A year ago, a friend asked me to make her a s'mores pie. I had never thought of s'mores made any other way than the traditional campfire-assembly style (a roasted marshmallow sandwiched with a layer of chocolate between two graham crackers), so I loved the challenge. I found that there were many different s'mores recipes out there, but I wanted to be as true to the real thing as I could. To do so, I ended up with a very laborious project. Everyone liked the pie I made but me — because I didn't like the time or the extra steps it took to make a very simple treat. So my new challenge was to create a recipe that was easy enough for anyone to make working out of a household kitchen. The topping is still a little tricky, but so worth it for that true marshmallowy, fluffy, crispy top.

For the crust

For the filling

2 1/2 cups heavy cream
21 ounces bittersweet chocolate, finely chopped
4 eggs, lightly beaten

Heat cream in a saucepan over medium heat just until bubbles begin to form at edges. Remove from heat, add chocolate and stir until melted. Whisk slowly into beaten eggs. Pour into prepared crust and bake at 350 degrees for 30 minutes. Remove when the center does not jiggle. Let cool on rack. Refrigerate for 24 hours.

For the topping

1/2 cup cold water, divided
1 teaspoon unflavored gelatin
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Pour 1/4 cup water into bowl of a stand mixer and sprinkle gelatin on top. In large saucepan over medium-high heat, stir together the remaining water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees. Remove from heat, turn mixer to medium speed to beat gelatin and slowly pour in sugar syrup. Increase speed until mixture is light, fluffy and tripled in volume. Add vanilla and beat a few seconds longer. Pour onto cooled chocolate layer and spread to edges. Refrigerate, uncovered, 30 to 60 minutes. To toast the top, you can use a kitchen torch or the broiler for 2 to 3 minutes.