Built on a sweet and sturdy graham cracker crust, it pairs a thick and gooey brownie layer crafted with two types of chocolate with a creamy milk chocolate ganache. It’s topped with a sweet and fluffy meringue that when toasted under the broiler or scorched with a kitchen torch, tastes exactly like a fire-roasted marshmallow.
If you’re thinking “ambitious” instead of “effortless,” you’d be right: The pie’s composition requires several steps and cooling periods, along with the ability to whip up a light and airy meringue. (Mine looked and tasted more like marshmallow Fluff, but it was still delicious.) Then again, each individual step is pretty easy — and the results are nothing short of fantastic.
The recipe’s creator, Cook’s Country, isn’t kidding when it claims, “This pie will definitely leave you wanting s’more.” It’s a decadent start to summer.
S’More Pie
Serves 10-12. Cook’s Country June/July 2023
For crust:
12 whole graham crackers, broken into pieces
2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons butter, melted
For brownie layer:
6 ounces bittersweet chocolate, chopped fine
5 tablespoons vegetable oil
4 tablespoons unsalted butter
2 tablespoons Dutch-processed cocoa powder
1 cup packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/4 cup all-purpose flour
For fudge layer:
4 ounces milk chocolate, chopped fine
1/3 cup heavy cream
2 tablespoons light corn syrup
For meringue:
3/4 cup sugar
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
Prepare crust: Adjust oven rack 8 inches for broiler element and heat oven to 325 degrees. Process graham cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine. Add melted butter and pulse until combined.