The first time I experimented with this s’mores pie recipe, I used a very dark, bittersweet chocolate. I can emphatically say that it was not a success. When you want to recreate the toasty, comforting taste of your childhood s’mores, only milk chocolate will do.
If you don’t have the time, patience, or equipment necessary to make the marshmallow fluff topping (but do try it at some point—it’s worth it!), you can place whole marshmallows over the cooled pie filling and toast those instead. It won’t be as beautiful as the photo above, but on what planet could toasted marshmallows be bad?–Allison Kave
LC Marshmallow Madness Note
One of our most treasured quotes ever from a cookbook? Without a doubt, the aforementioned “…on what planet could toasted marshmallows be bad?” Indeed. It comes from the lovely collection of pie recipes known as First Prize Pies, as does this recipe.
Another word on marshmallows, if we may. If you choose to rely on marshmallow fluff, and not marshmallows, for the toasty topping of this s’mores pie, you may wish to consider swapping the insanely enticing and intoxicatingly natural fluff made by Tiny Trapeze. If you take it upon yourself to make the DIY marshmallow topping in the recipe below, you’re in for a real treat, not just in terms of the taste and texture, but in terms of the ample amount you’ll have left over that you can put to other use. And if you instead opt for the simple, godsend-of-a-weeknight-fix alternate of just using marshmallows, we suggest you buy the itty-bitty ones—you know, the kind that you used to count as you crammed them into your piehole. Happy s’mores-ing.
Special Equipment: Hand or stand mixer, candy thermometer, culinary torch (optional but recommended)
S’mores Pie Recipe
- Quick Glance
- 1 H
- 2 H, 15 M
- Makes one 9-inch pie
- For the graham cracker crust
- Graham Cracker Crust (for one 9-inch pie)
- For the 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)
- For the marshmallow fluff topping*
- 1 tablespoon unflavored gelatin
- 1 1/3 cups cold water
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1 teaspoon vanilla extract
- Make the graham cracker crust
- 1. Preheat the oven to 350°F (175°C). Place the pie plate containing the Graham Cracker Crust on a rimmed baking sheet.
- Make the filling
- 2. In a saucepan over medium-high heat, warm the cream until it’s scalding (that is, until teensy tiny bubbles just begin to form along the edge of the pan). Meanwhile, toss the chocolate in a heatproof bowl.
- 3. Pour the scalded cream over the chocolate and let it stand for 1 minute. Then whisk the chocolate and cream thoroughly until the chocolate is melted and the mixture is glossy. Whisk in the egg and salt until they’re fully incorporated. Pour the chocolate filling into the crust and bake for 20 to 25 minutes, until the filling has just set but still seems slightly wobbly in the center. Let the pie cool completely.
- Make the topping (or substitute store-bought marshmallow fluff or mini marshmallows)
- 4. In the bowl of a stand mixer or in a large heatproof bowl, sprinkle the gelatin evenly over 2⁄3 cup cold water.
- 5. In a clean, heavy saucepan, combine the sugar, corn syrup, and the remaining 2/3 cup water. Cook the sugar mixture over medium-high heat, stirring only at the beginning until the sugar has dissolved, and boil it until it reaches the hard-ball stage of 260°F (130°C) on a candy thermometer, about 23 minutes. [Editor's Note: No candy thermometer? Drop a bit of the sugar mixture into a glass of cold water. If it forms a hard little ball, it's ready.] When the sugar is close to reaching this stage, turn on the stand mixer with the softened gelatin or quickly beat the gelatin with a hand mixer to blend.
- 6. Once the sugar has reached the right temperature, turn the stand or hand mixer to low speed and slowly pour the hot syrup in a steady stream into the gelatin while mixing. Try to avoid pouring the mixture onto the sides of the bowl; instead, aim for the space between the beater and the sides of the bowl. When all of the syrup is incorporated, gradually increase the speed to high to avoid splashing and continue to beat until the mixture is very thick and has tripled in volume, 5 to 10 minutes. Add the vanilla and beat for 1 minute more.
- Assemble the s’mores pie
- 7. Spread the topping (or the store-bought marshmallow fluff or mini marshmallows) over the pie. You want the topping to cover the surface of the pie, stretching all the way to the crust. (You may not need all of the fluff—totally depends on your personal preference. If you have extra, well, just grab yourself a spoon.) Allow the topping on the pie to cool at room temperature or place the entire pie in the fridge until it has set, about 30 minutes.
- 8. If you’re using a torch (the preferred method), make sure the area you’re working in is clear of any plastic, paper, or other flammable items, and that the surface you’re working on is fireproof (steel, marble, etc.). Slide a baking sheet under the pie to protect your countertops. Light the torch and lightly toast the surface of the pie, going as toasty as you prefer. [I like my marshmallows pretty scorched, but that’s me!] When the pie is perfectly brûléed, turn off the torch and let the pie cool for 10 minutes.
If you’re torchless, you can toast the marshmallow fluff topping under the broiler, but keep a close eye on the pie and bear in mind that this technique requires patience, watchfulness, and speed. You’ll need to preheat your broiler, slide the pie on a baking sheet, and use foil or a pie shield to cover the crust edges. Broil the pie about 3 inches from the heat source, rotating it to ensure even toasting, until the topping is the desired shade of toasted goodness. It burns very easily with this method, so watch closely! It’s best to keep the oven door cracked open so you can keep a watchful eye on the pie, rotating it as needed, the entire time. Remove the pie from the oven and let it cool for at least 10 minutes.
- 9. Your S’mores pie is now ready to serve. (In theory, you can cover the pie and stash it in the fridge for up to 1 week. You’ll want to first spray or slick the sheet of foil or plastic wrap being used to wrap the pie very lightly with oil to prevent it from sticking to the topping.) For easier slicing, run your knife under hot water first to prevent the marshmallow fluff from sticking to the blade.
*Marshmallow Fluff Topping Variation
- Don’t got the time or the patience to make your own marshmallow fluff? No judgement here. You can substitute teensy tiny marshmallows or store-bought marshmallow fluff (take a look at the LC Note preceding the recipe for our fave all-natural shortcut alternative to the preservative-laden kind).
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S’mores Pie Recipe © 2014 Allison Kave. Photo © 2014 Tina Rupp. All rights reserved.