Thanksgiving is one week away. I’m sure you’re all well under preparation for the big day, having planned out the exact menu and seating arrangements. You may have even taken it a step further and planned the whole tablescape (yes, “tablescape”) and added placecards to every seat.
Or, you may be going over to someone else’s home for Thanksgiving.
Either way, you’ll want to have this rich, decadent s’mores pie on your table. It’s chocolate fudge center topped with warm, gooey marshmallow fluff, sitting on top of a buttery graham cracker crust is no match for the candied yams that will be sitting on the table. Plus, not everyone likes candied yams, but who doesn’t like s’mores?!
My favorite part about this pie is that you can make most of it in advance and then finish it off right before bringing it to dinner or serving it at dinner.
Be prepared to send a few slices of this pie away with your guests as they’ll be asking for it and you’ll not want to part with the pie.
This photo actually doesn’t do this pie justice. The pie pan that I used bakes pies beautifully, but doesn’t photograph too well as it is bulky. Oh yeah. This is my favorite part. As you cut the pie, marshmallow fluff pours out from the sides and onto the rest of the pie. Better yet, torch the marshmallow fluff that’s pouring out to toasty perfection and then serve. My mouth is watering just talking about it.
- 1 ½ cups of graham cracker crumbs (finely ground)
- 6 tablespoons of melted, unsalted butter
- 14 oz. sweetened condensed milk
- 12 oz. semi-sweet chocolate chips
- 5 egg whites
- ½ cup light corn syrup
- 1 ¾ cup white sugar
- 2 teaspoons vanilla extract
- First, we need to make the graham cracker crust.
- Preheat oven to 350 degrees F.
- If you haven't yet, use your food processor to crush the graham crackers into fine crumbs. In a mixing bowl, mix the crumbs with the melted butter and then pat into your pie pan. Use the back of a measuring cup to firmly press the crumbs together and smooth out the pie.
- Bake the crust for 10 minutes and then let cool.
- Next, in a double-boiler, melt the chocolate until smooth. Then, add in the condensed milk and stir together until smooth. Pour into the cooled pie crust and spread the fudge evenly with a spatula.
- Refrigerate the pie until cooled. The chocolate should be cool to the touch and firm.
- Now to make the marshmallow topping. In a stand mixer (or using your hand mixer), mix together the egg white, corn syrup, and white sugar to form the marshmallow fluff. Keep mixing until stiff peaks begin to form. Fold in the vanilla extract. (Warning: If you're using a hand mixer, this step can take a long time).
- Top the pie off with the marshmallow fluff and use a fork to fluff up the top. Toast the fluff using a kitchen torch. Serve immediately.
If you plan to bake in advance, add the marshmallow topping last. Don't refrigerate the marshmallow topping with the pie, as the topping will flatten out and get chewy.
Save the leftover marshmallow fluff in an airtight container and refrigerate.