S’mores Pie

I don’t know about you. But I’m a huge sucker for s’mores. And pies. Put the two together and you have pretty much made the best summer dessert possible. I’m making this for every barbecue and bonfire I go to these next few months. (So if you don’t want to make it yourself, you can just invite me over.)

I’ve seen a couple recipes like a brownie s’mores pie that seemed like a good idea. But when I saw this one by Two Peas and Their Pod, I knew it would be delicious. (Plus, I like more graham cracker crust as opposed to less, and melted chocolate trumps brownies when you’re making something s’moresy.) I’ve made it a few times and made some adaptations for extra goodness.

S’mores Pie
Makes one 9-inch pie

  • 3/4 cup (1 1/2 sticks) browned butter
  • 1/2 cup brown sugar
  • 1 cup graham cracker crumbs (about 16 squares, crushed)
  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 5 ounces marshmallow creme
  • 1 XL and 1 Giant Hershey’s chocolate bar
  • 1 cup mini marshmallows
Preheat oven to 350 degrees.
In a small pan over medium heat, melt the butter and continue cooking until butter is amber in color and has a carmel smell to it. Be careful not to let the butter burn. Remove from heat, stir in brown sugar and set aside.
In a medium bowl combine graham cracker crumbs, flour and baking soda. Sift together. Stir in butter and brown sugar and beat in the egg and vanilla. Divide the dough in half and press one half into the bottom of a 9-inch pie plate. Save the other half for the top.
Spread the marshmallow creme along the bottom of the crust. Break the chocolate bars into their separate pieces and press into the marshmallow creme. You won’t need all of the chocolate pieces, save a handful for the top.

Sprinkle the marshmallows on top. ┬áComplete the pie by crumbling the remaining dough on top of the chocolate pieces and press it down slightly to seal up the pie. There will be little gaps in the top, but that’s okay. Chop the remaining chocolate into little bits and press them into the crust.

Bake for 20 minutes. Let stand at room temperature for 3 hours or so. (The longer you wait for this deliciousness to cool, solidify and meld together, the better it tastes.)

Steve thinks this is the best thing I’ve ever made. He has preemptively requested it for every birthday and special event from now until forever. It really is pretty delicious. I can’t wait to be eating this while watching fireworks on the 4th of July. Perfection.

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