S'mores Brownie Pie

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A fudgy brownie baked in a graham cracker crust and topped with a toasted meringue.

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 967kcal

Preheat the oven to 350°F (177°C). Grease a 9-inch pie plate with nonstick cooking spray and set aside.
In a food processor, pulse the graham crackers into fine crumbs. Transfer to a medium bowl and stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened. 1 ½ cups (180 g) graham crackers (about 12 crackers) 3 Tablespoons granulated sugar 7 Tablespoons (99 g) unsalted butter
Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate. Use the bottom of a measuring cup to help pack the crust tightly. Refrigerate while you make the brownie batter.

Prep oven. Preheat the oven to 350°F (180°C) and position a rack in the center of the oven.
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. 4 large eggs 1 ½ cups (300 g) granulated sugar ½ cup (100 g) packed light brown sugar ½ cup (120 ml) canola oil 2 teaspoons vanilla extract
Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. ½ cup (1 stick, 113 g) unsalted butter 8 ounces semi-sweet or bittersweet chocolate ¼ cup (21 g) Dutch process cocoa powder
Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
Add dry ingredients. Add the flour, baking powder and salt. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined. 1 cup plus 2 Tablespoons (160 g) all purpose flour ¾ teaspoon salt ½ teaspoon baking powder
Bake the brownie layer. Spread batter on top of the graham cracker crust. Bake for 43-47 minutes. If the crust is browning too much cover with foil or a pie shield. I liked the pie baked at 45 minutes (and still found it wonderfully gooey). Transfer the pan to a wire rack to cool completely. Before serving, make the meringue.

Fill a medium saucepan with a few inches of water and bring to a simmer.
In the bowl of a stand mixer or a heatproof bowl, combine the egg whites, sugar, and cream of tartar. 4 large egg whites 1 cup (200 g) granulated sugar ½ teaspoon cream of tartar
Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
Remove from the heat and beat on high speed until stiff, glossy peaks form, about 5–7 minutes. Beat in the vanilla extract. 1 teaspoon vanilla extract

Spoon the meringue frosting over the cooled brownie pie, creating swirls and peaks with the back of a spoon.
Using a kitchen torch, toast the meringue until golden brown. Alternatively, place the pie under the broiler for 30–60 seconds, watching carefully so it doesn't burn.
Slice and serve.

Meringue: I recommend making the meringue right before serving. I tried making it ahead and storing in the fridge but it deflated and didn't hold up.
Make ahead: You can make the brownie pie one day ahead and keep covered at room temperature before topping with the meringue topping.
Store: Store leftover S'mores Brownie Pie loosely covered at room temperature for up to 1 day, or refrigerate for up to 4 days. For the best texture, let refrigerated slices sit at room temperature for about 20 minutes before serving.
Freezing: You can freeze the baked brownie pie without the meringue topping for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil, then place it in a freezer-safe bag or container. Label it with the recipe name and freeze date before storing. Thaw overnight in the refrigerator, then make and toast the meringue just before serving for the freshest results. I don't recommend freezing the fully assembled pie, since the meringue doesn't thaw well.