There’s nothing that says “summer” more than s’mores. But there isn’t always a campfire nearby, so until I have a cozy backyard fire pit, I’ll be making this pie. Truthfully I would probably be making this pie even if I had a backyard fire pit… because with its creamy dark chocolaty filling, graham cracker crust, and soft toasted marshmallow topping… it’s just that good.
no campfire required
Sliced strawberries and almonds add freshness and crunch. This recipe can be made in a standard 9-inch pie dish, or a 9 to 10-inch tart pan like I used. I used natural low-sugar graham crackers and skimped on the butter, so my crust was very crumbly – though still delicious.
Our whole family loved this summery dessert. It may look like a lot of steps, but it’s actually quite easy. Prepare one day in advance, except for the marshmallow topping. To make this even quicker, use a purchased graham cracker crust.
Bookmark this recipe for your next BBQ or summer party.
P.S. I promise to have a super healthy recipe up next!
S’mores Pie with Strawberries and Almonds
Graham Cracker Crust
1 purchased graham cracker crust
2 cups fat-free milk, divided
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/2 cup sliced strawberries
1/4 cup sliced almonds
Toasted Marshmallow Topping
4 large egg whites (I used and recommend using dried egg whites to reduce the risk of illness from raw egg – just follow the directions on the package for dissolving the powder.)
3/4 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
For the pie filling:
Combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 4 hours or until very cold. To chill more quickly, place in the freezer.
Remove plastic wrap and arrange sliced strawberries and almonds over the chocolate filling.
For the topping:
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. If using dried egg whites, simply place dried whites and called for amount of water in the mixer and beat for a minute, then add sugar. //assets.pinterest.com/js/pinit.js
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
Using a spoon, pile the marshmallow topping on top of the chocolate filling, or use a piping bag fitted with a tip. Place pie directly underneath broiler until topping has browned, about 2 minutes (watch closely!).