S’more Pudding Pie

5 from 3 votes

A rich and creamy S’more Pudding Pie with homemade chocolate pudding, toasted marshmallow meringue and a buttery graham crust. The ultimate s’mores dessert.

Prep Time25

Cook Time15

Chill2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

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
⅓ cup cornstarch
½ teaspoon sea 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 light corn syrup plus 2 tablespoons
1 ¾ cup white sugar
2 teaspoons vanilla extract

Instructions

For the Graham Cracker Crust

Preheat the oven to 350 degrees F.
In a large bowl, combine the graham cracker crumbs, sugar and salt. Stir in the melted butter until everything is evenly coated.
Press the mixture firmly into a 9 inch pie dish, making sure the bottom and sides are packed tightly. Bake for 12 to 15 minutes until golden brown. Remove from the oven and let it cool completely.

For the Chocolate Pudding Filling

In a medium saucepan, whisk together the brown sugar, cocoa powder, cornstarch and salt. Add the milk and continue whisking until smooth.
Cook over medium low heat for about 10 minutes until thickened. Bring the mixture to a gentle simmer, reduce the heat to low and cook for 2 more minutes, whisking constantly, until very thick.
Remove from the heat and stir in the dark chocolate, butter and vanilla. Mix until smooth. Pour the pudding into the cooled crust and refrigerate for 2 hours to set.

For the Marshmallow Meringue

In a heatproof bowl, whisk together the egg whites, corn syrup and sugar. Set the bowl over a pot of simmering water and whisk for 5 minutes until the sugar dissolves.
Transfer the mixture to a stand mixer and whip on high speed for 5 minutes until stiff peaks form. Add the vanilla and fold to combine.
Carefully mound the meringue onto the chilled pie. Use a kitchen torch to toast the outside of the meringue until golden and toasty. Slice and serve.

Notes

Use a sturdy graham crust. Press it really firmly into the pan (bottom + sides) so it doesn’t crumble when sliced. A measuring cup works like a dream to pack it tight.
Bake the crust until it smells nutty. Even if the box says you don’t have to bake it, do it anyway. A quick bake gives you that toasty, golden, s’mores-vibe flavor.
Whisk the pudding constantly. Low and slow is the move. Constant whisking keeps the chocolate pudding smooth and velvety, not lumpy or chalky.
Use high-quality chocolate. A good bittersweet or semisweet bar melts smoother and tastes way richer than basic chips. It’s worth it trust.
Cool the pudding before filling the crust. Not room temperature, but not steaming hot either. Warm pudding can crack the crust or make it soggy. Give it a chance to chill out.
Chill the whole pie long enough. The pudding needs time to fully set, think a few hours or even overnight. This is how you get those clean, dreamy slices.
Toast the marshmallows right before serving. Whether you use a kitchen torch or broil for a few seconds, fresh-toasted marshmallows taste insane and give you the real campfire moment.
Slice with a hot knife. Run your knife under hot water, wipe it dry, and each slice will cut through the marshmallow layer like butter.
Serve it slightly chilled. Straight-from-the-fridge is great for clean cuts, but letting it sit for 10–15 minutes before eating makes the chocolate extra silky and the marshmallow soft again.

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