S’more Chocolate Pie

smore chocolate pie on the creekside cookIt’s a little ironic that only days after mentioning how little my husband loves chocolate, I am offering yet another chocolate dessert that you just might like to make for your Valentine.

The fact is, I like chocolate – actually, I love chocolate and I know that lots of other people do too.

Maybe even you, am I right? You know it’s true.

And, when you get right down to, it even my Valentine was impressed by this particular chocolate thing. That is partly because it’s a pie and the guy loves pie. I definitely know the way to his heart by now.

I’m not going to blow sunshine up your skirt and tell you that this is a fast and easy recipe, because it definitely is not. You are making a chocolate custard filling and marshmallowy topping. The crust is super easy at least, but over all, it is going to take a couple hours – though a good part of that is chilling. Personally I get a kick out of occasionally making something that takes a little time and effort. It’s fun, and when you get all done, your effort really shows. That is this pie.

I was careful not to go too sweet with the silky filling. I used 70% cacao dark chocolate, with only a little additional sugar, so it keeps the dark rich flavor of bittersweet chocolate. The crust isn’t very sweet either and using brown sugar gives it a more caramel undertone that’s just so good.

The topping is not as sweet as you often find on these kinds of pies – closer to a meringue than marshmallow, though it tastes like marshmallow. It’s also a lot easier to make and not nearly as messy as marshmallows, which can end up all over the kitchen by the time you get done.  This topping tends to behave a little better, and is definitely easier to pipe, should you decide to go that route.  I thought about doing that, but in the end, opted to just swirl it around to get some nice peaks.

You can, if you like, use pre-made graham cracker crumbs, but starting with whole crackers definitely tastes better in the end. I used my food processor, but you can bash the crackers into crumbs in a ziplock bag, using a rolling pin. Either way, make sure you get them very fine.graham cracker crust for s'more chocolate pieAs I mentioned, I used 70% cacao chocolate to hold down the sweetness and intensify the chocolate flavor, but you can use what you like. Even bittersweet chocolate chips will work.filling for s'more choclate pieAnd, here is where a major portion of you time goes – in chilling the pie, before adding the topping.s'more chocolate pie

S'mores Chocolate Pie
Recipe type: Pie
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Graham Cracker Crust
  • 12 whole graham crackers, about 6½ ounces
  • 3 tablespoon light brown sugar, packed
  • ½ teaspoon cinnamon
  • 4 ounces butter, melted
  • 6 egg yolks
  • 2 tablespoons cornstarch
  • ⅓ cup sugar, divided
  • ¼ teaspoon salt
  • 2 cups whole milk
  • ½ cup half & half
  • 5 tablespoon cold butter, cut in cubes
  • 8 ounces dark chocolate, preferably 72% cacao, chopped
  • 1 teaspoon pure vanilla extract
  • 3 egg whites, at room temperature
  • 3 tablespoon light corn syrup
  • ¾ cup granulated sugar
  • pinch of salt
  • 1 teaspoon vanilla
Graham Cracker Crust
  1. Preheat the oven to 375º
  2. Place crackers, sugar and cinnamon in the bowl of the food processor and run on high speed until the crackers are chopped very fine.
  3. With the processor running, stream in the melted butter and continue running until it is evenly incorporated.
  4. Empty the crumb mixture into a 10 in pie plate, and press evenly all over the bottom and sides. A straight sided small measuring cup or ramekin is handy to get it compressed and even.
  5. Bake for 12 to 14 minutes, until it is browned all over and fragrant.
  6. Cool for at least 30 minutes before making filling.
  1. Whisk the eggs yolks until they are well broken up and looking uniform.
  2. Whisk in 2 tablespoon of the sugar and the cornstarch and keep whisking until the mixture is lightened and very creamy - about 90 seconds or so.
  3. In a large saucepan, heat the milk, half & half, the remaining sugar, and the ¼ teaspoon of salt until it comes to a simmer. Take off the heat.
  4. Slowly whisk a bit of the hot milk into the egg mixture - I use a small ladle and just let it dribble in a couple tablespoons at a time, whisking all the while. This prevents the eggs from curdling. You want to whisk in about ½ cup or so.
  5. Return the now warmed egg yolk mixture to the remaining milk in the pan, and return to low heat.
  6. Keep whisking until it comes back up to a simmer - let it simmer for about 30 seconds, whisking all the while. It will get thick and shiny.
  7. Remove from the heat, and whisk in the butter, a few cubes at a time, until each addition is melted.
  8. Add all of the chocolate, and mix until it is completely melted and blended in.
  9. Mix in the vanilla.
  10. Immediately, spread the filling evenly in the crust, getting it all the way to the edges. Cool in the refrigerator for about an hour before making the topping.
  1. Use a double boiler, or a mixing bowl set over a pan of lightly simmering water.
  2. Whisk together the eggs, corn syrup, sugar and pinch of salt.
  3. Continue whisking over the heat, until the sugar is completely dissolved and the mixture is warmed - if you want to check with an instant reader thermometer, it should be abut 120º. Warm to the touch, not hot. The important thing is that the sugar is completely dissolved - it takes about 4 minutes.
  4. Remove from the heat, and stir in the vanilla.
  5. Empty into the bowl of a stand mixer with the whisk attachment in place, and beat on high speed for about 5 to 6 minutes, until the mixture holds a stiff peak.
  6. Immediately spread or pipe evenly over the cooled filling, leaving some nice peaks, so that they get a little more caramelized in the next step.
  7. Chill for at least another hour, or up to a day.
  8. Before serving, either set the pie under the broiler to get it nicely browned [keep a very close eye on it and turn if you need to, to keep it from getting too brown in any one spot. OR Use a butane torch to brown the top, keeping it moving steadily so it gets evenly caramelized. You can do this right before serving time, or a couple hours ahead of time if you like.
  9. Cut into wedges to serve - it is very rich, so keep the slices on the smaller side.
  10. Refrigerate leftovers.

This is not something I say lightly, but I think I may have just come up with my best dessert ever.s'more chocolate pieAll right – I actually say that pretty often, but this time? I really mean it.s'more choclate pie
smore chocolate pie on the creekside cook

11 thoughts on “S’more Chocolate Pie

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