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