No-Bake S’mores Pie
This no-bake s’mores pie has a graham cracker crust, a layer of homemade chocolate pudding, and a fluffy marshmallow meringue topping. It’s cool, creamy and perfect for summer!
It’s been sort of quiet around here. We’ve been on vacation and I haven’t really found time to get myself back on track. I’ve been busy getting the house organized, shopping for back to school items, tending to 3 little people, and preparing to start a few exciting blog-related projects (one of which is a BIG one).
So little time and SO much to do!! 😅
After getting a bunch of things checked off of my to-do list the past few days, I finally had a little bit of free time once the kids went to bed to edit some photos and grab the recipe that I had stashed away for this pie.
It’s rich, silky smooth and perfect for summer. It reminds me a lot of another no-bake pie we love: mud pie. This one though, is totally up my alley. I love s’mores, but you probably already know that. I’ve made all sorts of toasty, gooey s’mores recipes over the years and they just keep getting better! This is a cool creamy version with just the right amount of crunch.
You’ll start by grabbing a few sleeves of graham crackers and pulsing them into fine crumbs. I like to use my food processor but a blender (or even the old fashioned way- ziploc bag and rolling pin) works too. Whisk the crumbs with brown sugar, cinnamon and a pinch of salt. Then drizzle in some melted butter and toss them until moistened.
Press the moistened crumbs into a 9-inch pie dish, then freeze until needed. This will help the crust “set” without have to bake it. Always a huge plus when it’s summer! Meanwhile, prepare the pudding over the stovetop.
Making the pudding is kind of like making a custard base for homemade ice cream. Heat the milk, cream, sugar etc. over medium-low heat, temper the eggs, then cook everything until it reaches 165 degrees.
To ensure that the pudding is smooth, I like to pour it over a mesh sieve to weed out any clumps that may have formed during the cooking process. Better safe than sorry, right?
All that’s left to do is stir it into the chocolate/butter/vanilla and pour it into the crust to set. It takes about 4 hours to get to a semi-firm consistency, overnight to get really nice and firm. I always give it the maximum amount of time possible.
Right before you plan on serving it, you’ll want to make the marshmallow meringue topping. It’s fairly straightforward. Everything except the vanilla and mini mallows gets cooked over the stovetop in the bowl of a stand mixer (or a large metal bowl) and then whipped until stiff peaks form. It’s pretty fun to watch!
The best part is the final step: torching the meringue. Grab a kitchen torch and go crazy. Ok, not too crazy or you’ll end up with a burnt mess. It should be golden brown all over.
Serve this pie with a tall glass of milk, because you will definitely need one! It’s rich, silk smooth and just the right amount of decadent. This pie has summer written all over it!
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FOR THE CRUST:
- 1 1/2 c. graham cracker crumbs
- 3 tbsp. brown sugar
- 1/4 tsp. ground cinnamon
- pinch of coarse sea salt
- 8 tbsp. (1 stick) unsalted butter, melted
FOR THE FILLING:
- 6 oz. semisweet or bittersweet chocolate, coarsely chopped
- 2 tbsp. unsalted butter
- 1 1/2 tsp. vanilla extract
- 2 c. heavy cream, divided
- 1 c. whole milk
- 1/2 c. granulated sugar
- 1/4 tsp. coarse sea salt
- 1/4 c. cornstarch
- 4 egg yolks
FOR THE TOPPING:
- 2 egg whites, room temperature
- ¼ c. water
- 1 tbsp. corn syrup
- 1 c. granulated sugar
- ½ tsp. cream of tartar
- ⅛ tsp. salt
- 1½ tsp. vanilla extract
- 1 c. miniature marshmallows
- In a medium mixing bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in melted butter and toss crumbs until moistened.
- Press crumb mixture into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling.
- In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
- To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, and salt. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until smooth.
- Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer. Pour over the sieve to remove any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken.
- Pour warm mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
- When ready to serve, combine the egg whites, water, corn syrup, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Set it over a saucepan with simmering water (medium heat). Whisk constantly until the mixture becomes foamy and reaches 150 degrees. Remove and beat with the whisk attachment on high for 2 minutes, then stop, add the vanilla extract and marshmallows and continue beating for 2 more minutes until the mixture becomes thick and smooth or until stiff peaks form.
- Spread over the chilled pie (as much as desired), then toast the top with a kitchen torch and serve immediately.