Description
A dreamy chocolate pie topped with a homemade marshmallow meringue, toasted to gooey perfection. Its the ultimate smores experience, elevated.
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Chocolate Filling
- 7 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature
- Pinch of salt
Marshmallow Topping
- 1 teaspoon unflavored gelatin
- 1/2 cup cold water, divided
- 3/4 cup sugar
- 1/4 cup light corn syrup
- Pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Make the crust: combine the graham cracker crumbs and sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Let cool completely on a wire rack.
- Put chocolate in a large bowl. Bring cream just to a boil in a heavy saucepan (or microwave in a large measuring cup until cream starts to boil), then pour hot cream over chocolate. Let stand 1–2 minutes, then whisk until chocolate is melted and the mixture is smooth. Whisk in egg and a pinch of salt until combined and pour into the prepared crust.
- Cover the edge of the pie with foil and bake until filling is almost set, about 25 minutes. Remove to a rack and cool to room temperature, about 1 hour.
- To make the marshmallow topping, sprinkle gelatin over 1/4 cup cold water in the metal bowl of your stand mixer and let stand until softened, about 1 minute.
- Stir together the sugar, corn syrup, a pinch of salt, and the remaining 1/4 cup water in a heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil until the liquid reaches 260°F on a candy thermometer.
- Begin beating the water-and-gelatin mixture on medium speed, then carefully and slowly pour in the hot syrup, aiming down the inside edge of the bowl and avoiding the beaters. Once all the syrup is added, increase speed to high and beat for about 5 minutes. Add vanilla and beat until combined, then spoon onto the center of the pie, spreading to the edges with an offset spatula. Chill uncovered 1 hour, then cover loosely with plastic wrap sprayed with non-stick cooking spray and chill 3 more hours.
- To serve, brown the top using a kitchen torch, or place the pie on a baking sheet, cover the sides with foil, and broil about 4 inches from the element for about 3 minutes until the top is golden. Cool about 10 minutes before cutting.
- For the easiest slicing, dip a large knife in hot water, dry it, then slice. Repeat between cuts.
Notes
The marshmallow topping is the trickiest part — you need a candy thermometer and patience. Let the egg whites come to room temperature before you start, and pop the bowl for whipping the cream in the freezer for a few minutes beforehand. An alternative is to cover the top of the chilled pie with halved large marshmallows and torch them to order.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American