This S’mores Pie is made completely from scratch from the homemade graham cracker crust, to the hot fudge filling, to the finale sweet Italian meringue. It’s decadent, rich, and absolutely delicious!
Cooking time:20 minutes
Graham Cracker Crust
- 1 1/2 cups graham crackers finely ground
- 1/3 cup sugar
- 6 tablespoons butter melted
- 1/2 cup salted butter
- 2 cups granulated sugar
- 2/3 cup milk chocolate chips
- 1/3 cup unsweetened cocoa powder
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup water
- 4 egg whites
- 1/2 teaspoon cream of tarter
How To Prepare
Make your crust by mixing together the graham crackers, sugar, and melted butter in a small mixing bowl. Press into a pie plate. Bake at 375 degrees for about 6 minutes.
In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
Remove from heat and add vanilla.
Pour the mixture into a blender and blend the mixture for 2 whole minutes.
Pour into the prepared pie crust and cool completely.
In a small sauce pan, stir together sugar and water over medium high heat. Let it sit until it reaches 240 degrees F.
Meanwhile, add egg whites and cream of tarter to a mixing bowl or stand mixer. Beat until soft peaks form (peaks that collapse back on themselves and do not yet hold their own shape).
While mixing, slowly pour in hot sugar mixture and continue beating until stiff peaks form. Spread meringue on top of the fudge layer of the pie crust.
Use a kitchen torch to brown the peaks of the meringue or place underneath the broiler setting in your oven to broil until browned. Keep a close eye so it doesn’t burn.