This S’mores pie is the ultimate combination of s’mores flavors in a chocolate cream pie form. It starts with a graham cracker crust that is baked and then filled with chocolate cream pudding. The pudding is topped with a vanilla bean marshmallow topping, toasted with a blow torch for the classic s’mores effect.
Tips for Making the Perfect S’mores Pie
- Quality Ingredients: Use high-quality chocolate for the pudding and real vanilla bean for the marshmallow topping. These two ingredients will make such an incredible impact on the final flavor.
- Don’t Overbake the Crust: Keep an eye on the crust while it bakes. It should be golden but not too dark. Overbaking can make it too hard. Trust us, we’ve been there 🙂
- Torching the Marshmallow: If you don’t have a kitchen blow torch, you can use your oven’s broiler. Just watch it closely, as the marshmallow topping can go from perfect to burnt very quickly!
Frequently Asked Questions (FAQs)
1. Can I make the tart ahead of time?
Yes, you can prepare the tart up to the step where you add the marshmallow topping. Store it in the refrigerator and add the topping just before serving for the best texture.
2. Can I use store-bought marshmallows for the topping?
While homemade marshmallow topping provides a fluffier and more authentic flavor, you can use store-bought marshmallows in a pinch. Just spread them evenly over the tart and toast them under the broiler or with a torch, but we really recommend making your own for the best flavor.
3. What if I don’t have a blow torch?
Although we find a blowtorch produces the best results, you can use your oven’s broiler to toast the marshmallow topping. Place the tart on the top rack and broil on high, watching carefully to avoid burning.
4. How should I store leftovers?
Store any leftover tart in an airtight container in the refrigerator. It will keep well for up to 3 days, though the marshmallow topping may lose some of its fluffiness over time.
5. Can I make this tart gluten-free?
Yes, simply substitute the graham cracker crumbs with gluten-free graham crackers. The rest of the ingredients are typically gluten-free, but always check labels to be sure.
S’mores Pie
Ingredients
For the crust:
- 1 ½ sticks butter melted
- 2 ½ cups graham cracker crumbs 15 sheets a little less than 2 packages that come in a box of 3
- ¼ cup sugar
- ½ teaspoon salt
For filling:
- 1/2 cup granulated sugar
- ¼ cup cornstarch
- 2 large eggs
- 2 1/2 cups whole milk
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 5 ounces dark chocolate best quality such as Valrhona
- 4 tablespoons salted butter
Marshmallow Layer:
- 4 egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla or 1 tablespoon vanilla bean paste
Instructions
Graham Cracker Crust:
- Preheat the oven to 350 F
- In a food processor or with a ziploc bag/rolling pin, grind ~2 packages of graham crackers until fine
- As soon as the crackers are fine, measure out two cups. Combine 2 1/2 cups of graham cracker crumbs with melted butter, salt, and sugar. Mix until the ingredients are all incorporated.
- Evenly distribute the graham cracker crust along the base of an 8” tart pan with a removable base or a pie pan. After distributing, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
- Place the pans in the oven and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the pudding
Chocolate Pastry Cream:
- Set aside a bowl with a fine-mesh sieve on top. This will be to strain and cool the pastry cream once it is cooked
- In another bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. Set aside the mixture
- In a saucepan, pour in the milk, salt, and vanilla extract. Place the mixture on medium-high heat until just under a boil. Be sure to stir the mixture so the milk solids do not stick to the bottom of the pan
- When the milk is warmed, add 1/3 of the hot milk into the egg mixture, whisking constantly to ensure the eggs do not cook. After it is combined, pour the egg-milk mixture back into the remaining ⅔ of the hot milk. Whisk over medium heat until the mixture is as thick as lightly whipped cream. It should just come just barely to a boil – be sure not to let it get beyond this as the cream will curdle. Remove from the heat and immediately pour through the sieve into the bowl
- Immediately add in the chocolate and mix to combine. After the chocolate is melted, add the butter one tablespoon at a time. Stir until smooth before adding the next piece of butter. Let it sit for 10 minutes to cool slightly
- Pour the pastry cream directly into the graham cracker crust. Press a piece of plastic wrap onto the surface so it is touching and covering all of the custard. Chill in the fridge for at least 4 hours or ideally overnight
Marshmallow Layer:
- Use a double boiler or create one using a bowl and pan. Fill the pan with 2” warm water and place a bowl over the pan so it can heat the egg whites with the steam, but it should not touch the bottom
- Add egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water. The pan should not touch the bottom but be heated by the steam
- On low, heat the egg white mixture stirring constantly until gently warmed and the sugar is dissolved. Be very careful at this stage to not let the egg whites cook. Scrape the sides of the pan, stir constantly, and remove when sugar dissolves
- Once dissolved, whip the egg whites on high until stiff peaks form. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up, it should create a peak. Once it reaches this point, add in the vanilla and mix to evenly combine.
Assembly:
- Remove the pie from the fridge and remove the layer of plastic wrap. Top the pie with the marshmallow and toast with a blow torch (this can also be done on broil in the oven, but it will not have quite the same effect. To do this, place it on the top rack in the oven on the broil setting for ~1-3 minutes keeping a close eye so it does not burn.)
