Chocolate S'more Pie

Name: Chocolate S'more Pie
Total time: 6 h 30 min
Yield: 8 servings
Ingredients: 1 whole graham cracker crumb crust , baked and cooled completely; 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped; 1 cup heavy cream; 1 large large egg, at room temperature for 30 minutes; 1 teaspoon unflavored gelatin (from a 1/4-ounce package); ½ cup cold water; ¾ cup sugar; ¼ cup light corn syrup; ½ teaspoon vanilla; 1 tablespoon Vegetable oil for greasing; 1 piece a candy thermometer

A decadent chocolate pie featuring a graham cracker crust filled with rich chocolate ganache and topped with a fluffy homemade marshmallow topping that's broiled until golden brown, recreating the classic flavors of s'mores in pie form.

8 servings

6 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 whole graham cracker crumb crust , baked and cooled completely
•7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
•1 cup heavy cream
•1 large large egg, at room temperature for 30 minutes
•1 teaspoon unflavored gelatin (from a 1/4-ounce package)
•½ cup cold water
•¾ cup sugar
•¼ cup light corn syrup
•½ teaspoon vanilla
•1 tablespoon Vegetable oil for greasing
•1 piece a candy thermometer

Cooking Instructions

1.
Make graham cracker crumb crust and reserve.
20 min
2.
Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
15 min
3.
Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
85 min
4.
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
1 min
5.
Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.
6 min
6.
Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.
245 min
7.
Preheat broiler.
5 min
8.
Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
13 min

Chocolate S'more Pie

8 servings

6 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 whole graham cracker crumb crust , baked and cooled completely

•7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped

•1 cup heavy cream

•1 large large egg, at room temperature for 30 minutes

•1 teaspoon unflavored gelatin (from a 1/4-ounce package)

•½ cup cold water

•¾ cup sugar

•¼ cup light corn syrup

•½ teaspoon vanilla

•1 tablespoon Vegetable oil for greasing

•1 piece a candy thermometer

Cooking Instructions

Make graham cracker crumb crust and reserve.

20 min

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

15 min

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

85 min

Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

1 min

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

6 min

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

245 min

Preheat broiler.

5 min

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

13 min