S'mores Pie
A rich and delicious chocolate pie with a layer of and toasted marshmallows.
Servings: 16 servings
Calories: 459kcal
Equipment
- Whisk
- 2 pie plates
- 4 quart sauce pan
Ingredients
- 2 baked and cooled graham cracker pie crust. can use store bought (if you want gluten free pie, use a gluten free pie crust)
Chocolate Custard
- 3 eggs
- 5 tablespoons cornstarch
- 1 cup sugar
- ¼ tsp salt
- 2 ½ cups whole milk
- ¾ cup half and half
- 2 tbsp salted butter
- 1 tablespoon vanilla extract
- 1 cup semi sweet chocolate chips
Toasted Marshmallow Filling
- 2 c marshmallows (about 12 large marshmallows)
- 8 oz. cream cheese room temperature
- 3 c powdered sugar
- ½ Teaspoon salt
- ½ Tablespoon vanilla extract
Whipped Cream Topping
- 2 c heavy whipping cream
- 4 Tablespoon granulated sugar
- 1 Tablespoon vanilla extract
Instructions
Toasted Marshmallow Filling
- Beat cream cheese until creamy. Add powdered sugar, salt, and vanilla extract. Set aside.
- Lay marshmallows on foil-lined pan and broil over high heat for a couple minutes, or just until tops are brown. Don't broil too long, or you'll cook the marshmallows and they'll crisp up too much. Use spatula to scrape marshmallows off foil and into cream cheese mixture. Mix until well-incorporated.
- Spread toasted marshmallow mixture in bottom of cooled pie crust.
Chocolate Custard
- In a medium mixing bowl, add eggs. Whisk until smooth and set aside.In a 4 quart saucepan, add your sugar, cornstarch, and salt. Whisk to combine these dry ingredients.Pour in whole milk and half and half. Whisk until well combined. Set heat on your stove to medium.
- As you heat the mixture continually whisk. When I say continually, I mean constantly. You're going to stir until your arms fall off. Stir continuously until mixture is thickened and simmering. You want the temperature of the mixture to be between 175-180 degrees Fahrenheit. This will take roughly 10-15 minutes. Make sure you are stirring the entire time.You'll know when the mixture is thick enough because you'll be able to coat the back of a wooden spoon and run your finger through it. If the line remains, it is thick enough.
- Add about a cup of the hot custard mixture to your slightly beaten eggs, adding 1 tablespoon at a time. Make sure you are whisking eggs continuously while you pour the small amount of hot liquid in. This is called tempering your eggs.
- Pour tempered eggs into your thickened custard while you whisk. Continue to stir and cook for an additional 2-3 minutes. Remove from heat and add in butter, vanilla and chocolate chips. Stir until combined and smooth.
- Spread chocolate custard over toasted marshmallow mixture.
- Press plastic wrap to the surface of the custard layer. This prevents the custard from forming a thick skin. Cool and refrigerate overnight.Top with whipped cream, and additional banana slices if desired. Serve chilled.
- Prepare whipped cream by beating all ingredients in chilled bowl and chilled beaters with electric mixture until stiff-peaks form. Drop whipped cream over pie, top with chocolate shavings.
Video
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Notes
Why is my pie filling runny?
To avoid soupy, runny custard, make sure to use whole milk and cook it until it's nice and thick. Undercooked pudding is the #1 reason the pie gets soupy. One trick to check the doneness is to coat the back of the spoon with pudding and run your finger right through the middle.
*different altitudes, humidity and other environmental conditions effect baking which is why we always use temperature instead of exact minutes!
How do I store cream pie?
Cream pie will last 4-5 days in the fridge. This pie must be refrigerated.
Can this pie be made ahead?
Yes, we recommend making this pie a day ahead, because it requires hours of chilling before served.
Is this pie gluten free?
The filling is completely gluten free! You need to swap the crust out for a gluten free crust to make the entire pie gluten free.
Nutrition
Serving: 1slice | Calories: 459kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 349mg | Potassium: 188mg | Fiber: 1g | Sugar: 51g | Vitamin A: 779IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 1mg