S'more Pie

Rose McAvoy

This pie could be made with any flavor of instant pudding you like best. I suggest chocolate or fudge for the full s'more experience. Using a commercially available graham cracker crust saves time but a homemade crust would be a great alternative. The topping is essentially a meringue frosting. You have seen it here before and you will see it here again. If you would rather skip the homemade "marshmallow" feel free to try some mini marshmallows. Give the finished pie at least a few hours in the freezer to set up before serving. It can be stored in the freezer for several days.

5 from 1 vote

Print Recipe

Course Dessert

Cuisine American

Calories 225 kcal

Ingredients

Crust

1 reduced fat graham cracker crust

Filling

1 sugar free fat free instant pudding (chocolate or fudge recommended)
1 ¾ cup skim milk
1 lite whipped topping such as Cool Whip
2 Tablespoons mini semi-sweet chocolate chips or favorite chocolate bar chopped into tiny pieces
1 graham cracker sheet

Topping

2 egg whites
½ teaspoon cream of tarter
salt
½ cup granulated sugar
2 Tablespoons water
1 teaspoon vanilla

Instructions

Filling

Prepare the pudding as instructed on the box using only 1 ¾ cup milk instead of the full amount called for on the box.
Once the basic pudding has been made gently fold in the whipped topping with a spatula.
When the liquid is all one color, fold in the graham cracker pieces and the mini chocolate chips.
Pour the pudding mixture into the pie crust. Cover and refrigerate while making the topping.

Topping

In a small sauce pan over medium high heat slowly melt together the sugar and water to create a syrup. Stir the syrup frequently to heat evenly and prevent burning.
Once the sugar has melted add the vanilla and allow to just come to a boil. Reduce heat to low and continue to stir.
At the same time (if possible) in a clean bowl with high sides, begin beating the egg whites, pinch of salt, and cream of tarter. Use an electric mixer on low speed and increase the speed as the egg whites become more frothy and increase in volume.
Once the egg whites have reached firm peak stage, slowly pour in the hot sugar syrup. (I pour a thin continuous stream from the pan into the bowl so that it fully incorporates into the egg whites as it hits the beaters.)
Continue whipping the egg whites after the syrup is incorporated so they become stiff and shiny.
Gently spoon approximately ⅔ of the finished meringue over the chilled pie. Plop your topping in the middle and work it toward the edges leaving a scant ½ inch margin for more graham pieces and chocolate chips. Have fun creating little swirls or peaks with a spatula or the back of a spoon.
(Optional) To make the final graham and chocolate garnish mix 1 tablespoon of chips with 1 crumbled ½ sheet of graham cracker. Use a spoon to get it just along the edge of the pie pan.
Return the meringue topped pie to the refrigerator.

Finishing the pie

Move an oven rack to the highest position and set the oven to broil. You want to be able to fit the pie under the broiler but not touch it.
When the broiler is hot, set the pie on a sheet pan to make it easier to move around. Slide the pie under the broiler. (Watch very closely. It only needs 30 to 40 seconds to get toasty. The oven door does not need to be fully shut while the topping toasts.)
Once the top begins to turn golden remove immediately. If needed return to oven for a few more seconds until desired toasty color is achieved.
Place the finished pie uncovered into the freezer for 4 hours to overnight. Cut the frozen pie with a warm knife and allow to soften 20 - 30 minutes prior to serving.

Notes

This recipe makes more topping than needed to cover the pie. Use ⅔ of the topping for the pie and get creative with the remaining ⅓. We heaped it on graham crackers for a sticky sweet treat. Makes 12 voluminous servings or many smaller ones.

Nutrition

Serving: 1gCalories: 225kcalCarbohydrates: 35gProtein: 4gFat: 8gCholesterol: 6mgSodium: 141mgFiber: 1gSugar: 24g

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