I love nothing more than a good, gooey S’more on a summers day. Unfortunately, due to the drought in California, most campsites have banned campfires in fear of it causing a forrest fire. Last year, I made my Ultimate S’mores Brownies which were an absolute crowd pleaser. This year, I am preparing for the summer with my Summer S’mores Pie. It is served cold, which is perfect for a hot summers day! This recipe is the same as the Double Chocolate Pudding Pie recipe, with the addition of the topping. The marshmallow topping is perfectly goopey and the graham cracker crust has the perfect crunch.
To start out, make the graham cracker crust. Simply place the graham crackers into a freezer ziplock bag and crush it with a rolling pin. Pour in the sugar and melted butter and toss until fully combined. Press the contents into a well buttered pie dish and bake. Remember to butter the pie dish! I have had so many instances where I forgot and the crust would be stuck to the dish.
Once the pie crust is ready, the filling is quite simple to make. Dissolve the gelatin in a small bowl of water and set aside for it to bloom. Meanwhile, in a medium saucepan, measure out the sugar, cocoa powder, cornstarch, and salt.
Add in the milk and whisk the mixture together until there are no more lumps. Turn the heat onto medium high heat and continue to whisk until it begins to thicken. This will take about 10 minutes of constant stirring. If it is left by itself without any whisking, the pudding will become lumpy.
When the mixture is bubbly and has thickened in consistency, turn the heat off.
Add in the chocolate chips, vanilla, and the bloomed gelatin.
Whisk until the gelatin and chocolate has melted into the pudding and pour the mixture into the prepared graham cracker crust. Refrigerate for at least three hours for the pie to cool down and set.
When the pie has set, take it out of the refrigerator to bring to room temperature. I know this sounds counterintuitive but it is to make sure the marshmallow topping can actually stick to the pie. Otherwise, it will just slide around the top. To make the marshmallow topping. Simply measure out all of the ingredients into a glass bowl.
Set it over a double boiler and with a hand held mixer, whip the fluff until it thickens.
Take a paper towel and dab the top of the pie to remove any condensation or moisture. Pour the marshmallow fluff onto the pie and spread it out. With a fork or a spoon, make some peaks and swirls into the fluff.
If you have a kitchen torch, use it to caramelize the top. If not, simply place the pie under an oven broiler to brown. Place it back into the fridge until it is ready to be served.
Note that the topping is very gooey so serving the pie will be messy, but is worth it!
Summer S'mores Pie
recipe adapted from Ellie Krieger, Food Network
Graham Cracker Crust
9 full sheets of graham crackers
1/2 stick unsalted butter, melted (plus more if needed)
4 Tbsp sugar
- Preheat oven to 350. Butter a 9in pie pan.
- In a gallon size ziplock bag, crush the graham crackers until finely ground using a rolling pin.
- Open and pour in sugar and make sure it evenly disperses.
- Pour in the melted butter and mix so that all of the crumbs have absorbed some butter. When you take a handful of graham crackers and squeeze, it should hold its shape. If it comes loose, melt some more butter 1 Tbsp at a time until it holds.
- Pour the graham crackers inside the pie pan. Firmly press the graham crackers in place using the bottom of a measuring cup or small cup.
- Bake for 10-12 min, or until it is at a toasted golden brown, and then let it cool.
Chocolate Pudding Filling
1 pack unflavored gelatin
1/3 c cold water
2/3 c sugar
1/3 c cocoa
1/3 c cornstarch
3 c whole milk
2 oz bittersweet chocolate chips
1 tsp vanilla
- Sprinkle gelatin over cold water in a small bowl and set aside.
- In a medium saucepan, mix the sugar, cocoa, cornstarch, and salt.
- Turn the heat onto medium high and gradually pour in all of the milk.
- Whisk constantly; never leave or stop whisking otherwise it will turn lumpy. Make sure you whisk the bottom of the pot well as some may remain on the bottom and burn.
- Continue whisking until the mixture thickens to a pudding consistency. It may take about 5-10 min, then remove from heat.
- Add in chocolate, vanilla, and reserved gelatin.
- Pour mixture into pie crust and set for at least 3 hours (overnight recommended).
1/3 cup + 1 Tbsp sugar
1/4 tsp cream of tartar
3 Tbsp corn syrup
1/2 tsp vanilla
1 teaspoon water
1 egg white
- Combine all the ingredients in a glass bowl and place over a double boiler.
- With a hand held mixer, whip the contents on medium high speed until it forms white, medium soft peaks.
- Leave the pie out to come to room temperature. Take a paper towel and dab the top of the pie to remove any moisture or condensation. (This will prevent the marshmallow topping from sliding right off the pie)
- Pour the marshmallow fluff onto the pie and with a fork or spoon, form swirls and peaks.
- Using a kitchen torch or oven broiler, caramelize the fluff until golden brown.
- Place it back into the refrigerator until the pie is cold. Once cold, it is ready to be served!