S’mores Pie
A decadent dessert featuring a chocolate graham cracker crust, rich chocolate filling, and a fluffy, toasted marshmallow topping. This S’mores Pie captures all the flavors of the classic campfire treat in a creamy, indulgent pie perfect for any occasion.
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Equipment
- 9-inch pie pan
- Medium mixing bowl
- Small saucepan
- Spatula
- Measuring cups and spoons
- Kitchen torch or broiler
- Whisk or spoon
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- For the Chocolate Filling:
- 1 1/4 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Marshmallow Topping:
- 1 cup marshmallow fluff or homemade marshmallow cream
- 1/4 cup mini marshmallows optional, for extra texture
- 2 tbsp sugar for sprinkling
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Prepare Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Bake for 8–10 minutes, then remove and let cool.
- Make Chocolate Filling:
- In a small saucepan over low heat, melt chocolate chips with heavy cream and butter, stirring until smooth. Remove from heat and stir in vanilla extract. Pour filling into cooled crust and smooth the top.
- Prepare Marshmallow Topping:
- Spread marshmallow fluff evenly over the chocolate layer. Optionally, sprinkle mini marshmallows on top.
- Toast the Topping:
- Using a kitchen torch, lightly toast the marshmallow topping until golden brown. Alternatively, place pie under the broiler for 1–2 minutes, watching carefully to prevent burning.
- Chill and Serve:
- Allow the pie to cool for 10–15 minutes, then refrigerate for at least 1 hour before slicing. Serve chilled or at room temperature.
Servings: 8 servings