The idea for this one came me to when were camping last month…I was eating real S’mores (with the fantastic substitution of Nutella for the chocolate bars) over the campfire.

I came home and did a little bit of research for the recipe. I didn’t find any S’mores Tarts anywhere on the web. So I made up the crust based on S’mores bar recipe I got from a friend many years ago…it’s more buttery and more like a cookie than a normal graham cracker crust. The boyfriend and I decided that a Chocolate Chess Pie filling would be good for the chocolate part of the tart…so he gave me his recipe for the filling (source unknown). Then I found a marshmallow meringue topping recipe on epicurious.com (from a 2007 Bon Appetit magazine). I went a step further and torched the top for a bit more toasted marshmallow flavor.

Be warned…this is very sweet, very rich, and very decadent. A small slice is enough. I got in trouble with the boyfriend for giving too much of this away to my coworkers. He’s usually fine with me giving things away…not this time.

Here’s the recipe:

Graham Crust Ingredients:

• 1/2 box graham crackers, crushed
• 1/2 cup (1 stick) unsalted butter, cut into chunks
• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 1 large egg, beaten

Chocolate Filling Ingredients:

• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 7 tablespoons unsweeted cocoa powder
• 2/3 cup evaporated milk
• 1 teaspoon vanilla

Marshmallow Meringue Topping Ingredients:

• 1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme
• 3 large egg whites
• 1/8 teaspoon salt
• 1/4 cup sugar

For the crust:

Preheat oven to 325 degrees.

Mix graham crackers, flour, and sugars together in medium bowl. Cut butter into dry mixture using a pastry blender until it resembles a coarse meal. Stir in beaten egg.

Press crust into an 11″ tart pan (or you could use a 9″ pie pan if you’d prefer a pie). Set aside.

For the filling:
Using a stand mixer or hand mixer, mix all ingredients for chocolate filling in the order listed.

Pour filling into prepared tart pan and bake for approximately 45 minutes.

Cool to at least room temperature. If you have time, refridgerate before adding marshmallow meringue topping.

For the topping:
Preheat oven to 400 degrees.

Using rubber spatula, scrape marshmallow creme into large bowl.

Using an electric mixr, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time and beat until stiff and glossy peaks form.

Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula until just incorporated. At this stage, the marshmallow creme will be very sticky and difficult to blend, but it will become easier as the remaining egg whites are folded in. Fold in remaining whites in 2 additions until just incorporated. Spread or pipe meringue over top of cold pie. Swirl with a knife to create peaks or use the pastry bag to do the same.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. If desired, you can use a kitchen torch to lightly brown some of the peaks (I did!). Let stand at room temperature until meringue is cool.