Chocolate Smore Pie Food

4-INGREDIENT S'MORES PIE

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

CHOCOLATE S'MORES PIE

Steps:

• Adjust an oven rack to the center position and heat oven to 325 degrees. Process crackers in a food processor until fine crumbs form, about 30 seconds. Add sugar and melted butter over top and pulse to incorporate until the crumbs come together, about 5 pulses.
• Pour mixture into a pie plate and evenly press crumbs on the bottom and up the sides of the pie plate with the bottom of a measuring cup. Bake for 18 to 20 minutes or until browned and fragrant. Transfer crust to a wire rack to cool completely.
• Place chocolate and butter in a heatproof bowl.
• In a small saucepan, bring the cream to a simmer over medium-low heat. Pour the cream over chocolate and butter and let stand for 30 seconds. Whisk cream, chocolate and butter to combine until completely melted and smooth.
• Pour the ganache into the cooled pie crust. Smooth the top out with an offset spatula and store in a cake container. Alternatively, loosely cover with plastic wrap, being sure the plastic does not touch the surface of the ganache. Let stand at room temperature for 4 hours or overnight.
• In the bowl of a stand mixer, whisk together egg whites, sugar, salt, cream of tartar and vanilla extract by hand. Place mixer bowl on top of a saucepan with a few inches of simmering water, making sure the bottom of the mixer bowl does not touch the water. Attach a thermometer to the mixer bowl and cook until mixture reaches 160 degrees, whisking frequently, about 15 minutes.
• Carefully transfer mixer bowl to the stand mixer with the whisk attachment attached. Whisk mixture on high speed until thick and glossy and egg whites have tripled in volume, about 8 minutes.
• Pipe or dollop meringue on top of ganache in a decorative fashion. If using Ateco piping tip #827 pipe stars around the entire surface of the chocolate filling. Pipe a second layer of stars around the sides moving inward. As you move inward, pipe large stars going up to give a domed look when looking at the side of the pie.
• With a kitchen torch, gently toast the topping. If you don't have a kitchen torch, adjust an oven rack to the center position and heat oven to 400 degrees. Bake until the topping had browned, about 6 minutes. You can also use the broiler but be careful as this can burn the meringue quickly.

SMORES CHOCOLATE PIE

Steps:

• Preheat oven to 325 degrees.
• To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.Add the melted butter and stir until well combined and crumbly.Pour the mixture into a 9-inch pie pan and spread the crumbs around so that they are evenly dispersed.Press the crumbs into the bottom and up the sides of the pan.
• Bake for 8-10 minutes, then set aside to cool.
• To make the filling, whisk the cornstarch, sugar and salt together in a medium sized saucepan,.
• Add the egg yolks, milk and heavy cream and whisk to combine.
• Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and thicken to a pudding like consistency.
• Remove mixture from the heat and stir in the chocolate, butter, and vanilla extract. Stir until combined and all the chocolate and butter is melted. The mixture should be smooth.
• Pour mixture into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for 5-6 hours, or until completely cool and firm.
• For the topping, preheat the oven to 350 degrees F.
• Place the regular sized marshmallows halves around the top of the pie, then fill in the additional space with the mini marshmallows.
• Bake for 3-4 minutes or until marshmallows get puffy, then turn to broil on low for 2-4 minutes, depending on how browned you want it.
• You can serve this pie warm right out of the oven or after it has cooled. I personally like it warm - it's more s'mores-like. The filling will still be cool, but not as cold.
• Store the pie well covered in the fridge. You can warm individual slices back up a touch in the oven or microwave, if desired. Be aware that the sticky marshmallows can be tough to cut through. You could also use a meringue topping, if you'd like something that's easier to slice. I'd recommend the topping from this cheesecake.

TRIPLE CHOCOLATE S'MORE PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool.
• For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
• For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer.
• Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.

5-INGREDIENT S'MORES PIE

Steps:

• Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
• Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
• Chill in the refrigerator before serving, 1 to 2 hours.

TRIPLE CHOCOLATE S'MORE PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool.
• For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
• For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer.
• Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.

CHOCOLATE MARSHMALLOW PIE

Steps:

• Melt marshmallows in milk in double boiler.
• When it is smooth, remove and cool.
• Whip cream until very stiff (or start with Cool Whip).
• Add salt and vanilla.
• Fold the whipped cream/Cool Whip into marshmallow mixture.
• Add shaved chocolate, reserving 2 tablespoons of chocolate for top of pie.
• Place mixture in pie crust and refrigerate for at least an hour.
• This pie is very good for several days in the refrigerator if kept covered.

EASY CHOCOLATE PUDDING S'MORE PIE

Steps:

• Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the whipped topping into remaining pudding; spread over layer in crust. Mix marshmallow cream and remaining whipped topping; spread over pie.
• Refrigerate 3 hours or until firm.

S'MORE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

SMOOTH CHOCOLATE PIE

Steps:

• In a small bowl, mix wafer crumbs and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate., In a bowl, beat cream cheese and sugar until blended. Gradually beat in melted chocolate and milk. Refrigerate 10 minutes., Fold whipped topping into chocolate mixture; spoon into crust. Freeze 4 hours or until firm. If desired, drizzle with melted chocolate before serving.