S'mores Pie is decked out with all of the nostalgic warm flavors of classic s'mores, featuring a rich and decadent chocolate filling and a gooey marshmallow topping, all in a graham cracker crust. S'mores anytime! No campfire required.
In a large mixing bowl, whisk together graham cracker crumbs, butter, and salt until combined.
Transfer mixture to a 9-inch pie dish. Press into the bottom and sides of the dish using clean hands or a glass to form a crust. Set aside.
To a medium saucepan, add cream and milk. Heat to steaming (not boiling) over medium heat.
Stir chocolate into the cream mixture. Continue stirring until smooth and melted. Then remove from heat.
In a small mixing bowl, beat together eggs and vanilla.
While whisking the egg mixture, add 1 tablespoon of the hot chocolate mixture to the eggs. When combined, add another tablespoon of the chocolate mixture while continuing stirring.
Pour tempered egg mixture into the chocolate mix. Whisk to combine.
Pour chocolate filling into prepared pie crust.
Baked for about 20 minutes, until set.
Marshmallow Topping
While pie is cooking, prepare marshmallow creme. In a medium heavy bottom saucepan over medium-high heat, combine water, sugar, and corn syrup and stir to combine.
Insert candy thermometer, and set for 240°F (if yours has a beeper). Do not stir while heating.
While sugar mixture is heating, place room temperature egg whites and cream of tartar into a large mixing bowl. Beat until soft peaks form, about 3-4 minutes.
When the sugar syrup mixture reaches 240°F, remove from heat immediately.
With your mixer running, carefully pour syrup in a thin steady stream into the whipped egg whites, beating the whole time. The whites will deflate at first, but as the sugar syrup becomes incorporated, it will thicken, turn white, and fluff up. Whip for about 7-8 minutes until fluffy.
Add vanilla and whip until incorporated.
Spread marshmallow fluff on top of pie.
Turn oven to broil, and broil until marshmallow fluff is browned to your desired level of toasting.
Serve gooey and warm.
Video
Notes
For cleaner slicing, coat your knife in cooking spray first.
For more tips on making marshmallow fluff, you can visit my full recipe here with lots of tips and video.
Storage: Store covered in the refrigerator for up to 2 to 3 days. You can warm individual slices in the microwave before serving, if desired.