Decadent & Dark Chocolate S'mores Pie
  • 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
  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.
  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.
Recipe by Bombshell Bling at