S’more Pie

26 Feb

This week has been full of great decisions…

  • mocha cupcakes with coffee frosting
  • homemade veggie burgers
  • homemade potato soup
  • bailey’s mocha cupcakes
  • quinoa salad

And last but certainly not least (duh):


This delightful treat (pleasing to even the most discerning palate – ie my hubs who won’t eat pie generally) totally satisfies even my (out of control) sweet-tooth without having that tooth-aching saccharine taste (thanks to the chocolate choice).    Yes, that was a total run-on sentence but you the get the idea right? Basically – delicious maximus. PS – don’t be overwhelmed by the length of this entry – I promise it’s easy peasy just a bit wordy!

S’more Pie

(Adapted for lazier folks like myself – from Smitten Kitchen)

Makes 1 Pie (I made a double batch – as per my M.O.)


For crust

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted (plus additional for greasing)
  • 1/2 teaspoon ground cinnamon (optional)

For chocolate cream filling

  • 7 oz bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped (I used chips)
  • 1 cup heavy cream
  • 1 large egg, at room temperature for 30 minutes (I only had 1 egg for 2 pies – it was fine)

**Optional Peanut Butter Layer

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners’ sugar

For marshmallow top

  • bag of regular marshmallows

Make crust

Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie 9- to 9 1/2-inch pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Be sure to really press the crust into the plate so it sticks together. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

*Obv. another shortcut would be picking up a pre-made graham (or Oreo!?) crust.  But I had slave labor errr a friend over to help so we went all out.

Make chocolate cream filling: Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. Add optional PB layer and chill until serving.

**Make optional peanut butter layer

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Right before serving – Crowning with marshmallows and broiling!!

Preheat broiler. Cover pie with marshmallows.  Perhaps consider the fact that you’ll have to cut around them when you’re placing.  Or do it haphazardly [like me] and hope for the best.  Broil for about 5 minutes until marshmallows are toasted.  (Or, if your broiler isn’t working, heat the whole pie until the dern marshmallows toast turning your whole pie into delicious, delicious soup.) Serve immediately and enjoy immensely.

Try not to eat it all up at this stage.

I just thought layers of buttery grahams cracker crust, dark chocolate and toasted marshmallows were missing something you know?;)

This was a interesting challenge… Serving pie soup.

New houses, wonderful friends, pie soup and ‘Thing’s’ makes for happy people.

I promise that broiling makes for less goopyness.  We heated the (limited) leftovers this way and it kept the chocolate layer intact and in perfectly creamy contrast to the fluffy and soft marshmallows.

Welp, I’m off to enroll myself it Sugarholics Anonymous.  Tata for now!


One Response to “S’more Pie”


  1. S’more Pie « Baking Life By The Horns - January 5, 2012

    […] of course, makes 2 of us.  So let’s get on with it! (PS – Yes, I already published a lengthier version of this post (with pics) – I’ve got sugar brain.  Just take it as a hint to make it already if you […]

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