It’s impossible to escape the ubiquitous store displays filled with graham crackers, marshmallows and Hershey’s milk chocolate bars during the summertime. The implication is clear: It’s summer, and it’s time for S’mores.
Gas stations in tourist-trap towns and grocery stores across the land fill with those displays, and that’s OK, because they’re dead-on. It’s summer, and you’re dang right I want some more S’mores —whether it’s at the backyard bonfire or the campfire cookout.
During my visit with family a couple weeks ago, someone was smart enough to grab the ingredients from the aforementioned gas stations or grocery stores. They were ready to go and the kids ate them with the joy and messiness that define the dessert while we chatted by the campfire.
But as we were packing up, ready to return to our respective homes, there was still time for a S’mores treat without starting a bonfire in the waning hours of our trip in the middle of the day. I simply made it into a pie.
After making it, I wondered why there are so few recipes out there for the treat-turned-pie. After all, graham cracker crust recipes abound, as do recipes for a chocolate ganache and meringues. But other than a recipe from Bon Appetit, most recipes I came across over-complicated the three-piece dessert.
My only added complication was melding marshmallow fluff into the meringue to ensure that all three ingredients were officially included in the pie.
I’ll admit that nothing will truly beat S’mores by the campfire, but the S’mores pie was an easy, fun substitute that was still a hit with everyone.
- 1 stick of butter
- 2 cup graham cracker crumbs
- 3 tablespoon brown sugar
- 12 ounces semi-sweet chocolate, cut into chunks
- 1 ½ cup heavy cream
- 7 ounces marshmallow fluff
- 3 egg whites
- ¼ cup sugar
- 1 teaspoon salt
Preheat oven to 350 F. In a medium bowl, mix together the graham cracker crumbs with the brown sugar. In a small bowl, or small saucepan, melt the butter.
Pour the butter into the graham cracker crumbs and sugar and stir until well mixed. Press mixture into a 9-inch round, and bake for 10 minutes. Set aside.
In a medium saucepan, bring the heavy cream to a boil, stirring occasionally and watching carefully to ensure the cream doesn’t boil over. Once boiling, remove from heat. Add the chocolate pieces and let sit until melted. Stir together well, and pour mixture into the crust.
Refrigerate until firm, preferably overnight.
Once chocolate ganache is firm, make the meringue. Add ¼ cup sugar and salt to 3 egg whites. Beat until soft peaks form. In a separate large bowl, spoon out 7 ounces marshmallow fluff. Carefully begin to fold the meringue into the marshmallow in spoonfuls. Once the meringue and marshmallow are thoroughly mixed, add to the top of the ganache.
Broil in the oven for just a few minutes or use a torch to brown the peaks of the meringue. Serve chilled and enjoy!