The Most Ridiculous Smores Pie

Everyone you know will absolutely lose it over my Smores pie recipe! With a brown butter graham cracker pie crust, a fudgy brownie filling and clouds of torched meringue, this showstopper of a dessert looks super fancy but is incredibly easy to make.

Graham Cracker Crust

• One Brown Butter Graham Cracker Crust, baked for 11-12 minutes in a 9" (23cm) pie dish and then cooled 

Brownie Filling

• 135g dark chocolate (I used 72%), coarsely chopped
• 120g unsalted butter, cold from the fridge is fine
• 10g dutch process cocoa or regular unsweetened cocoa, sifted
• 2 large eggs (about 100g not including shells)
• 135g caster sugar* (granulated sugar works fine but will not give the super glossy brownie top)
• 65g light or dark brown sugar
• ¼ tsp salt
• ¼ tsp vanilla extract or vanilla bean paste
• 65g all-purpose flour, sifted

Meringue Topping

• One Batch of Fluffy Meringue, prepared as directed

Instructions

1. Preheat the oven to 350°f / 180°c. 
2. Bake the graham cracker pie crust as directed, and leave to cool until it is mostly cool (a tiny bit warm still will be fine) 
3. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined. 
4. Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
5. In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
6. Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated. 
7. Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps. Leave the bowl to stand a few minutes then bang it on the counter to remove any large bubbles.
8. Transfer the brownie to the graham cracker crust and smooth out. 
9. Bake the brownie pie for 30 to 35 minutes until the filling is puffed, the top is shiny, and a skewer inserted into the middle comes out with moist crumbs attached. Try not to over bake it. 
10. Remove the pie from the oven and allow to cool on a wire rack to room temperature, then transfer to the fridge and and allow to cool completely. 
11. When you are ready to serve, remove the pie from the fridge and allow to stand for 10 minutes or so to make slicing easier. Make the meringue topping as directed. Pile on top of the pie and smooth out with an offset spatula or the back of a spoon, swooping as desired. 
12. Torch using a blowtorch to toast the meringue. 
13. Slice the pie into pieces using a sharp knife. 
14. Store leftover pie in an airtight container in the fridge for up to a few days. I like to re-torch the sliced sides of the pie to refresh the meringue before eating.

If you don't have access to graham crackers, I cover alternatives in the recipe card of my graham cracker crust post.