S'mores Pie

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S'mores Pie takes the classic graham cracker, marshmallow, and chocolate components of the handheld sandwich and prepares them pie-style. A fun way to feed a crowd without stepping foot near a campfire!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: servings (9 inch pie)

Calories: 518kcal

Author: Jennifer Fishkind

Ingredients

½ cup unsalted butter softened to room temperature
¾ cup granulated sugar
1 large egg room temperature
1½ teaspoons vanilla extract
1½ cups all-purpose flour
¾ cup finely ground graham cracker crumbs Kellog’s brand of boxed crumbs
1 teaspoon baking powder
½ teaspoon salt
7 ounce container marshmallow creme Jett Puffed brand
6.55 ounce (6 1.55 ounce) sized Hershey’s milk chocolate candy bars roughly chopped and divided, reserve ⅓ cup, or ½ of a 1.55 ounce bar, of the roughly chopped chocolate bars for the topping
1 cup mini marshmallows divided, ⅔ cup inside the pie and ⅓ cup as topping

Instructions

Preheat the oven to 350°F. Lightly spray a 9 inch pie dish with non-stick baker’s spray and set aside.
To a large mixing bowl add the unsalted butter and granulated sugar. Beat for 1-2 minutes or until light and fluffy using a hand mixer on medium-high speed.
Add the egg and vanilla extract to the butter mixture and beat again until well combined and smooth.
To the bowl of wet ingredients, add the all-purpose flour, finely ground graham cracker crumbs, baking powder and salt. Mix just until combined and the crust mixture forms a ball. Divide the dough in half.
Press half the graham cracker dough into the bottom, and up the sides, of the prepared pie dish being sure to press the dough out evenly in the dish.
Spread the marshmallow creme into a single layer in the bottom of the crust.
Set aside ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars. Use the remaining chopped chocolate bars to evenly spread over the marshmallow creme in the pie dish.
Sprinkle ⅔ cup of the mini marshmallows over the chopped chocolate bars.
Place the other half of the graham cracker crust dough onto a large piece of parchment paper, on the counter, and press into a 9 inch round disc.
Place the disc of dough onto the top of the smores pie. Using your finger tips, gently press, and seal, the edges together.
Bake in the preheated oven for 10 minutes, remove from the oven and top the warm crust with the remaining ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s milk chocolate candy bar.
Return the smores pie to the oven and continue to bake for another 8-10 minutes or until the crust is lightly golden around the edges, the marshmallows have lightly browned and chocolate is melty.
Remove the smores pie from the oven and allow it to cool at room temperature for 45 minutes to 1 hour or until cool enough to slice and serve. If too warm, it might still be quite gooey and not hold its shape as well when sliced and served.

Notes

Storage :

To Store: This s'mores pie can be stored at room temperature, covered with plastic wrap, for up to 3 days.
To Freeze: I do not recommend freezing this pie as the marshmallow creme filling may thaw well from frozen and can compromise the texture of the baked s'mores pie filling.
To Reheat: You can rewarm individual slices in the microwave for 20-30 seconds or just until the chocolate and marshmallow creme filling is soft.

Tips :

Go for a 9-inch pie dish for the ideal balance of crust to filling. If you use a deeper dish, it might throw off the cooking time and make the marshmallow topping too dark before the rest of the pie is done.
Pre-bake the graham cracker crust for 8-10 minutes at 350°F before filling it with chocolate or marshmallows. This helps set the crust to prevent it from becoming soggy from the filling.
If you want perfectly toasted marshmallows, after the pie is done baking, set your oven to the broiler setting and move the pie to the top rack. Broil for 30-60 seconds, keeping a close eye on it so the marshmallows don’t burn. You can also use a kitchen torch to get that perfect golden-brown, slightly crispy top!
Make sure that you cool your pie to room temperature before slicing with a sharp knife. If it's too warm, it might still be quite gooey and not hold its shape as well when sliced and served. You can certainly eat the pie while it is still very warm if desired though!

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