This S’mores Pie is made completely from scratch from the homemade graham cracker crust, to the hot fudge filling, to the finale sweet Italian meringue. It’s decadent, rich, and absolutely delicious!
Wanna know something kinda funny? Historically I don’t really like s’mores. I know, I know, “you are killing me Smalls! First you take the graham, you stick the chocolate on the graham. Then you roast the ‘mallow. When the ‘mallows flaming…you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!” 10 points to you if you know where that quote comes from.
The thing is, I love the taste of s’mores. I think I have a problem with the campfire smoke and the overall messiness that defines campfire s’mores. I’ve seen some s’mores pie recipes out there, but they were mostly “cheater” recipes using pudding mixes and bagged marshmallows. So, I decided to create one of my own. I wanted to stay as true to the s’more as possible. Graham cracker crust, fudgey chocolate filling, topped with a homemade sweet Italian meringue.
What is Sweet Italian Meringue?
Italian Meringue is made by mixing a boiling simple syrup solution with whipped egg whites. In a traditional meringue, regular sugar is added to whipped egg whites instead of the simple syrup solution. An Italian Meringue is much more stable and can be eaten raw, without applying any heat.
What can I do with Italian meringue?
Italian Meringue is a very stable meringue that does not require baking. It can be eaten raw. It can be used in various pastries and desserts. Because it is so stable, it will not collapse.
This pie should be stored in the refrigerator for best results. It is quite decadent, so small slices are better. It will stay good in the refrigerator for 5 to 7 days.
Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual to guide you through.
Our family loves to make s’mores while we’re camping so we gave this pie a try! It was delicious! Next time I will cook it longer and have it set overnight so the chocolate stands up to cutting better.
Thanks! I was about to make Joy of Baking’s chocolate pie (Stephanie Jawarski’s recipes have never let me down) when it occurred to me to take it higher by swapping out her whipped cream topping for Italian meringue. I’m using her shortbread crust but this is a far more festive dessert for an outdoor dinner.
And I’m with you: Never a fan of s’mores.
Good
I'd love to try this but the hot fudge sauce recipe link is not working.
I made your hot fudge sauce – and it is INSANELY delicious – for this pie but there is no way it's firm enough to be cut into pie slices. I'm going to do individual ramekin "pies" for Thanksgiving. But you can tell me what I did wrong to have it not firm up?
You may not have cooked the fudge sauce long enough. While warm it is quite runny, but when refrigerated it should solidify. If it isn't getting solid in the fridge it just needs to cook on the stove a bit longer.
10 points to me!