Homemade S'mores Pie
I couldn't end the summer without at least one more s'more recipe. I can't help it. I'll be on my best behavior and leave out yet another "The Sandlot" reference. You're welcome. Anyway, this pie is very easy to make. Your kids will love you for it. It's rich, sweet, gooey...it's a s'more supersized. This homemade s'mores pie is the perfect end to the summer.
REASONS YOU SHOULD TRY THIS RECIPE:
- very impressive dessert to share with your family and friends
- gooey, chocolatey, creamy - it doesn't get much better than this dessert
- perfect for your summer s'mores fix
HOW TO MAKE HOMEMADE S'MORES PIE:
CRUST
- Combine all the crust ingredients and mix until combined. It should come together and become well blended, look like wet sand, and clump together when squeezed in your hand.
- Once the crust comes together, pour it into your greased pie pan. I greased my pan with cooking spray. Use the bottom of a measuring cup to flatten the bottom and sides. You may have more crumbs than needed, but you can scoop out about a cup of the crumbs and set it aside. Leave those excess crumbs to fill in any thin spots that you end up with on the sides or bottom. You want to ensure that the crust is evenly flattened and not too thick which is why we scoop out the excess crumbs. Bake this crust at 350°F for 10 minutes. Once it's baked, set it aside to cool.
FILLING
- For the filling, begin to mix the softened cream cheese on a low-speed setting. Bump up the speed to a medium-low and begin to gradually add in your granulated sugar. Mix until all of the sugar is dissolved.
- Stop the mixer and scrape the bowl. On a medium-low speed, add in the eggs, vanilla extract, and instant coffee granules. Make sure you add the eggs in slowly and allow them to incorporate into the mixture before adding the rest of the eggs. After the rest of the ingredients are in, stop the mixer and scrape the bowl again.
- At a low speed, add in the cocoa powder. Bump up the speed to medium and mix until the cocoa is combined with the rest of the mixture. Then, add in the melted and cooled chocolate and mix until it's fully combined. Stop the mixer and begin to scrape the bowl well, making sure to get any unmixed filling on the bottom of the bowl.
- Once the filling is fully mixed, pour the mixture into the baked and cooled crust. Use an offset spatula to evenly spread the filling.
- Bake the pie at 350°F for 20-28 minutes or until the mixture is still jiggly in the center but no longer liquid to the touch. For me, it took about 25 minutes until it was baked properly. Once it's baked, let it cool at room temperature for 20-30 minutes.
- Lightly cover the pie with aluminum foil and refrigerate for at least four hours or up to overnight. The longer it cools the more it will continue to set.
Marshmallow Topping
- Once you're ready to decorate and eat, you can begin making the marshmallow topping.
- Start by combining the egg whites with vanilla extract and lemon juice. Whip on low (2 on the KitchenAid) for one or two minutes. Once it begins to foam up slightly, you can turn the speed up to a medium speed and gradually add in the sugar and salt. Be sure to do this gradually as you don't want to overwhelm the meringue.
- Once all the sugar and salt are added in, you can turn the speed up to a medium-high speed and whip until you get stiff peaks.
- Spoon the meringue over the top of the pie and use an offset spatula to smooth it out or mound it up. This is optional, but you can also add some mini marshmallows on top or even some drizzled chocolate. Decorate as you see fit.
- If you're using a blowtorch, begin to toast the top until you reach your desired color. If you're using the broil option, carefully broil the pie for a minute or two or until the desired color is reached. Be sure to watch it carefully if you're using the oven option.
- Slice it up and serve. Best served the day of because of the marshmallow topping, however, this will last a couple of days in the fridge.
SOME MORE GREAT S'MORES RECIPES:
Homemade S'mores Pie
Homemade S'mores Pie
Ingredients
Crust
- 8 oz graham cracker crumbs
- 1 teaspoon granulated or brown sugar
- 6 tablespoons unsalted butter melted
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Chocolate Filling
- 12 oz cream cheese softened
- 8 oz granulated sugar
- 1.5 eggs
- ½ tablespoon vanilla extract
- ¼ cup cocoa powder
- 3 oz Ghirardelli chocolate milk, semisweet, bittersweet or a mix, melted
- ¼ teaspoon Nescafe Taster's Choice House Blend Instant Coffee Light
Marshmallow Topping
- 4 egg whites room temperature
- ¼ teaspoon salt
- ¼ teaspoon lemon juice
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Combine all the crust ingredients together and mix until combined. It should come together and become well blended, look like wet sand, and clump together when squeezed in your hand.
- Once the crust comes together, pour into your greased pie pan. I greased my pan with cooking spray. Use the bottom of a measuring cup to flatten the bottom and sides. You may have more crumbs than needed, but you can scoop out about a cup of the crumbs and set it aside. Leave those excess crumbs to fill in any thin spots that you end up with on the sides or bottom. You want to ensure that the crust is evenly flattened and not too thick which is why we scoop out the excess crumbs. Bake this crust at 350°F for 10 minutes. Once it's baked, set it aside to cool.
- For the filling, begin to mix the softened cream cheese on a low-speed setting. Bump up the speed to a medium-low and begin to gradually add in your granulated sugar. Mix until all of the sugar is dissolved.
- Stop the mixer and scrape the bowl. On a medium-low speed, add in the eggs, vanilla extract, and instant coffee granules. Make sure you add the eggs in slowly and allow them to incorporate into the mixture before adding the rest of the eggs. After the rest of the ingredients are in, stop the mixer and scrape the bowl again.
- At a low speed, add in the cocoa powder. Bump up the speed to a medium and mix until the cocoa is combined with the rest of the mixture. Then, add in the melted and cooled melted chocolate and mix until it's fully combined. Stop the mixer and begin to scrape the bowl really well, making sure to get any unmixed filling on the bottom of the bowl.
- Once the filling is fully mixed, pour the mixture into the baked and cooled crust. Use an offset spatula to evenly spread the filling.
- Bake the pie at 350°F for 20-28 minutes or until the mixture is still jiggly in the center but no longer liquid to the touch. For me, it took about 25 minutes until it was baked properly. Once it's baked, let it cool at room temperature for 20-30 minutes.
- Lightly cover the pie with aluminum foil and refrigerate for at least four hours or up to overnight. The longer it cools the more it will continue to set.
- Once you're ready to decorate and eat, you can begin making the marshmallow topping.
- Start by combining the egg whites with vanilla extract and lemon juice. Whip on low (2 on the KitchenAid) for one or two minutes. Once it begins to foam up slightly, you can turn the speed up to a medium speed and gradually add in the sugar and salt. Be sure to do this gradually as you don't want to overwhelm the meringue.
- Once all the sugar and salt are added in, you can turn the speed up to a medium-high speed and whip until you get stiff peaks.
- Spoon the meringue over the top of the pie and use an offset spatula to smooth it out or mound it up. This is optional, but you can also add some mini marshmallows on top or even some drizzled chocolate. Decorate as you see fit.
- If you're using a blowtorch, begin to toast the top until you reach your desired color. If you're using the broil option, carefully broil the pie for a minute or two or until the desired color is reached. Be sure to watch it carefully if you're using the oven option.
- Slice it up and serve. Best served the day of because of the marshmallow topping, however, this will last a couple of days in the fridge.
