Description
Craving the cozy, campfire-inspired flavors of s’mores in a decadent, sliceable dessert? Look no further than S’mores Pie! This irresistible pie features a buttery graham cracker crust, a gooey marshmallow creme layer, melted Hershey’s chocolate, and toasted mini marshmallows, all baked into a perfect harmony of sweet, sticky goodness. Ideal for summer gatherings, potlucks, or a nostalgic treat at home, this pie brings the classic s’mores experience without the campfire.
Ingredients
This pie comes together with ingredients that recreate the classic s’mores experience. Here’s what you need and why each matters:
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Unsalted Butter (½ cup, softened to room temperature): Provides richness and binds the graham cracker crust.
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Granulated Sugar (¾ cup): Sweetens the crust for a balanced flavor.
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Large Egg (1, room temperature): Adds structure and moisture to the crust.
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Vanilla Extract (1½ tsp): Enhances the crust with a warm, sweet note.
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All-Purpose Flour (1½ cups): Forms the structure of the crust for a tender, cookie-like texture.
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Finely Ground Graham Cracker Crumbs (¾ cup): Infuse the crust with classic s’mores flavor and a crumbly texture.
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Baking Powder (1 tsp): Gives the crust a slight lift for a light, crisp bite.
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Salt (½ tsp): Balances sweetness and enhances flavors.
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Marshmallow Creme (7 oz): Creates a gooey, sticky layer reminiscent of melted marshmallows.
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Hershey’s Milk Chocolate Candy Bars (6 x 1.55 oz, roughly chopped): Provide the iconic s’mores chocolate flavor; â…“ cup reserved for topping.
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Mini Marshmallows (1 cup, divided): Add a toasted, chewy topping (â…“ cup for topping, â…” cup inside).
Substitutions and Variations
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Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
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Butter: Swap for vegan butter for a dairy-free option.
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Egg: Use ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
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Marshmallow Creme: Substitute with melted marshmallows (melt 2 cups marshmallows with 1 tbsp butter) or a vegan marshmallow fluff.
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Chocolate: Use semi-sweet or dark chocolate chips, or swap for white chocolate for a different flavor.
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Gluten-Free: Use gluten-free flour, graham cracker crumbs, and ensure chocolate and marshmallows are gluten-free.
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Add-Ins: Sprinkle ¼ cup crushed peanuts or toffee bits over the chocolate layer for extra crunch.
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Topping: Drizzle with caramel or chocolate sauce after baking for added decadence.
Instructions
Follow these steps to create a S’mores Pie that’s gooey, chocolatey, and perfectly nostalgic:
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Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Lightly spray a 9-inch pie dish with non-stick baker’s spray or grease with butter.
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Prepare the Graham Cracker Crust:
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In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar with a hand mixer on medium-high speed until light and fluffy (1–2 minutes).
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Add 1 large egg and 1½ tsp vanilla extract, beating until smooth and well combined.
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Add 1½ cups all-purpose flour, ¾ cup finely ground graham cracker crumbs, 1 tsp baking powder, and ½ tsp salt. Mix on low speed or by hand until the mixture forms a cohesive dough ball.
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Divide the dough in half.
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Form the Bottom Crust:
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Press half of the graham cracker dough evenly into the bottom and up the sides of the prepared pie dish, ensuring a uniform thickness (about ¼-inch thick).
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Use your fingers or the back of a spoon to smooth and press firmly.
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Add the Marshmallow Layer:
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Spread 7 oz marshmallow creme in an even layer over the bottom crust. Use a spatula (lightly greased or dipped in warm water) to spread smoothly.
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Add the Chocolate and Marshmallows:
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Reserve ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars (from 6 x 1.55 oz bars).
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Sprinkle the remaining chopped chocolate evenly over the marshmallow creme.
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Sprinkle â…” cup mini marshmallows over the chocolate layer.
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Form the Top Crust:
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Place the other half of the graham cracker dough onto a large piece of parchment paper.
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Press or roll into a 9-inch round disc, about ¼-inch thick.
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Carefully lift the parchment and flip the dough disc onto the pie, peeling away the parchment.
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Gently press and seal the edges of the top and bottom crusts together with your fingertips, trimming any excess if needed.
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Bake the Pie:
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Bake in the preheated oven for 10 minutes.
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Remove the pie from the oven and sprinkle the reserved ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s chocolate over the warm crust.
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Return to the oven and bake for an additional 8–10 minutes, or until the crust is lightly golden around the edges, the marshmallows are lightly browned, and the chocolate is melty.
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Cool and Serve:
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Remove the pie from the oven and let it cool at room temperature for 45 minutes to 1 hour, until cool enough to slice and serve. If too warm, the filling may be too gooey to hold its shape.
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Slice into 8–10 wedges and serve warm or at room temperature for the best texture.
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Cooking Tips
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Room-Temperature Ingredients: Use softened butter and a room-temperature egg for a smooth, cohesive crust dough.
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Spread Marshmallow Creme Easily: Lightly grease a spatula or dip it in warm water to prevent sticking when spreading the creme.
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Seal the Crust: Press the top and bottom crust edges firmly to prevent the filling from leaking during baking.
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Check Doneness: Look for a golden crust and lightly toasted marshmallows; avoid overbaking to keep the filling gooey.