Recipe: S'mores Pie
Prep Time:
Cook Time:
  • For the Crust
  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon kosher salt
  • For the Chocolate Ganache
  • 3 cups semisweet chocolate chips
  • 1½ teaspoons kosher salt
  • 1½ cups heavy cream
  • For the Toffee Layer
  • 6 tablespoons unsalted butter, plus more for greasing
  • ½ cup sugar
  • 1 tablespoon amaretto
  • 2 teaspoons light corn syrup
  • 1 teaspoon kosher salt
  • For the Marshmallow Topping
  • 1 tablespoon powdered gelatin
  • ½ cup water, divided
  • ½ teaspoon kosher salt
  • 1 egg white
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon vanilla extract
  1. Make the crust: Preheat the oven to 350°. In a medium bowl, mix together all the crust ingredients until incorporated and resembling wet sand. Transfer to a 9-inch pie dish and press the crumbs firmly on the bottom and up the sides of the dish. Bake until lightly golden, 15 to 20 minutes. Let cool completely. Make the chocolate ganache: In a medium bowl, combine the chocolate chips and salt. In a small saucepan, bring the cream to a simmer over medium heat. As soon as it begins to simmer, pour the cream over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour into the cooled pie shell and let cool completely. Make the toffee layer: Line a baking sheet with parchment paper and set aside. In a 4-quart saucepan, add all the toffee ingredients over medium heat. Cook until amber in color, 9 to 10 minutes. Pour onto the prepared baking sheet and cool. Using a mallet, break the toffee into small pieces and sprinkle over the chocolate layer. Make the marshmallow: Sprinkle the gelatin over ¼ cup of the water to bloom, 5 minutes. Using an electric hand mixer, beat the salt and egg white until stiff peaks form. Meanwhile, in a 4-quart saucepan, heat the remaining marshmallow ingredients over medium heat until a candy thermometer reaches 245°, 5 to 7 minutes. Stir the bloomed gelatin into the syrup until dissolved. With the motor running, slowly stream the syrup down the side of the bowl into egg whites. Continue beating the egg whites on high speed until glossy and cool to the touch, 10 to 15 minutes. Spread the marshmallow into the pie dish in an even layer and refrigerate 4 hours. Torch the pie until golden, then slice and serve.