Caramel S’more Pie

5 from 1 vote

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.

Course Breakfast, Dessert

Cuisine American, Greek

Keyword 1 hour, 45 minutes, breakfast, pie, S’more

Prep Time 30

Cook Time 15

Total Time 45

Author Muhammad Kashif

Servings Slices

Calories 571kcal

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.

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