S’mores Pie

Nothing brings back the excitement of summer as a kid like a toasty golden brown marshmallow. Ok, let’s be realistic, mine were usually crispy and blackened…. But I just love s’mores. There’s nothing like getting marshmallows all over your hands and mouth as you take your first bite. The warm, gooey marshmallow, the crunchy graham cracker, and the melty chocolate that ties it all together is one of the most genius food combinations and making s’mores is almost as fun as eating them.

I have so many great memories throughout my life of roasting marshmallows for s’mores. There were the campfires at my first sleepaway camp, marshmallows over a bonfire with college friends, roasting marshmallows over a gas stove using forks instead of sticks (you MUST resist the urge to lick the gooey marshmallow off of the scalding fork, something my friends and I all failed at because it is simply natural instinct to lick the warm marshmallow), marshmallows roasted over a wood stove in a cabin with family, and most recently, s’mores over a campfire at a wedding (best idea EVER).

This s’mores pie is the perfect way to cling to what’s left of summer and enjoy the holy trinity of graham crackers, ooey, gooey marshmallows, and some serious, serious chocolate, and share it with others all without building a fire or burning your tongue on a hot fork. ‘Cause even though it’s fun to roast your marshmallows over an open flame, there are some days when it’s just not going to happen and this pie is perfect for those days. This pie makes me so happy.

And I guess my sister and I clearly cut from the same cloth because when she and my brother-in-law drove up this past weekend to visit us, she nearly started shreaking when she saw this pie cooling in the kitchen. Apparently she’d been talking on the drive up to Boston about how much she wanted some s’mores. We must be one the same wavelength.

Not only is this pie super delicious, pretty, and unique, it’s also really easy to throw together. And you know what else? You only need about half the bag of marshmallows and half the box of graham crackers, so there’s plenty left over for some straight up traditional s’mores. I think this time I’ll try using a wooden chopstick over the gas stove….

Print Recipe

S’mores Pie #

Adapted from How Sweet It Is via The Pastry Affair

Ingredients #

Graham Cracker Crust

• 2 cups graham cracker crumbs (from about 16 whole graham cracker rectangles)

• 8 tablespoons (1 stick) butter, melted

Chocolate Filling

• 3/4 cup heavy cream

• 3/4 cup milk

• 10 ounces semisweet chocolate, chopped

• Pinch of salt

• 2 eggs, whisked

• 1 bag of large marshmallows (you’ll only need about half of the bag)

Instructions #

1. Preheat oven to 325 degrees F (160 degrees C).

2. In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate (I used a shallow pie plate and didn’t need all of the crumb mixture). Bake for 8-10 minutes, or until fragrant. Keep the oven running.

3. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add the whisked eggs and mix until smooth.

4. Pour the chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.

5. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it’s covered.

6. Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take anywhere from 1-5 minutes, so watch those marshmallows very closely!

7. Chill the pie in the refrigerator to set for at least 2-3 hours.

8. To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. While the pie can be eaten cold, it’s really best when slightly warmed. Heat the pie slices in a microwave for 8-12 seconds before serving for the best results. Drizzle with chocolate sauce, if desired.

Number of servings: 8-10