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.
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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?
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.
Graham Cracker Crust
- 1 1/2 cups graham crackers finely ground
- 1/3 cup sugar
- 6 tablespoons butter melted
- 1/2 cup salted butter
- 2 cups granulated sugar
- 2/3 cup milk chocolate chips
- 1/3 cup unsweetened cocoa powder
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup water
- 4 egg whites
- 1/2 teaspoon cream of tarter
- Make your crust by mixing together the graham crackers, sugar, and melted butter in a small mixing bowl. Press into a pie plate. Bake at 375 degrees for about 6 minutes.
- In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
- Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
- Remove from heat and add vanilla.
- Pour the mixture into a blender and blend the mixture for 2 whole minutes.
- Pour into the prepared pie crust and cool completely.
- In a small sauce pan, stir together sugar and water over medium high heat. Let it sit until it reaches 240 degrees F.
- Meanwhile, add egg whites and cream of tarter to a mixing bowl or stand mixer. Beat until soft peaks form (peaks that collapse back on themselves and do not yet hold their own shape).
- While mixing, slowly pour in hot sugar mixture and continue beating until stiff peaks form. Spread meringue on top of the fudge layer of the pie crust.
- Use a kitchen torch to brown the peaks of the meringue or place underneath the broiler setting in your oven to broil until browned. Keep a close eye so it doesn't burn.
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