{"id":2168115,"date":"2025-07-23T15:27:37","date_gmt":"2025-07-23T20:27:37","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2168115"},"modified":"2025-09-03T19:40:16","modified_gmt":"2025-09-04T00:40:16","slug":"hetal-vasavada-smores-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hetal-vasavada-smores-pie\/","title":{"rendered":"Hetal Vasavada\u2019s S\u2019mores Pie"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>This s\u2019mores pie captures everything you love about the classic campfire treat in one slice. It starts with a buttery graham cracker crust filled with a silky chocolate custard made with hot cocoa mix for that nostalgic milk chocolate flavor. Feel free to use a store-bought graham cracker crust to save time! A little whipped cream is folded into the custard to keep it light and mousse-like, and it&#8217;s all topped with a billowy toasted marshmallow meringue. 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It starts with a buttery graham cracker crust filled with a silky chocolate custard made with hot cocoa mix for that nostalgic milk chocolate flavor. Feel free to use a store-bought graham cracker crust to save time! A little whipped cream is folded into the custard to keep it light and mousse-like, and it's all topped with a billowy toasted marshmallow meringue. The result is gooey, creamy and completely irresistible. \u2014Hetal Vasavada, San Francisco, California","recipeIngredient":["GRAHAM CRACKER CRUST:","2 cups graham cracker crumbs","1\/4 cup sugar","1\/4 teaspoon kosher salt","6 tablespoons unsalted butter, melted","CHOCOLATE CUSTARD:","4 large egg yolks","1\/2 cup sugar","1\/4 cup cornstarch","1 teaspoon salt","2 cups whole milk","1\/2 cup (2 packages) hot cocoa mix","1 tablespoon vanilla extract","1\/4 cup dark chocolate chips","2 large marshmallows, burnt","3\/4 cup heavy whipping cream","TOASTED MARSHMALLOW MERINGUE:","4 large egg whites","1\/8 teaspoon cream of tartar","1 cup sugar","1 teaspoon vanilla extract","1\/4 teaspoon kosher salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. In a small bowl, combine graham cracker crumbs, sugar and salt. Add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Bake until lightly browned, about 8 minutes. Cool completely."},{"@type":"HowToStep","text":"For the custard, in a large bowl combine egg yolks, sugar, cornstarch, and salt. Whisk for 5 minutes until thick and lemon-colored."},{"@type":"HowToStep","text":"In a small heavy saucepan, combine milk, cocoa mix and vanilla. Bring to a simmer. Whisk a small amount of hot mixture into the egg yolks mixture. Return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate chips and marshmallows until smooth. Strain through a sieve into a bowl. Cool 15 minutes, stirring occasionally."},{"@type":"HowToStep","text":"Press plastic wrap onto surface of custard. Refrigerate until cold, about 30 minutes."},{"@type":"HowToStep","text":"Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160\u00b0, 8-10 minutes."},{"@type":"HowToStep","text":"Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Add vanilla and salt; mix well. Using a torch, brown the top of the meringue. Stir to incorporate; repeat browning 3-4 times or until flecks of burnt meringue are well distributed. Add to a piping bag fitted with a large star tip; set aside."},{"@type":"HowToStep","text":"To assemble, whip heavy cream until stiff peaks form. Stir chilled custard and fold in the whipped cream. Spoon or pipe into graham crust. Pipe meringue topping over custard. Hold torch flame about 2 in. above surface and rotate it slowly until meringue is evenly browned. 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