5 from 6 votes
S’more Pudding Pie
S’more Pudding Pie. S’more Pudding Pie. S’more Pudding Pie. What if that was all I wrote and that was the entire blog post? I meant it’s kinda all you need to know right? Wrong. There’s a little bit more to life than S’more Pudding Pie.
Prep Time
10 mins
Cook Time
20 mins
Chill
2 hrs
Total Time
2 hrs 30 mins
Servings:
8
people
Calories:
751 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1 pinch salt
- 10 tablespoons butter melted, unsalted
For the Chocolate Pudding Filling
- 1 cup brown sugar packed
- ½ cup cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 cups milk whole
- 4 ounces dark chocolate
- 1 tablespoon butter
- 2 teaspoon vanilla extract
For the Marshmallow Meringue
- 5 egg white
- ½ cup corn syrup light, 2 tablespoons, plus
- 1 ¾ cup white sugar
- 2 teaspoons vanilla
Instructions
For the Graham Cracker Crust
- Preheat oven to 350 degrees F.
- Combine the crumbs, sugar and salt in a large bowl. Add the melted butter and stir until evenly combined.
- Dump the crumb mixture into a 9-inch pie dish and press evenly along the bottom and up the sides to form the crust.
- Transfer to the oven and bake until golden brown, about 12-15 minutes.
- Remove the crust from the oven and let cool completely.
Cup of Yum
For the Chocolate Pudding Filling
- In a medium saucepan, combine the brown sugar, cocoa powder, cornstarch and salt. Whisk to combine. Add the milk and continue to whisk. Place over medium low heat and cook until thickened, about 10 minutes. After 10 minutes, bring the mixture to a simmer and then reduce the heat to low, and cook for 2 minutes while whisking until very thick. Remove the pan from the heat and add the chocolate, butter and vanilla. Stir to combine. Transfer pudding to the cooled pie shell and refrigerate for 2 hours.
For the Marshmallow Meringue
- In a heatproof bowl, whisk everything together except vanilla. Put bowl over a pot of simmering water and whisk for 5 minutes until sugar dissolves. Transfer to a stand mixer and mix on high for 5 minutes until stiff peaks. Add vanilla and fold to combine. Carefully pile the meringue on top of the cooled pie. Using a kitchen blow torch, torch the outside of the meringue until toasty and brown. Serve as needed.
Notes
- Once you make your crust and pudding from scratch you'll never buy pre-made again!
Nutrition Information
Calories
751kcal
(38%)
Carbohydrates
127g
(42%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
53mg
(18%)
Sodium
406mg
(17%)
Potassium
422mg
(9%)
Fiber
3g
(12%)
Sugar
104g
(208%)
Vitamin A
631IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
211mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 751
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 127g | 42% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 406mg | 17% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 104g | 208% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 211mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.