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A slice of smore's chocolate pie on a white plate
Recipe

Smores Chocolate Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This S’mores Chocolate Pie has a graham cracker crust and creamy chocolate filling piled high with perfectly toasted marshmallows! The perfect way to enjoy indoor s’mores year round!

Ingredients

Crust

  • 1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
  • 3 tbsp (39g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted

Filling             

  • 5 tbsp cornstarch
  • 1 ¼ cups (259g) sugar
  • ¼ tsp salt
  • 4 large egg yolks
  • 2 cups (480ml) whole milk
  • ½ cup (120ml) heavy cream
  • 6 ounces (169g) semi-sweet chocolate chopped, (70% cocoa)
  • 2 tbsp (28g) butter unsalted
  • 1 tbsp vanilla extract

Topping

  • 7 regular sized marshmallows, cut in half
  • 2 1/2 cups mini marshmallows

Instructions

  1. Preheat oven to 325 degrees.
  2. To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.
    Add the melted butter and stir until well combined and crumbly.
  3. Pour the mixture into a 9-inch deep dish pie pan and spread the crumbs around so that they are evenly dispersed.
    Press the crumbs into the bottom and up the sides of the pan.
  4. Bake for 8-10 minutes, then set aside to cool.
  5. To make the filling, whisk the cornstarch, sugar and salt together in a medium sized saucepan,.
  6. Add the egg yolks, milk and heavy cream and whisk to combine.
  7. Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and thicken to a pudding like consistency.
  8. Remove mixture from the heat and stir in the chocolate, butter, and vanilla extract. Stir until combined and all the chocolate and butter is melted. The mixture should be smooth.
  9. Pour mixture into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for 5-6 hours, or until completely cool and firm.
  10. For the topping, preheat the oven to 350 degrees F.
  11. Place the regular sized marshmallows halves around the top of the pie, then fill in the additional space with the mini marshmallows.
  12. Bake for 3-4 minutes or until marshmallows get puffy, then turn to broil on low for 2-4 minutes, depending on how browned you want it.
  13. You can serve this pie warm right out of the oven or after it has cooled. I personally like it warm – it’s more s’mores-like. The filling will still be cool, but not as cold.
  14. Store the pie well covered in the fridge. You can warm individual slices back up a touch in the oven or microwave, if desired. Be aware that the sticky marshmallows can be tough to cut through. You could also use a meringue topping, if you’d like something that’s easier to slice. I’d recommend the topping from this cheesecake.

Notes

If you chose to refrigerate the pie with the marshmallows already on it and cut a piece when you want it, I like to microwave my piece for 5-10 seconds before eating to get the marshmallows a little bit melty again.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 530
  • Sugar: 56 g
  • Sodium: 255.8 mg
  • Fat: 23.9 g
  • Carbohydrates: 76.3 g
  • Protein: 5.7 g
  • Cholesterol: 118.2 mg

Find it online: https://www.lifeloveandsugar.com/smores-chocolate-pie/