S’more Pie

This post should really be dedicated to my friend Kellie. I hosted a BBQ earlier this Summer and wanted to make something fun. No two things say “Summer” like s’mores and pie. Hello, s’more pie. At the end of the night, Kellie and I ended up sitting with the pie between us and a couple of forks. No plates needed. Kellie has been bugging me for this pie since then and since then, I have made some adjustments. I hope you like it Kell.

I used the crust recipe from Better Homes and Gardens, though any graham cracker crust will work here. I also adapted the filling from the chocolate cream pie recipe in this book. I love kitchen torches, but if you don’t have one of those, you can use the oven. I used the torch for both the mini marshmallows and the meringue topping on the pie. The trick is to keep the torch moving constantly to prevent burning. For the mini marshmallows, I put them on a covered sheet tray and once one side was toasted, I I agitated the tray to get the other side.

Here’s what you’ll need:

– 1 baked graham cracker pie crust

– 4 eggs, separated

– 1/2 cup sugar

– 1/4 cup corn starch

– 3 oz unsweetened, dark chocolate

– 2 1/2 cups whole milk

– 1 1/2 cups toasted, mini marshmallows

– 1 Tbsp vanilla extract

– 3/4 cup marshmallow fluff

– 1 cup sugar

– 1/2 cup water

– 1 Tbsp vanilla extract

– 1/2 cup marshmallow fluff


1) Spread the 3/4 cup fluff on the cool pie crust. Ensuring the pie crust is fully baked to help spread the fluff.

2) Mix the cornstarch, sugar, chocolate and milk in a pot and cook till thick.

3) Temper in the egg yolks, saving the whites for the meringue.

4) Let cool for a few minutes, then stir in the vanilla and mini marshmallows. Pour into the pie crust, over the fluff. Let cool.

5) For the meringue, heat the water and sugar, without stirring until 220 F. At this point, turn the mixer on full speed with the whisk attachment and beat the eggs to soft peaks.

6) When the sugar reaches 240 F, and the whites are at soft peaks, slowly pour the sugar into the mixer, while it is still running, being careful not to hit the bowl or whisk.

7) Slowly add the 1/2 cup fluff until incorporated, then add the vanilla. Keep mixing until cool.

8) Spread over the cooled pie. You could spread with a spatula or pipe the meringue onto the pie with a large round tip.Personally, I like the look when it is spread with a spatula. (It’s also much less work).

9) Torch the meringue or put in the oven, under the broiler.

When I saw the post from “Howsweetitis.com“, with “Toasted Marshmallow, Coconut Milk Ice Cream“, I knew I had to make it, and I knew it would go with the pie! Sure, it was pretty much a plate of diabetes, but it was also delicious.


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