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S’Mores Pie

May 25, 2015

Summer means S’mores of any kind.


S’Mores Pie

Graham Cracker Crust


  • 18 Graham Crackers
  • 7 oz. Unsalted Butter
  • 1/3 C. Sugar
  • 1/8 t. Salt


  1. Melt butter on low
  2. Combine graham crackers and sugar in a food processor (pulse until combined)
  3. In a bowl add the butter to the graham crumb mixture
  4. Put in a 9″ pie plate and press down on bottom and sides
  5. Bake at 350 degrees for about 12 minutes
  6. Remove from oven and cool on a wire rack; chill in refrigerator for at least 30 minutes

Chocolate Pudding


  • 4 oz Bittersweet Chocolate (plus 1/2 oz. for grating for top of pie if desired)
  • 2 T. Unsalted Butter
  • 2 T. Cornstarch
  • 1/2 C. Unsweetened Dutch-Process Cocoa
  • 1/2 C. Granulated Sugar
  • 2 1/2 C. Milk
  • 1 Large Egg
  • 2 Large Egg Yolks


  1. In a double boiler melt together the chocolate and butter
  2. In a medium bowl combine cornstarch, 1/4 C. of the cocoa and 1/4 C. of the granulated sugar.  Add 1/4 C. of the milk and stir to blend.  Add the egg and yolks and whisk until smooth.
  3. In a medium saucepan, combine the remaining 2 1/4 C. milk and the remaining 1/4 C. granulated sugar.  Place over medium heat until scalded.
  4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.
  5. Return the mixture to the saucepan and cook over medium heat until tiny bubbles boil up for 3 seconds.  Do not overcook.
  6. Remove from the heat and add the melted chocolate mixture and stir until thoroughly blended.
  7. Let cool for approximately 5 minutes.  (Have pie shell ready).

  Pudding recipe adapted from “The New York Times Dessert Cookbook”  by Wayne Harley Brachman


Approx. 1/2 Bag Mini Marshmallows


  1. When pie shell is chilled pour in the pudding mixture
  2. Chill for approx. 3 hours
  3. Add the mini marshmallows and broil for about 50-60 seconds (watch this closely)
  4. Remove from oven and serve immediately or chill again until serving







Serves: 6-8


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