Graham cracker crust filled with a silky soft chocolate custard and topped with marshmallows
Summer is right around the corner. To celebrate, I am bringing you this super indulgent, highly delicious, no bake pie. The recipe is easy and absolutely delicious.
If you love the classic campfire treat of s'mores but want to switch things up a bit, then you're in for a treat! Introducing the s'mores pie – a delicious twist on the classic treat that's perfect for any occasion.
This recipe is very easy with minimal steps. The hardest thing you'll do is try not to sneak bites while assembling. Here's what you'll need:
Graham cracker crust: The graham cracker crust can be store bought or made from scratch. I have a little trick for finding the perfect crust to filling ration I share on my Instagram page (search the Reels tab with the spoon full of S'mores Pie). Basically what you will do is layers graham crackers into your desired baking dish till you get the thickness you want. Once you get your desired thickness, crush crackers, add to a bowl, combine with butter and some granulated sugar and press into your baking dish of choice. when testing this recipe on a separate occasion I used two packages of graham crackers (18 crackers) 1 stick of butter and 2 TBSP granulated sugar.
Chocolate: To get a super rich flavor we will be using Ghirardelli's 60% chocolate bar (4 oz.) I recommend using a darker chocolate because we will be melting it down with heavy cream to make the base for our custard filling.
Marshmallows: I tested this recipe with mini marshmallows and with a combination of marshmallow fluff and mini marshmallows. Both have their pros and cons. the Marshmallow fluff is heavy and will make you pie droop and less texture variation. The mini marshmallows are lighter for the pie topping add more texture but don't really play with the cohesiveness of the overall pie. Both were delicious, so it comes down to personal preference.
While this pie is a no bake, the chocolate portion needs to be cooked. It is a chocolate custard filling so egg yolks are being used as the binder. Add egg yolks and sugar to a large heat safe mixing bowl. In a sauce pan melt together the chocolate and heavy cream, continually stirring. Once the chocolate is fully melted and the milk starts to simmer slowly add a small portion of the hot chocolate milk to the eggs. Stir the eggs while poring in the milk. Then add the egg mixture back to the sauce pan and bring to the heat. Place over medium low heat and cook for 6-8 minutes or till it reaches 165* F and thickens up to a pudding consistency. Be sure to stir this the whole time it is cooking so it doesn't curdle or scorch the milk.
Remove from heat and transfer back to your heat safe bowl. Stir to let steam release and allow the eggs not to curdle. It will turn silky smooth and be ready to cover and rest.
While this seems a little daunting, I promise you it is not complicated. remember that you can come watch my videos on IG to get a sense of how to do each step.
Let the chocolate custard come to room temp and then place in the fridge for 3-4 hours. You can also put it in the crust to set but be sure to give it a good amount of time to chill. After chill time is up, top with marshmallow fluff or mini marshmallows and torch to get that classic campfire toast.
You can chill this again for serve as is. Lasts up to 48 hours in the fridge.
So now lets get to the recipe
Smores No Bake Pie
Ingredients:
- One 9 inch graham cracker crust
- 1/2 c granulated sugar
- 6 egg yolks
- 4 oz Ghirardelli's 60% chocolate bar
- 2 c. heavy cream
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tub marshmallow fluff
- 1/2 c mini marshmallows
Start by prepping your crust. If you plan to make your own, I have a good trick to finding the perfect amount of crust ratio for you up in the blog post.
Add egg yolks and sugar to a large heat safe mixing bowl. In a sauce pan melt together the chocolate and heavy cream, continually stirring. Once the chocolate is fully melted and the milk starts to simmer slowly add a small portion of the hot chocolate milk to the eggs. Stir the eggs while poring in the milk. Then add the egg mixture back to the sauce pan and bring to the heat. Place over medium low heat and cook for 6-8 minutes or till it reaches 165* F and thickens up to a pudding consistency. Be sure to stir this the whole time it is cooking so it doesn't curdle or scorch the milk.
Remove from heat and transfer back to your heat safe bowl. Stir to let steam release and allow the eggs not to curdle. It will turn silky smooth and be ready to cover and rest. At this point the custard will still be runny. It will set after giving it time to chill.
If these steps seem intimidating you can follow me on IG to get a sense of what is expected.
Let the chocolate custard come to room temp and then place in the fridge for 3-4 hours. You can also put it in the crust to set but be sure to give it a good amount of time to chill. After chill time is up, top with marshmallow fluff or mini marshmallows and torch to get that classic campfire toast.
Serve and enjoy.