No Bake S’Mores Pie
This s’mores pie is a simple twist on a summer classic including a buttery graham cracker crust, rich chocolate ganache filling and a light marshmallowy frosting. This no bake S’mores Pie is perfect for any summer gathering!
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S’mores is one of those classic summer desserts that usually kicks off summer! I especially remember these during the warm summer nights on the beaches in Santa Cruz while sitting around a bonfire with my closest friends. I can’t believe it took me until mid-August to create our first S’more dessert of the season and its a good one! NO BAKE S’MORES PIE!
I love how many variations can be found with s’more inspired desserts but with it being August- we created a classic summer dessert without having to turn on the oven or spend hours making!
INGREDIENTS NEEDED:
GRAHAM CRACKER CRUST:
- 10-12 graham crackers (full pieces)
- 6 tablespoons unsalted butter
- 1/3 cup granulated sugar
CHOCOLATE GANACHE:
- 16 oz semi-sweet chocolate and or dark chocolate (quality chocolate is key!)
- 2 cup heavy cream
- 6 tablespoons unsalted butter
- 1/2 tsp vanilla extract
MERENGUE FROSTING:
- 4 egg whites
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tarter
- 2 teaspoon vanilla
WHY WE LOVE THIS RECIPE:
- No baking required
- Can be made 3 days in advanced (without the frosting)
- It is rich and decadent in chocolate flavor
- All the s’more flavors in pie form
- Super easy and quick to make
TIPS FOR MAKING THE BEST S’MORES PIE:
- Allow the pie crust to set in the freezer for at least 20 minutes (longer is better) or in the fridge for 1 hr. Because it is a no bake pie crust, it allows the crust to set. Prepare ganache while the pie crust sets.
- Use high quality chocolate for the ganache. We suggest semi-sweet or a combo of semi-sweet and dark (72% cocoa) chocolate for ultimate richness and a deeper, nutty chocolate flavor. Trader Joes has quality chocolate bars imported from Europe for a great price!
- Merengue can be intimidating to make but it doesn’t have to be! Use room temperature egg whites and ensure that no yolk gets in the bowl. The best way to do this is to crack one egg at a time in a bowl and take the yolk out by hand, allowing eggs whites to separate. Its much easier and you retain more egg whites than separating in the egg shell.
- Use a clean dry bowl. Even the smallest amount of oil can tarnish a beautiful merengue from creating stiff peaks.
HOW TO STORE S’MORES PIE
The pie crust and ganache can be made up to 3 days in advance but leave the merengue frosting until the day you plan on serving the pie. Store in an airtight container in the refrigerator for 1-2 days. The merengue frosting has a shorter shelf life.
I hope this easy no bake s’mores pie can help you celebrate summer a bit longer!
If you like this recipe, you may also want to try these:
Blackberry Cheesecake Ice Cream Pie
Happy Baking, Friends!
*IF YOU WANT MORE BAKING & PARTY TIPS, RECIPES, AND LITTLE DOSES OF JOY- SAY HI ON INSTAGRAM & PINTEREST OR SUBSCRIBE TO MY BAKING TRIBE E-MAIL LIST! MY HEART IS ABOUT SPREADING JOY AND I ABSOLUTELY LOVE HAVING THE OPPORTUNITY TO CONNECT WITH EACH AND EVERY ONE OF YOU!
No Bake S’more Pie
Ingredients
Crust
- 10-12 Graham Crackers (full sheets)
- 6 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
Filling
- 16 oz semi-sweet chocolate and or dark chocolate 72 percent cocoa
- 2 cups heavy cream
- 6 tablespoons unsalted softened butter
- 1/2 teaspoon vanilla extract
Frosting
- 4 egg whites
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tarter
- 2 teaspoons vanilla extract
Instructions
Crust
- Using a food processor- grind the graham crackers until coarse or use a ziplock bag and rolling pin.
- Add sugar and pinch of salt. Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl.
- Firmly press down using either your hands or back of a measuring cup into pie pan. Chill in freezer for 20-30 minutes or in the refrigerator for 1-2 hours to set before filling with ganache.
Filling
- Add chopped chocolate into a medium bowl. Set aside.
- Warm heavy cream in a saucepan on medium heat until small bubbles form around the edges. The goal is warm the cream enough to melt the chocolate.
- Pour heavy cream over the chocolate and let sit for 1 minute. Whisk until smooth.
- Add softened butter and vanilla extract and whisk until smooth and glossy.
- Pour ganache filling into the prepared pie crust. It will fill to the top!
Frosting
- Add egg whites, sugars, and cream of tarter to a metal bowl of a stand mixer.
- Set the bowl over a pot of bowling water- not touching the water but sitting over the steam.
- Using the whisk from a stand mixer- whisk mixture constantly for 5 minutes until the sugar dissolves. Test by running mixture between fingers to see if there are any sugar granules still present- if so, keep mixing.
- Remove bowl from heat and add to stand mixer fitted with whisk attachment and beat on medium high speed for 5-6 minutes until stiff peaks form and the bowl feels cooled down to the touch. Add vanilla
- Using a spatula, scoop merengue to top the pie. Using a torch or lighter- toast the merengue.
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