No Bake Smores Pie
Description
Do you like chocolate? Go no further, this recipe is for you. It's made on a graham cracker crust with 2 layers of chocolate and a marshmallow meringue topping that gets bruleed with a kitchen torch at the very end. It's a heavenly dessert that takes onl
Ingredients
2 packages of 10 graham crackers
8 T. butter, melted
1 package Hershey’s brand instant chocolate pudding
2 c. milk
2 1/2 c. heavy cream, divided
1 1/2 c. bittersweet chocolate chips
3 egg whites
1 jar marshmallow fluff
Directions
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In the bowl of a food processor, grind graham crackers into fine crumbs; while machine is running, drizzle in melted butter; pulse until crumbs are evenly covered in butter. Press into the bottom and 2 inches up the sides of a 9 inch springform pan.
In a medium bowl, whisk together pudding mix and 2 c. milk for approximately 90 seconds.
In a separate bowl, whip 1 c. heavy cream using a hand mixer or immersion blender, until soft peaks form. Fold into the prepared pudding, ⅓ at a time. Pour into the prepared crust.
Microwave remaining cream for 90 seconds or until hot; carefully pour in the chocolate chips; allow to sit for 30 seconds; stir until chocolate chips are fully melted. Carefully pour over the mousse; smooth to the edges with an offset spatula. Place in refrigerator to set for 1 hour.
With clean beaters, beat egg whites with a hand-held mixer until soft peaks form. Spoon in the marshmallow fluff; beat on high until stiff peaks form.
Remove the pie from refrigerator; top with the marshmallow meringue; swirl decoratively. Use a kitchen torch to brulé the meringue to a golden brown.
Serve.
Prep Time
Cook Time
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