S’more Pie

Recipe and photo contributed by Sarah Green Yield:  12 slices
Prep Time:  30 minutes Cook Time:  25 minutes

S’more Pie

The classic fireside treat transforms into a rich, delicious pie that will leave your guests begging for seconds.



1½ boxes Schar brand gluten-free Honeygram cookies or 240 grams of your favorite graham cookie

2 tablespoons (28 grams) unsalted butter, melted

Marshmallow Topping (adapted from Chocolate and Carrots):

4 large (144 grams) egg whites

1 cup (210 grams) granulated sugar

1 teaspoon vanilla extract

Chocolate ganache filling:

2 cups (356 grams) high-quality dark chocolate

1 cup heavy cream

⅛ teaspoon salt


To make the crust:

  1. Preheat oven to 350°F.
  2. In the bowl of a food processor, pulse cookies until finely ground.
  3. Transfer the crumbs to a large bowl and drizzle the melted butter over. Mix until the crumbs resemble sand. Push the crumb mixture lightly into a 9-inch tart or pie pan.
  4. Bake for 10 minutes; cool.

To make the topping:

  1. In a nonreactive heatproof bowl, whisk the egg whites and sugar until combined.
  2. Set over a pot of simmering water (make sure the bowl isn’t touching the water) and continue to whisk until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes. Remove from heat and immediately transfer to the bowl of a stand mixer.
  3. Mix the eggs on high speed until stiff peaks begin to form. Set aside.

To make the filling:

  1. Place the chocolate in a large heatproof bowl.
  2. Heat the cream in a heavy bottomed saucepan until warm to the touch; do not let boil. Remove from heat and and pour over the chocolate. Let stand for 5 minutes, then stir to thoroughly combine.

To assemble the pie:

  1. Pour the filling into the baked pie shell, spreading evenly with a spatula. Let set for 1 hour.
  2. Top with the marshmallow creme. Lightly torch the marshmallow and serve.

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