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This delightful creation takes the classic camping treat to new heights. Caramel s’more pie features a velvety layer of rich caramel nestled between the gooey marshmallow and chocolate, all embraced by a buttery crust of graham crackers.
The buttery crunch of crackers, luscious caramel, and chocolate create a perfect blend of flavors. Perfect for sharing your loved ones or savoring solitude. Be ready to embark on the journey of this sweet bliss. Top of Form
Ingredients For Caramel S’more Pie
For The Graham Cracker Crust
- Graham cracker crumbs
- White sugar
- Vanilla extract
- Salt
- Unsalted butter, melted
For The Caramel Chocolate Filling
- Whole milk
- White sugar
- Egg yolks
- Vanilla extract
- Cornstarch
- Whipping cream
- Unsalted butter
- Caramel chocolate
- Sea salt
- Dark chocolate
For The Marshmallow Meringue
- Egg whites
- Vanilla extract
- White sugar
Ingredient Notes and Variations
Graham crackers: It is the base or foundation of the dessert. Graham crackers provide a buttery, sweet, and crumbly base. You can use other biscuits to make this base.
Whole milk: To make the caramel layer base whole milk, whole milk provides a creamy and luscious texture. You can use almond milk or coconut milk for an innovative taste.
Whipping cream: The whipping cream gives the teat a luxurious and velvety texture that will melt in your mouth with each bite.
Sea salt: It enhances the complexity of the caramel sauce. A pinch of sea salt creates a delightful contrast to the sweetness and adds a touch of sophistication.
Dark and caramel chocolate: Dark chocolate adds deep flavors. You can use finely chopped or chocolate chips. Caramel chocolate elevates the indulgence of the treat. It brings a rich and caramel-infused sweetness to the pie.
How to make caramel s’more pie?
Step 1: Prepare graham cracker crust
- Combine graham crackers, sugar, salt, vanilla, and butter in a mixing bowl.
- Press the finely mixed ingredients firmly into a greased pie dish, creating a one-inch crust at the edges.
- Bake it in the oven at a temperature of 350 degrees. It may take 10 to 12 minutes to cook perfectly.
- Allow the pie to cool thoroughly.
Step 2: Prepare caramel chocolate filling
- Add sugar, cornstarch, sea salt, egg yolks, milk, and cream in a saucepan. Whisk the ingredients until the egg yolks are incorporated into the mixture.
- Cook the batter on medium heat and stir consistently until it thickens.
- Take it off the heat and promptly mix in the dark chocolate, caramel chocolate, butter, and vanilla until smooth.
- Pour it on the pre-baked graham cracker crust and place it in the fridge for 2 to 4 hours or until set.
Step 3: Prepare marshmallow meringue
- In a bowl of stand mixture with whisk attachment, break the eggs, collect their whites, and beat them until a soft peak forms.
- Combine sugar and vanilla gradually and keep whipping until stiff peaks form.
- Spread it on the pie and golden it with a kitchen torch or broiler.
- Serve immediately.
Caramel S’more Pie
Ingredients
For The Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ½ cup white sugar
- 1 teaspoon pure vanilla extract
- 1 Dash salt
- ½ cup unsalted butter melted
For The Caramel Chocolate Filling
- 2 cups whole milk
- 1 ½ cup white sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ¼ cup cornstarch
- 1 cup whipping cream
- 3 tablespoons unsalted butter
- 4 ounces dark caramel chocolate
- ½ teaspoon sea salt
- 4 ounces dark chocolate roughly chopped
For The Marshmallow Meringue
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup white sugar
Instructions
- Make a graham cracker crust by mixing the crumbs with sugar, vanilla, salt, and butter until well combined.
- Press this crumbly mixture firmly and bake in a pie tin, making a one-inch crust from the edges.
- Bake for 10 to 12 minutes in the oven at a temperature of 350°F.
- Allow it to cool completely before adding further layers.
- Whisk milk, sugar, cornstarch, egg yolks, and cream in another bowl until well mixed.
- Cook the batter on medium heat and keep stirring until thickening.
- Remove from heat and add dark chocolate, caramelized chocolate, butter, and vanilla. Make a silky-smooth batter.
- Pour it on the graham cracker crust you have already baked and place it in the refrigerator for 2 to 4 hours.
- While serving, add a marshmallow meringue layer by stirring the egg whites until they reach soft peaks.
- Add vanilla and sugar gradually and whisk until stiff peaks.
- Spread it over the chilled pie and give it a golden touch with a broiler or kitchen torch.
- Serve it immediately after adding the marshmallow layer.
