I love s’mores but especially on the Fourth of July or any summer party around a fire pit! So, when I saw this recipe in an old cookbook, “The Back in the Day Bakery Cookbook, I had to try it! This pie was a big hit with everyone who tried it… second helpings were required!! I used a deep pie dish so I tweaked the recipe a bit, but the credit goes to Cheryl & Griffith Day and their amazing recipes!

CHOCOLATE CUSTARD FILLING INGREDIENTS:

• 2 cups whole milk

• 5 large egg yolks

• 6 tablespoons sugar

• 3 tablespoons cornstarch

• 1/4 tsp fine sea salt

• 1 tsp pure vanilla

• 7 ounces of good bittersweet chocolate, melted

• 2½ tablespoons unsalted butter, cut into cubes at room temp

GRAHAM CRACKER CRUST INGREDIENTS:

• 3 cups graham cracker crumbs

• 6/8 cup packed brown sugar

• 12 tablespoons unsalted butter melted

MARSHMALLOW TOPPING INGREDIENTS:

• 6 large egg whites

• ½ tsp cream of tartar

• 1½ cups sugar

• 1 tsp pure vanilla

You will need a kitchen blow torch!

GRAHAM CRACKER CRUST DIRECTIONS:

• Position rack on lower level and preheat oven to 350 degrees F.

• In a medium bowl mix all the ingredients until all is moistened.

• Press mixture into the pie plate going up all the sides and bottom of the pan.

• Bake for about 6-8 minutes until golden and let cool before filling.

CHOCOLATE FILLING DIRECTIONS:

• Whisk the egg yolks, sugar, corn starch, and salt together in a heat proof bowl until thick and pale in color, set aside.

• In a medium saucepan bring milk to a gentle boil.

• Whisk about half of the hot milk into the egg mixture, then continue to whisk in the rest in a steady stream.

• Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cool the yolk mixture whisking constantly until thick and glossy, about 7-8 minutes.

• Remove the bowl from the heat and whisk in the vanilla and chocolate.

• Let this set for 2 minutes to cool, then whisk in the butter until the custard is smooth and silky.

• When cool, put it into graham cracker crust and cover and put in the fridge.

MARSHMALLOW TOPPING DIRECTIONS (pay attention and keep whisking!!):

• Put the egg white, cream of tartar, and sugar in a large heatproof bowl.

• Set over a sauce pan of simmering water (do not let the bowl touch the water) and whisk constantly until sugar is completely dissolved and the egg whites are warm to the touch, 3-5 min. The mixture will appear pale and opaque.

• To make sure sugar is dissolved rub the mixture between your fingers. If grainy then whisk some more!

• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

• Add the vanilla and starting on low speed whip the egg whites gradually increasing the speed to high until the marshmallow topping is glossy and forms peaks, 6-8 minutes.

• You can fill a pastry bag and pipe the mixture on top of the chocolate pie or just loosely pile it on top making big luscious swirls!

• Toast the topping lightly with a kitchen blow torch!

This pie is best served the same day, but can keep covered for up to 3 days. I prepared the crust and chocolate filling the night before and the day I served it topped off the pie with the marshmallow topping.

Enjoy!!