S’mores Pie

This S’mores pie is made entirely from scratch, from the homemade graham cracker crust, to the hot fudge filling, and finally, the sweet Italian meringue. It’s decadent, rich and absolutely delicious!

Want to know something interesting? Historically, I don’t really like s’mores. I know, I know, “You killed me Smalls! First you take the whole wheat, you stick the chocolate on the whole wheat. Then you bake the ‘mallow’. When the ‘mallow burns… ..you glue it to the chocolate. Then cover it with the other end. Then your scarf. Kind of messy, but good! Try some!” 10 points if you know where that line came from.

The thing is, I love the taste of morels. I think I have a problem with campfire smoke and the overall confusion that defines campfire s’mores. I’ve seen a few s’mores pie recipes, but they’re mostly “cheater” recipes using pudding mix and bagged marshmallows. So, I decided to create one myself. I want to be as true to s’more as possible. Graham cracker crust, fudgy chocolate filling, and topped with homemade sweet Italian meringue.

From-Scratch Morel Pie with Golden Italian Meringue

What is Italian Sweet Meringue?

Italian meringue is made by combining a boiling solution of simple syrup with whipped egg whites. In traditional meringue, regular sugar is added to whipped egg whites rather than a simple syrup solution. Italian meringue is much more stable and can be eaten raw without heating.

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 all kinds of pastries and desserts. Because it is stable, it will not collapse.

Homemade Smalls Pie from Scratch Topped with a Graham Cracker Crust, Hot Fudge Filling and Italian Meringue

For best results, this pie should be stored in the refrigerator. It’s decadent, so smaller pieces are even better. It can be kept in the refrigerator for 5 to 7 days.

watch the video below I will walk you through each step of this recipe. Sometimes it’s helpful to have a visual to guide you through.

S’mores pie

Preparation time 25 minute

cooking time 20 minute

total time 45 minute

raw material

Graham Cracker Crust

1 1/2 cup Graham Crackers fine grinding
1/3 cup sugar
6 tablespoon butter melted

Fudge Filling

1/2 cup salted butter
2 cup granulated sugar
2/3 cup milk chocolate chips
1/3 cup unsweetened cocoa powder
1 12 oz can condensed milk
1 teaspoon vanilla extract

Italian Meringue

1 cup sugar
1/2 cup water
4 protein
1/2 teaspoon Cream of Tart

instruct

crispy skin

In a small mixing bowl combine the graham crackers, sugar, and melted butter to make the crust. Press into pie pan. Bake at 375 degrees for about 6 minutes.

Fudge Filling

In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir over medium-low heat to combine.
Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue to simmer for 7 minutes, stirring constantly.
Remove from heat and add vanilla.
Pour the mixture into a blender and blend for 2 minutes.
Pour into prepared pie crust and let cool completely.

Meringues

In a small saucepan, whisk together sugar and water over medium-high heat. Let it sit until it reaches 240°F.
Meanwhile, add egg whites and cream of tartar to mixing bowl or stand mixer. Beat until soft peaks form (peaks have collapsed on their own and have not yet held their own shape).
While mixing, slowly pour in the hot sugar mixture and continue to beat until stiff peaks form. Spread meringue over fondant layer of pie crust.
Use a kitchen torch to brown the top of the meringue, or place it under the oven rack and bake until browned. Pay close attention to avoid burning.