This pavlova is like s’mores’ bougie aunt. Why? This baby is rich. If you’re a dark chocolate stan, you will love her. Between the sweetness of the pavlova, the sharp, rich bitterness of the ganache, and the salty crunch of the bites of graham cracker crust, it’s so so good.

I was recently testing out variations of chocolate pie recipes that wouldn’t need refrigeration, and that’s where this pie birthed. However, I ultimately went the whipped ganache route and, alas, that must be refrigerated. But, it’s not gonna stop me from making this pie on repeat - or sharing the recipe with you.