Decadent S’mores Pie

Decadent S’mores Pie with graham cracker crust, rich chocolate ganache filling, and toasted meringue topping—a dreamy campfire-inspired dessert.

Why You’ll Love This Recipe

• All the classic s’mores flavors in pie form
• No need for a campfire—just a torch or broiler
• Elegant presentation with minimal ingredients
• Rich, creamy, chocolatey center
• Light, fluffy toasted meringue topping
• Easy-to-make crust with no fancy equipment
• Great for make-ahead entertaining
• Perfect for holidays, birthdays, or summer desserts
• Naturally egg-free chocolate filling
• A guaranteed crowd-pleaser for kids and adults

Ingredients

For the Crust:

• 1½ cups (about 12 sheets) graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Chocolate Ganache Filling:

• 8 ounces dark chocolate (70% cocoa), finely chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened
• ¼ teaspoon fine sea salt

For the Meringue Topping:

• 3 large egg whites
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Directions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C).
   • In a bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until evenly coated.
   • Press into the bottom and sides of a 9-inch pie dish.
   • Bake for 10 minutes, then set aside to cool completely.
2. Prepare the Chocolate Ganache Filling:
   • Place chopped dark chocolate in a heatproof bowl.
   • Heat cream in a small saucepan until it just begins to simmer.
   • Pour hot cream over chocolate and let sit for 2 minutes.
   • Add softened butter and sea salt. Stir until silky and smooth.
   • Pour into cooled crust and spread evenly.
   • Refrigerate for at least 2 hours, or until firm.
3. Prepare the Meringue Topping:
   • Combine egg whites, sugar, and cream of tartar in a heatproof bowl.
   • Set over a pot of simmering water, making sure the bowl doesn’t touch the water.
   • Whisk constantly until mixture reaches 160°F (71°C), about 4–5 minutes.
   • Transfer to a stand mixer and beat on high speed for 5–7 minutes, until stiff peaks form.
   • Beat in vanilla extract until combined.
4. Assemble the Pie:
   • Spoon meringue over chilled ganache filling. Spread to edges and create swirls and peaks.
   • Toast with a kitchen torch or place under a broiler for 1–2 minutes, watching closely.
5. Serve:
   • Let sit at room temperature for 10 minutes before slicing.
   • Store leftovers in the fridge for up to 2 days.

Servings And Timing

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes (plus 2+ hours chilling time)
Calories: Approximately 450 kcal per slice

Variations

• Use milk or semi-sweet chocolate for a sweeter filling
• Swap graham crackers with chocolate cookie crumbs for a twist
• Add a layer of peanut butter between crust and ganache
• Use mini marshmallows instead of meringue for a rustic version
• Add a dash of espresso powder to the ganache for depth
• Top with chopped nuts or crushed pretzels for crunch
• Use flavored graham crackers (like cinnamon or chocolate)
• Add orange zest to the ganache for a citrusy contrast
• Make mini pies using muffin tins
• Drizzle with caramel sauce before serving

Storage/Reheating

Storage:
Store the pie in the refrigerator for up to 2 days. Cover lightly with foil or plastic wrap.

Freezing:
The crust and ganache can be frozen before adding meringue. Wrap well and freeze for up to 1 month. Add fresh meringue and toast before serving.

Reheating:
This pie is best served chilled or at room temperature. Avoid reheating as it may melt the meringue.

FAQs

Can I make this pie ahead of time?

Yes, prepare the crust and ganache the day before. Add and toast the meringue just before serving for best results.

Can I use marshmallow fluff instead of meringue?

You can! Spread marshmallow fluff over the ganache and toast as you would with meringue.

Is the ganache filling stable at room temperature?

Yes, once set in the fridge, the ganache holds up well at room temp for a few hours.

Can I use store-bought graham cracker crust?

Absolutely. It’s a great time-saver if you’re in a rush.

What’s the best way to toast the meringue without a torch?

Use the oven broiler. Watch closely and toast for 1–2 minutes until golden.

Can I use chocolate chips instead of chopped chocolate?

Yes, but choose high-quality chips for smoother melting.

Do I have to use cream of tartar in the meringue?

It helps stabilize the egg whites, but you can omit it if necessary.

Can I flavor the meringue?

Yes, try adding almond, peppermint, or coconut extract for variety.

How do I know if the ganache is set?

It should be firm to the touch and hold its shape when sliced.

Can I use a different pan size?

A tart pan or deep-dish pie plate can be used—just adjust crust quantity if needed.

Conclusion

Decadent S’mores Pie is the perfect marriage of nostalgic flavor and sophisticated dessert style. With its creamy ganache, buttery crust, and fluffy toasted topping, it captures everything you love about s’mores in one elegant slice. Whether for a dinner party or casual gathering, this pie is sure to spark joy—and second helpings.

Decadent S’mores Pie

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• Author: Chef Clara
• Total Time: 40 minutes (plus chilling)
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

Decadent S’mores Pie with graham cracker crust, rich chocolate ganache filling, and toasted meringue—a dreamy, campfire-inspired dessert.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1½ cups (about 12 sheets) graham cracker crumbs

• 2 tablespoons granulated sugar

• 6 tablespoons unsalted butter, melted

For the Chocolate Ganache Filling:

• 8 ounces dark chocolate (70% cocoa), finely chopped

• 1 cup heavy cream

• 2 tablespoons unsalted butter, softened

• ¼ teaspoon fine sea salt

For the Meringue Topping:

• 3 large egg whites

• ¾ cup granulated sugar

• ¼ teaspoon cream of tartar

• 1 teaspoon pure vanilla extract

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Instructions

• Make the Crust:
  Preheat oven to 350°F (175°C). Mix graham crumbs and sugar in a bowl. Add melted butter and combine until evenly moistened.
  Press into the bottom and sides of a 9-inch pie pan.
  Bake for 10 minutes, then cool completely.

• Make the Ganache Filling:
  Add chopped chocolate to a heatproof bowl.
  Heat heavy cream until simmering and pour over chocolate. Let sit for 2 minutes.
  Stir in softened butter and sea salt until smooth.
  Pour into the cooled crust. Refrigerate for at least 2 hours to set.

• Make the Meringue Topping:
  In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over simmering water (bowl shouldn’t touch the water) until mixture reaches 160°F (71°C).
  Transfer to a stand mixer and beat until stiff, glossy peaks form (5–7 minutes).
  Add vanilla extract and beat to combine.

• Assemble the Pie:
  Spoon meringue over the chilled ganache. Swirl decoratively.
  Toast with a kitchen torch or under a broiler for 1–2 minutes until golden brown.

 

• Serve:
  Slice and serve at room temperature. Store leftovers in the fridge up to 2 days.

Notes

Use high-quality chocolate for best results. Make sure ganache is fully set before topping with meringue. Best enjoyed fresh!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American