Are you a fan of the classic campfire treat, s’mores? Imagine combining the rich, gooey goodness of s’mores with the comforting warmth of a homemade pie.

Did you know?

The name “s’mores” is a contraction of the phrase “some more,” aptly named because once you’ve had one, you’re bound to want another. The treat’s irresistible combination of toasted marshmallows, melted chocolate, and crispy graham crackers makes it nearly impossible to stop at just one.

Ingredients

For Crust

15 Graham crackers
1 stick Unsalted butter melted

Pie Filling & Meringue

2 cups Milk
3 Eggs separated
1 3/4 cup Granulated Sugar
3 Tbsp All Purpose flour
2 Tbsp Unsweetened natural cocoa powder
8 oz Bittersweet Chocolate chopped
1 tsp Vanilla extract
Kosher Salt

Instructions

Preheat oven to 350 F.
In food processor pulse graham crackers. Another option is to put graham crackers in a zip loc bag and crush with rolling pin. Combine with melted butter.
Gently press the crust mixture evenly into the bottom and up the sides of a 9 1/2-inch pie dish. Bake until the crust is lightly browned, about 10 minutes.
In a saucepan over medium heat, warm the milk until small bubbles form around the edge of the pan. Remove from the heat.
Whisk together the egg yolks, 3/4 cup, granulated sugar and a pinch of salt until smooth. Add flour and cocoa powder and whisk until smooth. Slowly pour in the hot milk, then pour the mixture into the pan. Set over medium heat and cook, stirring constantly with a wooden spoon, until the mixture comes to a boil and thickens, about 4 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture coats the back of the spoon, about 1 minute more.
Add chocolate and stir until melted. Spoon the filling into the cooled crust.
Refrigerate for approximately 4 hours.
Place the egg whites and the remaining 1 cup sugar in a small saucepan over medium heat. Whisk until the sugar is dissolved and the mixture is hot to the touch, about 2 minutes.
Transfer to bowl, and add vanilla. Beat with the whisk attachment on high speed until the meringue cools to room temperature and stiff peaks form, 5 to 6 minutes.
Spread the meringue on top of the pie. Lightly brown with a kitchen torch.
Serve immediately or refrigerate.

Notes

Check out the TikTok for this pie here!!

Check here for Kitchen TOrches for toasting Meringue!

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