This S’mores pie captures all the classic campfire flavors in a refined chocolate cream pie. A baked graham cracker crust holds a rich chocolate pastry cream, and a light vanilla marshmallow layer is toasted to golden perfection for that authentic s’mores finish.
Tips for Making the Perfect S’mores Pie
- Quality ingredients: Use good-quality chocolate for the pastry cream and real vanilla (or vanilla bean paste) for the marshmallow layer. These components define the pie’s flavor.
- Watch the crust: Bake the graham crust until it is just golden. Overbaking makes it too hard and dry.
- Toasting the marshmallow: A kitchen torch gives the best control and color. If you don’t have one, use the oven broiler and watch closely—marshmallow browns very quickly.
Frequently Asked Questions (FAQs)
1. Can I make the tart ahead of time?
Yes. You can assemble the crust and chocolate pastry cream and chill the pie up to the point before adding the marshmallow. Add and toast the marshmallow just before serving for best texture and appearance.
2. Can I use store-bought marshmallows for the topping?
You can, but a homemade marshmallow topping will be lighter and more flavorful. If using store-bought marshmallows, spread them evenly and toast carefully under the broiler or with a torch.
3. What if I don’t have a blow torch?
The oven broiler works as an alternative. Place the pie on the top rack and broil briefly, watching constantly to avoid burning.
4. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. The marshmallow may lose some loftiness over time, but the pie will remain delicious.
5. Can I make this tart gluten-free?
Yes. Replace the graham cracker crumbs with a gluten-free graham cracker or cookie crumb. Verify other ingredients are labeled gluten-free if needed.
S’mores Pie
Ingredients
For the crust:
- 1 ½ sticks butter, melted
- 2 ½ cups graham cracker crumbs (about 15 sheets)
- ¼ cup sugar
- ½ teaspoon salt
For the filling:
- 1/2 cup granulated sugar
- ¼ cup cornstarch
- 2 large eggs
- 2 1/2 cups whole milk
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 5 ounces dark chocolate (good quality)
- 4 tablespoons salted butter
Marshmallow layer:
- 4 egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla or 1 tablespoon vanilla bean paste
Instructions
Graham cracker crust:
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Preheat the oven to 350°F (175°C).
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Pulse graham crackers in a food processor or crush them in a bag until fine. Measure about 2½ cups of crumbs.
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Mix the crumbs with melted butter, sugar, and salt until evenly combined. Press the mixture firmly into the base and up the sides of an 8” tart pan or pie pan to form a compact crust.
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Bake the crust for about 15 minutes until slightly golden. Let it cool while you prepare the filling.
Chocolate pastry cream:
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Set a bowl with a fine-mesh sieve nearby to strain and cool the pastry cream after cooking.
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Whisk the cornstarch and sugar together in a bowl. Add the eggs and whisk until smooth.
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Heat the milk with salt and vanilla in a saucepan over medium-high heat, stirring often, until it is just below a boil.
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Temper the eggs by whisking one-third of the hot milk into the egg mixture, then pour that back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to the consistency of lightly whipped cream and just comes to a boil. Do not overcook to avoid curdling. Remove from heat and strain through the sieve into the waiting bowl.
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Stir in the chopped chocolate until melted, then add the butter one tablespoon at a time, stirring until smooth. Let the pastry cream cool for 10 minutes.
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Pour the warm chocolate pastry cream into the cooled crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator at least 4 hours or overnight.
Marshmallow layer:
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Create a double boiler by heating about 2 inches of water in a pan and setting a heatproof bowl over it, making sure the bowl does not touch the water.
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Combine egg whites, sugar, and cream of tartar in the bowl and place it over the warm water. Heat gently, stirring, until the sugar dissolves and the mixture is warm to the touch—do not let the eggs cook.
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Transfer the warmed mixture to a stand mixer or use a hand mixer and whip on high until stiff, glossy peaks form. Stir in the vanilla at the end to combine.
Assembly:
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Remove the pie from the refrigerator and peel off the plastic wrap. Spread the marshmallow topping evenly over the chilled chocolate cream. Toast the marshmallow with a blow torch until golden and slightly charred. Alternatively, place the pie on the top oven rack and broil for 1–3 minutes while watching carefully to avoid burning.
