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S'Mores Meringue Pie

Brian Staffield

It's summer! Not if you live in New Zealand though, but to hell if it's not summer where you live, it's always s'mores season. Especially if those s'mores are in pie form. 


S'mores are an American classic- millions are consumed every summer, I'm guessing. If you're looking for a summer dessert that's not just fresh berries thrown on some pastry then why not add an extra half hour to your workout tonight and make yourself a s'mores meringue pie?


Sometimes, instead of focusing on the bitter things in life and in the kitchen, you have make something sweet, even if it takes a little more effort than you're use to. The effort in creating this pie really pays off. 

S'Mores Meringue Pie


 Crust
  • 10 Graham Crackers
  • 8 Tablespoons Butter (1 stick) sliced into 1 Tablespoon squares
  • 1 Tablespoon Sugar
  1. Preheat the oven to 400°. Blend the graham crackers in a food processor for a minute or until they have the consistency of coarse sand, or coarse graham cracker crumbs.
  2. Add sugar to graham crackers.
  3. Add the butter one square at a time, while the food processor is on until there are no more chunks of butter and the crackers are well incorporated.
  4. Use the mixture to make a 1/4 inch crust in a pie pan.
  5. Bake the crust for 10 minutes or until golden brown.
  6. Let the crust cool for 15 minutes while you make the filling.

Chocolate Filling
  • 6 oz. Bittersweet Chocolate
  • 2 Tablespoons Cocoa
  • 1/4 cup Water
  • 1/2 cup Sugar
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Cornstarch
  • 1 pinch Salt
  • 1/2 cup Cream
  • 1/2 cup Milk
  • 2 Tablespoons Butter
  • 2 Eggs
  • 1 Tablespoon Flour
  • 1 teaspoon Vanilla Extract
  1. In a heatproof bowl over a pan of boiling water, melt the chocolate, cocoa, water, and cornstarch. 
  2. In a medium saucepan heat the cream, milk, butter, sugar, brown sugar, and vanilla on medium high until a low simmer is reached. Add the melted chocolate. 
  3. Whisk in the eggs and flour. Whisk until all flour clumps are demolished. Heat until the mixture starts bubbling. Take off heat and use a spatula to fill the pie crust with the chocolate filling.
  4. Let cool for 2-3 hours in the fridge.


Meringue
  • 4 Egg Whites
  • 2/3 cup Sugar
  • 1 teaspoon Vanilla Extract
  1. Preheat the oven to 400°. Using a stand mixer whip the egg whites until they're foamy and make peaks. About 2-3 minutes.
  2. Add the sugar gradually to the egg whites. Once all the sugar is incorporated add the vanilla and whip on high for 5 minutes until the mixture is light and fluffy and forms stiff peaks.
  3. Use a spatula to top the pie with the meringue. 
  4. Place in oven until the top is golden brown, about 6 minutes.
  5. Remove from oven and let cool before slicing into the pie.
  6. Use a kitchen/propane torch to slightly burn the top. This of course is optional, but I recommend it, because it's fun, looks cool and is pretty unsafe for kids without parental supervision.

The meringue is fluffy and reminiscent of the marshmallows you roasted around the campfire when you were a kid. The chocolate filling oozes off the graham cracker crust and brings back memories of licking your fingers clean after devouring a s'more on a summer evening. The American Diabetes Council requires me to say this: please pace yourself when eating this pie. Enjoy!
All photos by Katy Weaver