Nothing says “summer” like this classic no bake s’mores pie. Growing up in a traditional Iranian household, I didn’t enjoy my first taste of s’mores until after my tenth birthday. Since then, I’ve been a s’more fanatic and I’ll gladly endure camping as long as my s’mores ingredients are in tow.
When Nielsen Massey, purveyors of the best vanilla I’ve ever tasted, asked me to create a no-bake recipe using their amazing product, s’mores pie is the first thing that came to mind.
Nielsen Massey vanillas really are the superior choice for many reasons:
Nielsen-Massey uses as few ingredients as possible when producing its pure vanilla extracts to create the highest-quality product available.
All Nielsen-Massey products are all-natural, allergen-free and certified Kosher, gluten-free and Non-GMO Project Verified.
Nielsen-Massey uses a proprietary cold-extraction process to preserve more than 300 delicate flavor compounds in their Pure Vanilla Extracts to consistently deliver the richest tasting vanilla from around the world.
When the temperatures spike and you want a sweet treat, heating up an oven, is the least appealing proposition. This no bake dessert combines the classic flavors of s’mores: graham cracker crust, chocolate ganache, and a homemade marshmallow topping for the perfect summer treat!
Graham cracker crusts normally require some time in the oven but my recipe uses browned butter to give you the nutty, baked flavor without the need for a hot oven. The homemade vanilla marshmallow is cooked on the stove and whipped to perfection in a few simple steps.
Make this delicious recipe with your kids over the weekend and let the summer vibes take over! Can’t get enough of the campfire classic? Try my s’mores crispies treats.
Break the graham crackers up into pieces and place the pieces in a food processor. Pulverize the graham crackers until they are finely ground.
Pour the graham cracker crumbs in a 9inch pie pan with a removable bottom. Add the salt and mix the graham crackers and salt together.
Place butter in a small saucepan and melt over medium heat.
Lower the heat and continue to heat the melted butter until it turns brown and smells nutty, 3-4 minutes. Be careful not to burn the butter.
Immediately pour the browned butter over the graham cracker crumbs. Use a fork to mash the butter and crumbs together until all the crumbs are moistened.
Use clean hands or the bottom of a measuring cup to press the crumbs into the bottom of the pan, forming an even crust.
Refrigerate the crust while you prepare the ganache.
Make the ganache:
Place the chopped chocolate in a large heatproof bowl.
Place the heavy cream in a small pot.
Heat the cream over medium heat, stirring frequently, until wisps of steam rise from the surface of the cream, 3-5 minutes.
Pour the hot cream over the chocolate pieces and let the mixture sit for 30 seconds.
The hot cream will melt the chocolate.
Whisk the cream and chocolate together until fully combined, smooth, and shiny.
Let the ganache cool a couple minutes at room temperature then pour it into the cooled graham cracker crust.
Place the pie in the refrigerator until the ganache sets, at least 30 minutes.
Make the marshmallow meringue:
Place the eggs whites and sugar in the bowl of a standing mixer.
Bring 2 inches of water to a simmer in a medium saucepan. Place the bowl of eggs and sugar on top of the pot of simmer water, whisk continuously until the sugar dissolves and the eggs whites are foamy, 3-5 minutes. The eggs should reach 100 degrees Fahrenheit on an instant read thermometer.
Place the bowl of egg whites in the stand mixer, add the cream of tartar and vanilla to the eggs.
With the whisk attachment in place, whip the egg whites on medium high speed until stiff, shiny peaks form and the outside of the bowl is cool to the touch, 8-10 minutes.
Spread the marshmallow meringue over the cold s’mores pie.
Toast the top of the meringue with a blow torch or place under the broiler until the top is just golden brown, 3-4 minutes.