, ensuring it covers the bottom and sides well by pressing firmly with a 1/3 cup measuring cup. Bake the crust for 7 minutes.
- Make the Ganache: Place 12 oz semi-sweet dark chocolate in a heatproof bowl. In a microwave-safe measuring cup, heat 8 oz heavy cream in 30-second intervals until it is scalding hot, but not boiling—small bubbles should form at the edges. Pour the hot cream over the chocolate and let sit undisturbed for 5 minutes, allowing the chocolate to melt. Stir gently with a spatula until smooth and glossy. Optionally add a pinch of kosher salt to enhance flavor. Pour the ganache into the baked crust and refrigerate for 20-30 minutes until set.
- Prepare the Meringue: Separate 3 egg whites into the bowl of a hand or stand mixer fitted with a whisk attachment, ensuring no yolk contaminates the whites. Begin whisking on low-medium speed for 1-2 minutes until foamy. Increase to medium speed and gradually add 1/2 cup granulated sugar in three portions, pausing for about 1 minute between each addition to help dissolve the sugar. Add 1/4 tsp cream of tartar and 1 tsp vanilla extract, then whisk on high speed until stiff peaks form.
- Assemble and Finish: Spread the meringue evenly over the chilled ganache layer. Using a kitchen torch, lightly toast the meringue until it is golden and toasty on top. If you do not have a torch, you can place the pie under a broiler for 1-2 minutes, carefully watching to prevent burning. Serve the pie immediately for the best texture and flavor.
Notes
- Ensure no egg yolk gets into the whites to allow proper whipping of the meringue.
- If you don’t have a kitchen torch, use your oven’s broiler setting to toast the meringue, watching carefully to prevent burning.
- The pinches of kosher salt in the ganache are optional but recommended to enhance the chocolate flavor.
- This pie is best served immediately after toasting the meringue for the lightest texture.
- Use good quality semi-sweet chocolate or chocolate chips for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking and Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: S'mores pie, chocolate pie, graham cracker crust, meringue topping, dessert, chocolate ganache, easy pie recipe
