Decadent & Dark Chocolate S’mores Pie

Today I have a recipe for you for Decadent & Dark Chocolate S’mores Pie.  Happy S’mores Saturday!!  Err…..Wednesday.  Sooo…..anyway, I intended to post this pie recipe on Labor Day weekend.  Well, fast forward a few Saturdays and add a bunch of days and it is finally here.  This is officially the final post of the S’mores Saturdays series of 2017.  I wasn’t consistent with the series this year, and it wasn’t very long, but the bottom line is that it HAPPENED, and I am proud of myself.  As I have been constantly struggling to get through the black cloud (well, more like tornado) of postpartum depression, anxiety, and ocd that I have been facing since my miscarriage two years ago, I haven’t been able to blog much, but things are slowly picking up and heading toward a healthier place personally and mentally, and so are things here at the blog.  Slow but steady progress.  That is the goal, and I am comfortable with that concept.  Sooooo……let’s move on to the real reason that you are here: DARK CHOCOLATE S’MORES PIE!!

I decided that for the last S’mores Saturdays post of 2017 I wanted to do something a bit more “grown up,” so I made this pie dark and sinfully rich.  It is a mixture of a classic graham cracker crust, a chocolate custard filling inspired by a pie from The America’s Test Kitchen (affiliate link), and the homemade marshmallow fluff recipe that I shared years ago.

I apologize that I do not have step-by-step photos for you on this recipes, but I *am* going to leave very specific instructions below.  Be sure to follow them EXACTLY, particularly for the chocolate filling.  If you would like step-by-step photos for how the marshmallow fluff is made (it is surprisingly simple!) then you can see the original Homemade Marshmallow Fluff Recipe.

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Decadent & Dark Chocolate S'mores Pie

Rating  5.0 from 1 reviews

Ingredients

• about 8 graham crackers
• 5 Tablespoons butter
• 3 Tablespoons sugar
• 2½ cups half-and-half
• pinch of salt
• ⅓ cup sugar
• 6 large egg yolks
• 2 Tablespoons cornstarch
• 6 Tablespoons butter
• 3 ounces bittersweet chocolate
• 3 ounces semi-sweet chocolate
• 1 ounce unsweetened chocolate
• 1 teaspoon vanilla
• 3 egg whites
• 2 cups light corn syrup
• ½ teaspoon salt
• 2 - 3 cups powdered sugar, to taste
• 1½ Tablespoons vanilla extract

Instructions

1. FOR THE CRUST:
2. Preheat oven to 325 degrees.
3. Melt the 5 Tablespoons of butter and allow it to cool.
4. Crush graham crackers to crumbs in a food processor.
5. Add the 3 Tablespoons of sugar and the melted and cooled butter and pulse to combine.
6. Put the mixture into a 9 inch pie pan and spread it evenly. Press it flat and evenly with the bottom of a measuring cup or similar item.
7. Bake for 13-18 minutes, or until the crust smells great and is beginning to brown.
8. Allow the crust to cool completely prior to making and adding the chocolate filling.
9. FOR THE DARK CHOCOLATE FILLING:
10. Prep the chocolate (bittersweet, semi-sweet, and unsweetened) by chopping it into very fine pieces.
11. Combine the half-and-half, the 3 Tablespoons (of the ⅓ cup) sugar, and the pinch of salt and bring them to a simmer in a medium-sized saucepan, stirring occasionally.
12. As the half-and-half mixture starts to simmer, in a separate bowl whisk the egg yolks together with the cornstarch and the remaining sugar until smooth.
13. Slowly whisk ABOUT A CUP of the simmering half-and-half mixture into the egg yolk mixture (aka "tempering" the eggs).
14. Next, slowly whisk the tempered yolks BACK into the saucepan containing the simmering half-and-half mixture.
15. Turn the heat down to medium and cook the mixture, while whisking vigorously until the mixture is thickened and has a few bubbles bursting on its surface. This will only take about a minute.
16. Remove the mixture from the heat and add the chocolate (bittersweet, semi-sweet, and unsweetened) and the 6 Tablespoons butter (cut into small pieces for faster melting). Whisk until it is all melted together and smooth.
17. Stir in the 1 teaspoon vanilla.
18. Pour the pie filling into the cooled graham cracker crust. Place a piece of plastic wrap directly on top of the chocolate filling and allow it to cool in the refrigerator until fully set, about 4 hours.
19. FOR THE MARSHMALLOW FLUFF TOPPING (this recipe makes a LOT, so you will have plenty left over for other recipes):
20. In a large mixer, combine egg whites, corn syrup, and salt.
21. Beat on high speed for at least 10 minutes until the mixture gets large and fluffy.
22. Add 2 cups of powdered sugar and beat on low until just blended. Taste the mixture and decide how much powdered sugar, if any, to add.
23. Add vanilla extract or other flavoring to taste.
24. Spread the marshmallow fluff over the pie evenly, adding a decorative swirling appearance if desired.
25. Place in the refrigerator to cool and "set" the fluff.
26. Use a kitchen torch (made for creme brulee, etc.) to CAREFULLY brown the fluff evenly all over to give it the taste and appearance of a roasted marshmallow.
27. Store the pie
28. ENJOY!
29. *There is always a very small risk of illness when dealing with raw eggs. I personally have never had problems with this recipe, but you should only make and eat it at your own risk.

3.5.3226

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Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.

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