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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
10 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 unsalted butter melted
For the Chocolate Pudding Filling
  • 1 cup packed brown sugar
  • ½ cup cocoa powder
  • ⅓ cup cornstarch
  • ½ teaspoon salt
  • 3 cups whole milk
  • 4 ounces dark chocolate
  • 1 tablespoon butter
  • 2 teaspoon vanilla extract
For the Marshmallow Meringue
  • 5 egg whites
  • ½ cup plus 2 tablespoons light corn syrup
  • 1 ¾ cup white sugar
  • 2 teaspoons vanilla

Instructions

For the Graham Cracker Crust
    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Combine the crumbs, sugar and salt in a large bowl. Add the melted butter and stir until evenly combined.
  3. Dump the crumb mixture into a 9-inch pie dish and press evenly along the bottom and up the sides to form the crust.
  4. Transfer to the oven and bake until golden brown, about 12-15 minutes.
  5. Remove the crust from the oven and let cool completely.
For the Chocolate Pudding Filling
  1. 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
  1. 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 Monounsaturated Fat 6g Trans Fat 1g Cholesterol 53mg (18%) Sodium 406mg (17%) Potassium 422mg (12%) Fiber 3g (12%) Sugar 104g (208%) Vitamin A 631IU (13%) Vitamin C 0.1mg (0%) Calcium 211mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

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.