S'mores Pie
Rich and decadent Nutella chocolate ganache in a chocolate graham cracker crust piled high with toasted meringue.
Ingredients
Chocolate Graham Cracker Crust
- 9 chocolate graham crackers (9 full sheets, crushed to fine crumbs)
- 5 tbsp salted butter, melted
- 2 tbsp sugar
Chocolate Filling
- 12 oz semisweet chocolate
- 2 tbsp salted butter
- 1ΒΌ cups heavy whipping cream
- 1 cup Nutella (or similar chocolate hazelnut spread)
Meringue Topping
- 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.
Nutrition
Calories: 570kcal | Carbohydrates: 70g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Monounsaturated Fat: 0.5g | Cholesterol: 55mg | Sodium: 59mg | Potassium: 152mg | Fiber: 3.7g | Sugar: 53g
This information comes from online calculators and these figures are only estimates.
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