NO BAKE S MORES PIE RECIPES

Steps:

• To make the crust, place the Graham Crackers (200 gram) in a medium bowl.
• Add Unsalted Butter (80 gram) and mix to combine.
• Press mixture into a pie tin, and slightly up onto the sides to form a crust.
• Make brigadeiros mixture by putting Sweetened Condensed Milk (350 gram) into a large saucepan over medium heat.
• Add Unsweetened Cocoa Powder (3 tablespoon).
• Add Salt (1 teaspoon).
• Stir thoroughly to combine.
• Continue to mix until uniform.
• Add Unsalted Butter (30 gram) and allow to melt, then stir to combine.
• Add Vanilla Extract (1 tablespoon) and stir to combine.
• Continue to stir until mixture thickens, about five minutes.
• Pour into prepared crust, and use a spatula to smooth into an even layer.
• Prepare the meringue by putting Caster Sugar (440 gram) into a saucepan.
• Add Water (125 milliliter).
• Turn heat on high and bring syrup to a boil, about three minutes.
• Reduce heat to low and cook for three minutes without stirring.
• Place Egg (5) in the bowl of a stand mixer.
• Whisk on medium speed until soft peaks form, about four minutes.
• Slowly add in sugar syrup while the mixer remains on medium speed.
• Whip meringue until mixture turns white and glossy, about another four minutes.
• Spoon meringue mixture onto pie.
• Torch to desired level of s'more.
• Serve and enjoy!

Steps:

• In the bowl of a food processor, grind graham crackers into fine crumbs; while machine is running, drizzle in melted butter; pulse until crumbs are evenly covered in butter. Press into the bottom and 2 inches up the sides of a 9 inch springform pan. In a medium bowl, whisk together pudding mix and 2 c. milk for approximately 90 seconds. In a separate bowl, whip 1 c. heavy cream using a hand mixer or immersion blender, until soft peaks form. Fold into the prepared pudding, ? at a time. Pour into the prepared crust. Microwave remaining cream for 90 seconds or until hot; carefully pour in the chocolate chips; allow to sit for 30 seconds; stir until chocolate chips are fully melted. Carefully pour over the mousse; smooth to the edges with an offset spatula. Place in refrigerator to set for 1 hour. With clean beaters, beat egg whites with a hand-held mixer until soft peaks form. Spoon in the marshmallow fluff; beat on high until stiff peaks form. Remove the pie from refrigerator; top with the marshmallow meringue; swirl decoratively. Use a kitchen torch to brulé the meringue to a golden brown. Serve.