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S'Mores Pudding Pie

No campfire needed to make this easy pudding pie! Made with Hershey's Milk Chocolate and marshmallow meringue.
Course Dessert
Cuisine American
Keyword chocolate desserts, gluten free desserts, kid friendly, pie recipes, pudding pie, vegetarian
Prep Time 30 minutes
chilling time 4 hours
Total Time 4 hours 30 minutes
Servings 12
Calories 397kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the pudding pie:

  • Graham cracker crust (see Notes) or the Almond Meal Graham-Style Crust in the recipe
  • five 1.55 oz Hershey’s Milk Chocolate Bars
  • 2/3 cup sugar
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 tablespoons cocoa powder
  • 4 large egg yolks (reserve the whites for the marshmallow meringue)
  • 3 cups milk
  • 2 tablespoons butter, at room temperature
  • 1 tablespoon vanilla extract

For the marshmallow meringue:

  • 4 large egg whites (reserved from preparing the pudding pie)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 tsp cream of tartar

For the gluten free crust:

Instructions

For the Pudding Pie:

  • Prepare homemade or open the packaging on the crust.
  • Separate your eggs and set aside the whites to come to room temperature for making the meringue later. Be sure not to get any yolks in the whites.
  • Remove chocolate bars from wrappers, break into pieces and set aside.
  • In a medium saucepan, stir together sugar, cornstarch, cocoa powder and salt in 2-quart saucepan.
  • In a large measuring cup or other container with a spout, whisk together the egg yolks and milk . Gradually blend milk mixture into sugar mixture.
  • Place saucepan over medium-low heat, and stir constantly until mixture comes to a boil. Boil and stir for an additional 1 minute.
  • Remove from heat, and stir in butter and vanilla.
  • Add chocolate bar pieces to the mixture, and stir until melted and well blended.
  • Pour pudding into crumb crust.
  • Place the pie in the refrigerator to chill for several hours or until firm.

For Marshmallow Meringue:

  • When the pie is completely chilled, combine egg whites, sugar, vanilla, and cream of tartar in the bowl of your electric mixer.
  • Place bowl over a pot of simmering water and whisk until sugar is dissolved and mixture reaches 145°F.
  • Remove from heat and attach bowl to your electric mixer.
  • Using the whisk attachment, beat on low speed until foamy, then turn up to high speed and beat until stiff, glossy peaks form. This will take several minutes.

For the gluten free crust:

  • Preheat oven to 350°F and coat a 9-inch pie pan with nonstick cooking spray.
  • Combine crust ingredients in a foor processor and pulse to form "crumbs".
  • Transfer the crumbs to the prepared pan and press in firmly to form a crust.
  • Bake for 10-12 minutes, or until lightly browned and firm.
  • Allow to cool to room temperature.

To Assemble Pie:

  • Preheat your broiler, or prepare a creme brulee torch.
  • Remove the pie from the refrigerator, and spread the meringue over the pie with a small offset spatula or pipe it on with a pastry bag.
  • Place under the broiler for 3-5 minutes, or until nicely browned, or use your torch to brown the meringue.

Notes

Cruct options:
Nutrition information based on using homemade gluten free crust.
Pudding pie filling from Hershey's Creamy Milk Chocolate Pudding Pie

Nutrition

Serving: 1slice | Calories: 397kcal | Carbohydrates: 42g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 309mg | Potassium: 95mg | Fiber: 3g | Sugar: 32g | Vitamin A: 285IU | Calcium: 128mg | Iron: 1.5mg