Mile High S’more Pie

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5 from 1 vote

Mile High S’more Pie

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Pie


Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs, from about 10-12 whole crackers 180 g
  • 3 tbsp light brown sugar
  • 1/4 tsp table salt
  • 6 tbsp unsalted butter, melted 90 g

Chocolate Filling

  • 1 cup granulated sugar 200 g
  • 1/2 cup cocoa powder 40 g
  • 1/3 cup cornstarch
  • 3/4 tsp kosher salt
  • 2 cups whole milk 480 ml
  • 1 cup heavy cream
  • 1 large egg, lightly beaten
  • 1 tbsp pure vanilla extract

Marshmallow Topping

  • 3 egg whites
  • 1 1/4 cups granulated sugar 250 g
  • 1/2 tsp cream of tatar
  • 1/4 tsp table salt
  • 1 tbsp pure vanilla extract
  • Graham Cracker Crumbs for garnish optional


For the crust:

  • Place the crumbs, sugar, and salt in a bowl and whisk to combine. Add the melted butter and using a rubber spatula, mix until the crumbs are moistened.
  • Transfer the crumbs to a 9-in [23-cm] pie plate and firmly press them into the bottom and up the sides of the pan. After pressing with your fingers, use a measuring cup or straight-sided glass to tightly secure the crumbs into place.  Place the crust in the freezer for at least an hour, and up to overnight.

For the filling:

  • In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the milk and cream and whisk again. Add the egg and place the saucepan over medium-high heat, whisking constantly.
  • Once the mixture begins to thicken and bubbles begin popping on the surface, decrease the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
  • Strain the pudding through a sieve into a heatproof bowl. Add the vanilla and whisk until incorporated. Place a piece of plastic wrap directly onto the pudding. Let cool in the refrigerator until chilled, about two to four hours, stirring occasionally.
  • Once cool, add the filling to the pie crust and place in the refrigerator.

To make the marshmallow topping:

  • Place the bowl of your stand mixer over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Add the egg whites, sugar, cream of tartar, salt, and 1/4 cup [60 ml] water, and whisk until warm to the touch. Remove the bowl from the hot water and attach it to your stand mixer, fitted with the whisk attachment. Whisk on medium-high to high speed for 7 minutes. Add the vanilla, and continue whisking for another 2 minutes, until thick and glossy.
  • Remove the pie from the refrigerator and spread the warm marshmallow topping over the top. You want to work quickly, as the frosting begins to set as it cools. This is a “mile high” pie, remember, so there will be lots of marshmallow topping. Toast the marshmallow with a mini kitchen torch, if you have one, or place the pie in the oven under the broiler, briefly, watching it closely, so it doesn’t burn. Serve immediately or place in the refrigerator for up to 2 hours.
  • Serve slices sprinkled with graham cracker crumbs.
  • The pie is best the day it is made, but will keep lightly covered in plastic wrap in the refrigerator for about a day or two.

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3 replies on “Mile High S’more Pie”

5 stars
This pie was delicious but the pudding did not set enough. When the pie was cut, I turned into pudding with graham wafer crust and topping. Thoughts as to why the filling didn’t set?

Oh, gosh. I’m so sorry. One thing that it could be is that you really have to let the pudding rigorously bubble for like a minute before you take it off the heat as that bubbling activates the cornstarch and insures the pudding will thicken.

i actually just modified the recipe a little – in case you did let it bubble and yet it still didn’t set for you. i added a tablespoon of cornstarch and i reduced the liquid ingredients to 3 cups total – thank you for flagging your issues! and so so sorry your pie wasn’t perfect . . .

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