S'mores Chocolate Pie
Prep time
Cook time
Total time
Recipe type: Pie
Serves: 8 to 10
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.
Recipe by The Creekside Cook at https://thecreeksidecook.com/smore-chocolate-pie/