When it comes to summer desserts, few classics rival the iconic s’more. The delightful combination of crunchy graham crackers, slightly melted chocolate, and gooey toasted marshmallow is pure perfection. But what if you could enjoy all those flavors in a beautiful, shareable pie? Inspired by the timeless campfire treat, this recipe transforms the beloved s’more into a stunning dessert that’s as easy to make as it is delicious. Let’s dive into how to craft this indulgent s’mores pie, layer by layer, bringing the essence of summer into your kitchen with a touch of cooking, recipes, bon appetit flair.
Crafting the Perfect Graham Cracker Crust
The foundation of this pie is a crumbly, wheaty graham cracker crust that echoes the classic s’more texture. Start with twelve whole graham crackers, approximately six and a half ounces, broken into snack-sized pieces. These get blitzed in a food processor for about 30 seconds until finely ground, creating the perfect base.
To balance the crust’s flavor, add two tablespoons of granulated sugar and a pinch of salt (about an eighth of a teaspoon). Pulse just enough to distribute evenly. Then, incorporate six tablespoons of unsalted butter. The butter is pulsed in until the mixture resembles wet sand, about eight pulses, infusing richness and helping the crust hold together.
Press this crumb mixture firmly into a nine-inch nonstick pie plate, starting with the bottom and then working up the edges. Use a cup to press the sides at an angle for an even, sturdy crust. Bake in a 325°F oven for 16 to 18 minutes until fragrant and lightly golden—this step is crucial for developing that authentic graham cracker aroma.
Layering the Decadent Chocolate Brownie Base
Next comes the chocolate layer, starting with a fudgy brownie base that sets the tone for deep, rich chocolate flavor. Use six ounces of finely chopped bittersweet chocolate combined with five tablespoons of vegetable oil and four tablespoons of unsalted butter. The oil is key here—it keeps the brownie luscious and fudgy by remaining liquid at room temperature.
Add two tablespoons of Dutch-processed cocoa for an extra chocolate punch. Melt this mixture gently in the microwave at 50% power for two minutes, stirring every 30 seconds to ensure smoothness.
Once cooled slightly to prevent scrambling when eggs are added, stir in one cup of packed light brown sugar, three whole eggs, a tablespoon of vanilla extract, a half teaspoon of salt, and just a quarter cup of all-purpose flour. This small amount of flour keeps the brownie rich and dense.
Pour the batter into the cooled graham cracker crust and bake at 325°F for about 40 minutes. Look for a shiny, crackly top and a toothpick test that yields a few moist crumbs—this signals the ideal fudgy texture. Let the brownie cool for at least 10 minutes, or up to an hour, to set perfectly.
The Luscious Milk Chocolate Ganache Layer
Chocolate lovers rejoice—this pie isn’t done without a second indulgent layer of milk chocolate ganache! Unlike the bittersweet chocolate in the brownie, the ganache uses four ounces of finely chopped milk chocolate to nod to the original s’more’s sweeter profile.
Combine the milk chocolate with one-third cup of heavy cream and two tablespoons of light corn syrup, which lends a glossy, fudgy finish. Melt the mixture in the microwave at 50% power for one to two minutes, stirring every 30 seconds until silky smooth.
Allow this ganache to cool completely for about 30 minutes, thickening into a luscious layer that will sit beautifully atop the brownie base. Pour it evenly over the cooled brownie and let the pie sit at room temperature for three hours to set fully—a true miracle pie moment!
Finishing with a Toasted Swiss Meringue Marshmallow Topping
The crowning glory of this s’mores pie is a marshmallow-like topping made from Swiss meringue, which is cooked and stable, preventing the crusty, hard layer that melted marshmallows sometimes form. This topping is as fluffy and sweet as the marshmallow in a classic s’more, but much easier to work with.
Start by whisking together three-quarters of a cup of granulated sugar, three egg whites, half a teaspoon of vanilla extract, a quarter teaspoon of cream of tartar (to stabilize the meringue), and a pinch of salt. This mixture is gently heated over simmering water, whisked constantly until it reaches 160–165°F to cook the egg whites without scrambling.
Transfer to a stand mixer and beat on high for about three minutes until glossy, stiff peaks form. Dollop the meringue onto the cooled pie, pushing it out to the edges to lock it with the crust, then create swoops and swirls with an offset spatula or spoon for a beautiful texture.
For the perfect toasted finish reminiscent of campfire s’mores, use a kitchen blow torch to gently brown the peaks. Start about two inches away, sweeping back and forth until the meringue is lightly charred—those little burnt tips add authentic flavor and fun!
Savoring the Ultimate Summer Treat
Cutting into this pie is a joyful experience—use a sharp, flexible boning knife for clean slices, warming the blade in hot water and wiping it dry between cuts to glide through the layers effortlessly. The first bite is a symphony of textures and flavors: the crunchy graham cracker crust, the fudgy bittersweet brownie, the silky milk chocolate ganache, and the toasted marshmallow meringue on top.
This dessert perfectly captures the moment when the chocolate in a s’more starts to melt, gooey on the inside but still set on the outside. It’s a nostalgic yet sophisticated treat that’s sure to impress at any summer gathering.
For those who love cooking, recipes, bon appetit inspiration, this s’mores pie is a must-try. It’s a fantastic way to bring the magic of campfire s’mores into your kitchen, combining familiar flavors with a fresh, elegant presentation.
So next time you crave a sweet summer dessert, consider this s’mores pie—a delightful twist on a classic that’s as fun to make as it is to eat!
This article was created from the video The Perfect Dessert for Summer | America's Test Kitchen with the help of AI.
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