S'mores Pie


This pie has everything you love about the classic bonfire treat--a graham cracker crust, smooth milk chocolate filling and a pillowy, toasty meringue that evokes all the feels of marshmallows--without getting smoke in your eyes.

Prep Time:
45 mins
Additional Time:
4 hrs 45 mins
Total Time:
5 hrs 30 mins
12 pieces
Nutrition Profile:


  • 6 ounces graham crackers

  • 2 teaspoons ground cinnamon

  • 3 tablespoons unsalted butter, melted

  • 1 cup nonfat evaporated milk

  • 12 ounces milk chocolate, coarsely chopped

  • 2 large egg whites, pasteurized if desired (see Tip)

  • cup granulated sugar

  • 2 tablespoons water


  1. Preheat oven to 350 degrees F.

  2. Place graham crackers and cinnamon in a food processor; process into crumbs. Transfer to a medium bowl, add butter and stir until the crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan (not deep-dish).

  3. Bake the crust for 5 minutes. Let cool completely, about 15 minutes.

  4. Meanwhile, place chocolate in a medium bowl. Heat evaporated milk in a small saucepan over medium-high heat, whisking occasionally, until it just comes to a simmer. Pour the milk over the chocolate. Let stand for 30 seconds. Whisk until smooth. Pour the filling into the crust. Refrigerate until the filling is firm, at least 4 hours or up to 2 days.

  5. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine sugar and water in a small saucepan. Attach a candy thermometer and bring to a boil over medium-high heat. When the syrup starts to boil, begin beating the egg whites at medium speed. Cook the sugar syrup, undisturbed, until it reaches 245 degrees F.

  6. When the syrup is at 245 degrees and the egg whites have formed medium peaks, slowly pour the syrup into the egg whites while beating on medium speed. Continue beating until the meringue cools to room temperature, about 4 minutes.

  7. Spread the meringue decoratively over the chilled pie. Brown it using a kitchen torch or broil the pie about 6 inches from the heat source, rotating it occasionally, until browned, about 2 minutes. Let the pie stand for 10 minutes before slicing.


To make ahead: Prepare through Step 4 and refrigerate for up to 2 days.

Equipment: 9-inch pie pan (not deep-dish), candy thermometer

Tip: The heat used to pasteurize egg whites can make them harder to whip. To help stiffen the meringue, add a pinch of cream of tartar while whipping the egg whites.

Nutrition Facts (per serving)

280 Calories
13g Fat
36g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 piece
Calories 280
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 26g
Added Sugars 19g 38%
Protein 5g 11%
Total Fat 13g 17%
Saturated Fat 7g 37%
Cholesterol 15mg 5%
Vitamin A 229IU 5%
Vitamin C 0mg 0%
Folate 26mcg 6%
Sodium 120mg 5%
Calcium 132mg 10%
Iron 1mg 7%
Magnesium 30mg 7%
Potassium 211mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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