Aileen Anastacio, our resident baker, created this grownup version that still has all the components of a classic s'more, but sans the smoke. Use the best chocolate you can find—the better the chocolate, the more delicious and irresistible the pie will be. It's then finished off with whipped marshmallow meringue and blowtorched to give the meringues a toasty finish. For a richer pie, add some creamy peanut butter over the crust before pouring in the ganache filling. What you’ll get is a showstopper of a dessert!
Makes 1 (9-inch) pie
Prep Time 20 minutes
Baking Time 20 minutes
For the crust
8 ounces graham cracker crumbs
1/3 cup butter
1/4 cup sugar
For the ganache filling
12 ounces bittersweet chocolate
1 1/2 cups heavy cream
For the marshmallow meringue
4 large egg whites
(Click to see How to Separate an Egg)
1 teaspoon gelatin
1/4 cup water
1/4 cup light corn syrup
1/3 cup sugar
1 Make the crust: In a bowl, mix together graham cracker crumbs, butter, and sugar. Mix well.
2 Pack mixture into the bottom of a 9-inch tart pan and bake at 350ºF for 15 to 20 minutes. Let cool to room temperature.
3 Make the ganache filling: Place chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring cream just to a boil. Remove from heat and immediately pour cream over the chocolate. Using a whisk, stir the mixture until chocolate is melted and smooth.
4 Pour ganache filling over graham crust. Spread evenly and tap slightly to avoid bubbles. Chill in the refrigerator until filling is fully set, about 3 hours or overnight.
5 Make the marshmallow meringue: Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Sprinkle gelatin and stir until slightly dissolved.
6 In a small saucepan, combine water, light corn syrup, and sugar. Stir until sugar is dissolved. Turn heat to high and allow the mixture to boil until temperature reaches 240ºF on a candy thermometer. Remove from heat.
7 Right before the temperature reaches 240ºF, start whipping egg whites until slightly whipped. Gradually pour the sugar mixture on the side of the bowl. Whip until meringue is stiff and glossy and slightly cooled.
8 Place mixture in a piping bag with a round tip. Pipe meringue on the edges of the pie. (You can also top the whole pie with the marshmallow meringue.) Using a blowtorch, slightly burn the tops of the meringue. Slice then serve.
Photography by Patrick Martires | Styling by Paulynn Chang Afable
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