Disclosure: I was compensated by Driscoll’s for this post but all opinions expressed here are my own.
Around this time of year, strawberries tend to get the most attention. However, I am ready to move them over to make room for raspberries. There is something so unique and memorable about the taste of a raspberry. From sweet to tart, it seems to perfectly capture all the flavors I crave in one single bite, especially when that bite comes from Driscoll’s.
Driscoll’s has always provided the best quality berries I can find, so when they asked me to create a recipe using their raspberries, I jumped at the chance! They are deliciously fresh and absolutely gorgeous. I love to use them in new and inventive recipes like this Raspberry S’more Pie.
Lately, I have had quite the obsession with s’mores. I have experimented with the s’more flavor in everything from s’more milkshakes and ice cream to s’more cake. I thought it would be great to pair that obession with Driscoll’s raspberries in an exciting new way. I imagined the fantastic gooey and chocolatey flavor of s’mores paired with the tart yet sweet taste of fresh raspberries. I knew that if I could blend the two together seamlessly, I might be able to create one of the most incredible desserts ever made. I think I was totally right.
I started by creating a classic graham cracker pie crust then I layered it with mascerated raspberries. Next I topped the berries with a creamy and decadent chocolate cream filling. Lastly, I finished the pie with a homemade marshmallow fluff that I torched for a few seconds to properly complete the full s’more experience.
This pie was everything I dreamed it would and could be. I could not get enough. There was a legitimate fight in my home over who would get the final slice. Let’s just say I won that battle handily.
For more incredible Raspberry Desserts, check them out HERE
This recipe is a paid endorsement from Driscoll’s. Visit www.Driscolls.com for more berry recipes!
Raspberry S’more Pie
For The Graham Cracker Crust:
- 1 1/2 cup graham crackers crushed
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
For The Raspberries:
- 12 ounces Driscoll’s raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon or lime juice
For The Chocolate Filling:
- 4 large egg yolks beaten
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- Pinch salt
- 1/3 cup unsweetened cocoa powder
- 2 1/2 cups heavy cream
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon pure vanilla extract
For Marshmallow Fluff:
- 3 large egg whites at room temperature
- 3 tablespoon light corn syrup
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Graham Cracker Crust:
- Add crushed graham crackers and sugar to medium bowl and melted butter to a medium bowl and whisk together.
- Liberally spray the bottom and sides of a springform pan with non-stick baking spray.
- Gently press the graham cracker crust into the bottom of the springform pan and up the sides of the pan.
- Place the completed crust filled springform pan in the freezer and preheat the oven to 300 degrees. Once the oven is set, bake the crust for 10 minutes then cool on a wire rack.
- Once cooled, place the springform pan back in the freezer.
For the Raspberries:
- Add raspberries, sugar and juice to a medium size bowl and stir together. Set aside.
For the Chocolate Pie Filling:
- Mix together egg yolks and granulated sugar on medium high speed in the bowl of your mixer. Next add in cornstarch, salt, and cocoa powder and lower speed.
- Lastly, add in heavy cream and milk and whisk together scraping down the sides and bottom to thoroughly blend mixture.
- Transfer mixture from mixing bowl to large pot over medium heat on your stove until mixture begins to boil whisking the entire time.
- Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let mixture chill until it is barely warm.
- After the filling has cooled, drain and add raspberries to the bottom of the graham cracker crust then top with chocolate pie filling and smooth until even.
- Place the pie back in the freezer for 1 hour.
For the Marshmallow Topping:
- Use a double boiler, Whisk together egg whites, corn syrup, and sugar.
- Continue whisking over the heat for about 3-4 minutes until the sugar is completely dissolved then remove from heat and add the vanilla extract.
- Add mixture to your stand mixer and beat for 5 minutes on high speed until mixture is at stiff peaks.
- Spread the marshmallow mixture on top of pie.
- Using a torch, lightly torch the edges of the marshmallow then garnish with remaining raspberries and chill the pie in the refrigerator until ready to serve.