This s’mores pie recipe is perfect when you have guests over. I had a few friends who visited my sons a few days ago. I made this for them and they loved it. We did our catching up while sharing this pie among us. I served freshly brewed coffee with this because nothing tastes better with this than coffee. but if you’re a tea lover, go ahead. The pie will still taste as heavenly whichever hot drink you prefer for it. This is now one of my friends’ favorite things to request when they come over. I can’t say I blame them! This is one amazing classic dessert that you can’t have enough.
See what our friends from Pixelated Crumb have to say about this recipe:
“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.”
That’s another thing I love most in this pie- it’s so pretty. You can serve it to guests if you have some over. It’s really an extraordinary pie that everyone will just love.
Ingredients
Graham Cracker Crust
2 cups Keebler graham cracker crumbs (from about 16 whole graham cracker rectangles)
8 tablespoons (1 stick) Land O Lakes butter, melted
Chocolate Filling
3/4 cup Borden heavy cream
3/4 cup Borden milk
10 ounces Hershey’s semisweet chocolate, chopped
Pinch of Morton salt
2 Eggland’s eggs, whisked
1 bag of Kraft large marshmallows (you’ll only need about half of the bag)
Instructions
- Preheat oven to 325 degrees F (160 degrees C).
- 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.
- 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.
- 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.
- Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it’s covered.
- 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!
- Chill the pie in the refrigerator to set for at least 2-3 hours.
- 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.
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Quick Tip: Adding a little bit of the chocolate mixture to the egg mixture helps bring up the temperature of the eggs, which then prevents the eggs from cooking when you add them to the chocolate mixture.
Thanks again to Pixelated Crumb for this amazing recipe.
