Hetal Vasavada’s S’mores Pie

This s’mores pie captures everything you love about the classic campfire treat in one slice. It starts with a buttery graham cracker crust filled with a silky chocolate custard made with hot cocoa mix for that nostalgic milk chocolate flavor. Feel free to use a store-bought graham cracker crust to save time! A little whipped cream is folded into the custard to keep it light and mousse-like, and it’s all topped with a billowy toasted marshmallow meringue. The result is gooey, creamy and completely irresistible. —Hetal Vasavada, San Francisco, California

Hetal Vasavada’s S’mores Pie

Prep Time
55 min

Cook Time
10 min

Yield
1 9-in. pie

Ingredients

• GRAHAM CRACKER CRUST:
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted
• CHOCOLATE CUSTARD:
• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon salt
• 2 cups whole milk
• 1/2 cup (2 packages) hot cocoa mix
• 1 tablespoon vanilla extract
• 1/4 cup dark chocolate chips
• 2 large marshmallows, burnt
• 3/4 cup heavy whipping cream
• TOASTED MARSHMALLOW MERINGUE:
• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Directions

1. Preheat oven to 375°. In a small bowl, combine graham cracker crumbs, sugar and salt. Add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Bake until lightly browned, about 8 minutes. Cool completely.
2. For the custard, in a large bowl combine egg yolks, sugar, cornstarch, and salt. Whisk for 5 minutes until thick and lemon-colored.
3. In a small heavy saucepan, combine milk, cocoa mix and vanilla. Bring to a simmer. Whisk a small amount of hot mixture into the egg yolks mixture. Return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate chips and marshmallows until smooth. Strain through a sieve into a bowl. Cool 15 minutes, stirring occasionally.
4. Press plastic wrap onto surface of custard. Refrigerate until cold, about 30 minutes.
5. Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
6. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Add vanilla and salt; mix well. Using a torch, brown the top of the meringue. Stir to incorporate; repeat browning 3-4 times or until flecks of burnt meringue are well distributed.

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