S'mores pie is an elevated version of the classic campfire treat and is perfect for summer! It's made with a graham cracker crust, an easy chocolate ganache, and a toasty marshmallow Italian meringue topping.

S'mores Pie on Wood Cutting Board This s'mores pie is everyone's favorite summer campfire treat but in pie form! The billowy Italian meringue tastes just like a roasted marshmallow that is golden brown on the outside with a soft, gooey center.

Ingredients for S'mores Pie:

Graham Cracker Crust:

Graham cracker crumbs
Granulated sugar
Butter: Salted butter, melted.

Chocolate Ganache Filling:

Chocolate: 10 oz. bar chocolate or about 1 and ½ cups chocolate chips. Use semi-sweet, milk chocolate, or a combination of both depending on how sweet you want the ganache to be. I used half semi-sweet chocolate and half milk chocolate. If using chocolate chips check the ingredients and make sure they're made with real chocolate, not chocolate liquor.
Heavy cream
Butter: Use salted butter or use unsalted and add a pinch of salt to the ganache.

Italian Meringue Topping:

Egg whites: Egg whites are the main ingredient in the meringue. When beaten to stiff peaks they become thick and fluffy with a marshmallow flavor and consistency.
Cream of tartar: Adding cream of tartar to the egg whites helps them whip to stiff peaks and also makes a more stable meringue that lasts longer.
Sugar: Granulated sugar, sifted. Other than adding sweetness, sugar is what gives the meringue structure.
Water: For making a sugar syrup, which gets drizzled into the egg whites while they're getting whipped to stiff peaks.

How to Make S'mores Pie:

Get the ingredients ready for making the meringue: Separate the eggs while they're cold and place the egg whites in a large, clean glass bowl or bowl of a stand mixer. Make sure you don't get any of the yolk in the bowl with the egg whites or you won't be able to whip them to stiff peaks. Cover the bowl and set aside to let the egg whites come to room temperature. In a separate bowl, sift 1 cup of granulated sugar through a sieve to get rid of any hard lumps or specks of debris.

Preheat your oven to 325°F and lightly grease a 9" deep-dish pie pan or a 9" tart pan with non-stick spray.

Make the Graham Cracker Crust:

Add the graham crackers to a food processor and pulse into fine crumbs. Add the granulated sugar and mix to combine, then add the melted butter and mix until the crust comes together.
Pour the crust mixture into the pie pan and use the flat side of a glass or measuring cup to pack it down tightly and evenly into the bottom and around the sides.
Place the pan on a baking sheet (optional, makes transferring from the oven easier) and bake the crust for 10 minutes. Take the crust out of the oven and turn the oven off.

Make the Chocolate Ganache:

Add the chocolate to a large glass bowl and set aside.
In a medium pot, add the heavy cream and butter. Cook over medium heat until the butter is melted and the cream is simmering gently.
Pour the hot liquid into the bowl of chocolate and whisk until the chocolate is melted and smooth.
Pour the ganache into the baked graham cracker crust and place the pie in the fridge or freezer while you make the meringue. You want the chocolate ganache to be set when you add the meringue topping.

Make the Marshmallow Meringue Topping:

Add the cream of tartar to the bowl with the room temperature egg whites.
Add ½ cup of the sifted sugar to a medium pot with ¼ cup of water and place over medium-low heat. Whisk until the sugar is dissolved then set aside to heat up. Have a candy or digital thermometer nearby, you want to heat the sugar to 240°F.
Use a hand-held mixer or the whisk attachment in a stand mixer and begin whipping the egg whites to soft peaks. They will be foamy at first and then start to thicken after about a minute. Check the temperature of the sugar syrup on the stove.
Gradually add the rest of the sifted sugar to the bowl of egg whites and continue whipping the meringue to medium-stiff peaks. Keep your eye on the sugar syrup while you do.
As soon as the temperature of the sugar syrup reaches 240°F, take it off the heat and, with the mixer running, slowly drizzle it into the bowl with the meringue.
Once all of the sugar syrup has been added, continue to whip until the meringue reaches stiff peaks. You should be able to turn the bowl upside down without it moving at all.

Assemble and Toast the Marshmallow Meringue:

Take the pie out of the fridge or freezer and use a spatula to spread the meringue over the top. Use a spoon to create a swirl design or some tall peaks in the meringue, and then use a small kitchen torch to lightly brown the top. You can also brown it in the oven by placing the pie directly under the broiler for about 3 minutes, or until light golden brown. If using the broiler method be sure to keep a close eye on the pie so the meringue browns evenly and doesn't burn.

S'mores Pie Keep the pie in the fridge or freezer until the ganache is set. Slice and serve, keep the pie in the fridge, covered, for up to 3 days. You can also freeze the pie for 3-4 months. Enjoy!

More Summer Pie Desserts:

📖 RECIPE

S'mores Pie

S’mores pie is an elevated version of the classic campfire treat and is perfect for summer! It’s made with a graham cracker crust, an easy chocolate ganache, and a toasty Italian meringue topping.

5 from 5 votes

Print Pin Rate

Prep Time: 1

Cook Time: 10

Total Time: 1 10

Servings: people

Equipment

9" deep-dish pie pan or 9" tart pan
kitchen torch