S'mores Icebox Pie Recipe

1. Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl combine 2 cups graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp salt. Pour in 6 tbsp melted butter and stir until mixture resembles wet sand and holds together when pressed.

2. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) springform pan or pie dish, using the bottom of a measuring cup to compact. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and cool completely on a rack.

3. Make ganache-style filling

Place 8 oz semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat 3 tbsp heavy cream until it just begins to simmer; do not boil. Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth and glossy. If needed, microwave 10–15 seconds more to finish melting, stirring until fully combined.

4. In a separate bowl, beat 8 oz room-temperature cream cheese with 3 tbsp powdered sugar and 1 tsp vanilla until smooth and creamy. Add the slightly cooled chocolate ganache to the cream cheese mixture and beat just until fully incorporated and smooth, scraping down the bowl so there are no streaks.

5. Spread the chocolate-cream cheese filling evenly into the cooled graham crust, smoothing the top with an offset spatula. Cover loosely with plastic wrap and refrigerate while you prepare the marshmallow layer (at least 30 minutes).

6. Make marshmallow meringue

Place 1 cup granulated sugar and 1 tbsp water in a small saucepan. Bring to a boil over medium heat without stirring until the syrup reaches 240°F (soft-ball stage) on a candy thermometer, about 4–6 minutes. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine 2 egg whites and 1 tsp cream of tartar and start whisking on medium-low.

7. Once sugar syrup reaches 240°F, with the mixer running, slowly pour the hot syrup in a thin steady stream into the whipping egg whites. Increase speed to high and whip until the mixture is glossy, thick and has cooled to lukewarm (about 5–6 minutes). If using aquafaba, whip to stiff peaks and pour syrup the same way.

8. Add marshmallows

Fold in 2 cups mini marshmallows to the marshmallow meringue gently until distributed. The marshmallows will soften slightly but many will remain whole, giving texture.

9. Spoon or pipe the marshmallow mixture on top of the chilled chocolate layer, covering it completely and creating peaks for toasting.

10. If you like extra chocolate texture, sprinkle 3 oz chopped chocolate or chocolate chips over the marshmallow layer and press gently so they adhere. Sprinkle 1/2 cup graham cracker pieces around the edges or on top for crunch, and a light pinch (1/4 tsp) sea salt if desired.

11. Using a kitchen blowtorch, carefully toast the marshmallow top by moving the flame continuously about 2–3 inches from the peaks until golden brown and slightly blistered (about 30–90 seconds depending on torch). Alternatively, place the pie under a very hot broiler for 30–60 seconds—watch closely to avoid burning.

12. Chill the finished pie in the refrigerator for at least 30 minutes after torching to let the filling set. Before serving, let sit 5–10 minutes at room temperature for easier slicing. Run a hot knife around the edges if using a springform pan, then slice and serve.