smores pie recipe

This no-bake s'mores tart is rich and decadent with its graham crust, dark chocolate ganache filling, and toasted marshmallow meringue.

No-Bake S'mores Tart

graham crackers, finely crushed

unsalted butter, melted

brown sugar

dark chocolate, roughly chopped

heavy cream

granulated sugar

cream of tartar

vanilla extract

In a medium bowl, mix together crushed graham crackers, melted butter, and brown sugar until it resembles wet sand and holds together loosely when squeezed.

Dump the graham crust mixture into a 6" fluted deep tart pan. Press the graham crumbs down and into the sides of the tart pan until it's tightly packed. Let the graham crust chill in the fridge while you prepare the filling.

Graham Crust

Put the chopped chocolate in a bowl and set aside.

In a small pot, heat the heavy cream until it just begins to simmer. Pour the cream over the chocolate and let it sit for 2 minutes. 

After 2 minutes, slowly start stirring the mixture until all the chocolate has melted and the ganache becomes thick and smooth. Let it cool to room temperature.

Once cooled, pour the ganache into the tart pan lined with the graham crust. Smooth over the surface of the ganache with an offset spatula, if needed. Refrigerate tart for at least 2 hours or until the ganache has set.

Chocolate Ganache Filling

In a small pot, bring about an inch of water to a simmer.

Add the egg whites and sugar to a heat-safe bowl that fits perfectly into the pot without touching the water. When the water comes to a simmer, place the bowl on top of the pot.

Stir constantly until the sugar has completely dissolved, about 4 minutes. Rub a bit of egg white between your fingers and it should not feel grainy at all.

Remove the bowl from the pot and add the cream of tartar and vanilla extract.

With a hand mixer or stand mixer, whisk the egg whites on low speed until frothy. Increase to high speed and beat until the meringue reaches stiff peaks, about 5-7 minutes. The meringue should stand up on its own when the whisk is pulled out of it.

Transfer meringue to a piping bag fitted with a large open star tip such as a Wilton #2D. Holding the piping bag vertically, pipe small "kisses" on top of the ganache, starting from the outside and working towards the middle of the tart.

Using a blowtorch on a low setting, torch the meringue until browned and toasted. If any of the ganache filling has melted from the heat of the torch, return the tart to the fridge until ready to serve.

Marshmallow Meringue

S&#x27;mores Pie combines the goodness of graham cracker crust, creamy chocolate filling, and toasty marshmallow topping in one frozen dessert!

S'mores Pie

bars 70% dark chocolate1

heavy whipping cream

sugar

graham cracker pie crust

marshmallow creme

Melt chocolate in a heavy saucepan over low heat or over double boiler, stirring occasionally, until melted. Set aside.

In a large bowl, beat whipping cream until it begins to thicken.

Add granulated sugar, and beat until thickened. The cream should be at medium peaks.

Stream in melted chocolate, and continue whipping until combined.

Pour chocolate mixture into graham cracker pie crust.

Press plastic wrap to the surface of the chocolate whipped cream.

Freeze for at least 4 hours or overnight.

Preheat broiler.2

Remove plastic wrap and top chocolate filling with marshmallow cream.

Broil until golden brown.

Enjoy!

This Easy S&#x27;mores Pie recipe is layers of graham cracker cookie dough, marshmallows, and chocolate.

unsalted butter, softened

white sugar

all-purpose flour

graham cracker crumbs

baking powder

(1.55 Oz Bars Hershey's Chocolate Bars, Unwrapped)

mini marshmallows

Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl, beat together the butter and sugar. Add the egg and vanilla and mix to combine. Stir in flour, graham cracker crumbs and baking powder.

Take 2/3 of the dough and press on the bottom and up the sides of the prepared pie pan. Carefully spread the marshmallow creme over the bottom crust. Cover the marshmallow creme with chocolate squares. I used about 3 1/4 of the chocolate bars and saved the rest for topping after baked. Sprinkle 1 cup of marshmallows on top.

Take remaining dough. Flatten dough in hand making disks and cover the top of the marshmallows trying to cover as well as possible. It will not be completely covered and the marshmallows and chocolate will show through a little bit. Sprinkle a few marshmallows on top.

Bake for 15-20 minutes or until graham cracker dough and marshmallows are golden brown.

Remove from oven. Let cool for about 5-10 minutes and then place the remaining chocolate squares on top in a scattered pattern. If you add the chocolate too soon the heat will melt them in a puddle. Let pie cool for an additional 20 minutes before slicing so that it is not as messy. Can be eaten slightly warm or at room temperature.

This S’mores Pie Recipe features a homemade crust, a rich, chocolate, pudding-like filling, and a golden marshmallow topping. It has all the flavor of your favorite summer treat, with no campfire required!

Gluten-Free S'mores Pie

almond flour

(30 grams) ground flax meal

coconut sugar (divided)

honey

cinnamon

butter (melted)

full-fat coconut milk

maple sugar or coconut palm sugar

arrowroot flour

sea salt

(6 oz) dark chocolate chips

vanilla

Preheat

Pre-heat oven to 300ºF and position a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.

Combine

Prepare graham cracker crumbs in a medium bowl: combine almond flour, flax seed, 1 tablespoon coconut sugar, honey, cinnamon and egg.

Spread

Place mixture on to prepared baking sheet and using a spatula spread it in an even, thin layer, approximately 1/8 inch thick.

Bake

Bake for 15-20 minutes, until golden brown, watching carefully to avoid burning.

Cool

Place on a cooling rack and cool completely, at least 1 hour or longer.

Process

Once cool, break up pieces and place in a food processor and process until the crackers are fine. Add remaining 1/4 cup coconut sugar and melted butter and process until combined.

Press

Place graham cracker crumbs in a 9" pie plate and carefully press the crumbs up the sides and into the bottom of the plate in an even layer.

Place prepared crust on a rimmed baking sheet and bake in the oven for 10 minutes. Once done, if the sides of the crust have slipped down the plate at all, immediately press sides back up the plate and let cool.

For Crust:

Boil

Heat together coconut milk, sugar, arrowroot and sea salt in a medium saucepan. Bring mixture to a boil over medium heat while whisking constantly.

Whisk

Remove from heat and add chocolate, and vanilla. Whisk to combine.

Pour

Pour the hot chocolate mixture into the prepared pie crust and gently shake to get a smooth top.

Chill

For Filling:

Top the chilled pie with mini marshmallows in a circle design and place on a rimmed baking sheet.

Broil

Broil for 1-2 minutes, watching constantly, until marshmallows are light and golden.

Serve

Serve pie immediately, or keep in refrigerator until ready to serve. Will keep for 1-2 days.

For Assembly:

The marshmallows that you’re using or not clean, they have carrageenan in them……😔

This is my favorite pie! Will def be making it all summer long!!! It’s SO YUMMY! My entire family devoured it!

This is incredible!! So easy and quick to throw together (the marshmallows is the longest part!). The filling is amazing and altogether it's like Summer in a bite! Definitely a keeper!!

Top 4 smores pie recipe recipes from across the web

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No-Bake S'mores Tart

S'mores Pie

S'mores Pie

Gluten-Free S'mores Pie

Top 4 smores pie recipe recipes from across the web

The most viewed smores pie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake S'mores Tart

S'mores Pie

S'mores Pie

Gluten-Free S'mores Pie

The most viewed smores pie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine