Recipe: Gooey, Crunchy, Chocolate-Filled S’mores Pie (2024)

For the crust:

• 2 cups

  graham cracker crumbs

• 1/4 cup

  sugar

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• 1/8 teaspoon

  fine sea salt

• 1/2 cup

  (1 stick) unsalted butter, melted

For the chocolate filling:

• 3/4 cup

  sugar

• 1 tablespoon

  cornstarch

• 4

  large egg yolks

• 2 cups

  whole milk

• 4 ounces

  good quality semisweet chocolate, coarsely chopped

• 1 teaspoon

  pure vanilla extract

For the marshmallow topping:

• 1 teaspoon

  unflavored gelatin

• 1/2 cup

  cold water, divided

• 3/4 cup

  sugar

• 1/4 cup

  light corn syrup

• 1/8 teaspoon

  fine sea salt

• 2 teaspoons

  pure vanilla extract or vanilla bean paste

1. To make the crust, preheat oven to 350°F. Combine the crumbs, sugar, and sea salt in a medium mixing bowl. Pour the melted butter over the mixture and stir until completely incorporated. Transfer the mixture to a 10-inch springform pan. Using the bottom of a measuring cup, firmly press the crumbs into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from the oven and chill until firm, about an hour.

2. To make the chocolate filling, combine the sugar, cornstarch, and egg yolks in a medium bowl and whisk vigorously until light, pale yellow.

3. In a heavy saucepan, heat the milk over medium heat until just scalded. Add about 1/2 a cup of hot milk to the egg mixture and whisk quickly to incorporate, followed by another 1/2 cup milk. Pour the warmed egg mixture to the saucepan with the remaining milk.

4. Reduce heat to medium-low and cook, stirring frequently, until the mixture thickens and begins to gently boil, 12 to 15 minutes. Continue to boil for one minute and then immediately remove from the heat. Add the chocolate and vanilla extract, and stir until chocolate is completely melted and combined. Pour the filling into the cooled piecrust and transfer to the refrigerator to chill. (This step can be done up to 24 hours in advance.)

5. To make the marshmallow topping, pour 1/4 cup cold water in the bowl of a stand mixer and sprinkle the gelatin over top.

6. Combine the remaining 1/4 cup water, sugar, corn syrup, and salt in a heavy saucepan whisk to combine. Bring to a boil over medium heat, occasionally dipping a pastry brush in water and brushing down the sides of the pot. (This prevents sugar crystals from falling into the liquid, which can cause the syrup to crystallize.) Cook, without stirring, until mixture reaches between 250°F and 255°F on a candy thermometer.
   

7. Turn the mixer on medium speed to fluff the gelatin mixture. Carefully pour the hot sugar syrup down the side of the bowl into the gelatin. Cover the bowl with a cloth (to prevent splattering) and increase the speed to high. Beat for 5 to 6 minutes, until the mixture is glossy white and doubled in size. Add the vanilla and mix another 30 seconds to combine.

8. Working quickly, scrape the marshmallow mixture over the center of the pie with a silicone spatula. Wet the spatula (or a spoon) with water and gently push the topping outwards to the edge of the pie. If the topping is lumpy, wet your finger to smooth the surface. Chill uncovered in the refrigerator for 4 hours.

9. To toast the topping, heat under a broiler until golden, 2 to 3 minutes, or lightly toast using a kitchen torch. Let stand for 10 minutes before serving. To slice, dip a sharp knife in hot water and clean with a dry towel before making each cut.