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.
Servings 8 -10 servings
Calories
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 ½" cubes
- 1 ¼ cups heavy cream
Meringue
- 3 large egg whites
- 1 ½ teaspoon Tahitian Vanilla
- ⅔ 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.
