I love S’Mores — that campfire treat that sandwiches chocolate and marshmallow between two graham crackers. But what inspired me to make an oven-baked variation was the discovery of a geeky ingredient that gives this pie the woodsy aroma that takes it over the top: liquid smoke flavoring!

This recipe updates my original version, which appeared on Wired in 2011. For Pi Day 2020, which celebrates the mathematical constant with edible round delights, I’m adding homemade marshmallow topping from my book Edible Inventions. I’m also making the graham cracker crust and chocolate pudding filling from scratch.

Don’t worry, you can use a pre-made graham cracker crust, boxed instant pudding mix, and store-bought mini-marshmallows and it will still be pretty yummy. If you can toast the topping under the broiler or with a kitchen torch, even better!

There’s a lot of math and chemistry in turning ingredients into dessert, so it’s a great activity for kids (with adult supervision). Give it a try! Here's my recipe for Smoky S'More Pie:

Ingredients

Graham Cracker Crust

1 package of graham crackers (add another 1/2 package for large pie pans)
1/3 cup sugar (brown or regular)
6 tablespoons melted butter (add a bit more for large pie pans)

Chocolate Pudding Pie Filling (adapted from here):

3/4 cup sugar
1/2 cup cocoa
3 tablespoons flour
pinch salt
2 eggs, beaten
3 cups milk
1½ tablespoons butter
1½ teaspoons vanilla
dark chocolate chips (optional)

Marshmallow Topping

1/4 cup water
1 packet or 1 tablespoon unflavored gelatin
2 cups granulated table sugar
scant (a little less than) 1/3 cup water
liquid smoke flavoring (such as this)

Directions

To make the crust:

Preheat the oven to 375 degrees.
Crush the graham crackers into crumbs by breaking them up, putting them in a bag, and smashing them with a rolling pin or large jar.
Put the crumbs in a bowl and mix in the sugar and melted butter.
Press the mixture into a pie pan with a spoon or flat-bottomed cup.
Bake for 7 minutes and let cool.

To make the filling:

In a medium saucepan, whisk together the sugar, cocoa, flour, salt, and eggs. Slowly stir in the milk until it’s well mixed.
Set the stove for medium heat and stir constantly until the mixture starts to bubble, about 15 minutes.
Remove from heat and quickly add the butter and vanilla. Stir until the butter melts.
Pour the filling into the crust. Add chocolate chips around the rim if desired. If you want to keep a skin from forming, lay a sheet of plastic wrap on the surface. Chill for several hours.

To make the topping:

Combine the water and gelatin in a bowl, and let it sit.
Combine one cup of the granulated sugar and the rest of the water in a saucepan. Stir the mixture over medium heat until the sugar is all dissolved and the mixture looks clear.
Pour in the gelatin mixture and bring the pot to a boil. Turn off the heat, take the pan off the stove, and let the pan sit to cool for a few minutes.
When the mixture has cooled, pour it into a large mixing bowl.
Beat it with an electric mixer until soft, about 10 to 15 minutes. You should see the mixture get thicker and increase in size. It’s done when it looks shiny and white and it’s thick enough for soft peaks to form. With a spatula, fold in about five drops of liquid smoke flavoring (or to taste).
Spread the topping over the pudding. (If you have any leftover, spread it in a greased pan. When it's set, cut it into squares and roll them in powdered sugar to make your own marshmallows!)
Turn the oven on to broil. Put the pie on the top oven rack under the flame for 30 seconds or just until the topping begins to smoke. Turn the pie to brown it evenly. Decorate with graham crackers and/or more chocolate chips if desired.

Serve warmed or chilled. Happy Pi Day!

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