S'more Pie
A campfire treat with this S'more Pie recipe that combines the classic flavors of graham crackers, chocolate, and marshmallows in this irresistible dessert. This recipe features a homemade crust made with crushed graham crackers base, a decadent chocolate filling and toasted marshmallow topping.
Servings 6
Calories 529kcal
Ingredients
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
- 110 grams / 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
- 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.
Chocolate filling
- 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 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.
Marshmallow topping
- 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 caramelize that marshmallow fluff to your preference.
- Slice and serve.
- Enjoy!
Notes
- 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.
- 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 filling.
- Graham crackers: These the perfect base for these bars with their light and whole wheat flavor. If you are unable to obtain graham 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.
- 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.
- 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.
- Store bought marshmallow fluff: So the base and that almost brownie filling looks and sounds easy, but the homemade marshmallow seems too difficult. Feel free to replace with store-bought marshmallow fluff or even placing marshmallows on top and caramelizing under a broiler. This is a stellar pie regardless of how that topping is made!
Nutrition
Calories: 529kcal