S'Mores Pie
Submitted by tiffanyfpfeil
S’mores pie: a graham cracker and chocolate-chip crust filled with a silky baked chocolate custard, all crowned with toasted marshmallows. The campfire classic turned into a sliceable dessert.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThis is everything you love about a campfire s’more, reimagined as a sliceable pie. The crust is the genius part: classic graham cracker crumbs bound with butter, but with chocolate chips stirred right in, so the chocolate melts into the base as it bakes.
The filling is a rich, baked chocolate custard. Cream and milk are warmed with chocolate, then you temper the eggs by whisking in the hot mixture a spoonful at a time, which gently warms them so they thicken the filling smoothly instead of scrambling. Bake it just until set with a slight wobble.
The finish is pure theater: a blanket of marshmallows toasted golden and gooey over the top, exactly like holding one over the fire.
Pro Tips
- Temper the eggs slowly, a spoonful of hot chocolate at a time, so they thicken the custard instead of scrambling.
- Bake just until the filling is set but barely jiggles; overbaking makes a grainy custard.
- Tent the crust edges with foil if they brown too fast while the filling finishes.
Variations
- Use dark chocolate for a less sweet, more intense filling.
- Toast the marshmallows under the broiler or with a kitchen torch for more control.
- Drizzle the cooled pie with extra melted chocolate.
Ingredients
Crust:
2 cups graham cracker crumbs
8 tablespoons melted butter
1/2 cup mini chocolate chips
Filling:
3/4 cup heavy whipping cream
3/4 cup whole milk
10 ounces Hershey bars, broken up
Pinch of salt
2 eggs at room temperature
2 cups mini marshmallows
Directions
Crust: Preheat oven to 325℉ (160℃). (For BEST baking results, use convectional oven if possible) In medium mixing bowl, mix graham cracker crumbs and butter until evenly coated. Stir in chocolate chips. Press the mixture into the bottom and up the sides of a 9 inch pie plate. Bake for ten minutes and set aside to cool.
Filling: In a medium saucepan, whisk together the cream and milk. Warm over medium low heat. Add in chocolate and stir until the chocolate has melted. Add a pinch of salt. Whisk the mixture together until it is smooth and combined well. Set the chocolate mixture aside to cool for 15 minutes.
In a medium bowl, whisk the two eggs. Whisking them constantly, add a spoonful of the chocolate mixture. Still whisking, add another spoonful. Keep doing this with several spoonfuls until you’ve gently warmed up your eggs. At this point, you can add the rest of the mixture and whisk it all together.
Pour the filling into the cooled crust. Bake for 25030 minutes, or until the chocolate filling is set and does not jiggle when the pie can is lightly shaken. If the edges of the crust are browning too quickly, lightly place a piece of foil over the top of the pie, not touching the filling.
Place the pie on the center rack, when cooked, and lightly toast the marshmallows for no longer than a couple of minutes. Check to see if the marshmallows are toasted to your preference.
You can either serve right away, or chill the pie and serve it that way. Slices can be heated up after chilled. Spray knife with nonstick spray before slicing through the marshmallows.
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