S'mores Pie
Looking for a chocolaty, marshmallow-filled dessert that tastes like a campfire s'more? Our easy S'more Pie is it! It's an indulgent chocolate dessert perfect for summer, backyard cookouts, camping, nights around the bonfire and kids parties.
Servings: 8 slices
Calories: 560kcal
Equipment
- small saucepan
Ingredients
- 16 graham crackers
- 2 tablespoon brown sugar
- ¼ cup unsalted butter softened
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 10 oz bag of mini marshmallows
- 1 graham cracker broken into pieces
- 1.55 oz Hershey's bar broken into pieces
Instructions
- Preheat the oven to 350℉ and grease the bottom and sides of the pie dish with butter.
- Make the crust by adding the graham crackers to the food processor and processing for 30-60 seconds until they turn into crumbs. Add the sugar and room temperature butter to the food processor and process again until the mixture starts to stick together.
- Press the crust mixture into the bottom and halfway up the sides of the greased pie plate. Bake for 10 minutes. Remove from the oven and let cool. *Baking the crust is optional but will give it more structure. You can also freeze it while preparing the filling instead.
- While the crust is cooling, make the filling by melting together the chocolate chips and heavy cream over medium heat in the small saucepan. Whisk continuously so to not burn the chocolate. Pour the filling into the pie plate on top of the graham cracker crust. Chill in the fridge for 2 hours to set the filling (or until the filling is mostly firm to the touch).
- Remove from the fridge and add the mini marshmallows to the top. Broil in the oven on high until they start to turn golden, about 1-2 minutes. (Be sure to keep a good eye on it while broiling to ensure it doesn’t burn.)
- Remove from the oven and sprinkle the broken graham cracker pieces and Hershey's chocolate bar on top of the broiled marshmallows. Let cool, then slice and serve.
Notes
Storing: Keep covered in the fridge for 3-4 days.
Freezing: Freeze for up to 3 months. I recommend not adding the broiled marshmallows until your'e ready to serve the pie. Defrost overnight in the fridge.
Tip 1: f you don't want to use the oven or don't have one, you can make this a no-bake recipe by not baking the crust and using a kitchen torch to caramelize the mini marshmallow topping at the very end.
Tip 2: To help prevent marshmallows from sticking to the knife when slicing, consider chilling in the freezer for 15-20 minutes before cutting.
Nutrition
Serving: 5oz | Calories: 560kcal | Carbohydrates: 70g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 237mg | Potassium: 232mg | Fiber: 3g | Sugar: 42g | Vitamin A: 626IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 3mg
