S’mores Chocolate Pie

S’mores Chocolate Cream Pie – the BEST homemade chocolate pie EVER! Graham cracker crust filled with chocolate cream and topped with a marshmallow meringue. SO good! Chocolate chips, butter, vanilla, sugar, corn starch, cocoa powder, eggs, heavy cream, milk, graham cracker crust, and marshmallow cream. You can make the filling in advance and refrigerate until ready to assemble and serve the pie. One bite and you will never make another chocolate pie again!

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I think s’mores are the quintessential summer dessert. Since Memorial Day is the unofficial start of summer, I wanted to make a s’mores dessert for the weekend.  I decided on this S’mores Pie –  graham cracker crust, chocolate filling, and marshmallow meringue.  YUM!

This pie is easy to make. Start with making the chocolate filling. Spread the chocolate filling into a graham cracker crust, top with a quick marshmallow meringue and bake for 5 minutes. Pop the pie in the fridge until you are ready to serve.

The chocolate filling can be made a day in advance and refrigerated until you are ready to serve the pie. I made my own graham cracker crust, but feel free to use a store-bought crust instead. Either way, this S’mores Chocolate Pie will be the perfect ending to your Memorial Day celebration!

slice of pie

S’mores Chocolate Pie

Yield: 6 people
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
S'mores Chocolate Cream Pie – the BEST homemade chocolate pie EVER! Graham cracker crust filled with chocolate cream and topped with a marshmallow meringue. SO good! Chocolate chips, butter, vanilla, sugar, corn starch, cocoa powder, eggs, heavy cream, milk, graham cracker crust, and marshmallow cream. You can make the filling in advance and refrigerate until ready to assemble and serve the pie. One bite and you will never make another chocolate pie again!

Ingredients:

Chocolate Filling

  • 2 Tbsp unsalted butter
  • 1⅓ cups semisweet chocolate chopped
  • 1 tsp vanilla extract
  • cup granulated sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp unsweetened cocoa powder
  • 1/8 tsp salt
  • 3 large egg yolks
  • 1 cup heavy cream, divided
  • 2 cups milk

Crust

  • cups graham cracker crumbs
  • 3 Tbsp powdered sugar
  • 6 Tbsp melted butter

Marshmallow Meringue

  • 1 (7-oz) jar marshmallow cream
  • 3 egg whites
  • tsp salt
  • ¼ cup sugar

Instructions:

Chocolate Filling

  • Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
  • In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
  • Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens. Once the mixture starts to thicken, boil for 1 more minute.
  • Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.
  • Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Crust

  • Combine all ingredients and press against sides and bottom of 9-inch pie pan. (I use a measuring cup to do this – works great!)

Marshmallow Meringue

  • Scrape marshmallow creme into a large bowl. In another large bowl, beat egg whites and salt until foamy with an electric mixer. Slowly add sugar, and beat until stiff and glossy peaks form.  Fold egg whites into the marshmallow creme, stirring just until incorporated.

Assembly

  • Transfer the cooled chocolate filling into pie crust. Level the top with the back of a spoon or an offset spatula.
  • Preheat oven to 400°F.
  • Spread meringue over top of chocolate filling, mounding slightly in the center and swirling with a knife to create peaks.
  • Bake pie just until peaks and ridges of marshmallow meringue are lightly browned about 5 minutes. Let stand at room temperature until meringue is cool.

Notes:

Can make the filling ahead of time and keep refrigerated until ready to assemble and serve the pie.
Can use a store-bought graham cracker crust.
Store leftover pie in the refrigerator.

Steph

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Comments

  1. I agree with Laurenjsclark, the pie really needs to chill overnight once the meringue is browned. I served after the meringue was cooled and it was a runny mess. It's looking much better this morning and will probably be perfect by dinner time tonight. Also the recipe has salt listed in the meringue ingredients, I added it with the sugar.

  2. Sorry…I realize now that my first comment was unclear. The meringue is perfect, its the chocolate that becomes soupy, even after it chills over night and with only 5 minutes in the oven. Any thoughts? LOVE your blog by the way 🙂

  3. Laurenjsclark – it could be that you aren't whipping the egg whites enough before you fold in the marshmallow creme or you could be deflating the egg whites a bit when you mix the marshmallow creme.

  4. Hi! I have made this twice now, according to your directions and the center becomes soupy in just the few minutes that the meringue sets. It is delicious, but I can only serve it after it chills over night a second time. Am I doing something wrong?

  5. I can't wait to make this! I think my whole Memorial Day menu is from your blog. So happy I found it & you! Thanks for sharing!

  6. This pie looks unbelievably good! What a perfect treat to kick off the summer festivities. I will be making it this summer for sure!

    1. I followed your instructions to the T but my filling is still soupy even after sitting in the fridge all day for over 7 hours. Like soupy before I can even put the meringue on it and throw it in the oven. I went ahead and put it in the freezer to be safe before I put the meringue on, and I’ll probably chill overnight before eating. Any tips we can try to help thicken this even more next time? More cornstarch? More egg yolks?

      1. You didn’t cook the chocolate filling long enough on the stove. You didn’t let it cook until it thickened – if you are whisking it constantly, you will feel it start to thicken. Once it starts to thicken, let it go one more minute.

  7. I'm one of those creatures that doesn't like chocolate very much, but I love other types of cream pies and I would love to make this frosting! That really appeals and would go great over a cream pie.

  8. That looks delicious. I have a major sweet tooth. Usually my wife just buys treats like this. It'd be great to be able to make them ourselves.

  9. a cake is always the perfect ending of a day, I think. I have never cooked a pie like this (in Italy is not simple find marshmallow creme) but I hope I will do it like 'italian made'…your pie is so deliciuos!!

  10. My son was looking over my shoulder as I read this recipe, and he said "When are you making this?"

    I'm generally not a pie fan (except pecan and pumpkin) but this one looks too darn good to overlook!

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