This pie begins with fairly standard graham cracker crust, bulked ever so slightly with toasted pecans, which provide extra snap and a needed contrast. That crust gets a straightforward ganache for its filling, which feels closer to unadulterated chocolate than would pudding or custard. Malted milk powder in the cream carries on the wheaten sweetness of the grahams, while espresso powder contributes an adult bitterness.
Many s’mores pies end with a velvety, egg-white lush Swiss meringue, which is nice because it isn’t sticky, and so thus makes for a moderately clean bite, but is sadly incapable of achieving the tortoise-shelled, bubbling brulée of a marshmallow exterior. In the pursuit of the most faithful rendition, this pie is draped with oozing marshmallow fluff that’s left to set in a thick puddle. When met with heat, the topping puffs, bubbles, and singes into a mottled crust. It absolutely sticks to the fork, and has a gratifying chew, just as I believe a marshmallow should.