smores pie
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No Bake S’Mores Pie

An easy no bake pie that is sure to be a show stopper at any picnic or party. A chocolate graham cracker crust, ganache filling, and vanilla meringue topping will take you back to those gooey campfire s'mores - without the mosquitoes.
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 8 -10 servings

Ingredients

Graham Cracker Crust

  • 9 whole graham crackers , ground to fine crumbs
  • 2 tablespoons heavy cream
  • 2 tablespoons Nutella
  • 1 ounce bittersweet chocolate , melted
  • 1 tablespoon unsalted butter , melted

Ganache

  • 6 ounces bittersweet chocolate , finely chopped
  • 6 ounces milk chocolate , finely chopped
  • 2 tablespoons unsalted butter , cut into 1/2" cubes
  • 1 1/4 cups heavy cream

Meringue

  • 3 large egg whites
  • 1 1/2 teaspoon Tahitian Vanilla
  • 2/3 cup sugar

Instructions

Graham Cracker Crust

  • Mix graham cracker crumbs and remaining ingredients until well blended. Mixture will be a little crumbly.
  • Press the chocolate crumb mixture into the pie dish covering the bottom and sides.
  • Chill for at least 30 minutes, or until the crust is firm.

Ganache

  • Heat the cream until bubbles form around the edges.
  • Add the chocolate, butter, and vanilla and stir until smooth.
  • Pour into the chilled crust.
  • Chill about an hour, or until the ganache is set.

Meringue

  • Rinse the bowl and whips of your mixer with vinegar.
  • Beat egg whites and vanilla until frothy.
  • Slowly add sugar, a tablespoon at a time and beat until no graininess remains.
  • Continue to beat the meringue until it is stiff and glossy.
  • Spoon the meringue over the ganache and make spikes with the back of a spoon.
  • Use a kitchen torch to brown the meringue.
  • Serve immediately or chill for up to 8 hours.
  • Let stand at room temperature for 15 minutes before serving.

Notes

You can serve the pie without browning the meringue if you want but it is more marshmallow-y when it is browned.