In The Kitchen

S’mores Pie

There’s something about Summer that gets us craving s’mores!  That classic chocolate, marshmallow, graham cracker combo reminds us of cozy campfires and late Summer nights.  In case you can’t make it to any actual campfires, we’ve got the next best thing…our S’mores Pie recipe!

S'mores Pie

Print Recipe


  • Crust:
  • 3 c graham cracker crumbs
  • 1/2 c butter, melted
  • 3 tbs sugar
  • Filling:
  • 1 c heavy cream
  • ½ c milk
  • 1¼ c 65% dark chocolate, chopped
  • ¼ c sugar
  • 1 tbs brewed coffee
  • 1 tsp vanilla
  • ¼ tsp salt
  • 2 eggs
  • Meringue Topping:
  • 2 egg whites
  • ½ c sugar





In a bowl, mix graham cracker crumbs and sugar together. Then add melted butter and mix until thoroughly blended. Pour mixture into a standard 9” pie pan and bake for 10 minutes at 270 degrees.




In a pot, scald cream, milk and sugar. Pour over chopped chocolate and stir together to blend. Add coffee, vanilla and salt (this is your ganache).


In a measuring cup mix together eggs. Then whisk eggs into ganache. Fill grahamm cracker shell with ganache and bake for 20-25 minutes at 270 degrees or until custard has set and no longer jiggles.




Combine sugar and egg whites in a bowl with an electric mixer. Place bowl over a pot of simmering water. Be sure the bottom of the bowl is not touching the hot water. Whisk mixture together until sugar has dissolved and is warm to the touch. Mix on high speed until meringue is smooth and glossy. It should hold a medium peak. Pipe or spread over cooled pie. Toast meringue with a hand held torch or place under a broiler. Be careful not to burn chocolate.


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