No Bake S'mores Pie

five slices of s'mores pie on small white plates with white flowers and stack of graham crackers and chocolate squares behind, with two empty glasses.

The perfect summer dessert! This delicious No Bake S'mores Pie is rich, extra chocolate-y, perfectly sweet, and tastes like one giant s'more. SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 20

Refrigeration Time: 2

Total Time: 2 55

Servings:

Calories: 686kcal

Ingredients

Crust

9 graham crackers crushed
2¼ Tablespoons granulated sugar
5¼ Tablespoons salted butter melted

Filling

1½ cups semi-sweet chocolate
1½ cups heavy cream

Topping

3 large egg whites room temperature
2 cups granulated sugar
½ cup water

Instructions

Crust

Whisk graham cracker crumbs and sugar.
Add butter.
Mix well.
Press into bottom and up sides of a 9 inch tart pan. Set aside.

Filling

Combine chocolate and cream in a microwave proof bowl.
Heat on high in 15 second increments, stirring well after each, until chocolate is melted and mixture is smooth.
Pour into prepared crust.
Refrigerate until filling sets, about 2 hours.

Topping

Add egg whites to the bowl of an electric mixer fitted with the whisk attachment.
Beat to medium peaks.
Combine sugar and water in a small saucepan.
Heat and stir over medium low heat until sugar melts.
Brush down sides of pan with a pastry brush dipped in water.
Allow to cook without stirring to 246 °F-250 °F, raising heat to medium if necessary.
With mixer running, stream hot sugar syrup into egg whites.
Continue beating until mixture has cooled.
Spoon on top of pie.
Use a kitchen torch to lightly toast meringue.

Notes

Substitutions:

You can use a store-bought crust, if desired.
Store-bought marshmallow fluff can be used on top of this pie instead of meringue.
This recipe can be made gluten-free by using gluten-free graham crackers!

Expert Tips:

9 graham crackers is equal to about 1 ½ cups of crumbs.
Once the graham cracker crust is mixed up, make sure you go on and press it into the tart pan! If you wait, the crumbs may dry out.
For this recipe, it's best to use a tart pan with a removable bottom!
When making the ganache, be very careful to not overheat it.
Depending on multiple factors, the ganache may take longer than 2 hours to set. Keep this in mind and plan ahead! You can also refrigerate overnight, if needed.
When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip properly if not. Also, be sure that the mixer bowl is free of any dust!
Use a digital thermometer to make sure your candy is the right temperature before adding it to the egg whites.
When adding the candy, be sure to stream it in slowly! Do not add it too fast.
It's best to use a blow torch to toast the meringue, but you can use your oven broiler. Just be careful to not melt the ganache!

Nutrition