Seriously, with a title like that does it need an intro? I’ll give one anyway. S’mores are one of my favorite inventions ever. The combination of crunchy graham crackers, decadent melty chocolate and the perfectly torched soft marshmallow is perfection. This pie has a simple, thick and crunchy graham crust, smooth chocolate mousse filling and torched marshmallows on top. When you can’t build a campfire for a traditional s’more, try this recipe and you won’t be disappointed.
Mousse adapted from yummyhealthyeasy.com.
- 12 graham crackers
- 1/2 cup butter melted
- 1/2 cup semi sweet chocolate chips
- 1 cup heavy whipping cream
- 1 tbl powdered sugar
- 1/4 cup egg whites
- 2 tbl sugar
- 10 oz marshmallows jumbo sized works best
In a small microwave bowl, melt chocolate chips for 30 seconds. Remove, stir and return for an additional 30 seconds. Return for 10 seconds more if not entirely melted. Set aside to cool.
In a food processor pulse graham crackers until fine crumb. Add in the melted butter and pulse until combined.
Press crumb mixture into a pie pan and bake 5 min at 350 degrees. Set aside to cool.
In a mixing bowl with whisk attachment, whisk whipping cream until soft peaks form. Add in powdered sugar and whip until stiff peaks form.
In a mixing bowl whip egg whites until soft peaks form. Add in sugar until firm peaks form.
Add in melted chocolate to the beaten egg whites and mix until combined. Add in whipped cream mixture and combine. Using a spatula, combine all the mousse until uniform in color.
Spoon the mousse over the cooled pie crust and let chill in the fridge.
You can make this part of the pie in advance and do the marshmallow topping before serving.
Before serving, cut marshmallows in half and layer on the top, covering the mousse. Using a kitchen torch, carefully scorch each marshmallow according to desired color. Slice and serve.