S’mores Pie
Get the fun and flavor of s’mores in a s’mores pie. With a graham crust, chocolate filling and marshmallowy meringue topping, who needs a campfire? 
If you were to think about the union of summer and chocolate, what would that be? And what if you added in favorite childhood memories? That’s right… it’s s’mores!
Of course, the grown up version would be s’mores in a pie. Then you’d be able to eat it every day–even if you don’t have a campfire! You could even take it to a party!
A piece of pie!
Now one nice thing about playing around with a recipe yourself is you can do it any way you want, including a little more natural. Yes, while I enjoy a nice s’more once in a while, those marshmallows always struck me as kind of artificial.
When I googled the ingredients, I got: “corn syrup, sugar, dextrose, water, modified cornstarch, gelatin, contains less than 2% of natural and artificial flavor, tetrasodium pyrophosphate (whipping aid), artificial color (includes blue 1).” Hmmm.
Served!
But what if I topped my s’mores pie with a homemade Swiss meringue. That would taste marshmallow-y, be vegetarian (no gelatin)–and isn’t hard (shhh)! (Actually easier than homemade marshmallows.) The egg whites are even pasteurized in the preparation process!
So that’s what I did! I baked a mixture of chocolate chips, egg yolks and half & half into a graham cracker crust.
Bake chocolate filling
Next, I made my Swiss Meringue by heating sugar and egg whites to 160F, then beating the mixture with vanilla and cream of tartar until stiff. I piped the meringue in small rounds on top of the cooled pie and torched it (some people put it under the broiler) for golden highlights.
Prepare to pipe meringue on top
Now technically my meringue did not get properly stiff (even though I’ve done it many times before). But the pie was still attractive and tasty–and reminiscent of melted marshmallows! Perfection is over-rated!
When I cut into the pie, everyone dug in. It got great reviews, especially from my daughter and niece, who were each on their second piece before I even finished cutting.
Sometimes it’s all about the kids. Even grown-up kids.
S'mores Pie
Ingredients
Crust (or your favorite crust)
- 1 3/4 cups graham cracker crumbs I bought mine pre-crumbled
- 8 Tablespoons melted butter
- 2 Tablespoons sugar this is supposed to help set the crust
Filling
- 6 bittersweet chips or milk chocolate
- 1 cup half and half
- 3 egg yolks reserve whites for meringue
- Pinch of salt
Topping (or substitute large marshmallows, cut in half)
- 3 egg whites
- 2/3 cup sugar
- 1/2 teaspoon cream of tartar optional
- 1/2 teaspoon vanilla extract
Instructions
- Prepare crust. Mix crust ingredients until the texture is that of wet sand. Press the mixture against the sides and bottom of the pan using the underside of a measuring cup to press in firmly. Place in freezer to firm up.
- Prepare chocolate filling. Preheat the oven to 350 degrees. Heat the cream and chocolate chips in microwave or saucepan stirring regularly until chocolate is melted. Beat in egg yolks and salt, then pour into chilled crust. Bake until the filling is set but still slightly wobbly in the center, about 20 minutes. Cool completely.
- Prepare meringue topping. Place about an inch of water in a medium saucepan and bring to a boil. Whisk egg whites and sugar in your mixer bowl or another medium metal bowl. Place bowl on saucepan like a double boiler and continue to whisk until mixture reaches 160 F.
- Remove from the heat and add the vanilla and cream of tartar. Using whisk attachment beat with stand mixer (or hand mixer) until the meringue is fluffy and cool and holds its shape, about 10 minutes. Transfer to piping bag and pipe round dollops in concentric circles onto cooled pie.
- Using a culinary torch, flame the meringue until golden (some people place under broiler, shielding the crust with aluminum foil, but I haven’t tried this. If you do, watch very carefully).
Nutrition
Chocolate Recipes
- Baked Chocolate Donuts by That Recipe
- Chocolate Fudge Raspberry Bars by A Day in the Life on the Farm
- Chocolate Oreo Bars by Family Around the Table
- Chocolate Walnut Caramels by Hezzi-D’s Books and Cooks
- Espresso Mocha Macaron with Salted Dark Chocolate Filling by A Kitchen Hoor’s Adventures
- Kalamon-Chocolate Cantucci by Culinary Adventures with Camilla
- Low-Sugar Double Chocolate Muffins by Blogghetti
- Mini Chocolate Sandwich Cookies (Small Batch) by Karen’s Kitchen Stories
- Old Fashioned Chocolate Pudding by Home Sweet Homestead
- S’mores Pie by Art of Natural Living
- Summer Hot Chocolate by Our Good Life
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What a great idea for a pie, Inger! The chocolate layer sounds delicious and using Swiss meringue for the marshmallow layer is a nice twist! I like marshmallow, but I’m also a meringue fan!
This looks totally YUMMY! I love meringue topping. One of these days I’ll master a Swiss meringue.
Thanks Christie–and the Swiss Meringue isn’t bad at all!
I love that you used a Swiss meringue instead of actual marshmallows on your pie. While I love them, I’m always reluctant to indulge because of the artificial ingredients in them.
I know–I always cringe when my girls pull our a bag of marshmallows. Fortunately not often!
Lovely idea to make this “adult” version! It also makes the chocolate to graham cracker to marshmallow more in line with my preferences! (Mostly chocolate!)
I didn’t even think of that David! BTW, I owe thanks to you for telling me about the graham cracker crumbs in the package.
What a delicious looking pie!
Thanks–and I did see gluten free “graham crackers” when I was out scouting too.
I thought you were going to have used regular marshmallows, melted. This is a much better option! Thanks for sharing.
Thanks Camilla!
The combination of two of my favorite things: pie and s’mores. Love this pie. Cannot wait to make it and be the hero of the dinner table.
Thanks Terri. Yes, I do think I was the hero with this pie 🙂 ! How often does that happen!
That does sound like a delicious way to get your s’mores cravings satisfied!
It really was fun. I think I even have an idea for another version. This could be dangerous 🙂
What a fun way to enjoy S’mores. Thanks for sharing.
Thanks Wendy!
I think I love this version better than the classic!
It’s more work but a lot easier to serve Lisa!
Oooh this sounds yummy! Love that topping too!
It was yummy! Thanks!
My first instinct would be to use cut marshmallows on top, but you make the topping sound so easy I will have to try the homemade version.
I love working with meringue. It isn’t as hard as people think–and I’m the kind of person who will say, “not going to do that regularly” if something is too hard