No-Bake S'mores Pie

5 from 2 votes

Get summer right with this No-Bake S'mores Pie. This easy-to-make chocolate pudding pie is topped with fluffy marshmallow meringue and held together in a premade graham cracker crust.

Prep Time20

Cook Time20

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 607kcal

Author: Aimee Mars

Equipment

Mixing Bowls
Measuring Cups and Spoons
Heavy-bottomed Saucepan
Double Boiler (or heatproof bowl)
Mesh Sieve
Electric Mixer
Candy Thermometer

Ingredients

Chocolate Pudding Pie

1 9-inch Graham Cracker Pie Crust
6 ounces Semi-Sweet Chocolate chopped
2 tablespoons Unsalted Butter
2 teaspoons Vanilla Extract
1½ cups Heavy Cream
1/4 cup Cornstarch
4 large Eggs Yolks
12 ounces Evaporated Milk
3/4 cup Sugar
1/4 teaspoon Salt

Marshmallow Meringue

4 large Egg Whites save the whites from the 3 eggs above
1½ cups Sugar
1 teaspoon Cream of Tartar
1 cup Mini Marshmallows

Instructions

Chocolate Pudding Pie

Place the chocolate, butter and vanilla into a large bowl and set aside.
In a medium heat-proof bowl whisk 1/2 cup of heavy cream together with the cornstarch and egg yolks until smooth and set aside.
Add the evaporated milk, remaining 1 cup of heavy cream, sugar, and salt to a heavy-bottom saucepan and whisk together. Heat over medium-low heat until the sugar dissolves and the mixture is warm and bubbling.
Gradually drizzle the heated evaporated milk mixture into the bowl with theegg yolk mixture, whisking continuously so the eggs don't cook. Do this step slowly.
Pour the mixture back into the saucepan and return to the heat, whisking it frequntly. Bring the mixture to 165ºF and clip a candy thermometor (or use an instant read thermometor) to track the temperature. The mixture should be very thick like pudding, which takes about 8 to 10 minutes.
Set a mesh sieve over the bowl with the chocolate and pour the pudding mixture into the bowl. Remove the sieve and whisk the pudding mixture together until the chocolate is fully incorporated.
Pour the pudding into the graham cracker pie crust and smooth the top. Place plastic wrap directly on top of the pudding, covering it completely. Chill it in the fridge for 4 hours or over night until the filling is set.

Marshmallow Meringue

Using a double boiler or a bowl placed over simmering water heat the 4 egg whites, sugar, and cream of tartar 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 begins to form stiff peaks, about 5 minutes. Add the mini marshmallows and continue to beat for an additional 5 minutes until the peaks are very stiff.
Spread the meringue on top of the chocolate pie layer. Place in the oven set to broil for less than 1 minute 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).

Notes

You can easily prepare a homemade graham cracker pie crust for this recipe too.
To get an extra smooth pudding pour the mixture through a sieve before you mix it with the chocolate, butter, and vanilla.
If you'd prefer a less sweet pie filling use bittersweet chocolate instead of semi-sweet.
Make sure to chill the chocolate pudding filling for a minimum of 4 hours before adding the meringue on top. It should feel solid, but springy to touch.
When toasting the marshmallow meringue either leave the oven door open and or watch it the entire time. It will toast quickly and could catch flames (think marshmallows over an open fire).
This pie is best served chilled straight from the fridge.

Nutrition