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?
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.