S’mores Pie

Even food bloggers have little kitchen disasters.  :)

Recently on a day off, I decided to make a recipe I have been wanting to try forever — s’mores pie.  Love s’mores.  Love pie.  Brilliant idea.  Right?

Well, I made the chocolate part of the pie, which was a breeze (and ridiculously delicious when I sampled the batter).  Then afterwards I laid out all of the marshmallows beautifully on top, and stuck the pie under the broiler tand set the timer for the allotted two minutes to give them that golden “toasted” look.  After about 45 seconds though, I turned around to take a peek at the pie and saw flames!  HUGE flames!

You know how when you stand over a campfire a marshmallow can go from soft and white to a flaming fireball in a matter of seconds?  Yeah, multiply that by about 20!  The entire pie was engulfed!!  My roommate happened to be in the kitchen at the time, and after we both stood frozen for a second in disbelief, she ran for the fire extinguisher, and I ended up filling up the mixing bowl quickly with water and then dousing the entire oven!  Thankfully, the fire went out right away, but the house smelled like a campfire (for at least a day) and the pie was…well…you’ll have to see the picture below.

Of course my roommate’s husband returned home an hour later, excited about the pie we had promised him, and I sadly apologized for the charred mess.  To which, without missing a beat, he immediately asks if the chocolate part was still ok.  I told him I imagined it was, but there was at least an inch of charred-to-a-crisp marshmallow layer on top!  He responded that we girls must have “never lived in a frat house”.  So sure enough, being the surgeon (and guy!) that he is, he spent the next ten minutes carefully flaking off the top layer until the beautiful chocolate part shone through.  He then topped it with some new marshmallows, and voila — not only was it salvaged, it was incredible!!!

I did end up making another round of the pie to photograph all lovely and golden for you all, of course watching it like a hawk this time under the broiler!  (It definitely can be done successfully, although you can also just bake it or use a kitchen torch.)  And it was fantastic.  All of that rich chocolate, the graham cracker crust, and toasted (not charred!) marshmallows made for the perfect dessert that’s a definite crowd-pleaser.

Live and learn!  And then eat pie.  :)

S'mores Pie

You will love this delicious S'mores Pie recipe. It's chocolate-y, marshmellow-y deliciousness presented in the form of a decadent pie.

Ingredients:

!Crust Ingredients:
!
2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
!
!Filling Ingredients:
!
3/4 cup heavy cream
3/4 cup milk
10 ounces semisweet chocolate, chopped
1/2 tsp. vanilla extract
Pinch of salt
2 eggs, whisked
20-30 large marshmallows

Directions:

To Make Crust:

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

In a medium mixing bowl, stir together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a greased 9-inch pie plate. Bake for 8-10 minutes.

To Make Pie:

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

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

Using a kitchen shears or a knife, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.

Lower oven rack to the middle position, and set oven to the lowest broil setting. Place pie on the rack and lightly toast the marshmallows. (I recommend pulling them out the second you see them beginning to turn slightly golden.) You can also use a kitchen torch to toast the marshmallows instead.

Chill pie in the refrigerator to set for 2-3 hours. Or it can also be served slightly warm. Drizzle with chocolate sauce if desired.

Slightly adapted from The Pastry Affair

Ali’s Tip:

To give your graham cracker crusts an extra kick, I recommend using the cinnamon graham crackers.  A little extra flavor, and a little extra sweet!

Source:

Slightly adapted from The Pastry Affair

And a glimpse into Round One…

Leave a Comment:





Comments

  1. Annie @ Annie's Cooking Lab — January 28, 2012 @ 10:17 pm (#)

    That looks so fantastic! I love all things s’mores, I’ll definitely give this a try!

    And wow, that burned version really was charred! :)

  2. Cassie — January 29, 2012 @ 7:33 am (#)

    What a great story! It’s always the recipes that I’m so excited about that I end up dropping on the floor or scorching. Love this pie, Ali!

  3. Susan R. — January 29, 2012 @ 4:23 pm (#)

    Ooops! Sorry the first one was a fire hazard, but the next looks like a thing of beauty. I’ll give it a try.
    I actually love burnt marshmallows, but maybe not that burned.

  4. Jecka — January 30, 2012 @ 7:12 am (#)

    The out-take photos cracked me up! This pie looks divine… I’ll have to bookmark this!

  5. The Food Hunter — January 31, 2012 @ 3:29 pm (#)

    This sounds amazing!

  6. Wil Harris — February 9, 2012 @ 4:16 pm (#)

    That looks so good! What a funny story, I got my laugh of the day! Thanks :0

  7. Gitte — February 20, 2012 @ 12:51 pm (#)

    LOL, omg what a guy. I never would have thought to just peel off the charred mess and top with fresh marshmallows. Great story.

  8. Deborah — June 21, 2012 @ 9:11 pm (#)

    ahahahh this is just too cute!
    I had a slice of smore pie on Fathers Day at a family outing and it was so good! Thanks for the recipe and story…it made me smile!
    Cant wait to try this!

    Deborah :)

  9. Keri — July 29, 2012 @ 2:12 pm (#)

    Made this last night and it was soon easy and delicious! I had to adjust my baking time to almost double the time and I only had mini marshmallows—but it still looked fabulous!!! Thanks for sharing it!

  10. Alana — August 3, 2012 @ 9:11 pm (#)

    Why is “pinch of salt” on the ingredients list? You didn’t use it?

  11. Lisa Ann — August 17, 2012 @ 9:11 am (#)

    I think instead of the MARSHMALLOWS I am going to try spreading MARSHMALLOW FLUFF on top :) maybe put the jar in the microwave for a few seconds to losen it up a bit and make it easier to spread :) But I must say this looks AMAZING :)

  12. Kathryn — January 11, 2013 @ 5:20 pm (#)

    I found this page because Pinterest sent me an email that showed a pin of your pie. Apparently this is a popular pin! Anyways, interested in the recipe, I ventured from pin to the actual website. I must say I enjoyed reading your blog about this recipe. I can’t wait to try it myself!

  13. Caroline — January 16, 2013 @ 6:52 pm (#)

    I just made this for my husband and sister and it was a huge hit! Thanks for the tips to not burn the marshmallows. I also used ready made graham cracker crust only because I am lazy.

  14. Tiffany — February 23, 2013 @ 5:04 pm (#)

    Making it right now! just wondering if you keep the oven temp at 325 when baking the chocolate?

  15. Haley Cox — March 23, 2013 @ 8:56 pm (#)

    making this nowfor my church bake sale!! can’t wait!!

  16. tiasha — March 24, 2013 @ 11:18 am (#)

    Hi, Ali
    I live in south Africa and we do not get Graham crackers here, what would be a suitable alternative?
    Regards.

    • Erica — June 15, 2013 @ 10:06 pm (#)

      Tiasha, any lightly sweetened cookie would work. Vanilla cookies (Nilla wafers?) or sugar cookie crumbs would be good too.

    • Jordan — July 3, 2013 @ 4:18 pm (#)

      If you have digestive biscuits available, they’re a good substitute. I’m not sure how much you need to make 2 cups of crumbs. One sleeve might be enough, but I’d probably get an extra one just in case. HTH!

    • Jen — August 28, 2013 @ 9:17 pm (#)

      Any sugary cookie that you can crush into crumbs would work. I can’t really describe the flavor of a graham cracker, but a sugary honey flavored cookie seems close.

  17. Mimi C. — April 2, 2013 @ 7:17 pm (#)

    This recipe is wonderful! Perfectly decadent and smooth. Although, the second time around, I did use dark chocolate (as this is my Grandmother’s favorite) and it was even richer and had a more ‘s’moresy’ taste!

  18. Alyson — April 8, 2013 @ 1:52 pm (#)

    I just made this and it turned out amazing! The only thing I did differently was use mini marshmallows. Me and my husband love this pie! And I also shared with my neighbors. I will definitely be making this again :)

  19. connie — April 21, 2013 @ 8:17 pm (#)

    I can’t wait to make this tomorrow. you made my night I was laughing so hard had to share with my husband. This is something that would happen to me. thanks for the recipe

  20. hola — May 11, 2013 @ 10:35 pm (#)

    This recipe was great! I did half semi sweet and half dark chocolate and I had to leave it in for more than twice as long as she said to bake it. But it tasted amazing!

  21. Steffanie — May 12, 2013 @ 7:54 pm (#)

    Made this tonight and it was pretty good!! The chocolate part was a little bitter. Wonder if it needed some sugar??? It looked amazing and was over all a decent dessert.

  22. martha — May 23, 2013 @ 1:25 pm (#)

    made this today for dessert tonight, smells so good! just wondering if anyone else had to bake longer than the indicated time? i think this took about an hour to bake. i also used chocolate chips, semi and dark, instead of the chopped semi chocolate. didn’t use the heavy cream either, used fat free 1/2 and 1/2, so we shall see. it looks marvelous!

  23. Jessica — June 8, 2013 @ 1:50 pm (#)

    I used half milk chocolate chips/half semisweet for the filling, and added the pinch of salt thats in the ingredients but isn’t in the instructions. I also used a pre-made crust because it was easier. It took more than double the amount of time in the oven to make the chocolate filling anything resembling “not jiggling” when moved. I broiled the marshmallows on the lowest setting for a little less than 2 min and took it out as soon as it started to brown, ended up with a really beautiful golden color.

    • DeAnna — August 10, 2013 @ 8:48 pm (#)

      Thanks for saying it took double the time to bake. I was afraid I’d done something wrong! I can relax now and let it keep baking! :)

  24. Angela — June 14, 2013 @ 11:36 pm (#)

    This recipe worked great for us!!! It is really good and easy!! We used nutella instead of chocolate chips, and just subsititued milk for the cream, and it worked!!! VOILA!!!

  25. Carmel — June 23, 2013 @ 7:39 pm (#)

    Made this today and it was a big hit. I used milk chocolate chips instead of semi-sweet as I thought that was more S’more-y since they are made with Hershey’s Milk Chocolate. Next time I will use less graham cracker crumbs as I thought they were excessive. Also, I had better luck browning the marshmallows under the broiler than with a torch.

  26. Jenn — June 23, 2013 @ 7:51 pm (#)

    My chocolate would not set up in oven, my crust ended up burnt. Any ideas or suggestions?
    Thx

  27. Megan — July 4, 2013 @ 12:48 pm (#)

    Hello,
    My son has an egg allergy and I’m wondering if the eggs are totally necessary? thanks :)

  28. Amy — July 15, 2013 @ 12:45 am (#)

    That is SOO funny!! I LOVE your pix of your shocked faces and the pie surgery after ;) It reminds me of the first time (a LONG time ago) my roomie and I made pizza dough. We thought we followed the recipe to a T, but when the timer went off, the pizza in the oven was HUGE… like, the dough engulfed the oven rack. We still ate it ;)

  29. MelissaM — July 16, 2013 @ 5:01 pm (#)

    GREAT story! I can’t wait to make this!! YUM! The ‘charred’ pie looks like Minnie’s Pie!! (Bahahhahaa… from the movie ‘The Help’) Thanks again!
    MLM

  30. Sam — August 8, 2013 @ 10:09 am (#)

    Bbsolutely gorgeous and loved the story. Thanks for sharing the before pics too. I got a chuckle from it on this otherwise gloomy morning. Can’t wait to try this recipe!

  31. Valeria — August 19, 2013 @ 11:20 am (#)

    I tried this recipe back in july and it was amazing!! It tastes better if it’s left over night to cool down. I’m not great at baking, but this was the first recipe I didn’t end up burning. I loved how simple it was, and it was the way you explain it: simple, detailed and perfect. Thank you very much for this recipe. :D

  32. Linda had a little Lamb — September 14, 2013 @ 12:05 pm (#)

    That’s a hilarious story of the pie catching on fire and then your roommate’s husband wanting to eat it anyway. Thanks for the laugh and thanks for the yummy idea.

  33. britt — November 9, 2013 @ 6:58 am (#)

    I Made This LasT Night But Left It On The Counter Instead Of In The Fridge! Do You Think It’s Safe To Eat?

  34. Liz — July 20, 2014 @ 11:24 am (#)

    My son and I made this for a Pie Contest and it won 1st Place!!! Awesome pie it did take twice as long to bake though to get the “non jiggle”. Thank you!

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