Ingredients

Filling:

• 1 cup Guida’s Dairy heavy cream
• 8 ounces dark chocolate chips
• 8 ounces milk chocolate chips

Meringue instructions:

• 3 egg whites, very cold
• 1/2 teaspoon cream of tartar
• 7-ounce container marshmallow creme

How to

Filling:

1. In a small saucepan, heat cream until bubbles begin to simmer along the edge of the pan.
2. Place chocolate chips into a large, heat-proof bowl and pour hot cream on top. Let set 2 minutes.
3. Using a rubber spatula, fold together the cream and chocolate until smooth.

Meringue:

1. In the bowl of a stand mixer, beat cold egg whites and cream of tartar on high speed until soft peaks form, about 5 minutes.
2. Add in marshmallow creme and continue to beat until stiff peaks form, about 2 more minutes.
3. Top pie and finish to recipe instructions.

S’more Pie assembly:

1. Prepare chocolate filling and pour into graham cracker crust.
2. Refrigerate 30 minutes until set.
3. Prepare marshmallow meringue and top pie. Using the kitchen torch, carefully toast the meringue topping. If you don’t have a torch, heat oven broiler and brown the top for 2-3 minutes.
4. Slice and serve.