S'mores Chocolate Marshmallow Pie

S'mores Chocolate Marshmallow Pie

Details

Chocolate, graham cracker and homemade marshmallow make up this unforgettable dessert.
  • Serves: 8 to 16
  • Active Time: 1 hr 15 mins
  • Total Time: 5 hrs
  • Views: 24,049
  • Success: 100%

Steps

Step 1: Making the Graham Crust

• 10 graham crackers, about 1 1/2 cups or 6 oz)
• 5 tbsp unsalted butter
• 2 tbsp sugar
• 1/8 tsp salt
• 1 tsp for buttering pie plate (if needed)

Method

Preheat your oven to 350ºF. Using a 9" pie plate, lightly butter to prevent sticking. If you use a non-stick or glass pie plate you can omit this part.

Pulse the graham crackers in a food processor until finely ground. Alternatively you can use a clear plastic bag and a rolling pin to crush them.

Next melt the butter and add to the graham crackers, along with the sugar and salt. Mix together until evenly combined. Press the mixture into the pie plate, making sure to evenly cover the bottom and sides.

Bake for about 12 minutes, or until it just starts to firm up. Not too long as it will be baked again with the chocolate filling.

Once done, place onto a cooling rack and let cool at room temperature for approx. 30 to 45 minutes.

Keep oven at 350° F for the filling.

Step 2: Making the Ganache Filling

• 7 oz quality chocolate (semi or bittersweet)*
• 1 cup heavy cream (at least 33% milk fat)
• 1 large egg, room temperature

Method

Roughly chop the chocolate and place into a large bowl. In a medium-sized pot, bring the cream just to a boil. Once boiling, turn off the heat and pour the hot cream over the chocolate. Let sit for about a minute. Gently whisk until the chocolate is melted and the mixture is smooth. See the note in Step 3 for adding the salt (salt can be added at this point of after the pie bakes).

Next, gently whisk in the egg until evenly combined. Pour into the crust.

Step 3: Baking the Filling

• 1/2 to 1 tsp fleur or gray salt

Method

To bake the pie (350°F), cover the edge with a pie shield or cover the edges with a piece of foil.

Bake the pie for about 25 minutes or until the filling is just set. It should still shake or jiggle slightly in center. Once done, place onto a cooling rack and let cool to room temperature, about 1 hour.

If desired, lightly sprinkle the chocolate with a bit of fleur de sel as soon as it comes out of the oven. This will give the pie a nice sweet/savory contrast.

Note: Alternatively, you can add a pinch or two of salt to the chocolate and cream before you bake it.

Step 4: Making the Marshmallow Topping

• 1 tsp unflavored gelatin (1/4 oz pkg)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 tsp vanilla extract
• candy thermometer

Method

Note: You will need a candy thermometer to make the marshmallow topping.

In a large, deep heat-proof bowl, sprinkle the gelatin over a 1/4 cup of the cold water. Let stand until softened, about 1 minute.

Next, in a clean heavy pot, stir together the sugar, corn syrup, a pinch of salt, and the remaining 1/4 cup of water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Boil this mixture until the thermometer registers 260°F (or 126°C), about 6 minutes or so.

Using an electric mixer, quickly beat together the water and gelatin. With the mixer set to medium speed, carefully start to pour in hot syrup in a slow and steady stream. Try to avoid hitting the beaters and side of bowl with the syrup.

Once all of the syrup has been added, increase the speed to high and continue beating until the mixture has tripled in volume and is very thick. This should take about 5 to 7 minutes.

Next, add the vanilla and beat just until combined.

Step 5: Chilling the Pie

Method

Now immediately spoon the topping over the cooled pie filling. Gently spread the mixture to evenly cover the top of the pie.

Chill, uncovered for about 1 hour. Cover loosely with a piece of lightly oiled plastic wrap (oiled side down) and chill for at least 3 more hours.

Step 6: Serving the Pie

• 1 jug hot water

Method

Just before serving the pie, transfer it to a baking sheet.

There are two ways to obtain a nice brown crust on top.

1) Preheat the broiler. Cover the edges of the pie with a pie shield or foil. Broil 3 to 4 inches away from the broiler, rotating the pie if necessary. Keep an eye on it and let it cook just until golden. This should take approximately 2 to 4 minutes.

2) Use a blow torch. Carefully turn on the torch and use the flame to color the marshmallow topping.

Once done, let the pie cool slightly. To serve the pie, dip a sharp knife into a tall jug of very hot water. This will make it easier to slice. Clean the knife and dry on a towel each time you cut a slice.

This pie is very rich so a small piece is plenty.

Chef's Notes

  • We used a chocolate that was approximately 70% cocoa mass…not too sweet…and not too bitter.

This was inspired by a recipe from Gourmet magazine. I have had the torn page on my desk for the last 2 years, so I thought I should finally give it a try. We have since made it again as everyone seemed to like it.

41 Comments

  • Juliana A
    Juliana A
    Can the Graham Crust be replaced by a Sucrée Crust?
  • Dawn T Rouxbe Staff
    Dawn T
    Sure why not, it would be pretty good actually. The only thing is it will make it less like a "s'more" - but otherwise it would be great. In fact, it might even be better as it won't be as sweet.
  • Juliana A
    Juliana A
    You did not specify the oven temperature, is it 350ºF?
  • Dawn T Rouxbe Staff
    Dawn T
    Yes 350° F, is correct. Sorry about that I will update the recipe now. Good luck!
  • Dawn T Rouxbe Staff
    Dawn T
    I just checked it's actually already there in step 1 - it's the first line "Preheat your oven to 350ºF". Anyways best of luck...it's yummy!
  • Juliana A
    Juliana A
    Wasnt really clear that it apply for the rest of the steps. Thanks for your luck im on it now :)
  • Dawn T Rouxbe Staff
    Dawn T
    I have updated the recipe to be more clear. Thanks for the heads up. I am here if you have any other questions - Cheers!
  • Juliana A
    Juliana A
    How long will a dessert like this stay fresh?
  • Dawn T Rouxbe Staff
    Dawn T
    For me, it has never been around for more than one day. Most people have seconds and then we eat the rest the next day :-) It will keep for a day or two, but after that the marshmallow topping will start to lose some of its fluffiness. It can also weep in the refrigerator. It will still be good though, just not the same as the first day you made it.
  • Juliana A
    Juliana A
    Okis, thanks. Im almost done with it, now its chilling for the last 3 hours. I cant wait to try it!!! :) The difficulty i had was with the marshmallow topping, pouring the hot syrup over the water and gelatin mixture. I almost had to start over because some of the syrup get really hard in the process :S
  • Dawn T Rouxbe Staff
    Dawn T
    I know the marshmallow part is tricky for sure! but in the end this is a fun and yummy dessert. Let us know how you like it.
  • Juliana A
    Juliana A
    :)
  • Juliana A
    Juliana A
    Next time i hope i can get semi or bittersweet chocolate. Anyway the one i just made tasted delicious! :)
  • Karina O
    Karina O
    From Argentina, thenk you! The pie was delicious and everybody wanted more. It was easy and quick. Thanks
  • Lauren K
    Lauren K
    Hello, why do I need to cover the edges with foil? Just wrap it all around the sides of the pie dish?
  • Dawn T Rouxbe Staff
    Dawn T
    You only cover the edge of the pie, as it is pre-baked and could become too brown. If you were to cover the whole pie, it wouldn't bake properly.
  • Dee P
    Dee P
    Hi there I want to make this dessert but I live in Europe and I don't think they have corn syrup here. What can I use as an alternative?
  • Dawn T Rouxbe Staff
    Dawn T
    If you do not have light corn syrup you can substitute with equal amounts of treacle or honey. I think you might even be able to use the British "Golden Syrup" but I am not 100% sure on that one. If you cannot find any of those you could always make your own light corn syrup. Just do a google search for how to make light corn syrup and you will find a few recipe for how to make it. Hope this helps!
  • Dee P
    Dee P
    Thanks Dawn, I think your advice on making my own is probably best and while not being sure, I bet it is very easy!!
  • Ilene R
    Ilene R
    Oh so sad: we were so thrilled to work on this masterpiece! The crust and the filling are magnificent and the fluff didn't. We have a candy thermometer, so there was no guess work in this. But after 10 minutes and more we have a syrupy, gray, droopy mess. The only thing that is different from your recipe - not even different but may make a difference - is that we used Kosher gelatin. I can't see how that would make a difference, but it is the only outlier ingredient. We'll chill the pie and see what we can do. I'd hate to use processed stuff from the store; we'll prob just whip some (more) cream. Boo hoo!
  • Joe G Rouxbe Staff
    Joe G
    she's the in-house baking and pastry expert but is on set right now. Are you pressed for time? If so, I'll interrupt and ask her?
  • Kimberley S Rouxbe Staff
    Kimberley S
    Sorry to hear you are having trouble. Working with sugar can sometimes be tricky. The gelatin should not have made a difference. The pot you use to cook the sugar in must be extremely clean. I'm not entirely clear if you continued with the recipe when you say you had a "syrupy, gray, droopy mess"...or if you just stopped. If you did continue, the marshmallow will have quite a soft texture (not super stiff). Also, sometimes, I hate to say, your thermometer can be off. When working with sugar, it is crucial that you reach the proper temperature to achieve a particular result. If you have time (I'm not sure if this is for Thanksgiving tomorrow or not), try again. If you don't have time, I would even buy some marshmallows, place them on top, and lightly torch them with a kitchen blowtorch. It would look and taste very nice! Hope this helps! And Happy Thanksgiving!
  • Ilene R
    Ilene R
    two questions: what exactly should the marshmallow look like? I actually expected a soft texture sort of like egg whites for merangue - that high and fluffy but not stiff. This was more like the consistency of a glaze for cake vs something with air. next is: the recipe calls for 1 tsp of gelatin and in parens it says 1/4 oz. The packet of gelatin I had was .3 ounces, so I used 1 teaspoon as indicated. Should I have weighed it? Was it ok to use 1 tsp or was that the problem? It is for thanksgiving and I'll give it a shot tomorrow again if I can; otherwise: whipped cream was the consensus around the troubleshooters in our house! Thanks again, ILene
  • Kimberley S Rouxbe Staff
    Kimberley S
    The marshmallow topping won't form stiff peaks like a meringue. Hover over the pictures in the steps and the image will enlarge so you can see it a bit closer. I remember this topping being quite soft (sort of like semi-melted marshmallows) and it just barely held its shape. I don't think you measured the gelatin incorrectly. You must have had very little left in the package if you measured 1 tsp. The difference between 1/4 ounce and 1/3 ounce won't make much of a difference here, so don't worry. A bit more gelatin would make it just a bit stiffer. Good luck on your next try. Wish we could physically be there to help you out! I hope it turns out for you. Keep us posted. Cheers!
  • Ilene R
    Ilene R
    - ilene
  • Jennifer D
    Jennifer D
    I am gluten intolerant and was wondering are there any ways to make this gluten free.
  • Dawn T Rouxbe Staff
    Dawn T
    I am sure you could use any gluten free crust for this pie. I did a quick online search and found many recipes for gluten free graham crusts. Here is a link to some gluten free graham crackers. Cheers!
  • Echo S
    Echo S
    is it possible to use store-bought marshmallows and melt them over a double broiler then using as pie topping? I have this HUGE package of marshmallows and have no idea what to do with them...
  • Dawn T Rouxbe Staff
    Dawn T
    We have not tried this ourselves but it would likely work. Give it a try and post your results. Cheers!
  • Naouar E
    Naouar E
    Can you please tell me how to alter the recipe using gelatin leaves instead of powder?
  • Ken R Rouxbe Staff
    Ken R
    Hi Naouar- Gelatine leaves can be substituted at 1 tsp per leaf. 3 leaves are equivalent to a Tablespoon. I hope this helps! Happy Cooking.
  • Naouar E
    Naouar E
    :)
  • Kalyn S
    Kalyn S
    In the recipe it says to immediately spoon the marshmallow topping onto the cooled pie filling. What would happen if I made the topping in advance and didn't put it on the pie for about 1 hour. Would it be too thick to spread on?
  • Ken R Rouxbe Staff
    Ken R
    Yes, it would be too thick or set to spread on. If it's only an hour, why wait? Just make the pie and keep it cool before serving. ~Ken
  • Kalyn S
    Kalyn S
    Well, I have a group of kids who want to make this pie, but we only have one hour.....so I was going to have them make the crust and ganache filling and when it cooled I would put the marshmallow topping on (that they previously made) and let it cool overnight so they could eat it the next day. Could I reheat the marshmallow topping, to make it more spreadable?
  • Ken R Rouxbe Staff
    Ken R
    Good questions-, I've never reheated a topping like that so it may be a trial and error question. My guess is that, given the gelatin in the topping, that it will be difficult get this step right - you would need to reheat very gently and patiently (in a double boiler). It may be best to make the pie base and chose another topping that is easier, faster or more within your time constraints. ~Ken
  • Dawn T Rouxbe Staff
    Dawn T
    Kalyn, you could always make this Chocolate Cream Pie instead. I know first hand that it is kid friendly as I made it with my 2 1/2 year old niece and my 6 year old nephew and they loved the whole experience. Might be because I let them lick the spatula afterwards, but either way, we all had fun making it. Hope that helps. Cheers!
  • Kalyn S
    Kalyn S
    When I made the marshmallow topping huge, hard clumps formed when I was beating it, what did I do wrong?
  • Ken R Rouxbe Staff
    Ken R
    It's hard to say without being there and watching each step along the way. Temperature could be a factor. If you could more accurately describe what you experienced, it would help us troubleshoot. How large are huge chunks? - describe these. What did the rest of the mixture look like? Was the clumping immediate or did it happen after a certain step or after a certain amount of time? What does hard mean? Crystalline? or just harder than the other parts of the mixture. It could be the gelatin or sugar or the temperature. Maybe go back and recreate the recipe step by step... Were you, by chance, reheating this topping or making it straight through? Is your thermometer calibrated? ~Ken
  • Kalyn S
    Kalyn S
    I checked the temperature, it was at 260, and it took about 8 minutes. As soon as I poured the hot mixture into the gelatin mixture it hardened and formed large 3 inch clumps.
  • Ken R Rouxbe Staff
    Ken R
    Did you pour it in as instructed, a slow steady stream, etc.? If it goes in too quickly it can crystallize/seize and harden in clumps. Also, seizing can also happen if the mixture cools too much (even a few minutes) while the gelatin is being dissolved. Maybe give it another try and let us know if the same result happens to you? We have seen good success with this recipe and would love to see you succeed. ~Ken

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