S’mores are truly something special. There is something about sitting by a fire, toasting a marshmallow on a stick in the flames, and then smooshing it between two graham crackers with a hunk of milk chocolate. It’s really hard to beat. But since s’mores are one of my favorite things to eat and I don’t have a bonfire in my apartment, I had to find a way to recreate the s’more at home with no fire. I have to say that I think I came pretty close to creating a dessert that may be just as good as the bonfire s’more…and I owe it all to Jessica at How Sweet It Is. She has, once again, shared another absolutely divine recipe. Everything about this recipe is right–from the flavor combination to the different textures. The graham cracker pie crust is so delicious and buttery and matches up so well with the rich, dense chocolate and gooey marshmallows. This is a dessert that you cannot miss out on. So do yourself a favor and print this recipe so you can make it this week!
This delectable recipe comes from Jessica over at How Sweet It is. This s’mores pie is very rich and is a perfect dessert for the chocolate and s’mores lover. Even though it’s so rich, it’s hard to just stop at one piece. It’s hard to resist the layers of gooey marshmallow, rich chocolate, and buttery graham cracker crust. This recipe calls for graham cracker crumbs. If you cannot find the pre-crushed graham crackers in the store, you can just buy regular old graham crackers and crush them yourself.
Yield: 1 pie (6-8 slices) Prep Time: 15 minutes Cook Time: 30-35 minutes
- 1 3/4 cups graham cracker crumbs
- 1 1/4 sticks butter, melted
for chocolate filling (from Tyler Florence)
- 1 cup heavy cream
- 1/2 cup milk (I used skim milk)
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 bag of large marshmallows
- Preheat oven to 325.
- For crust: Add melted butter and graham cracker crumbs together until a crust forms. Press in to a 9 inch pie plate.
- 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 into graham crust. Tyler’s directions call for the filling to be baked for 15-20 minutes, but it seems that 30-35 minutes is actually needed. Pay attention and check every 5-10 minutes after 20 minutes pass. Once 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 or until the marshmallows appeared 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. This will allow the pie to set so you will not have a mess when you go to cut the pie.
- To serve, remove pie from refrigerator and slice. Heat each slice in microwave until just warmed, because s’mores pie wouldn’t be the same if it wasn’t ooey-gooey and warm.