This s'mores pie has all the flavors of s'mores in easy to make pie form! Made with buttery graham cracker crust, rich chocolate ganache filling, and torched fluffy, whipped marshmallow topping.
Prep Time30minutes
Cook Time10minutes
Chilling time4hours
Total Time4hours30minutes
YIELD19-inch tart
Ingredients
Graham Cracker Crust
2cups(200g) finely ground graham crackers (13-14 full-sheet graham crackers, processed in a food processor)
2tablespoonsgranulated sugar or brown sugar
⅛teaspoonsalt
7tablespoons(100g) unsalted butter, melted
Chocolate Ganache Filling
340g/12 oz. coarsely chopped bittersweet or semisweet chocolate
1cup(240 ml) heavy cream
¼cup(½ stick/55g) unsalted butter, cut into pieces
Marshmallow Meringue Topping
2large egg whites, at room temperature
⅔cup(130g) granulated sugar
⅛teaspoonsalt
¼teaspoonpure vanilla extract
Instructions
To make the crust:
In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
To make the filling:
In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
To make the marshmallow meringue topping:
In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
Tart will keep in an airtight container for up to 5 days in the fridge.