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Fireside Chocolate Chocolate Smores Pie

Recipe By: Michele Stuart
Year Submitted: 2019
Winner Second Place


1 9-inch graham cracker crust
To prepare the crust:
1 ½ cups finely chopped graham cracker crumbs
1 ½ Tablespoon of sugar
5 Tablespoons of unsalted butter, melted

1 ½ cups Guittard 66% semisweet chocolate wafers
1 cup heavy cream

Hot fudge (prepared at least one day in advance):
1 ¼ cup granulated sugar
3 Cups heavy cream
¼ cup light corn syrup
5 ounces unsweetened chocolate
3 Tablespoons unsalted butter
1/8 teaspoon salt
1 teaspoon vanilla extract

Marshmallow Fluff whipped cream:
2 cups heavy cream
1/3 cup confectionary sugar
¾ cup marshmallow fluff
1 teaspoon vanilla extract

Ingredients for pie:
¾ cup sugar
4 Tablespoons cornstarch
1/8 teaspoon of salt
2 ½ cups of whole milk
4 egg yolks
2 Tablespoons of unsalted butter
1 cup Guittard semi-sweet chocolate wafers
1/3 cup Guittard chocolate ganache, melted
3 whole graham crackers, crushed
½ cup Guittard semi-sweet wafers coarsely chopped
1 Cup mini marshmallows

Marshmallow fluff whip cream
Hot Fudge drizzle
Graham cracker crumbs
Toasted marshmallows


To prepare the crust:
In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and mix fingertip fashion until all ingredients are incorporated.
Spread the graham cracker mixture evenly across the entire pie dish. Bake the crust at 350 degrees for about 5 minutes or until it is golden brown.

In a medium saucepan over high heat, bring the heavy cream to a boil. Place the chocolate into a heat proof bowl. Once the heavy cream is boiling, pour the heavy cream over the chocolate and stir vigorously, until the chocolate is melted into the cream. Allow the ganache to cool to room temperature before refrigerating. For this recipe you may either use ganache that has cooled to room temperature, or ganache that has been prepared in advance. If the ganache has been prepared in advance, simply microwave in 30 second increments, stirring occasionally. The ganache is ready to use when it becomes fully liquid.

Hot fudge (prepared at least one day in advance):
In a medium saucepan, combine the sugar, heavy cream, corn syrup, chocolate and butter over medium heat until the mixture begins to bubble. Keep the pan over the heat and whisk constantly for about 5 minutes or until the sauce looks like it is separating. Remove the sauce from the heat and add the vanilla, and stir. Pour the sauce into a heatproof bowl and allow to cool completely before placing in the refrigerator for at least 6 hours, preferably overnight, or until firm.

Marshmallow Fluff whipped cream:
In a mixing bowl whisk all ingredients together on low, increasing the speed as the mixture thickens. Once the cream holds stiff peaks it is ready to use.

Chocolate Cream Filing:
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the eggs and milk until they are well combined. Place the saucepan over medium heat, constantly whisking and scraping the sides of the pan. When the cream begins to bubble and thicken, add the butter. When the butter is melted, add the vanilla. Keeping the saucepan over the heat, add the Guittard semi-sweet chocolate wafers and mix until well incorporated. Make sure the chocolate is fully melted and smooth. Allow to cool for approximately 20 minutes. When slightly cooled, mix in ½ cup of the mini marshmallows into the chocolate cream filling.
To Assemble the pie:
Evenly spread the 1/3 cup melted Guittard chocolate ganache on the bottom of the pie shell. Feel free to use more if you like extra chocolate.
Sprinkle the crumbled graham crackers over the ganache.
Sprinkle the ½ cup coarsely chopped Guittard semi-sweet chocolate wafers
Sprinkle ½ cup mini marshmallows over the chocolate
Evenly spread the chocolate cream filling into the pie shell
Allow the pie to cool for at least 4 hours before garnishing with marshmallow fluff whip cream, hot fudge drizzle, graham cracker crumbs, and toasted marshmallows.