• 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
  • 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 (8 SQUARES) Ghirardelli Dark Chocolate 72% Cacao SQUARES
  • 4 ounces (8 SQUARES) Ghirardelli Dark Chocolate Salted Caramel Crunch SQUARES
  • 1 teaspoon Pure vanilla extract
  • 3 tablespoons Unsalted butter
  • 4 large Egg whites
  • 1 cup White sugar
  • 1 teaspoon Pure vanilla extract


  • Remove from heat & immediately stir in dark chocolate, caramel chocolate, vanilla extract & butter until silky smooth.
  • Pour into pre-baked graham cracker crust & let set in the fridge for 2-4 hours.
  • MARSHMALLOW MERINGUE: When ready to serve, prepare the marshmallow meringue.
  • 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.
  • Spread over pie & using the broiler or a torch brown the top until golden brown to resemble a toasted marshmallow. Serve this s'mores pie immediately!
  • GRAHAM CRACKER CRUNCH: In a mixing bowl combine graham cracker crumbs, butter, sugar, salt & vanilla. stir until combined.
  • Press the mixture firmly into a greased pie dish creating a 1-inch crust around the edges.
  • Bake at 350 degrees for 10 minutes & let cool completely before adding the chocolate filling.
  • CHOCOLATE CARAMEL FILLING: In a saucepan add milk, cream, sugar, cornstarch, sea salt & egg yolks. whisk until the egg yolks have broken up.
  • Cook over medium heat, constantly stirring until mixture thickens.

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