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No Bake S'more Pie

Easy No bake s'mores pie with chocolate ganache filling and toasted merengue frosting!
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Prep Time 30 minutes
Course Dessert
Servings 12

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.

Notes

Pie can be stored in an airtight container for 3 days in the refrigerator. 
Keyword chocolateganache, easysummerdessert, merenguefrosting, nobake, nobakedessert, nobakepiecrust, s'mores, s'moresdessert