S’More Pie

Now maybe you knew that there is no way I wouldn’t have a pie for pi day. I am a cooking math person after all. On top of that, I had a friend visiting who loves chocolate and marshmallows. This was the perfect time to make this pie!

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I loved this pie. It was a bit sweet for K, but to me it was perfect. I liked that there is a lot of chocolate, and less marshmallow. It was the perfect ratio for me! I also liked that I could taste the filling and topping before serving because they didn’t have raw eggs in them. Yay!

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If you like S’Mores, you really should make this pie. Plus, it comes from one of my favorite baking ones. Every recipe I’ve made so far has been a winner!

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Directions for S’More Pie

Slightly adapted from The Back in the Day Bakery Cookbook

Graham Cracker Crust

  • 2 cups (about 16 graham crackers) graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 8 Tablespoons (1/2 cup) butter, melted

Preheat the oven to 350 degrees. Process the graham crackers to make crumbs if you haven’t already, then process the brown sugar and salt in with the crumbs.

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Mix in the butter until the crumbs are evenly moistened.

Press the mixture into a 9-inch pie dish, pressing along the bottom and up the sides.

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Bake for about 7-8 minutes until just barely golden and you can smell the graham crackers. Let cool completely before using.

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Chocolate Filling

  • 5 egg yolks (you’ll use the whites in the topping)
  • 6 Tablespoons sugar
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 cups milk
  • 2 teaspoons vanilla
  • 7 ounces bittersweet chocolate, melted
  • 2 Tablespoons butter, cut into cubes and at room temperature

Whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl (like a mixer bowl) until thick and pale in color. Meanwhile, bring the milk to a gentle boil in a medium saucepan.

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Whisk about 1/2 cup of the milk into the yolk mixture to temper them. Then, continue whisking as you gradually add the remaining milk.

Place the bowl over a saucepan of simmering water. Cook the mixture until it reaches 160 degrees, about 10 minutes.

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It will also thicken as it cooks.

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Remove from heat and whisk in the vanilla and melted chocolate.

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Let it sit for a couple minutes, then whisk in the butter until smooth.

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Place plastic wrap directly on top of the filling to prevent a skin forming. Let it cool for 30 minutes (to reach room temperature).

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When cooled, spread the filling into the crust.

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Cover with plastic wrap and chill in the refrigerator for at least three hours or overnight.

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Marshmallow Topping

  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 Tablespoon vanilla

Place the egg whites, cream of tartar, and sugar in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the sugar is completely dissolved and the temperature reaches 160 degrees.

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This will take about 5-10 minutes.

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Transfer the mixture to a mixing bowl if it isn’t already in one. Then, using a stand mixer with the whisk attachment, add the vanilla and whisk the mixture on low speed. Gradually increase the speed to high and beat until the topping forms stiff peaks (about 5 minutes).

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Meanwhile, preheat the broiler on your oven (or you can have a kitchen torch). Spread the marshmallow filling on top of the pie,

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then place under the broiler for 1-2 minutes (keep an eye on it!) until the top browns lightly.

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Directions for S’More Pie (without pictures)

Slightly adapted from The Back in the Day Bakery Cookbook

Graham Cracker Crust

  • 2 cups (about 16 graham crackers) graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 8 Tablespoons (1/2 cup) butter, melted

Preheat the oven to 350 degrees. Process the graham crackers to make crumbs if you haven’t already, then process the brown sugar and salt in with the crumbs. Mix in the butter until the crumbs are evenly moistened.

Press the mixture into a 9-inch pie dish, pressing along the bottom and up the sides. Bake for about 7-8 minutes until just barely golden and you can smell the graham crackers. Let cool completely before using.

Chocolate Filling

  • 5 egg yolks (you’ll use the whites in the topping)
  • 6 Tablespoons sugar
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 cups milk
  • 2 teaspoons vanilla
  • 7 ounces bittersweet chocolate, melted
  • 2 Tablespoons butter, cut into cubes and at room temperature

Whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl (like a mixer bowl) until thick and pale in color. Meanwhile, bring the milk to a gentle boil in a medium saucepan. Whisk about 1/2 cup of the milk into the yolk mixture to temper them. Then, continue whisking as you gradually add the remaining milk.

Place the bowl over a saucepan of simmering water. Cook the mixture until it reaches 160 degrees, about 10 minutes. It will also thicken as it cooks. Remove from heat and whisk in the vanilla and melted chocolate. Let it sit for a couple minutes, then whisk in the butter until smooth. Place plastic wrap directly on top of the filling to prevent a skin forming. Let it cool for 30 minutes (to reach room temperature).

When cooled, spread the filling into the crust. Cover with plastic wrap and chill in the refrigerator for at least three hours or overnight.

Marshmallow Topping

  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 Tablespoon vanilla

Place the egg whites, cream of tartar, and sugar in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the sugar is completely dissolved and the temperature reaches 160 degrees. This will take about 5-10 minutes.

Transfer the mixture to a mixing bowl if it isn’t already in one. Then, using a stand mixer with the whisk attachment, add the vanilla and whisk the mixture on low speed. Gradually increase the speed to high and beat until the topping forms stiff peaks (about 5 minutes).

Meanwhile, preheat the broiler on your oven (or you can have a kitchen torch). Spread the marshmallow filling on top of the pie, then place under the broiler for 1-2 minutes (keep an eye on it!) until the top browns lightly.

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