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S'mores Pie

Graham cracker crust, chocolate mousse filling, topped with toasted marshmallows. This s'mores pie is an updated version of the classic childhood treat!
Yield: 9-inch pie
Servings: 8 slices
Author: Maryanne Cabrera

Ingredients

Graham Cracker Crust:

  • 3 cups ground graham crackers (about 22 full cracker sheets)
  • 3/4 cup unsalted butter, melted
  • 1/2 tsp kosher salt

Chocolate Mousse:

  • 3 silver gelatin sheets, bloomed *
  • 3/4 cup whole milk
  • 8 oz dark chocolate (72% cacao), finely chopped
  • 4 oz milk chocolate, finely chopped
  • 2 cups heavy cream, soft peaks, chilled

Marshmallows:

  • 2 1/2 cups mini marshmallows

Instructions

Graham Cracker Crust:

  • Preheat oven to 350 degrees F.
  • Thoroughly combine ground graham crackers, melted butter, and salt in a bowl. Transfer to a 9-inch springform pan. Press in an even layer on bottom and up sides of pan.
  • Bake for 10 minutes until crust is set and lightly golden. Cool while you prepare chocolate mousse.

Chocolate Mousse:

  • Bloom gelatin sheets in a bowl of ice cold water for 3-5 minutes until gelatin has softened. Remove gelatin from bowl and squeeze out excess moisture. Place gelatin in microwave safe bowl with milk.
  • Heat milk and gelatin in microwave for 30 second intervals until gelatin has dissolved and milk is warm.
  • In a large bowl melt together dark chocolate and milk chocolate. Either melt chocolate in the microwave at half power in 30-45 second intervals or over a bain-marie. Once chocolate is smooth and melted, let cool for 5 minutes.
  • Pour warm gelatin milk mixture into chocolate in three intervals. Fold to combine.
  • In another bowl, whip heavy cream to soft peaks. Add whipped cream to chocolate mixture in three additions. Fold until combined and there are no white streaks left.
  • Pour into baked and cooled graham cracker crust. Spread with a mini off set spatula to create an even layer.

Assembly:

  • Sprinkle mini marshmallows over chocolate mousse. Pat marshmallows into mousse, making sure marshmallows adhere.
  • Let chill in fridge for at least 3 hours before slicing and serving. Use a kitchen torch to toast marshmallows before serving.

Notes

  • 3 silver gelatin sheets = 1 (0.25 oz) envelope gelatin powder, or 1 Tbsp gelatin powder