S’mores Pie

Cuisinart original

All the flavors of a s’more, right down to the toasted marshmallow topping, served up in a slice of pie.


Makes 12 servings


Graham Cracker Crust:

1½       cups graham cracker crumbs (9 full sheets if preparing at home)
6          tablespoons unsalted butter, melted, plus more for the pan
2          tablespoons granulated sugar
½         teaspoon ground cinnamon
             pinch kosher salt

Chocolate Filling:
8          ounces milk chocolate, chopped
1          cup heavy cream
½         teaspoon pure vanilla extract
¼         teaspoon kosher salt


Marshmallow Topping:
¾ cup granulated sugar
3 large egg whites
½ teaspoon pure vanilla extract
¼ teaspoon cream of tartar
    pinch sea salt

Nutritional information

No nutrition information available


  1. Preheat the oven to 350°F with the rack in the middle position.
  2. In a medium bowl, stir together the graham cracker crumbs, butter, sugar, cinnamon, and salt. Bake until set and just starting to turn lightly brown, about 10 minutes. Transfer to a wire rack to cool completely.
  3. While the crust is cooling, prepare the filling. Fit the mixer with the whisk attachment. Put the chocolate in the mixing bowl. Put the cream in a small saucepan. Bring to a strong simmer over medium heat. Pour the hot cream over the chocolate and allow to sit for about 5 minutes. Add the vanilla and salt, and then whisk on speeds 2 to 3 to fully combine.
  4. Put the bowl with the chocolate ganache into the refrigerate for . After an hour, put the bowl back onto the stand mixer. Again using the whisk attachment, on Speed 3 until the mixture is lightened, smooth, and pale brown. Stop to scrape down the sides and bottom of the bowl as needed to be sure the ganache is evenly whipped.
  5. Transfer the whipped ganache to the cooled crust, and smooth into an even layer. Chill while preparing the topping.
  6. Clean the mixing bowl and whisk very well. Set a saucepan of water on the stove and bring to a low simmer.
  7. Put the sugar and egg whites into the clean mixing bowl. Set over the pot of simmering water. Whisking constantly with either the stand mixer chef’s whisk or a traditional hand whisk, stir until the sugar is dissolved and the mixture is body temperature. This should take only about 2 minutes.
  8. Transfer the bowl with the sugar mixture to the stand mixer. Add the vanilla, cream of tartar, and salt. Using the whisk, whip on speeds 6 to 8 until thickened, and then increase to speeds 10 to 12 until the mixture is shiny and has medium-stiff peaks.
  9. Pile the marshmallow topping over the ganache. Using either a kitchen torch or the broiler in the oven, brown the top until evenly toasted.
  10. Serve immediately.