S’mores Pie

This S’mores Pie is a truly authentic and incredibly easy dessert to prepare, featuring a classic graham cracker crust, a luscious chocolate fudge brownie filling, and a fluffy marshmallow topping. It’s so good, you might never go back to basic s’mores again.

David Leite

For the graham cracker crust

• Graham Cracker Crust (for one 9-inch pie)

For the chocolate fudge brownie filling

• 1 cup heavy cream
• 8 ounces milk chocolate (chips or chopped)
• 1 large egg, at room temperature
• Pinch to 1/4 teaspoon salt (optional, but enhances chocolate flavor)

For the marshmallow fluff topping*

• 1 tablespoon unflavored gelatin
• 1 1/3 cups cold water (divided)
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1 teaspoon vanilla extract

Make the graham cracker crust

1. Preheat your oven to 350°F (175°C). For easy handling and to catch any potential spills, place the pie plate containing the graham cracker crust on a rimmed baking sheet.

Make the chocolate fudge brownie filling

2. In a medium saucepan, gently warm the heavy cream over medium-high heat. Watch carefully and remove it from the heat once it begins to scald – you’ll see tiny bubbles just starting to form around the edges of the pan.
3. While the cream heats, place your milk chocolate (chips or finely chopped) in a heatproof bowl. Once the cream is scalded, immediately pour it over the chocolate. Let it sit undisturbed for 1 minute to allow the heat to melt the chocolate. Then, whisk the chocolate and cream thoroughly until the chocolate is completely melted and the mixture is smooth and glossy. Incorporate the egg and salt (if using), whisking until fully combined. Pour this rich chocolate filling into your prepared graham cracker crust. Bake for 20 to 25 minutes, or until the filling is just set around the edges but still appears slightly wobbly in the very center. This ensures a wonderfully fudgy texture. Allow the pie to cool completely to room temperature before proceeding.

Make the marshmallow fluff topping*

4. In the bowl of a stand mixer (or a large heatproof bowl if using a hand mixer), evenly sprinkle the unflavored gelatin over 2/3 cup of the cold water. Let it sit for a few minutes to soften.
5. In a clean, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and the remaining 2/3 cup cold water. Cook this sugar mixture over medium-high heat, stirring only at the beginning until the sugar has completely dissolved. Continue to cook without stirring until the mixture reaches the hard-ball stage, which registers 260°F (130°C) on a reliable candy thermometer. This typically takes about 23 minutes. If you don’t have a candy thermometer, you can test by dropping a small amount of the sugar mixture into a glass of very cold water; it should form a hard, brittle ball that holds its shape.
6. As the sugar syrup approaches the hard-ball stage, turn on your stand mixer with the softened gelatin (or quickly beat the gelatin with a hand mixer) to blend it.
7. Once the sugar syrup reaches 260°F, immediately turn the stand or hand mixer to low speed. Carefully and slowly pour the hot syrup in a steady stream into the gelatin mixture while the mixer is running. Try to aim the stream between the beater and the sides of the bowl to prevent the syrup from coating the bowl’s edges and hardening prematurely. Once all the syrup is incorporated, gradually increase the mixer speed to high (to prevent splashing) and continue to beat for 5 to 10 minutes, or until the mixture becomes very thick, glossy, and has tripled in volume, resembling a stable, fluffy marshmallow. Finally, add the vanilla extract and beat for one more minute to ensure it’s fully combined.

Assemble the s’mores pie

8. Generously spread the marshmallow fluff topping over the cooled chocolate pie. Ensure the topping covers the entire surface of the pie, extending all the way to the graham cracker crust. (You might have some fluff leftover, depending on your preferred thickness—consider it a chef’s treat and enjoy it straight from the bowl!) Allow the topping to set at room temperature, or place the entire pie in the refrigerator for about 30 minutes until the marshmallow has firmed up.
9. If you’re using a culinary torch (the recommended method): Ensure your workspace is clear of any flammable materials like plastic wrap or paper, and that your countertop is protected by a fireproof surface (like steel or marble). Sliding a baking sheet under the pie is a good precaution. Light the torch and gently toast the surface of the marshmallow fluff until it reaches your desired level of golden-brown perfection. Once beautifully brûléed, turn off the torch and let the pie cool for 10 minutes.

   If you’re torchless: You can achieve a toasted marshmallow topping using your oven’s broiler, but this method requires extreme vigilance and speed as marshmallow burns very quickly. Preheat your broiler. Place the pie on a baking sheet, and use aluminum foil or a pie shield to protect the edges of the graham cracker crust from burning. Broil the pie about 3 inches from the heat source, rotating it frequently to ensure even toasting, until the topping achieves your preferred shade of golden brown. It is crucial to watch the pie continuously, ideally with the oven door slightly ajar, as it can burn in a matter of seconds. Remove the pie from the oven immediately once toasted and let it cool for at least 10 minutes.

10. Your S’mores Pie is now ready to serve! For easier and cleaner slicing, run your knife under hot water and wipe it clean between each cut; this will prevent the marshmallow fluff from sticking to the blade. If you have leftovers, the pie can be covered and stored in the refrigerator for up to 1 week. To prevent the marshmallow from sticking to the covering, lightly slick a sheet of foil or plastic wrap with a neutral oil and place it oil-side down directly onto the topping.

Adapted From

First Prize Pies

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