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.
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!
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1 pinch salt
- 10 tablespoons unsalted butter, melted
- 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
- 5 egg whites
- ½ cup plus 2 tablespoons light corn syrup
- 1 ¾ cup white sugar
- 2 teaspoons vanilla
- Preheat oven to 350 degrees F.
- Combine the crumbs, sugar and salt in a large bowl. Add the melted butter and stir until evenly combined.
- Dump the crumb mixture into a 9-inch pie dish and press evenly along the bottom and up the sides to form the crust.
- Transfer to the oven and bake until golden brown, about 12-15 minutes.
- Remove the crust from the oven and let cool completely.
- 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.
- 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.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!