Introduction
This No Bake S’mores Pie captures the classic campfire flavors in an elegant, make-ahead dessert. You’ll love the contrast of the crisp graham cracker crust, the rich chocolate filling, and the fluffy toasted marshmallow topping. Best of all, it requires no oven, making it perfect for a hot summer day.
Prep & Cook Time
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes (plus 4+ hours chilling)
- Servings: 8
Ingredients
- 9 graham crackers (crushed)
- 2¼ Tablespoons granulated sugar
- 5¼ Tablespoons salted butter (melted)
- 1½ cups semi-sweet chocolate
- 1½ cups heavy cream
- 3 large egg whites (room temperature)
- 2 cups granulated sugar
- ½ cup water
Instructions
- Make the crust: In a medium bowl, mix the crushed graham crackers and 2¼ Tablespoons sugar. Pour in the melted butter and stir until all crumbs are moistened.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a standard 9-inch pie plate. Place in the freezer to set while you prepare the filling.
- Make the chocolate filling: Place the semi-sweet chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles appear around the edge).
- Pour the hot cream over the chocolate and let it sit for 1 minute. Then, whisk gently until the chocolate is completely melted and the mixture is smooth and glossy.
- Pour the chocolate ganache into the chilled crust. Gently tap the pan on the counter to level the surface. Refrigerate for at least 4 hours, or until completely firm.
- Make the marshmallow topping: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites. In a medium saucepan, stir together the 2 cups sugar and ½ cup water. Bring to a boil over medium-high heat, without stirring. Use a candy thermometer to monitor the temperature.
- When the sugar syrup reaches 240°F (soft-ball stage), immediately remove from heat. With the mixer running on low speed, very carefully and slowly pour the hot syrup in a thin stream into the egg whites. Caution: The syrup is extremely hot.
- Once all syrup is added, increase the mixer speed to high and whip until the meringue is thick, glossy, holds stiff peaks, and has cooled to room temperature, about 5-7 minutes.
- Assemble the pie: Remove the chilled pie from the refrigerator. Pile the marshmallow meringue onto the center of the chocolate filling. Use a spatula or the back of a spoon to create swirls and peaks.
- Toast the topping using a kitchen torch, carefully waving the flame back and forth until the meringue is golden brown in spots. Serve immediately, or chill until ready to serve.
Variations
- For a quick marshmallow topping, you can substitute the homemade meringue with store-bought marshmallow fluff, toasted with a torch.
- Create individual servings by dividing the crust and filling between small jars or ramekins before topping.
- For a deeper flavor, gently toast your graham cracker crumbs in a dry skillet before mixing with the butter and sugar for the crust.
- Add texture by sprinkling a few extra graham cracker crumbs between the chocolate layer and the marshmallow topping.
Tips for Success
- Ensure your egg whites are at room temperature for maximum volume when whipping the meringue.
- Be patient when pouring the hot syrup into the egg whites; a slow, steady stream is key to a stable meringue.
- If you don’t have a kitchen torch, you can briefly place the assembled pie under a broiler, watching it constantly to avoid burning.
Storage & Reheating
FAQ
Can I use unsalted butter?
Yes, you can substitute unsalted butter. Consider adding a tiny pinch of salt to the graham cracker crumbs to maintain the flavor balance.
Is it safe to eat raw egg whites?
This recipe uses a hot sugar syrup that cooks the egg whites to a safe temperature. Ensure the syrup reaches 240°F.
Can I use milk chocolate instead of semi-sweet?
Yes, but the filling will be much sweeter and softer. Semi-sweet chocolate provides the best set and flavor contrast.
What if I don’t have a candy thermometer?
You can use the “soft-ball” test: drop a small bit of syrup into cold water; it should form a soft, pliable ball. A thermometer is highly recommended for accuracy.
My marshmallow topping is runny. What happened?
This usually means the sugar syrup wasn’t hot enough (below 240°F) or it was poured into the whites too quickly. Unfortunately, a runny meringue cannot be fixed; you’ll need to start that component over.
Can I make this pie ahead of time?
You can make the crust and filling 1-2 days ahead. Prepare and toast the marshmallow topping the day you plan to serve it for the best texture.