Over-The-Moon Chocolate Pie Recipe

Active Time:

50 mins

Stand Time:

8 hrs

Total Time:

8 hrs 50 mins

Servings:

8 slices

Yield:

1 pie

Behold: A nontraditional pie for your holiday table inspired by a sweet confection born in 1917 in Chattanooga, Tennessee. One hundred years later, MoonPie treats are still made there daily and cherished as a lunch box dessert, convenience store snack, and (in miniature form) a prized throw in Mobile, Alabama's annual Mardi Gras parades.

The MoonPie is wonderful, famous, and worthy of such adoration, but technically, it's not a pie. Made from two round graham crackers pressed together with marshmallow filling and dipped in chocolate, it's more of a sandwich cookie. So we stepped in to fill the gap between the name and the thing.

Our Over-the-Moon Chocolate Pie is made with a graham cracker crust, has a rich chocolate filling with a touch of Tennessee whiskey (another nod to its birthplace), and is finished off with light clouds of marshmallowy meringue. It's a salute, an homage, an expression of thankfulness for an old-timey Southern snack that continues to endure through generations.

Ingredients for Over-the-Moon Chocolate Pie

To make this pie, you'll need to create four separate layers. Here is a quick overview of the ingredients for each (full ingredient list is in the recipe below).

Graham Cracker Crust: Graham cracker crumbs, butter, granulated sugar
Marshmallow Layer: Mini marshmallows
Chocolate Filling: Semisweet chocolate chips, milk chocolate chips, heavy cream, unsalted butter, kosher salt, vanilla extract, and Tennessee whiskey (optional)
Marshmallow Meringue: Egg whites, granulated sugar, light corn syrup, cream of tartar, kosher salt, and vanilla bean paste or extract

How To Make Over-the-Moon Chocolate Pie

This pie might seem intimidating at first glance, but it comes together in under an hour of hands-on time. We guarantee the work is totally worth it. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the Graham Cracker Crust: Preheat oven to 350°F. Stir to combine graham cracker crumbs, butter, and sugar. Press into a 9-inch deep-dish glass pie plate. Bake about 10 minutes until lightly browned; cool to room temperature.
Step 2. Prepare the Marshmallow Layer: Spread marshmallows in an even layer into prepared crust. Bake just until marshmallows begin to melt. Remove from oven; spread marshmallows to an even layer. Cool to room temperature.
Step 3. Prepare the Chocolate Filling: Bring cream to a simmer. Pour over chocolate chips and let stand 1 minute. Add butter and salt; whisk until smooth. Whisk in vanilla and whiskey. Cool to room temperature; spread over marshmallow layer. Loosely cover pie with plastic wrap; let stand at room temperature 8 hours or overnight.
Step 4. Prepare the Marshmallow Meringue: Whisk together egg whites, sugar, light corn syrup, cream of tartar, and salt in a large heatproof bowl. Set bowl over saucepan of simmering water. Cook, whisking constantly, until sugar dissolves. Remove bowl from heat; whip to medium-stiff peaks. Add vanilla; whip to combine. Spoon over pie.

Why Is It Called Marshmallow Meringue?

This topping starts in the form of a classic Swiss meringue: Cooked egg whites and sugar are whipped until light and billowy. But this meringue's high concentration of sugar and the addition of corn syrup takes it from a classic meringue to something more akin to marshmallow fluff; hence the moniker "Marshmallow Meringue."

Making Over-the-Moon Chocolate Pie Ahead

Prepare and assemble the crust, marshmallow layer, and chocolate filling up to three days in advance. Wrap and refrigerate. Top with marshmallow meringue on the day of (or day before) serving, and bring the pie to room temperature at least one hour before slicing.

How To Store Over-the-Moon Chocolate Pie

Refrigerate any leftovers of the finished pie for up to three days; any longer and the meringue will start to break down.

Editorial contributions by Katie Rosenhouse.

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
⅓ cup granulated sugar

Marshmallow Layer

1 ½ cups miniature marshmallows

Chocolate Filling

12 oz. semisweet chocolate chips
10 oz. milk chocolate chips
1 cup heavy cream
1 Tbsp. unsalted butter
¼ tsp. kosher salt
1 tsp. vanilla extract
2 Tbsp. (1 oz.) Tennessee whiskey (optional)

Marshmallow Meringue

2 large egg whites
1 cup granulated sugar
¼ cup light corn syrup
¼ tsp. cream of tartar
¼ tsp. kosher salt
1 tsp. vanilla bean paste or vanilla extract

Directions

Prepare the Graham Cracker Crust:

Preheat oven to 350°F. Place graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until mixture is well combined and resembles damp sand. Press on bottom and up sides of a 9-inch deep-dish glass pie plate.
Bake Crust:

Bake in preheated oven until crust is firm, dry, and lightly browned, about 10 minutes. Transfer to a wire rack, and cool to room temperature, about 20 minutes.
Prepare the Marshmallow Layer:

Spread marshmallows in an even layer on bottom of baked Graham Cracker Crust. Return crust to preheated oven, and bake just until marshmallows begin to melt, about 3 minutes. (Do not let marshmallows turn brown or crisp.) Remove from oven, and spread melted marshmallows into an even layer using a small offset spatula or the back of a teaspoon. Cool to room temperature, about 20 minutes.
Prepare the Chocolate Filling:

Combine chocolate chips in a large bowl. Bring cream to a simmer in a medium saucepan over medium-high. Cook until cream is very hot and bubbles start to form around edges of pan. Remove from heat, and immediately pour over chocolate chips. Let stand 1 minute. Add butter and salt, and whisk until chocolate is completely melted and mixture is smooth. Gently whisk in vanilla, and, if desired, whiskey. Cool to room temperature, 15 to 20 minutes. (Filling should be thickened but still pourable.)
Add Chocolate Filling to pie:

Spoon Chocolate Filling over melted marshmallow in piecrust, and spread in an even layer. Loosely cover pie with plastic wrap, and let stand at room temperature 8 hours or overnight. (No need to refrigerate the pie. It is best left at room temperature.)
Prepare the Marshmallow Meringue:

Fill a medium saucepan one-third full of water, and bring it to a simmer over medium-high. Reduce heat to low, maintaining a simmer.
Whisk together egg whites, sugar, light corn syrup, cream of tartar, and salt in a large heatproof bowl. Set bowl over saucepan of simmering water. (Or use a double boiler instead of saucepan and heatproof bowl.) Cook, whisking constantly, until sugar completely dissolves. Remove bowl from heat.
Beat mixture with an electric mixer on medium speed until mixture begins to thicken, scraping down sides of bowl often to maintain a smooth texture, 3 to 4 minutes.
Increase mixer speed to high, and continue beating and scraping down sides as mixture thickens and becomes smooth and shiny. Continue beating until mixture becomes a glossy meringue that holds its shape, clings to a spoon, forms curly peaks, and leaves tracks from beaters in surface, 5 to 10 minutes.
Add vanilla bean paste. Beat on high speed, scraping down sides of bowl often, until meringue starts to lose its glossy shine and develops a sheen, 1 to 2 minutes.
Add Meringue to pie:

Spoon Marshmallow Meringue over top of pie. (Use meringue within 2 to 3 hours for fluffiest texture, or cover and refrigerate for up to 3 days. Meringue will lose a little of its puffiness and loft but remain beautiful, usable, and delicious.)

Frequently Asked Questions

Can I use a store-bought graham cracker crust for this chocolate pie?

Yes, feel free to swap the homemade graham cracker crust with a store-bought version.
Why does this pie need to set at room temperature?

The chocolate filling sets up to a smooth, pudding-like filling at room temperature. The marshmallow layer also does well at room temperature, remaining soft and pillowy.
Can I refrigerate this over-the-moon chocolate pie?

Leftovers of this pie should be refrigerated, and if you're trying to shorten the prep time, the chocolate layer can also set more quickly in the refrigerator. Bring the pie to room temperature before serving for a fudgy center and gooey marshmallow layer.
Can I broil or torch the marshmallow meringue topping?

If you're looking to give this MoonPie-inspired pie a hint of s'mores, give the top a quick broil or torch for a golden, toasty touch.
Can I use a different type of chocolate for this chocolate pie?

The semisweet and milk chocolate can be substituted with your favorite types. Keep in mind the darker the chocolate, the thicker the filling will set up.