S’mores to me are the epitome of all that is delicious in summer and in childhood.

A beautifully roasted marshmallow – evenly golden, slightly charred, perfectly puffy, and ooey gooey in the center – smooshed stickily between two graham crackers with a generous slab of milk chocolate. It’s the best part of any campfire.

S’mores pie embodies this summer treat in a slightly more sophisticated way, and without the need for open flames. It consists of a graham cracker crust, filled with a luscious chocolate cream, and topped with a marshmallow-y meringue. I’ve got your attention, haven’t I?

Here’s what to do.

First you make the graham cracker crust…

…then you pour some hot cream over chunks of chocolate, and whisk in an egg yolk.

You pour the chocolate cream into the graham cracker crust…. and bake it till set…

…then you top it lavishly with mounds of sticky meringue…

… and bake it again….

… et voila!

S’mores Pie

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (from 10-12 whole graham crackers)

  • 1/3 cup melted butter

  • 1/3 cup granulated sugar

Chocolate Cream Filling

  • 7 ounces chopped dark chocolate (1 1/3 cups)

  • 1 cup heavy cream

  • 1 large egg, warmed in a bowl of hot water

Meringue Topping:

  • 3/4 cup granulated sugar

  • 3 egg whites

  • 1/2 tsp vanilla

To make graham cracker crust:

Preheat oven to 350 degrees. Combine all ingredients and press into a 9-inch glass pie plate. Bake for 8 minutes. Cool on wire rack.

To make chocolate cream filling:

1. Place chopped chocolate in a large heatproof bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate, and let stand for about a minute; stir until smooth. Whisk in egg. Pour mixture into graham cracker crust.

2. Bake at 350 degrees for 25-30 minutes, until filling is mostly set, but still jiggles slightly in center. Check partway through baking and use a pie shield or cover edges with aluminum foil if edges of crust are getting too dark. Cool on wire rack.

To make meringue:

1. Stir sugar together with 4 tablespoons of water in a saucepan over medium heat, stirring until sugar dissolves.

2. In the bowl of an electric mixer, beat egg whites on high speed until soft peaks form. With mixer speed on low, slowly pour in hot sugar syrup. Add vanilla and continue beating until stiff peaks form, 3-5 minutes more.

3. Spread meringue topping over chocolate filling (it is fine if the filling is still warm). Be sure to spread the meringue all the way to the edges of the crust to prevent it from shrinking in the oven. Return pie to the oven and continue baking 15 minutes, or until meringue is golden.

Last Updated on September 1, 2011 by Jennifer Pallian BSc, RD

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