It’s the first full week of fall, and it definitely feels like it in Chicago. There’s the slightest chill in the air which has me dreaming of apple cider doughnuts and pumpkin picking.

Just because bonfire season is ending doesn’t mean we have to wait for s’mores until summer. Snuggle up with a cozy sweater and your kitchen torch, cause we’re about to eat s’mores pie all year long.

Who knew it was so easy to make homemade marshmallows? Here’s a vaguely paraphrased exact convo of me making the topping:

It’s easy. It’s delicious. And you should make it right now.

Toasted S’mores Pie

Ingredients

1 1/2 cups graham cracker crumbs
6-8 tbsp melted butter
3 large eggs (divided: 2 egg yolks, 3 egg whites)
2 tbsp cornstarch
2 cups whole milk, divided
1 1/4 cup sugar, divided
1/4 cup unsweetened cocoa powder
1/4 tsp salt
2 1/2 tsp vanilla extract, divided
1/4 tsp cream of tartar

Directions

Make the crust: Preheat oven to 375 degrees. In a small bowl, combine graham cracker crumbs and melted butter. Mix until it is well blended and the consistency of sand. Add more butter if needed. Press into your pie pan and chill in the freezer for at least 15 minutes to help prevent crumbling when serving. Bake for 8-10 minutes. Allow crust to cool before filling.

Make the pudding: In a medium bowl, whisk 2 egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk until smooth, set aside.

Place the cocoa, 1/2 cup sugar, salt, and remaining 1 3/4 cup milk in a saucepanover medium-high heat. Remove from heat right before the mixture comes to a boil (you should see little bubbles start forming on the sides of the pan). While whisking constantly, slowly add the hot cocoa to the egg cornstarch mixture very gradually. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce heat to a simmer and continue whisking for a few minutes until the pudding has thickened.

Remove from heat and stir in 2 tsp vanilla extract. Pour into your graham cracker crust and press plastic wrap directly on the surface. Refrigerate while you make the marshmallow topping.

Make the topping: In a heatproof medium bowl set over a saucepan of simmering water, whisk the 3 egg whites with the remaining 3/4 cup sugar until the whites are warm and the sugar is dissolved, about 3 minutes. Add the cream of tartar and remaining 1/2 tsp vanilla, and beat at medium speed with an electric mixer until firm. Increase the speed to high and beat the mixture until stiff, glossy, and marshmallow-y, about 5 to 7 more minutes.

Pile the marshmallow topping over your pudding mixture. Torch with a kitchen blow torch before serving. For perfect slices—cut with a knife that has been run under hot water and dried before each cut is made. Refrigerate leftovers (if there are any…).

Time to throw on your favorite sweater and cuddle up to this pie. While you’re relaxing on the couch…it’s never too early to start planning for friendsgiving.