Get summer right with this messy and delicious S’mores Pie topped with a fluffy Marshmallow Meringue all inside a graham cracker crust.
S’mores = A Big Delicious Mess
S’mores Pie = An even bigger delicious marshmallow chocolatey mess
And that friends is how life, er s’mores rather, should be lived, because what is an s’more without melty marshmallows oozing on top of chocolate?
No matter how you slice this pie it’s gonna be messy, so messy in fact I almost didn’t share the recipe because I thought the pics were too, well, messy. I realized though how much I need this recipe in my life and figured it would be a sin not to share it with you.
Life is messy right…?
And before it gets too deep I’m gonna stop right there because it’s summer and we’re keeping summer light. We’re gonna keep it about as light and fluffy as this marshmallow topping!
We’re talking mile-high marshmallow topping that is all atop a simple chocolate merengue situated perfectly in a graham cracker crust, a store bought crust no less (because, hey it’s summer and we’re also gonna be a little lazy!). That’s all the goodness of this pie in a nutshell, or a graham cracker crust pie shell if you will.
We’ve had a bit of a crazy summer travel schedule (Jackson Hole > Nashville > Alabama > and soon to be New York), which all ended up falling close together, so what should have been R&R turned into quite the opposite and involved me spending at least a week after each trip getting me and the rest of the family back on schedule. We are now officially soaking up the sun!
This S’more Pie is one way we’ve achieved summer bliss so if that’s your goal, and it it’s not we should discuss that elsewhere, then you should make this pie too and be messy like me.
- 1 9-inch Graham Cracker Pie Crust
- 1 cup Sugar
- 3 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Flour
- 1 tablespoon Cornstarch
- 12 ounces Evaporated Milk
- 3 large Eggs Yolks separated
- 3 tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- 5 large Egg Whites save the whites from the 3 eggs above
- 1½ cups Sugar
- In a medium saucepan whisk together the sugar, cocoa powder, flour, and cornstarch until combined.
- Gradually whisk in the evaporated milk until mixed and then add the egg yolks. Don't overmix the yolks in though, just mix until smooth and combined.
- Place pan over medium heat; whisking constantly, cook until the mixture bubbles, about 5 minutes. Reduce heat to low; continuing to whisk constatnly, cook 1 additional minute.
- Place a fine-mesh sieve over a medium-sized bowl and pour the mixture through the sieve into the bowl.
- Stir in the butter and vanilla and mix until smooth then pour the filling into the pie crust.
- Cover the surface of the pie filling directly with plastic wrap. Place it in the fridge to chill and firm for at least 2 hours and up to 1 day.
- Using a double boiler or a bowl placed over simmering water heat the 5 egg whites and sugar, while whisking together. Bring the mixture to 160ºF (clip a candy thermometer to the side of the pan for easy temperature reading) while continuously whisking.
- Transfer the mixture to an electric mixer, fitted with the whisk attachment. Beat on medium high speed until the mixture cools begins to form stiff peaks, about 10 – 12 minutes.
- Spread the marshmallow fluff on top of the chocolate pie layer. Place in the oven set to broil for 1 to 2 minutes or until the tops of the marshmallows begins to brown (keep the door of your oven open while doing this because it happens quickly and can easily burn the marshmallows if left too long).
- You can easily prepare a homemade graham cracker pie crust for this recipe too.