SMores Pie
There’s something quintessentially nostalgic about s’mores, those gooey, melty treats that evoke memories of campfires and summer nights. But what if you could take that classic flavor and transform it into an indulgent dessert that’s perfect for any occasion? Enter the SMores Pie. It’s rich, chocolatey, and topped with fluffy marshmallows, making it a crowd-pleaser at gatherings or a delightful treat for a cozy night in. Once you take your first bite, you’ll understand why this pie has become my go-to recipe for satisfying that sweet tooth.
Why It’s My Go-To
This SMores Pie is incredibly versatile and easy to make, making it ideal for both novice and experienced bakers. The combination of milk and dark chocolate creates a depth of flavor that takes this dessert to a whole new level. Plus, the graham cracker crust adds that classic crunch that perfectly complements the creamy filling. It’s a pie that brings people together, whether it’s a family dinner or a friendly get-together. And let’s not forget about the marshmallows that get toasted on top for that perfect finish!
Ingredients at a Glance
- 1 cup graham cracker crumbs (about 10-12 sheets crushed)
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 5 ounces milk chocolate
- 5 ounces dark chocolate (I used Hershey’s Special Dark Chocolate Bars)
- 1 cup heavy whipping cream
- 2 large eggs
- 1 cup mini marshmallows
Equipment at a Glance
- 9-inch pie pan: A standard size for this recipe, ensuring even baking.
- Mixing bowls: For combining your crust and filling ingredients.
- Whisk: To mix the pie filling smoothly.
- Double boiler or microwave-safe bowl: For melting chocolate.
- Spatula: For spreading the filling and marshmallows evenly.
Step-by-Step: SMores Pie
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of your 9-inch pie pan. Bake for about 8-10 minutes until golden, then let it cool.
Step 2: Melt the Chocolate
In a double boiler or a microwave-safe bowl, melt the milk and dark chocolate together. Stir until smooth and completely melted, then remove from heat and set aside to cool slightly.
Step 3: Make the Filling
In a new mixing bowl, whip the heavy cream until stiff peaks form. In a separate bowl, whisk the eggs and sugar together until light and fluffy. Gradually fold the melted chocolate into the egg mixture, being careful not to deflate the air in the eggs. Gently fold in the whipped cream until just combined.
Step 4: Assemble the Pie
Pour the chocolate filling into the cooled graham cracker crust, smoothing it out with a spatula. Sprinkle the mini marshmallows evenly on top of the chocolate filling.
Step 5: Bake the Pie
Return the pie to the oven and bake for about 10-12 minutes, until the marshmallows are golden and toasted. Keep a close eye on them to prevent burning!
Step 6: Cool and Serve
Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing. This helps the filling set perfectly. Serve chilled or at room temperature for the best experience.
In-Season Swaps
- Chocolate: Feel free to use any chocolate you prefer, such as semi-sweet or even white chocolate for a twist.
- Marshmallows: Try using flavored mini marshmallows, like vanilla or chocolate, to add a unique touch.
- Graham Cracker Crust: You can substitute with crushed Oreos or digestive biscuits for a different flavor profile.
Flavor Logic
The beauty of this SMores Pie lies in the harmonious blend of flavors and textures. The graham cracker crust provides a crunchy base that contrasts beautifully with the smooth, rich chocolate filling. The combination of milk and dark chocolate creates a balance of sweetness and depth, while the toasted marshmallows on top add a delightful chewiness. Each bite is an experience, reminiscent of the classic campfire treat but elevated into a sophisticated dessert that anyone can enjoy.
Storing Tips & Timelines
To keep your SMores Pie fresh, store it in an airtight container in the refrigerator. It can be kept for up to 4 days, though I doubt it will last that long! If you want to make it ahead of time, you can prepare the pie and leave off the marshmallows until the day you plan to serve it. Just add them before baking for that freshly toasted look and flavor.
Popular Questions
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and keep it in the refrigerator. Just add the marshmallows and bake before serving for that fresh touch.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half, but the texture will be less rich. For a dairy-free version, coconut cream works well, though it will impart a slight coconut flavor.
Is it necessary to chill the pie after baking?
Yes, chilling the pie allows the filling to set properly, making it easier to slice and serve. It also enhances the flavors, making each bite even more enjoyable!
Can I freeze SMores Pie?
Yes, this pie can be frozen! Just slice it up and wrap individual pieces tightly in plastic wrap, then place them in an airtight container. Thaw in the refrigerator before serving for the best results.
Bring It Home
Now that you have all the secrets to creating the perfect SMores Pie, it’s time to gather your ingredients and get baking! This pie is not just a dessert; it’s a celebration of flavors that will delight your taste buds and bring joy to those you share it with. Whether it’s a summer barbecue, a cozy winter gathering, or just a sweet craving on a weekday, this pie fits every occasion. So roll up your sleeves, channel your inner baker, and treat yourself and your loved ones to this delicious creation. You won’t regret it!
SMores Pie
Ingredients
Equipment
Method
- 1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of your 9-inch pie pan. Bake for about 8-10 minutes until golden, then let it cool.
- 2. In a double boiler or a microwave-safe bowl, melt the milk and dark chocolate together. Stir until smooth and completely melted, then remove from heat and set aside to cool slightly.
- 3. In a new mixing bowl, whip the heavy cream until stiff peaks form. In a separate bowl, whisk the eggs and sugar together until light and fluffy. Gradually fold the melted chocolate into the egg mixture, being careful not to deflate the air in the eggs. Gently fold in the whipped cream until just combined.
- 4. Pour the chocolate filling into the cooled graham cracker crust, smoothing it out with a spatula. Sprinkle the mini marshmallows evenly on top of the chocolate filling.
- 5. Return the pie to the oven and bake for about 10-12 minutes, until the marshmallows are golden and toasted. Keep a close eye on them to prevent burning!
- 6. Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing. This helps the filling set perfectly. Serve chilled or at room temperature for the best experience.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Feel free to use any chocolate you prefer for a personalized twist.
- To make ahead, prepare the pie without marshmallows and add them just before baking.
