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