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Chocolate S’more Meringue Pie

by Jessie Daye

First published: March 23, 2018 | Updated: June 10, 2026
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I am so proud of Lily for making this pie. She comes home every day after school and the first thing she wants to do is cook. She figures out her own recipes, scrolls through online recipes, and looks through our cookbooks at home. She is so dedicated to learning how to cook. I could not be more proud. This week she took on the task of making a chocolate meringue pie. We pretended we were on an episode of chopped and we both had to make desserts. The pie is seriously out of this world and frankly, so is my kid! Enjoy. Xx

ChocolateMeringuePie-JessieDaye.JPG

Chocolate S’more Meringue Pie

Chocolate S'more Meringue Pie

Author: Jessie Daye
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A decadent chocolate meringue pie with a graham cracker crust and torched meringue topping.
Servings 8 servings

Ingredients

  • 15 graham crackers about 8 oz.
  • 2 Tbs. firmly packed light brown sugar
  • ¾ stick unsalted butter, melted
  • Kosher salt
  • 2 cups whole milk
  • 6 eggs, separated Keep both parts
  • 1 ¾ cups granulated sugar
  • 3 Tbs. all-purpose flour
  • 2 Tbs. unsweetened natural cocoa powder
  • 1 ½ cups semisweet chocolate, finely chopped
  • 1 ½ tsp. vanilla extract

Method

  1. Preheat oven to 350°F (180°C).
  2. In a food processor, pulse the graham crackers until the texture resembles sand. Add the brown sugar, butter and pinch of salt and pulse until crumbly. Gently press the crust mixture evenly into the bottom and up the sides of a 9 1/2-inch (24-cm) pie dish. Bake until the crust is lightly browned, about 10 minutes. Transfer to a wire rack and let cool completely.
  3. In a saucepan over medium heat, warm the milk until small bubbles form around the edge of the pan. Remove from the heat.
  4. In a bowl, whisk together the egg yolks, 3/4 cup of the granulated sugar and a pinch of kosher salt until smooth.
  5. Sift the flour and cocoa powder over the yolk mixture and whisk until smooth.
  6. While whisking constantly, slowly pour in the hot milk, then pour the mixture back into the pan and set over medium heat and cook, stirring constantly with a wooden spoon, until the mixture comes to a boil and thickens, about 4 minutes. Do not stop stirring.
  7. Reduce the heat to low and cook, stirring constantly, until the mixture coats the back of the spoon, about 1 minute more.
  8. Pour the filling through a fine-mesh sieve into a bowl. Add the chocolates and stir until melted, then stir in 1 tsp. of the vanilla. Spoon the filling into the cooled crust. Refrigerate, uncovered, until chilled, about 2 hours.
  9. When the filling is chilled, in a saucepan, bring 1 inch of water to a simmer. Place the egg whites and the remaining 1 cup of granulated sugar in an electric mixer bowl and set over but not touching the simmering water. Whisk until the sugar is dissolved and the mixture is hot to the touch, about 2 minutes. Place the bowl on the mixer and add the remaining 1 tsp. vanilla. Beat with the whisk attachment on high speed until the meringue cools to room temperature and stiff peaks form, 5 to 6 minutes.
  10. Mound the meringue on top of the pie, using an offset spatula to spread it to the edges. Using a spoon, create mountains of meringue on the surface. Lightly brown with a kitchen torch. Serve immediately, or refrigerate for up to 6 hours.

Notes

The pie can be refrigerated for up to 6 hours after the meringue is torched.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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