Inspired by the much-loved campfire treat, we’ve combined the key ingredients of s’mores into one amazing pie. Ours features a graham cracker crust and a rich chocolate filling, crowned with a marshmallow meringue. Serve this irresistible dessert to rave reviews from kids and adults alike.
14 graham crackers, about 7 1/2 oz. (235 g) total
2 Tbs. firmly packed light brown sugar
10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, melted
2 cups (16 fl. oz./500 ml) milk
6 eggs, separated
1 3/4 cups (14 oz./435 g) granulated sugar
3 Tbs. all-purpose flour
2 Tbs. unsweetened natural cocoa powder
6 oz. (185 g) semisweet chocolate, finely chopped
2 oz. (60 g) unsweetened chocolate, finely choppd
2 tsp. vanilla extract
Preheat an oven to 350°F (180°C).
In a food processor, pulse the graham crackers until the texture resembles sand. Add the brown sugar, butter and pinch of salt and pulse until the texture resembles wet sand. Gently press the crust mixture evenly into the bottom and up the sides of a 9 1/2-inch (24-cm) pie dish. Bake until the crust is lightly browned, about 10 minutes. Transfer to a wire rack and let cool completely.
Meanwhile, in a saucepan over medium heat, warm the milk until small bubbles form around the edge of the pan. Remove from the heat.
In a bowl, whisk together the egg yolks, 3/4 cup (6 oz./185 g) granulated sugar and a pinch of salt until smooth. Sift the flour and cocoa powder over the yolk mixture and whisk until smooth. While whisking constantly, slowly pour in the hot milk, then pour the mixture into the pan. Set over medium heat and cook, stirring constantly with a wooden spoon, until the mixture comes to a boil and thickens, about 4 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture coats the back of the spoon, about 1 minute more.
Pour the filling through a fine-mesh sieve into a bowl. Add the chocolates and stir until melted, then stir in 1 tsp. of the vanilla. Spoon the filling into the cooled crust. Refrigerate, uncovered, until chilled, about 2 hours.
When the filling is chilled, in a saucepan, bring 1 inch (2.5 cm) of water to a simmer. Place the egg whites and the remaining 1 cup (8 oz./250 g) granulated sugar in an electric mixer bowl and set over but not touching the simmering water. Whisk until the sugar is dissolved and the mixture is hot to the touch, about 2 minutes. Place the bowl on the mixer and add the remaining 1 tsp. vanilla. Beat with the whisk attachment on high speed until the meringue cools to room temperature and stiff peaks form, 5 to 6 minutes.
Mound the meringue on top of the pie, using a pastry spatula to spread it to the edges. Using a spoon, create mountains of meringue around the surface. Lightly brown with a kitchen torch. Serve immediately, or refrigerate for up to 6 hours. Serves 8 to 12.
Williams-Sonoma Test Kitchen
The pie is lovely but I have some issues with the recipe. The quantity of butter called for in the pie crust is way too much. I made it as directed and the crust was an oily mess that slid into the bottom of the pie dish when baked. I made it again with 6 tablespoons of butter (like most graham cracker crusts) and it was perfect.
The recipe is a bit confusing as written because the ingredients are not separated by crust, filling and merengue. It calls for 1 3/4 cups sugar but you have to read carefully to see that part of that sugar goes in the filling and part goes in the merengue. Same with the vanilla. Would have been easier for readers if these had been separated. A delicious pie, in spite of my adding all the vanilla in the filling and then more vanilla in the merengue.