Tag Archives: s’more pie

S’more Pie

5 Jan

Let’s be real here.  You’re not interested in New Years Resolutions, counting calories, losing weight, self-control, all that nonsense  – that was so 4 days ago.  You’re interested in warm, gooey comfort foods that make your mind and belly happy.  Which, 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 haven’t yet!)

S’more Pie

(adapted from Smitten Kitchen)


For crust
5 tablespoons salted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz, pulsed in a food processor until finely ground)
2 tablespoons sugar

For chocolate cream filling
7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes

For marshmallow topping
1 bag marshmallows  – I used the big puffy ones but I’m sure the little guys would do :)

*Got a wicked sweet tooth?  Go crazy and incorporate a light and fluffy peanut butter frosting.  NOM.


Make graham cracker 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. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.  PS) Feel free to use a premade crust – I won’t tell:)

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 until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and 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.

Optional Step: Love peanut butter?  Add a layer of peanut butter frosting.

Top with marshmallows.

Brown topping: Preheat broiler. Transfer pie to a baking sheet protect crust with foil/pie shield. Broil 3 to 4 inches from heat, until marshmallows are golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Please note, this is a messy one, messily delightful – not the prettiest but worth every sticky bite.

Note: Pie (before browning topping) can be chilled up to 1 day.


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! Continue reading