Ultimate Deep Dish S’mores Pie:
Featuring four luscious layers of silky chocolate ganache and a marshmallow-like meringue, this s’mores pie is like no other and one you will not want to miss! ( Jump to Recipe )
Hello there and happy Friday! And… welcome to my new site! It’s not the most glamorous thing to be found in the midst of the many lovely sites in existence – perhaps one day I’ll treat myself to letting a professional designer work their magic – but it’s much better than the one I had, which is all that matters to me at the moment. (Also a note to all mobile users who are noticing that the site looks a little off: I offer my apologies and want you to know that my brother – the techy one – and I are working to get it right!)
So to celebrate 1.) the winding down of Summer (please hold the pumpkin just a little longer) and 2.) the launch of my new site, I thought it would be fun to make a s’mores pie – and a s’mores pie like no other, my friends.
The recipe I’m sharing with you today, I’ve had in my back pocket for months now and am about ready to burst at the seams with excitement: You guys. Meet the pie to end ALL pies; the Ultimate Deep Dish S’mores Pie is here and you need it in your life.
To the best of my knowledge, there is not a single pie out there like this one (set me straight if I’m wrong!). I have performed multiple searches on the beloved internet, and while I did find some killer-looking recipes, I could not find one anywhere like this. So remember to tell your friends: the Ultimate Deep Dish S’mores Pie was invented by this blogger. Thank you.
When brainstorming recipe ideas, every so often I come up with some interesting ones (well, interesting to me, at any rate) but sometimes…ok, a lot of times…they fail. Like “you are such an idiot, what were you thinking??” kind of fail; like “you thought stuffing THAT much chocolate and butter [hehe] inside puff pastry was going to work??” kind of fail (stop laughing).
But, on more rare occasions, they work out… beautifully. And when they do it makes every fail in the year worth it, even if for just one success. And it’s also recipes like this one that keep me going and inspired to try more.
Into this creation was poured much time and effort; researching and thinking through each component and testing, testing, testing, so it would be perfect. So after all the testing and trials and errors to realize your vision, you take a moment, once finished, to bask in all its glory. You take a moment to be proud (maybe surprised is a more appropriate word…) that this crazy idea actually worked.
Ah yes, it’s these moments that become the highlights of my baking and recipe sharing.
OK, enough of that. Now that you are aware of just how stoked I am to share this recipe, let’s break down the s’mores pie of your dreams (whoa, wait – you have chocolaty goodies floating through your dreams too?? Well hi there, friend).
This Ultimate Deep Dish S’mores Pie consists of four layers, so 1…2…3…here we go:
The Crust: This pie begins the way most pies do: with a crust. Need more detail? It starts with a simple graham cracker crust, because traditional s’mores need traditional graham crackers. #traditionalist
This crust uses a bit more graham cracker crumbs than what is usually called for to accommodate the height and weight of the pie. For this reason, it is also quite thick. Baking-wise, it only bakes for 10-11 minutes and that’s it – no oven use required after that.
Ganache Filling: Second to the crust, this was the most perplexing element and the most difficult to get just right. Not enough cream and the ganache would become hard, somewhere after 6 hours of refrigeration; too much cream and you had something between pudding and soup. But, I finally reached the right consistency where it’s firm enough to hold it’s shape but still remain soft after 24+ hours of refrigeration – yay! (For reference, it’s truffle-like in texture.) I chose ganache because, well, ganache. But I also chose it because I couldn’t think of another filling that would work well with the layering process. This ganache is velvety and absolutely luscious and rich. Also, a touch of espresso never hurt anything.
Swiss Meringue: “Waaiitt a minute,” you say. “Swiss Meringue?” Why… yes! Once I tried Swiss meringue, these eyes of mine have not looked back. It is very close to marshmallow in texture and taste, but so much easier and simpler to make. So you get the effect of marshmallow without all the hassle, which is a total win in my book.
The Whole Shebang: 1.) A delightfully simple graham cracker crust gets us started. 2.) A smooth-as-silk and truffle-like ganache starts the layering process. 3.) Next to come is a cloud of Swiss meringue to provide a luscious complement to the layers of chocolate. 4.) Another round of ganache makes up the third layer. 5.) And finally, we finish off our 4-layered dream with another batch of meringue, which we toast just before diving in.
So you might read through all those layers and think, too. much. work. No way, Jose. But, you’re looking at a girl who loves all things easy and simple and who would not create something out of this world difficult to make. Despite all the steps in the process, it’s actually rather simple to make. If you are just now branching beyond box mixes, first of all, I have a recipe for you coming soon, and second, this will definitely require more thought. But if you have done any amount of simple bakes – cookies, brownies, cakes, pies – this is nothing. In fact, you would probably get me to make this sooner than a chocolate pie (I don’t like making pudding very much).
Anyway, all this to say, don’t let appearances scare you. This looks much harder than it is – which is wonderful, because you can impress people with little effort, which I absolutely ♥.
And there you have it! I hope you try and enjoy it as much as I have enjoyed creating it!
- 1 (13.5 oz) box graham cracker crumbs (4 C. If you are making your own)
- ¼ C. white sugar
- 1 C. (2 sticks) butter, melted
- 3 C. semi-sweet chocolate chips (you can also substitute with bittersweet, milk, or even a mix of bittersweet and semi-sweet, using a 2.1 ratio)
- 2 C. heavy cream
- 6 T. butter cut into slices.
- 1 tbsp. espresso powder (see note below!)
- 6 egg whites, divided
- 1 ½ C. white sugar, divided
- 1 tsp. vanilla extract, divided
Preheat oven to 350° F.
In a large mixing bowl, stir together graham cracker crumbs and sugar.
Gradually pour in melted butter, mixing until thoroughly combined.
Press crust evenly over bottom and up the sides (you want it to reach almost the very top of the pan) of a 9 in. springform pan; make sure that crust is well compacted -I recommend using the bottom of a glass as it really helps bind and compact the crust together.
Bake crust for 11 minutes (if your oven is on the hotter side, bake for 10 min.).
Remove from oven and place on a wire rack to cool completely.
Once crust has completely cooled, make the ganache filling.
Place chocolate chips in a large mixing bowl and set aside.
In a medium-sized saucepan, whisk together heavy cream, espresso powder, and butter to combine.
Heat over medium-high heat, whisking occasionally, until cream comes to a simmer.
Pour cream/butter mixture over chocolate chips and let sit for 5 minutes.
After 5 minutes, whisk mixture until thoroughly combined and smooth.
Pour half of ganache over bottom of crust, spreading to distribute evenly, then place in freezer to chill while you make the meringue (set aside remaining ganache).
In the bowl of a stand mixer, whisk together 3 egg whites and ¾ C. sugar.
Place bowl over a pan of simmering water (make sure bowl does not touch water).
Whisk until mixture reaches a temperature of 160° f. or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.
Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed for 5 minutes, or until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, adding in ½ tsp. vanilla extract half way through mixing.
Remove pan from freezer.
Place meringue over the top of the chilled ganache; remove a little over ⅓ C. and discard.
Spread meringue evenly over ganache, then pour remaining ganache over the top of the meringue, using a rubber spatula to lightly spread and distribute evenly.
Cover pan with plastic wrap (making sure plastic does not touch ganache), and place in fridge to chill 3-4 hours, or until ganache is firm.
When ready to serve, make another batch of meringue repeating the previous instructions for the Swiss Meringue and using the remaining 3 eggs, ¾ C. sugar, and ½ tsp. vanilla extract.
Remove pie from fridge, remove and discard plastic wrap, then gently remove rim of pan.
Spread meringue evenly over the top of the pie and use the back of a spoon to create peaks, if desired.
Use a kitchen torch to toast the meringue to your desired level of toasty and serve immediately.
Leftover pie can be stored in fridge for 1 day.
1. If you use the 1 tbsp. of espresso powder, you will definitely be able to taste the espresso flavor in the finished product. If you would rather enjoy this sans the espresso, I would take the measurement down to 1 ½ tsp. You could leave it out completely if you desire, but the espresso does help enhance the chocolate flavor and who doesn’t want that?? ;)
2. This is best enjoyed on the day it is made.