Snoop Dogg’s S’mores Pie Recipe

by Barry Lewis


Chocolate filling

200g sugar

40g cocoa powder

40g cornflour

500ml milk

300ml double cream

1 egg, beaten

1tbsp vanilla extract

Biscuit base

200g digestive biscuits, whizzed in a food processor

3tbsp light brown sugar

90g butter, melted

Marshmallow topping

3 egg whites

250g sugar

½ tsp cream of tartar

60ml water

Pinch salt

1tbsp vanilla extract

Snoop Dogg has a cookbook, someone very kindly sent it for me to try out and it’s bloomin’ amazing! There were lots of recipes to choose from in this book but this Gimme S’mores Pie really stood out as a fun yet super tasty challenge. I did not have Graham crackers, so opted for digestives, but it resulted in a truly outstanding dessert – toasted marshmallow topping and buttery biscuit base encasing a chocolate ganache style pudding centre, truly epic! I highly recommend this book, the recipes were amazing throughout!

Here’s a link to get it on Amazon if you like (it’s an affiliate link so Amazon may give me a nickel or 2)

How to make Snoop Dogg’s S’mores Pie (adapted as I didn’t use a few things)

Alright, I found it made sense to make the chocolate filling first to help it set, so lets do that first. Get the sugar, cocoa powder, cornflour, salt, milk and cream in a saucepan and whisk together over a medium low heat. Add in the egg and keep whisking as it slowly warms, make sure you whisk all the time, it will start to bubble and thicken, at this point whisk for a further minute then take off the heat, pass through a sieve into a mixing bowl, allow to cool to room temperature, cover with cling film and place in the freezer / fridge to firm up. If you want to make this fast put it in the freezer for a 20 mins or so first, otherwise just fridge it.

Now make the pie filling, a loose bottom 9inch pie tin would be great here if you can get one to make removing it easier. Add the biscuit crumbs and sugar together in a bowl and mix to combine. Add in the melted butter and stir well to cover it evenly. Press into the pie tin / dish evenly, starting with the base first then building up the sides ensuring a consistent coating is made all over with any surplus. It will feel quite fragile, so press it down with a spatula or glass into place as best you can then place in the fridge to firm up – once it firms it will be strong!

You can have a break for a bit whilst it all chills as when you make the topping you want to get it on the pie as soon as you can. Once the pudding is chilled and more set you can push it into the chilled biscuit base and spread evenly with a spatula to level off. Return to the fridge.

Make the marshmallow topping by placing a large ,heat proof mixing bowl over a saucepan of simmering water, make sure the water does not touch the bottom of the bowl like when melting chocolate. Add in the egg whites, cream of tartar, sugar and water, whisking over the heat from the simmering water below constantly for 4-5 minutes. It should be warm by then.

Take the bowl off the heat and then whisk with an electric whisk on a high speed until stiff peaks appear, a good 5 minutes or so, add in the vanilla extract and whisk for another minute. Take the pie out of the fridge and dollop the marshmallow topping all over, you can spike it with a fork or knife if you wish, then torch it with a chefs blowtorch or stick it under the grill to brown the marshmallow. Serve chilled so either straight away or let it set some more in the fridge in slices. The book says to add more biscuit crumbs on top if you wish to, but I thought it was epic enough as it was!