Everyone you know will absolutely lose it over my S'mores pie recipe! With a brown butter graham cracker pie crust, a fudgy brownie filling and clouds of torched meringue, this showstopper of a dessert looks super fancy but is incredibly easy to make.
Hi hi! I am just popping in to share this S'mores pie recipe with you! This is twist on my super fudgy brownie pie, except I gave it a graham cracker crust and added loads of super fluffy torched meringue to the top.
This S'mores pie recipe ticks all the boxes for me - super easy to make ahead, comes together quickly, and you really can't go wrong with toasted meringue. The Graham cracker crust provides amazing texture, the inside of the pie is a brownie dream, and the meringue tops everything off.
If you haven't made meringue before, my meringue recipe is super beginner friendly, is incredibly stable and is just all around a great recipe.
The perfect make-ahead pie recipe
I love making my desserts ahead of time and this s'mores pie is perfect for this - in fact it does best being made ahead of time. Once the smores pie is out of the oven, leave it to cool to room temperature then chill until completely cool. When you are ready to add the meringue close to serving, I like to let it stand at room temperature for 10 minutes or so to make it a little easier to cut.
If you can, leave making, adding and toasting the meringue until you are ready to serve. It can hold up to sitting in the fridge with the meringue on the top if needed but I prefer fresh toasted meringue!
How to toast your meringue
If you don't have a blow torch, I really recommend getting one. I prefer a hardware store style one over a culinary torch. I haven't tested doing this under the grill/broiler - the filling will be able to hold up to it, but torched is really the best way!
If you wanted an alternative topping you could also pile marshmallows on top of the brownie and torch those instead!
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
The Most Ridiculous Smores Pie
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Everyone you know will absolutely lose it over my Smores pie recipe! With a brown butter graham cracker pie crust, a fudgy brownie filling and clouds of torched meringue, this showstopper of a dessert looks super fancy but is incredibly easy to make.
Ingredients
Graham Cracker Crust
- One Brown Butter Graham Cracker Crust, baked for 11-12 minutes in a 9" (23cm) pie dish and then cooled
Brownie Filling
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar* (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Meringue Topping
- One Batch of Fluffy Meringue, prepared as directed
Instructions
- Preheat the oven to 350°f / 180°c.
- Bake the graham cracker pie crust as directed, and leave to cool until it is mostly cool (a tiny bit warm still will be fine)
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps. Leave the bowl to stand a few minutes then bang it on the counter to remove any large bubbles.
- Transfer the brownie to the graham cracker crust and smooth out.
- Bake the brownie pie for 30 to 35 minutes until the filling is puffed, the top is shiny, and a skewer inserted into the middle comes out with moist crumbs attached. Try not to over bake it.
- Remove the pie from the oven and allow to cool on a wire rack to room temperature, then transfer to the fridge and and allow to cool completely.
- When you are ready to serve, remove the pie from the fridge and allow to stand for 10 minutes or so to make slicing easier. Make the meringue topping as directed. Pile on top of the pie and smooth out with an offset spatula or the back of a spoon, swooping as desired.
- Torch using a blowtorch to toast the meringue.
- Slice the pie into pieces using a sharp knife.
- Store leftover pie in an airtight container in the fridge for up to a few days. I like to re-torch the sliced sides of the pie to refresh the meringue before eating.
Notes
If you don't have access to graham crackers, I cover alternatives in the recipe card of my graham cracker crust post.
Comments
caribou says
This is a perfect dessert for Thanksgiving
Gaby Choate says
I would like to make this pie for Thanksgiving. Can I prep the crust and filling and bake 1-2 days before serving? Will the crust remain crispy? I plan to do the meringue the day of, of course, but just wondering how ahead of time I can organize. Thanks!
Erin Clarkson says
Hi, yes you can make it up to two days ahead and it will be fine in the fridge!
Gaby says
Ok so update. Erin your s’mores pie was a major success and I became the most popular person at Thanksgiving. Your recipes are fabulous. Love your work, and thank you for your thoughtful instructions!
Bekah says
So delicious, I’ll definitely make this again!
Paige says
I’m nursing a baby who’s allergic to dairy, so currently dairy free myself. What are your thoughts on subbing vegan butter in the recipe??
Erin Clarkson says
Hi, I haven't tried it sorry but it should work ok? I have a dairy free brownie recipe that you could use for the inside instead - you may need to scale it to have enough!
Kelly says
Could you replace the filling with a boxed brownie mix to save time? Or is the filling different than a traditional brownie?
Erin Clarkson says
Hi, no it's a regular brownie! It should be fine but it may not be exactly the right quantity
Alison says
This was absolutely delicious and very easy to make. I hadn't made a successful meringue before, but Erin's recipe turned out perfectly! And I got to use my torch. I will absolutely make it again.