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.
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!
Slightly adapted from The Pastry Affair
All images and text ©If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
And a glimpse into Round One…
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I made this two weeks ago for a church meeting. It was such a hit that the Pastor asked me to make it again. So delicious!
That’s great Jo, thank you for sharing! We’re happy it was a hit! :)
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I found this through a search to make for a s’mores themed baby shower. I found it took longer to bake than 20 minutes. Probably closer to 30. When I did the marshmallows. I watched it like a hawk! Wish I could attach a pic to show you the finished product.
Yay, so glad you tried it out! And bravo for watching those marshmallows carefully. I hope you had better luck initially than I did… ;)
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This had awesome s’mores flavor. Easy to make, though I did end up having to cook the pie in the oven about double what the recipe said. That made me super paranoid while I was baking it, but I wanted to listen to the direction to wait until it stopped giggling. Turned out fine, but it really depends on your oven. Very rich and chocolately and the marshmallows were awesome. The texture of the filling was a lot spongier than I was expecting. I thought it would be a bit drier and denser, but it was more like a mousse. Still yummy, just not what exactly what I was expecting.
Thanks for sharing with us, we’re sorry it took so much longer to bake, that’s really strange! We’re happy you enjoyed it though!
I cannot even stand this pie. TOO GOOD!
Thank you, we’re so happy you love it! :D
Hi!
This pie sounds great! Quick question, how long do you think this pie would keep in the fridge? I’d like to make it ahead.
Thanks!
Hi Jacey! We wouldn’t make it more than a day in advance. We hope you enjoy! :)
Thanks for this recipe! Turned out great!
Thanks Keenan — we’re so glad you enjoyed it! :)
This was great! Made per my 9 y.o.’s request. I baked in 6 mini graham shells for 17 minutes and then poured the extra filling into glass 1-cup Pampered Chef things, which took close to 20 minutes. I’m sure a full pie would take much longer. I used 1/2 Ghirardelli 60% and half semi-sweet (which we nearly always do for chocolatey things) and it was actually too rich! Would do all semi-sweet next time.
Great idea Lindsay! And we’re glad you guys enjoyed this!
I love this!! I used caramel filled chocolate chips instead and it was a big hit for the church picnic! Thanks for the awesome recipe!
Thanks Natalie — we’re happy to hear that! :)
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Thank you so much for the recipe. I used it for a pie party on Pi day. It was a hit
You’re very welcome, Erin — we’re so happy it was a hit! :)