A few weeks ago I went to my niece’s Birthday gathering at my sister’s house and I brought this pie S’mores Pie. It is decadent and delicious and got rave reviews. The photos need a little help though. I tried to rush since it was the middle of the party and everyone wanted a piece.
I didn’t notice at the time but it looks like pacman is going to eat the piece of pie. ;)
This pie is easy to make and proves that s’mores aren’t just for kids. I think the pie is waaay better than regular s’mores. It’s a graham cracker crust filled with chocolate ganache and topped with marshmallow fluff frosting.
Yield: 12 servings Cook Time: 10 minutes
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (use 9 whole graham crackers)
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon, optional
- Pinch of salt
- 7 tablespoons unsalted butter, melted
- 2 cups milk chocolate chips (I used Guittard – yum)
- 1 cups heavy whipping cream
- 2 tablespoons butter
- 1 teaspoons vanilla
- 1 cup butter, softened
- 3/4 cup marshmallow crème
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 teaspoon salt
Step 1: For the crust: Crush graham crackers in a mini chopper, food processor or put them in a Ziploc bag and get some frustrations out by crushing them with a rolling pin. Melt butter in a microwave safe bowl in thirty second increments until mostly melted, then stir to melt completely.
Step 2: In a large bowl, mix all the crust ingredients except the melted butter. Add the butter and mix until completely combined. Transfer mixture to a pie pan and spread evenly across the bottom and up the sides of the pie pan. Firmly press the mixture onto the bottom and sides of the pan. Bake crust for 10 minutes in a preheated 325 degree. Remove oven and let cool completely.
Step 3: For the filling: While the crust bakes, begin melting the chocolate chips with all the other ingredients in a medium microwave safe bowl. Begin by heating the ingredients for 30 seconds in the microwave. Stir the ingredients. If the chocolate hasn’t melted, microwave in additional 10 second intervals while stirring in between each one until the chocolate has melted. Don’t overheat the chocolate. Alternatively, you could use a double boiler to melt the chocolate. Stir the mixture until it’s completely combined and smooth. Set aside to cool to almost room temperature.
Step 4: For the icing: Using an electric mixer with a whisk, cream the butter for a few minutes. Mix in the powdered sugar a little at time to prevent spewing powdered sugar all over the kitchen. Once all the powdered sugar is completing mixed in, set the mixture aside.
Step 5: To assemble: Once the crust has cooled completely and the ganache filling has cooled almost to room temperature but still pours easily, pour the ganache into the pie crust. Set the pie plate in the refrigerator for an hour to cool completely. Spread the icing evenly across the top of the ganache filling. Serve chilled.
Tips: Store covered with plastic wrap in the refrigerator.
Crust recipe adapted from Crazy for Crust, Perfect Graham Cracker Crust.
Ganache recipe adapted from Simply Gloria, Dark Chocolate Cake with Whipped Ganache Frosting.
Frosting recipe adapted from Buns in My Oven, Rice Crispy Treat Frosting.
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