S'Mores Pie
By Morgan BollingPublished on May 2, 2023
Time
2 hours, plus 3½ hours cooling and chilling
Yield
Serves 10 to 12
Ingredients
Crust
12 whole graham crackers, broken into pieces2 tablespoons granulated sugar ⅛ teaspoon table salt 6 tablespoons unsalted butter, meltedBrownie Layer
6 ounces (170 grams) bittersweet chocolate, chopped fine5 tablespoons vegetable oil 4 tablespoons unsalted butter 2 tablespoons Dutch-processed cocoa powder 1 cup packed (7 ounces/198 grams) light brown sugar 3 large eggs 1 tablespoon vanilla extract ½ teaspoon table salt ¼ cup (1¼ ounces/35 grams) all-purpose flourFudge Layer
4 ounces (113 grams) milk chocolate, chopped fine⅓ cup heavy cream 2 tablespoons light corn syrupMeringue
¾ cup (5¼ ounces/149 grams) granulated sugar 3 large egg whites ½ teaspoon vanilla extract ¼ teaspoon cream of tartar Pinch table saltBefore You Begin
We prefer Honey Maid Honey Graham Crackers for this crust. If your kitchen is particularly hot and the fudge layer is not fully set before spreading meringue layer over it in step 7, place the pie in the freezer, uncovered, for up to 30 minutes.
Instructions
- Adjust oven rack 8 inches from broiler element and heat oven to 325 degrees. Process graham cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 16 to 18 minutes. Transfer plate to wire rack.
- Combine chocolate, oil, butter, and cocoa in large bowl. Microwave at 50 percent power until chocolate is fully melted, about 2 minutes, stirring every 30 seconds. Let cool for 5 minutes. Whisk sugar, eggs, vanilla, and salt into chocolate mixture until fully combined. Whisk in flour until just incorporated. Pour brownie batter into crust (crust needn't be fully cooled).
- Bake pie until edges of brownie begin to set and toothpick inserted in center comes out with few moist crumbs attached, about 40 minutes. Let pie cool for at least 10 minutes or up to 1 hour.
- Meanwhile, combine chocolate, cream, and corn syrup in medium bowl and microwave at 50 percent power until chocolate is fully melted, 1 to 2 minutes, stirring halfway through microwaving. Let cool completely, about 30 minutes.
- Pour cooled fudge mixture over brownie layer and smooth into even layer. Let set completely at room temperature, at least 3 hours. (Fudge-topped pie can be loosely wrapped with greased plastic and stored at room temperature for up to 2 days.)
- Whisk all ingredients together in bowl of stand mixer. Place bowl over saucepan filled with 1 inch simmering water, making sure water does not touch bottom of bowl. Whisking gently but constantly, heat until sugar is dissolved and mixture registers 160 to 165 degrees, 4 to 7 minutes.
- Fit stand mixer with whisk attachment and whip on high speed until meringue forms stiff peaks and is smooth and creamy, about 3 minutes (bowl may still be slightly warm to touch). Spread meringue over filling, making sure meringue touches edges of crust. Use spatula or spoon to create swirls all over meringue.
- FOR A TORCH: Ignite torch and continually sweep flame about 2 inches above meringue until well browned, 1 to 2 minutes.FOR A BROILER: Heat broiler. Broil until meringue is well browned, 1 to 2 minutes, rotating halfway through broiling.
- Slice pie into wedges with wet knife, wiping knife clean between slices. Serve. (Topped pie can be held at room temperature for up to 4 hours before serving.)
for the crust
for the brownie layer
for the fudge layer
for the meringue
Time
2 hours, plus 3½ hours cooling and chillingYield
Serves 10 to 12Ingredients
Crust
12 whole graham crackers, broken into pieces
2 tablespoons granulated sugar
⅛ teaspoon table salt
6 tablespoons unsalted butter, melted
Brownie Layer
6 ounces (170 grams) bittersweet chocolate, chopped fine
5 tablespoons vegetable oil
4 tablespoons unsalted butter
2 tablespoons Dutch-processed cocoa powder
1 cup packed (7 ounces/198 grams) light brown sugar
3 large eggs
1 tablespoon vanilla extract
½ teaspoon table salt
¼ cup (1¼ ounces/35 grams) all-purpose flour
Fudge Layer
4 ounces (113 grams) milk chocolate, chopped fine
⅓ cup heavy cream
2 tablespoons light corn syrup
Meringue
¾ cup (5¼ ounces/149 grams) granulated sugar
3 large egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
Pinch table salt
Test Kitchen Techniques
Ingredients
Crust
12 whole graham crackers, broken into pieces
2 tablespoons granulated sugar
⅛ teaspoon table salt
6 tablespoons unsalted butter, melted
Brownie Layer
6 ounces (170 grams) bittersweet chocolate, chopped fine
5 tablespoons vegetable oil
4 tablespoons unsalted butter
2 tablespoons Dutch-processed cocoa powder
1 cup packed (7 ounces/198 grams) light brown sugar
3 large eggs
1 tablespoon vanilla extract
½ teaspoon table salt
¼ cup (1¼ ounces/35 grams) all-purpose flour
Fudge Layer
4 ounces (113 grams) milk chocolate, chopped fine
⅓ cup heavy cream
2 tablespoons light corn syrup
Meringue
¾ cup (5¼ ounces/149 grams) granulated sugar
3 large egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
Pinch table salt
Test Kitchen Techniques
Ingredients
Crust
12 whole graham crackers, broken into pieces
2 tablespoons granulated sugar
⅛ teaspoon table salt
6 tablespoons unsalted butter, melted
Brownie Layer
6 ounces (170 grams) bittersweet chocolate, chopped fine
5 tablespoons vegetable oil
4 tablespoons unsalted butter
2 tablespoons Dutch-processed cocoa powder
1 cup packed (7 ounces/198 grams) light brown sugar
3 large eggs
1 tablespoon vanilla extract
½ teaspoon table salt
¼ cup (1¼ ounces/35 grams) all-purpose flour
Fudge Layer
4 ounces (113 grams) milk chocolate, chopped fine
⅓ cup heavy cream
2 tablespoons light corn syrup
Meringue
¾ cup (5¼ ounces/149 grams) granulated sugar
3 large egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
Pinch table salt
Test Kitchen Techniques
Why This Recipe Works
To transfer the gloriousness of campfire s'mores into pie form, we broke it down into layers. A hefty graham cracker crust gave support for a substantial filling. A double dose of chocolate—a fudgy dark chocolate brownie and a layer of milk chocolate ganache—provided rich chocolate flavor but wasn't overly sweet. The right balance of heavy cream and corn syrup in the ganache allowed it to be firm when cold but soft and gooey when warm to play off the melted chocolate of a s'more. To mimic a toasted marshmallow, we made a pillowy meringue and gave it a nice char with a blowtorch (an oven's broiler also works well).
Before You Begin
We prefer Honey Maid Honey Graham Crackers for this crust. If your kitchen is particularly hot and the fudge layer is not fully set before spreading meringue layer over it in step 7, place the pie in the freezer, uncovered, for up to 30 minutes.
Instructions
- Adjust oven rack 8 inches from broiler element and heat oven to 325 degrees. Process graham cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 16 to 18 minutes. Transfer plate to wire rack.
- Combine chocolate, oil, butter, and cocoa in large bowl. Microwave at 50 percent power until chocolate is fully melted, about 2 minutes, stirring every 30 seconds. Let cool for 5 minutes. Whisk sugar, eggs, vanilla, and salt into chocolate mixture until fully combined. Whisk in flour until just incorporated. Pour brownie batter into crust (crust needn't be fully cooled).
- Bake pie until edges of brownie begin to set and toothpick inserted in center comes out with few moist crumbs attached, about 40 minutes. Let pie cool for at least 10 minutes or up to 1 hour.
- Meanwhile, combine chocolate, cream, and corn syrup in medium bowl and microwave at 50 percent power until chocolate is fully melted, 1 to 2 minutes, stirring halfway through microwaving. Let cool completely, about 30 minutes.
- Pour cooled fudge mixture over brownie layer and smooth into even layer. Let set completely at room temperature, at least 3 hours. (Fudge-topped pie can be loosely wrapped with greased plastic and stored at room temperature for up to 2 days.)
- Whisk all ingredients together in bowl of stand mixer. Place bowl over saucepan filled with 1 inch simmering water, making sure water does not touch bottom of bowl. Whisking gently but constantly, heat until sugar is dissolved and mixture registers 160 to 165 degrees, 4 to 7 minutes.
- Fit stand mixer with whisk attachment and whip on high speed until meringue forms stiff peaks and is smooth and creamy, about 3 minutes (bowl may still be slightly warm to touch). Spread meringue over filling, making sure meringue touches edges of crust. Use spatula or spoon to create swirls all over meringue.
- FOR A TORCH: Ignite torch and continually sweep flame about 2 inches above meringue until well browned, 1 to 2 minutes.FOR A BROILER: Heat broiler. Broil until meringue is well browned, 1 to 2 minutes, rotating halfway through broiling.
- Slice pie into wedges with wet knife, wiping knife clean between slices. Serve. (Topped pie can be held at room temperature for up to 4 hours before serving.)
for the crust
for the brownie layer
for the fudge layer
for the meringue
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