Slideshow: Behind the Sweets: Lindsay Zamora Makes S'more Pie at Hoosier Mama Pie Co.

Would You Like S'more Pie?
Would You Like S'more Pie?
Under that beautiful toasted meringue is a rich chocolate cream and a layer of pure chocolate ganache encased in a buttery graham cracker shell. This is one s'more you shouldn't wait until the summer to eat.
Sugar and Graham Crumbs
Sugar and Graham Crumbs
The crust is made of three simple ingredients: graham cracker crumbs, a touch of sugar, and melted butter. As Lindsay added the melted butter, I couldn't help stating the obvious: "Mm, smells like butter." Her response? "Almost everything smells like butter around here." That's my kind of kitchen.
Crust Clump
Crust Clump
Lindsay tosses the crumbs, sugar, and butter together with her hands until a fistful of it holds together. Then it's ready to be pressed into the pan.
Pressing Crust
Pressing Crust
Another trick to ensuring a neat, evenly thick crust is to use another pie plate to press everything into place. The crust is then baked for four minutes to set. This also adds another toasted flavor to the final pie.
Chopping Chocolate
Chopping Chocolate
Hoosier Mama uses a luscious 70% dark chocolate in their ganache. Lindsay chops up bars of it so it will quickly melt when hot cream is poured over it.
Ganache
Ganache
Nearly equal parts dark chocolate and cream are whisked together to form the ganache.
Chocolate Cream
Chocolate Cream
The same chocolate cream that goes into Hoosier Mama's chocolate cream pie gets mixed with whipped cream to create a chocolate mousse filling for this pie. The mousse is like an arrestingly smooth chocolate pudding.
Filling Pie
Filling Pie
Lindsay is careful to flatten the top of the mousse and bring it just to the edges but not over so that none is exposed when the meringue top gets torched.
Cooking Meringue
Cooking Meringue
Lindsay whisks egg whites and sugar together in a double boiler because Hoosier Mama uses unpasteurized eggs so the meringue has to be cooked before getting whipped.
Torching Meringue
Torching Meringue
Lindsay smooths the meringue out into attractive swirls and then rotates it as she torches it for a few seconds to achieve that beautiful toasted brown color.