S’mores Pie
S’mores + Nutella is a winning combination! My no bake S’mores Pie has a rich chocolate ganache piled high with toasted meringue. This easy s’mores pie is definitely a favorite in my household. It’s a very simple dessert that packs a ton of flavor.
Ingredient Notes
Below are some notes on key ingredients for this recipe. For a full list of ingredients, see the recipe card below.
- Chocolate graham crackers – I prefer chocolate graham crackers in this crust, however if you can’t find chocolate graham crackers you can substitute regular graham crackers. Crushing up some graham crackers to fine crumbs takes only a minute with a food processor but if you want to take a shortcut you can also buy a premade graham cracker crust, like this one by Keebler. If you can’t find chocolate graham crackers, Chocolate Teddy Grahams work as well. This recipe is really easy to adapt to be gluten free. Use Gluten free graham crackers, gluten free Oreos or your favorite gluten free cookie.
- Salted Butter – I only bake with salted butter. You’ve probably heard to use unsalted butter because there can be discrepancies in how much salt is in different brands but I have yet to come across a brand of butter that is too salty. I find that when I use unsalted butter I have to add a lot of salt to balance out the sweetness of most of my recipes.
- Chocolate – I love baking with Guittard Semisweet Baking Wafers because they melt so smoothly, but you can use regular chocolate chips, chopped chocolate bars or whatever you have on hand.
- Nutella – Nutella gives the ganache a delicious, but subtle, chocolate hazelnut flavor.
Chocolate Graham Cracker Pie Crust
Let’s start with the crust. Traditional s’mores are traditionally made with regular graham crackers but if you’re like me and love chocolate try using chocolate graham crackers. It tastes almost like a mashup of a graham cracker and Oreo pie crust. To make the crust, combine graham cracker crumbs, melted butter and sugar. Press into a lightly greased deep-dish pie pan. This is a no bake s’more pies and at this point you can refrigerate the crust to set. However I sometimes bake my cookie crusts before adding the fillings to help set it and keep the crumbs from mixing in with your filling. It’s a totally optional step.
Chocolate Ganache Filling
To make the filling of this pie, place the chocolate chips and butter in a medium bowl. In a small saucepan heat the heavy cream over medium heat just until a low boil . Pour over the chocolate and whisk until chocolate is melted. Whisk in the Nutella until smooth. Pour into the pie crust. Refrigerate at least 2-3 hours or until set.
Meringue topping
I topped this pie with light and fluffy marshmallow meringue which is fairly quick and simple. You will need to use a double boiler to heat the egg whites and sugar, I use the large bowl of a stand mixer on top of a pot of simmering water. The sugar will melt quickly so keep an eye on it, mine took 3-4 minutes. Once you can rub the mixture between your fingers without feeling any sugar its good to transfer the bowl to your stand mixer (or use a hand mixer). Using the whisk attachment for your mixer, beat until soft peaks form, about 5 minutes. Then add in the vanilla extract and beat on high until glossy stiff peaks form. Pile high onto the chocolate filling and use a knife or spoon to create peaks.
When it comes to toasting your meringue you can use a kitchen torch or a broiler. I placed mine under the broiler for 1-2 minutes. Watch it carefully to keep from burning. If your pie is in a glass dish, bring it out on the counter before you start preparing the meringue. If your dish is too cold it can crack in the hot oven.
You can also swap the meringue out for a traditional marshmallow topping, made with gelatin – check out my Peanut Butter S’mores Pie. That marshmallow topping is a bit gooey in comparison to the meringue which holds it shape in tall peaks. Feel free to try either topping on this decadent pie!
Store leftovers in the refrigerator. Allow to come to room temperature before eating.
Looking for more pies with Nutella? Try my Nutella Pie recipe or my Hazelnut Mocha Pie.
S'mores Pie
Ingredients
- 9 chocolate graham crackers (9 full sheets, crushed to fine crumbs)
- 5 tbsp salted butter, melted
- 2 tbsp sugar
- 12 oz semisweet chocolate
- 2 tbsp salted butter
- 1¼ cups heavy whipping cream
- 1 cup Nutella (or similar chocolate hazelnut spread)
- 3 egg whites
- 3/4 cup sugar
- 1/2 tsp vanilla bean paste or vanilla extract
Instructions
- To make the crust, combine graham cracker crumbs, melted butter and sugar. Press into a lightly greased pie plate. At this point you can refrigerate the crust to set for a completely no bake pie. Or you can bake to set - Bake at 300 degrees for 12 minutes. Allow to cool while preparing the filling.
- To make the filling, place the chocolate chips and butter in a medium bowl. In a small saucepan heat the heavy cream on the stovetop just until a low boil . Pour over the chocolate and whisk until chocolate is melted. Whisk in Nutella until smooth. Pour into the pie crust. Refrigerate at least 2-3 hours or until set.
- Before serving, combine egg whites and sugar on top of a double boiler. Heat until sugar in completely dissolved. Transfer mixture to the bowl of a standing mixture and beat, with a whisk attachment until soft peaks form, about 5 minutes. Add vanilla and beat on high until glossy stiff peaks form. Pile high onto the chocolate filling and use a knife or spoon to create peaks. Broil for 1-2 minutes, just until the meringue is browned. Alternativley, you can toast with a kitchen torch. Store leftovers in the refrigerator.
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