S'more Pie

Do you celebrate Galentines friends? S'more Pie is a way to bring fun to a Valentines event, with relationships being so much more then one day of red roses and boxes of chocolate. A crushed biscuit base, topped with a chocolate brownie center and the fluffiest marshmallow topping makes for a rich and decadent dessert.

I pondered this while at the wedding I went to on the weekend, in the marriage vows each person places a ring on the other’s finger. To me the circle symbol is the real symbol of love. A circle never ends, connected at polar ends and yet a harmonious shape. So to symbolize that, I made pie, a simple pie that anyone can make and enjoy.

Why you'll love this

Crushed biscuit base

That crushed biscuit base is the foundation of our pie that lends a whole wheat and salty balance to the sweet marshmallow topping.

Chocolate filling

This is part pudding and is lightly fudgy for a really chocolate center that is full in flavor!

Homemade marshmallow topping

The marshmallow fluff topping is light and sweet and despite looking like it's quite difficult, doesn't really require too much and comes together quickly.

Together!

This pie with the slightly salty crunchy base, fudgy chocolate filling and light sweet marshmallow fluff topping comes together to create a fun and decadent dessert.

Ingredients and substitutions for S'more Pie

• Graham crackers: These the perfect base for these bars with their light and whole wheat flavor. If you are unable to obtain gramham crackers, a great substitute in equal measure would be digestive biscuits!
• Sugar: The best sugar is superfine or caster which helps dissolve into each of the components by adding sweetness without adding additional flavors. You could half and half the sugar with light brown sugar and caster sugar for the base and chocolate center.
• Butter: Unsalted butter is used for both the base and filling, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
• Dark chocolate: High quality dark chocolate was used here, the type you would snack on instead of baking chocolate due to it having less additives and leaving a more complimentary flavor to the bars.
• Eggs: As well as adding structure to the chocolate filling, the eggs will bind everything together so are essential. Room temperature eggs are essential to creating the perfect texture for the brownie filling and make much better meringue.
• Honey: Honey was used, though this flavor will affect the marshmallow flavor so you could substitute glucose syrup which would equal 82 grams or homemade glucose syrup for this in equal measure.
• Lemon juice: The tiny bit of lemon juice acts the same as citric acid which helps keep your meringue stable to hold it's shape.

Equipment needed to make this

Mixing bowl: A medium mixing bowl is perfect for creating each component of the pie or 3 medium mixing bowls if you don't want to clean up between each stage.

Whisk: A whisk will help bring that chocolate filling together.

Cake tin: Because this pie is on the smaller size, a cake tin was used here that is 6 inches or 15 centimeters in diameter for a higher crumb and filling ratio.

Small saucepan: To make that syrup, you'll need a small saucepan or pot so it's high enough to reach the base of your candy thermometer.

Hand or stand mixer: To whip the marshmallow fluff you need a mixer, particularly as you need to beat in the sugar syrup to those egg whites and you need to be mixing consistently.

FAQ's for the best S'more Pie

Can I make S'more Pie ahead?

Yes, the base and filling hold perfectly for up to 2 days after making, however, the marshmallow fluff is best eaten the day it's made. It's still good for up to 12 hours once you've added on top of the pie.

More pie recipes you'll enjoy

Chocolate Pudding Pie

Cereal Pie

Orange Creme Brûlée Tart

How to make S'more Pie:

Preheat the oven to 180°C/350F and line the base of a 15cm/6in cake tin.

Combine the crushed cookies, melted butter, sugar and salt and press into the base of the cake tin.

Place in the oven for approximately 10 minutes or until lightly brown.

Remove and allow to cool.

In a double boiler, place the chocolate and butter over low heart. Stir consistently to avoid burning. Once melted, remove from the heat and stir in the confectioner's sugar.

Add in both eggs and whisk until thickened and smooth.

Pour into the pie base and place in the oven for 25 minutes or until slightly jiggly only in the center.

Remove from the oven and allow to cool fully.

For the marshmallow whip, place the water, sugar and honey in a saucepan on medium heat with a candy thermometer, cooking until the temperature reaches 107C/225F.

Meanwhile, place the egg whites and lemon juice and whip on medium until soft peaks form, approximately 2 minutes.

Continue cooking the syrup until it reaches 115C/240F and remove from the heat.

Continue beating the egg whites and slowly pour the sugar syrup into the egg whites in a thin stream, beating the mixture for a further 5 minutes, until it is thick and a stiff mixture.

Spoon on top of the cooled pie, leaving an edge visible and adding peaks.

Using a blowtorch, lightly burn that marshmallow fluff to your preference.

Slice and serve.

S'more Pie

• Author: Sylvie Taylor
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 6
• Category: Pies & Tarts
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This S'more Pie recipe is for all kids and lovers of nostalgia alike with this grown up version of s'mores; that you don't need to be camping or in the middle of summer to enjoy!

---

Ingredients

Scale 1x2x3x

Base
100 grams / 1 cup graham crackers, crushed
55 grams / 1.9 ounces butter, melted
14 grams / 1 tablespoon superfine/caster sugar
¼ teaspoon sea or kosher salt
Chocolate filling
150 grams / 4.2 ounces dark chocolate, roughly chopped
75 grams / 2.65 ounces butter
60 grams / ⅓ cup superfine/caster sugar
2 large eggs
Marshallow topping
30 grams / 2 tablespoons water
60 grams / ⅓ cup superfine/caster sugar
85 grams / ¼ cup honey
75 grams / 2 egg whites, room temperature
¼ teaspoon lemon juice
½ teaspoon vanilla extract

---

Instructions

Base

1. Preheat the oven to 180°C/350F and line the base of a 15cm/6in cake tin.
2. Combine the crushed cookies, melted butter, sugar and salt and press into the base of the cake tin.
3. Place in the oven for approximately 10 minutes or until lightly brown.
4. Remove and allow to cool.

Chocolate filling

1. In a double boiler, place the chocolate and butter over low heart. Stir consistently to avoid burning. Once melted, remove from the heat and stir in the confectioner's sugar.
2. Add in both eggs and whisk until thickened and smooth.
3. Pour into the pie base and place in the oven for 25 minutes or until slightly jiggly only in the center.
4. Remove from the oven and allow to cool fully.

Marshallow topping

1. For the marshmallow whip, place the water, sugar and honey in a saucepan on medium heat with a candy thermometer, cooking until the temperature reaches 107C/225F.
2. Meanwhile, place the egg whites and lemon juice and whip on medium until soft peaks form, approximately 2 minutes.
3. Continue cooking the syrup until it reaches 115C/240F and remove from the heat.
4. Continue beating the egg whites and slowly pour the sugar syrup into the egg whites in a thin stream, beating the mixture for a further 5 minutes, until it is thick and a stiff mixture.
5. Spoon on top of the cooled pie, leaving an edge visible and adding peaks.
6. Using a blowtorch, lightly burn that marshmallow fluff to your preference.
7. Slice and serve.

Notes

Recipe by Roamingtaste

---

Nutrition

• Calories: 529 calories per serve

Keywords: pie, summer, chocolate