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    Caramel S'mores Pie

      Servings:   1 Pie

    Ingredients
    • For the Graham Cracker Crunch:

      • 2 1/2 cups graham cracker crumbs
      • 1/2 cup unsalted butter, melted
      • 1/2 cup white sugar
      • 1/8 teaspoon salt
      • 1 teaspoon pure vanilla extract

      For the Caramel Chocolate Filling:

      • 2 cups whole milk
      • 1 cup whipping cream
      • 1 1/2 cup white sugar
      • 1/4 cup cornstarch
      • 1/2 teaspoon sea salt
      • 4 large egg yolks (save the whites for the meringue topping)
      • 4 ounces dark chocolate, roughly chopped (8 squares of ghirardelli twilight delight)
      • 4 ounces dark caramel chocolate (8 squares of ghirardelli dark & caramel)
      • 1 teaspoon pure vanilla extract
      • 3 tablespoons unsalted butter

      For the Marshmallow Meringue

      • 4 large egg whites
      • 1 cup white sugar
      • 1 teaspoon pure vanilla extract
    Directions

    For the Graham Cracker Crunch:

    1. In a mixing bowl combine graham cracker crumbs, butter, sugar, salt & vanilla. stir until combined.
    2. Press the mixture firmly into a greased pie dish creating a 1-inch crust around the edges.
    3. Bake at 350 degrees for 10 minutes & let cool completely before adding the chocolate filling.

    For the Chocolate Caramel Filling:

    1. In a saucepan add milk, cream, sugar, cornstarch, sea salt & egg yolks. whisk until the egg yolks have broken up.
    2. Cook over medium heat, constantly stirring until mixture thickens.
    3. Remove from heat & immediately stir in dark chocolate, caramel chocolate, vanilla extract & butter until silky smooth.
    4. Pour into pre-baked graham cracker crust & let set in the fridge for 2-4 hours.

    For the marshmallow meringue:

    1. When ready to serve, prepare the marshmallow meringue.
    2. In the bowl of a stand mixer with the whisk attachment add the egg whites. Whip until soft peaks form. Gradually add the sugar & vanilla. Whip until stiff peaks form.
    3. Spread over pie & using the broiler or a torch brown the top until golden brown to resemble a toasted marshmallow. Serve immediately!

    NOTE: If you do not want to use raw egg whites, you can also top with whole marshmallows or marshmallow fluff.