A thick graham cracker crust, decadent fudgy center and a fluffy marshmallow toasted top, this S'mores Fudge Pie is quite the treat. You can fulfill your s'mores fix without the sticky mess with a giant piece of this delicious pie!
We love s'mores in our house so anytime we can get that graham cracker, chocolate, marshmallow combination, we will take it in whatever form it comes in! While eating s'mores as a pie doesn't give quite the same experience as roasting a marshmallow on the fire, it sure is a much cleaner way to enjoy this gooey campfire treat!
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Ingredients Needed for S'mores Fudge Pie
- Graham crackers - I always use the honey flavored graham crackers.
- Sugar
- Butter: Unsalted butter is best when baking so you can control the amount of flour in your baked good.
- Semisweet chocolate: You can use a semisweet chocolate bar or chocolate chips. I prefer a bar for a smoother chocolate filling.
- Egg whites
- Vanilla
- Cream of tartar
How to Make S'mores Fudge Pie
You will want to begin by preheating your oven to 350°F.
Prepare the Crust
Place graham cracker crumbs, sugar and butter in a medium sized bowl. Stir to combine.
Transfer mixture to a 9-inch deep dish pie plate with cooking spray. Press the graham cracker mixture into the bottom and sides of the pie plate, pushing firmly. Bake in the 350°F oven for 6-8 minutes or until set.
Remove from oven and let it cool completely on a wire rack.
Prepare Fudge Center
Place finely chopped chocolate in a small bowl.
Heat heavy whipping cream over medium heat in a small saucepan just until boiling. Pour the whipping cream over the chocolate and let it for 10 mintues before stirring it unitl it is smooth.
Pour the chocolate mixture into the cooled pie crust. Cover with plastic wrap and place in the refrigerator until it is set, at last 1 hour.
Prepare the Marshmallow Topping
Before you begin, make sure the bowl of your mixer and whisk attachment are free of any residual oil. If you don't you will have trouble getting your egg whites to whip up correctly.
In the bowl of your mixer, add the egg whites, vanilla, cream of tartar, and salt. Beat on high speed until soft peaks form. Meanwhile, combine the sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring, until a candy thermometer reaches 250°F. Now, with your mixer running on a medium-low speed, you will pour the hot sugar mixture in a thin stream over the egg whites. Switch to high speed and beat until stiff peaks form.
Spread the marshmallow topping over the chilled pie. There is plenty of marshmallow, so use as much as you would like and save the extras for another treat! You can use the back of a spoon or a spatula to create little peaks in the marshmallow or spread it smooth.
Place pie on the middle rack under the broiler for 1 ½ to 2 minutes. Watch it closely and rotate the pie dish as needed and remove when it's toasted to your liking!
FAQ
- Can I use a store bought graham cracker crust? Sure! Just skip making the graham cracker crust part of this recipe. Usually store bought graham cracker crusts are not deep dish though, so you may need to adjust the amount of fudge filling you pour into the pie crust.
- Can I use a torch to toast the marshmallow top? Absolutely! I feel like I need supervision when using the kitchen torch, so I like to use the broil method if no one is around to make sure I don't burn the house down. The torch allows for a more controlled toast on the top of your pie though, so if you have one, and you aren't scared like me, use it!
- How should I store leftover S'mores Fudge Pie? Store leftover pie tightly covered in the refrigerator for up to 5 days.
Try These Recipes Next
- Cocoa Buttermilk Pancakes
- Chocolate Cupcakes with Strawberry Buttercream Frosting
- Italian Dunkers
- Brown Butter Brown Sugar Maple Glazed Cookies
- Brown Butter Pecan Spice Cookies
Recipe
S'mores Fudge Pie
Ingredients
For the Crust:
- 1 ¼ cups graham crackers crumbs
- ¼ cup sugar
- ⅓ cup unsalted butter, melted
For the Fudge Center:
- 8 ounces semisweet chocolate, finely chopped
- 1 ¼ cup heavy whipping cream
For the Marshmallow Topping:
- 4 egg whites
- ¾ teaspoon vanilla
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup sugar
- ⅓ cup water
Instructions
For the Crust:
- Preheat oven to 350°F.
- Place graham cracker crumbs, sugar and butter in a medium bowl. Stir to combine.1 ¼ cups graham crackers crumbs, ¼ cup sugar, ⅓ cup unsalted butter, melted
- Transfer crumb mixture to a 9-inch deep dish pie plate coated with cooking spray. Press crumb mixture into the bottom and sides using your fingers.
- Bake at 350°F for 6-8 minutes or until crust is set. Remove from oven and let cool completely on wire rack.
For the Fudge Center:
- Place chocolate in a medium sized bowl.8 ounces semisweet chocolate, finely chopped
- In a small saucepan, heat the heavy whipping cream over medium heat, just until boiling. Pour over the chocolate and let sit for 10 minutes before stirring until smooth.1 ¼ cup heavy whipping cream
- Pour chocolate into cooled pie crust and cover with plastic wrap. Place in the refrigerator until filling is set, at least 1 hour.
For the Marshmallow Topping:
- In the bowl of a mixer, add egg whites, vanilla, cream of tartar, and salt. Beat at high speed until soft peaks form.4 egg whites, ¾ teaspoon vanilla, ¼ teaspoon cream of tartar, ⅛ teaspoon salt
- In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat. Cook, without stirring, until candy thermometer reaches 250°F.1 cup sugar, ⅓ cup water
- With mixer on medium-low, pour sugar mixture in a thin stream over egg whites. Increase speed to high and beat until stiff peaks form.
- Spoon marshmallow topping onto top of chilled pie. Using a spoon or spatula, spread marshmallow topping over top of pie.
- Place pie on middle rack of oven and broil for 1 ½ to 2 minutes or until topping is toasted to a golden brown. Let stand for 5 minutes. Cut into 10 pieces and serve.
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