S’more Pudding Pie

S’more Pudding Pie. S’more Pudding Pie. S’more Pudding Pie. What if that was all I wrote and that was the entire blog post? I meant it’s kinda all you need to know right? Wrong. There’s a little bit more to life than S’more Pudding Pie.

S'more Pudding Pie

Do you guys know my friend Joy? She’s basically the queen of all things baking which is why her blog is called Joy the Baker. Obviously. I’ve mentioned her new cookbook, Homemade Decadence, before but it needs mentioning again because after reading it cover to cover there was some baking to be done. I couldn’t really come to a conclusion on what I wanted to make first, mostly because I WANTED TO EAT EVERYTHING IN THE BOOK. So what’s a girl to do? Pick 3 recipes, mash them up into 1 and then stuff my face. Totally normal. So that’s exactly what I did. Graham cracker crust + chocolate pudding + marshmallow meringue. It’s genius. And it’s what’s going on my Thanksgiving table this year instead of pumpkin pie – because (gasp) I don’t like it. Sheesh, sorry. I can’t help it.

So take a page from Joy and throw this S’more Pudding Pie on your menu too! And while you’re at it – you should go buy her book because it’s all you need for gift giving this holiday season. And if you make any of the recipes in it you will look like a shining star. So that office bake-off you have coming up – she’ll help ya knock it out of the park.

See ya later!

S’more Pudding Pie

S’more Pudding Pie


    For the Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 pinch salt
  • 10 tablespoons unsalted butter, melted
  • For the Chocolate Pudding Filling
  • 1 cup packed brown sugar
  • ½ cup cocoa powder
  • 1/3 cup cornstarch
  • ½ teaspoon salt
  • 3 cups whole milk
  • 4 ounces dark chocolate
  • 1 tablespoon butter
  • 2 teaspoon vanilla extract
  • For the Marshmallow Meringue
  • 5 egg whites
  • ½ cup plus 2 tablespoons light corn syrup
  • 1 ¾ cup white sugar
  • 2 teaspoons vanilla


    For the Graham Cracker Crust
  1. Preheat oven to 350 degrees F.
  2. Combine the crumbs, sugar and salt in a large bowl. Add the melted butter and stir until evenly combined.
  3. Dump the crumb mixture into a 9-inch pie dish and press evenly along the bottom and up the sides to form the crust.
  4. Transfer to the oven and bake until golden brown, about 12-15 minutes.
  5. Remove the crust from the oven and let cool completely.
  6. For the Chocolate Pudding Filling
  7. In a medium saucepan, combine the brown sugar, cocoa powder, cornstarch and salt. Whisk to combine. Add the milk and continue to whisk. Place over medium low heat and cook until thickened, about 10 minutes. After 10 minutes, bring the mixture to a simmer and then reduce the heat to low, and cook for 2 minutes while whisking until very thick. Remove the pan from the heat and add the chocolate, butter and vanilla. Stir to combine. Transfer pudding to the cooled pie shell and refrigerate for 2 hours.
  8. For the Marshmallow Meringue
  9. In a heatproof bowl, whisk everything together except vanilla. Put bowl over a pot of simmering water and whisk for 5 minutes until sugar dissolves. Transfer to a stand mixer and mix on high for 5 minutes until stiff peaks. Add vanilla and fold to combine. Carefully pile the meringue on top of the cooled pie. Using a kitchen blow torch, torch the outside of the meringue until toasty and brown. Serve as needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. I baked pie with Joy at King Arthur Flour recently in Vermont and it was amazeballs! I must make this pie next!

  2. Gaby, have to say I love all of your savory dishes and I have tried a lot of them! Fabulous! However, when it comes to desserts, I have to pass…way too much sugar, and other unhealthy ingredients. There is a dessert maker you might want to check out…www.chocolatecoveredkatie.com. She converts old time favorite recipes into healthy, great tasting desserts. She makes black bean brownies that are orgasmic! Truly!
    Just sayin ….. Still love all your other cookin…so keep on keepin on! Barbara

    1. yes you absolutely could!! It just might be a bit tricky to make it into a pretty shape. So if you do that, be sure to use a spatula that you’ve buttered or sprayed with non stick baking spray so that you have an easy time putting it together 🙂

  3. My daughter wanted this pie desperately, so I made it!!!! All in all it was a good recipe, but I had to write and let you know my experience with the meringue section: I made it exactly as written, and it came out as a soup!!!! It was a runny mess! I realized that the corn syrup made it this way… Had I simply omitted it, it would’ve been perfect. I will make make it again… Very tasty recipe ( with all that sugar, it should be!!) but the meringue will only consistent of egg whites and sugar… Zero corn syrup!!!!!!!!

  4. Sooooo… I guess by taking down my comment about corn syrup, of which was NOT meant to be a criticism, but mostly a commentary, and one to help others while making your recipe, you only keep the “good” comments. Seems a little false… Too bad

    1. Hi Shirell,

      I definitely didn’t take it down. I would never take down a comment that could help someone down the road. I hadn’t logged into my site to approve comments and seeing as how this was the first comment you’ve ever left I have to approve it to avoid any spam comments. If you look, you’ll see it right above this. Have a great day and I’m glad your daughter enjoyed it. Cheers.

  5. Hi, This looks amazing! Can it be made in advance? And if so, how would you store it? Thank you!

    1. you could make the bottom portion in advance and store it in the fridge – I wouldnt add the meringue topping until right before serving though and torch it then!

  6. Hi Gaby, I saw your comment above about making it ahead. If I wanted to take this to someone’s home on thanksgiving should I make the meringue before we leave and take it in a separate container with us or would I actually need to mix the meringue at their home right before serving?

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