I know, I know.
I can’t help myself.
And honestly, could you? If you saw this?
That’s right. S’mores. In pie form.
I didn’t think so.
Once again Kendra joined me, along with our other friend Kari, in attacking this recipe. There’s something about S’mores that just screams summer– campfires, bonfires, bbqs–something in your inner being just senses the season and craves one. While we didn’t have any of these types of occasions to attend, that didn’t stop us from making our own version.
Sweet grahams, creamy, gooey chocolate, sticky sweet marshmallow. Who invented this combination and can I date them?!
A few things to say about this recipe.
1. It’s outrageously delicious and sinful.
2. The crust as directed is too crumbly. I would make the crust from the Strawberry Lemonade Icebox pie below, which requires chilling and baking before any filling is added. There just wasn’t enough substantial grahams in relation to the rest of the elements. It just left you wanting more.
S’mores Pie, taken from How Sweet Eats
1 3/4 cups graham cracker crumbs
1 1/4 sticks butter, melted
Preheat oven to 325.
Add melted butter and graham cracker crumbs together until a crust forms. Press in to a 9 inch pie plate.
for chocolate filling (from Tyler Florence)
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
1 bag of large marshmallows
Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking.
Pour chocolate filling in to graham crust. Tyler’s directions call for the filling to be baked for 15-20 minutes, but mine needed about 30-35. Pay attention and check every 5-10 minutes after 20 minutes pass. One the chocolate is no longer liquid, remove the tart and top with as many large marshmallows as you can fit. I heated my broiled on low, and stuck the pie back in for 2 minutes so the top could get golden. The other option is to just place it back in the oven for a few minutes until they melt or use a kitchen torch.
Let cool then refrigerate for 1-2 hours before cutting. Spray a knife with non-stick spray before slicing. If it is messy, just lift pieces out with a spoon. It’s just as delicious!