Chocolate S’More Pie makes it impossible to resist a slice, or maybe two. Freshly toasted homemade marshmallows top creamy delicious dark chocolate ganache all nestled in a homemade golden graham cracker crumb crust.
This is the dessert you’ve been waiting for!
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And, no campfire needed.
This, my friends, is love.
Yes, I love the pie.
And, I love that my husband made this for me.
Every year for my birthday he makes me a special birthday dessert. No matter how difficult, or time-consuming. He makes it all from scratch.
He says that I cook for him all the other days, so he likes to do something special for me and make a special dessert for my birthday.
This year, he decided he wanted to revisit a dessert he first made for my birthday in 2009. Before I ever even started writing this blog.
That’s how good this pie is!
past year’s desserts
The desserts he makes are always magical and so special.
Want to make some for yourself? Be sure to check out Peppermint S’mores, Lemon Soufflé Magic Cakes, Coconut Chocolate Marjolaine, and Lemon Soufflé Cheesecake.
How to make this pie
This Chocolate S’More Pie isn’t too difficult, but does require some time to make.
Graham cracker crust
First, you’ll make a graham cracker crumb crust. Do yourself a favor, and buy a box of graham cracker crumbs.
That way you won’t have to crush graham crackers in a food processor, or worse, in a ziptop bag with your fist (or the back of a wooden spoon)! If you do want to make the crumbs from full graham crackers, you’ll want about 10 graham crackers to crush.
Simply mix the graham cracker crumbs with the butter, sugar, and salt. Then, toast it up. And don’t skip baking the crust. I know you can, but this crust is so good all toasted up and yummy.
Next, make a simple chocolate ganache and pour that into the crust. Bake that, and allow it to cool.
Next up is the marshmallow topping. Sweet and sticky. Gooey and ooey. So good.
Have you ever made homemade marshmallows? It isn’t hard, especially if you have a stand mixer. And they are so much better than the store-bought ones. So much better!
In fact, Dan has been bitten by the homemade marshmallow bug, and is now planning on making a whole bunch of different flavors of the sugar confections.
But, I digress. The marshmallows come together with a hot sugar syrup, some gelatin, and a bunch of beating. Remember I said that a stand mixer makes them easy!
Cooling and setting
Then, you just have to wait for all of it to cool and set. And, that might just be the hardest part!
Toast the marshmallow
I love toasting the marshmallows with a kitchen torch. It’s easy and you can see exactly what’s going on. Also it allows you to play with fire! LOL
Oh, and you’ll definitely want to grease the knife that you use to slice through the pie. Feel free to use spray oil or non-stick spray if you like. It’s really easy to use. Or, use a paper towel to wipe the oil onto the knife.
If you don’t oil the knife, the marshmallow will stick considerably to the knife. Making it almost impossible to spice the pie nice and pretty.
Kitchen tools you may need
Note: these are affiliate links
9-inch pie plate porcelain-enamel finish or metal
Flat pounder (my husband swears by this for making a nice flat crumb crust)
Wire cooling rack
Thanks, Dan, I love you!
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Chocolate S’More Pie
- 5 tablespoons unsalted butter melted, plus additional for greasing the pan
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 1/8 teaspoon fine grain salt
- 7 ounces bittersweet chocolate not more than 70% cacao, finely chopped
- 1 cup heavy cream
- 1 large egg at room temperature
- pinch salt
- 1 teaspoon unflavored gelatin
- ½ cup cold water
- ¾ cup sugar
- ¼ cup light corn syrup
- a pinch salt
- ½ teaspoon vanilla
- Light tasting oil for greasing the knife
- Preheat oven to 350° F.
For the crust:
- Lightly butter a 9 to 9 ½-inch pie plate.
- In a medium bowl, stir together all crust ingredients, melted butter, graham cracker crumbs, sugar, and salt. Press moistened crumbs evenly on bottom and up the sides of the prepared pie plate.
- Bake until crisp, 12 to 15 minutes. Cool on a wire rack to room temperature, about 45 minutes.
For the Filling:
- Heat the oven to 350° F.
- Place chopped chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour hot cream over chocolate in the large bowl, and let stand 1 minute. Gently whisk until chocolate is melted and mixture is smooth.
- Gently whisk egg and a pinch of salt into chocolate mixture, until just combined.
- Pour chocolate mixture into the cooled crust (crust will be about half full).
- Cover the edge of the pie crust with a pie shield or foil, and bake until the filling is softly set and jiggles slightly in the center when gently shaken, about 20-25 minutes.
- Cool pie to room temperature on a cooling rack, filling will continue to cook and firm as it cools, about 1 hour.
Make Marshmallow topping:
- In the bowl of a stand mixer, sprinkle gelatin over ¼ cup cold water, and let stand while you make the sugar syrup.
- In a small 1 to 1 ½-quart saucepan, stir together sugar, corn syrup, a pinch of salt, and remaining ¼ cup water. Bring to a boil over medium-high heat, stirring until sugar is dissolved, then continue to boil over moderate heat until candy thermometer reaches 260° F (hard ball stage), about 6 minutes.
- Begin beating the water and gelatin in the stand mixer at medium speed. With the beater running, carefully pour in hot syrup in a slow stream avoiding the beater and sides of the bowl. When all of the syrup is added, increase the speed to high, and continue to beat the mixture until very thick and tripled in volume, about 5 minutes. Add the vanilla and beat until combined.
- Immediately spoon the topping onto the center of the pie, spreading it to cover the filling. Chill, until set, about 4 hours.
- If you would like to cover the pie with plastic wrap, be sure to lightly spray the plastic wrap with non-stick spray or oil.
- Before serving, brown the marshmallow topping with a food safe torch. Alternatively, you can brown the topping under a broiler. Preheat the broiler. Transfer the pie to a baking sheet, and cover the edges of the pie with a pie shield or foil. Broil 3 to 4 inches from the broiler, rotating the pie if necessary, until the topping is golden brown, about 3 minutes.
- Cool the pie on a cooling rack 10 minutes.
- Slice pie with a large heavy knife that’s been sprayed or brushed with oil or non-stick spray.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.