COFFEE S'MORES PIE
Provided by Michael Laiskonis
Categories Coffee Chocolate Egg Dessert Kid-Friendly Summer Chill Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For graham cracker crust:
- Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
- For coffee ganache:
- Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
- Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
- For meringue:
- Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
- Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.
S'MORE PIE
It seems like everything these days is about s'mores... kits to make them, s'mores brownies, ice cream, dip, etc. I searched for a s'mores variation of Mississippi mud pie, but wanted it to have equal parts graham cracker and chocolate. The taste is a great balance where all the flavors stand out!
Provided by Erin Brocklehurst
Categories Desserts Pies Chocolate Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 22
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.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 74 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 8.8 g, Sodium 417.6 mg, Sugar 55.1 g
COFFEE S'MORE PIE
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside.
- Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they melt). Continue baking until marshmallows are golden brown.
- Let cool slightly. Serve warm.
S'MORES PIE
Steps:
- For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
- Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
- For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
- Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
- For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
MILE-HIGH S'MORES PIE
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350˚ F. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Bake until lightly toasted, about 10 minutes; set aside to cool.
- Make the filling: Heat the milk in a medium saucepan over medium heat until almost simmering. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl to make a thick paste. Whisk about one-third of the warm milk into the egg mixture until smooth. Add this mixture to the remaining milk in the saucepan and cook, whisking constantly, until it starts to bubble and thicken, about 2 minutes. Continue cooking, whisking, until thick like pudding, 1 to 2 more minutes.
- Remove the pan from the heat and whisk in the chocolate until melted and combined. Whisk in the butter until combined. Pour the filling into the graham cracker crust and refrigerate until completely cool, about 2 hours.
- Make the meringue: Whisk the egg whites, sugar, cream of tartar and salt in a large heatproof bowl (or the bowl of a stand mixer) until combined. Set the bowl over a medium saucepan with 1 inch of simmering water (don't let the bottom of the bowl touch the water). Cook, whisking constantly, until the mixture is just hot to the touch and the sugar is completely dissolved, 3 to 4 minutes.
- Remove the bowl from the saucepan. Add the vanilla. Beat with a mixer on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Transfer the meringue to a pastry bag fitted with a 3/4-inch-wide tip. Pipe large marshmallow-size mounds on the surface of the pie, leaving a small border of the filling exposed. Pipe another layer of mounds on top in a slightly smaller circle, then pipe a third layer on top, using the rest of the meringue. Use a kitchen torch to toast the meringue (or toast under the broiler). Refrigerate the pie until cooled before slicing, at least 1 hour.
4-INGREDIENT S'MORES PIE
This gooey and chocolaty pie tastes just like the campfire treat.
Provided by Food Network Kitchen
Time 6h25m
Yield 8 servings
Number Of Ingredients 4
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.
S'MORE PIE
For anyone who loves smores! I got this recipe off the back of a Keebler pie crust. I tried it and it is super de-lish! My whole family loved it! I will be making this again and again. It's easy too!
Provided by mariposa13
Categories Pie
Time 3h15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Place chocolate bar, marshmallows, and milk in medium sauce pan.
- Cook over low heat, stirring constantly, until chocolate and marshmallows are melted.
- Cool.
- Fold 1 and 1/2 cups whipped topping into chocolate mixture.
- Spread thin layer of warm hot fudge over bottom of pie crust.
- Gently spoon marshmallow mixture into crust.
- Top with remaining whipped topping and garnish with chocolate syrup.
- Refrigerate 3 hours or until set.
- Refrigerate leftovers.
Nutrition Facts : Calories 5102.6, Fat 240.1, SaturatedFat 121.3, Cholesterol 107.3, Sodium 2538.1, Carbohydrate 696.5, Fiber 20.2, Sugar 496.8, Protein 56.5
S'MORE PIE
Experimenting with ingredients I had in the pantry... I came up with this pie, that tastes just like the "Smores" we all want on the 4th or when camping. My DH said this was "Screaming" which means he loved it. Shhhh, won't tell him how easy it was to whip up. If you like S'mores as a kid or even as an adult..... you'll have everyone asking for "S'more Pie.... please"
Provided by Vseward Chef-V
Categories Dessert
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325*
- Combine graham cracker crumbs, sugar and add the melted butter.
- Use this mixture to line a deep pie plate or spring form pan. Bake this at 325 for 19 minutes.
- Meanwhile, beat cream cheese and sugar until combined. Add Vanilla pudding to the mix (dry) -- consistency will be really thick, like marshmellow creme ;) add half of the cool whip and mix well.
- Spread on cooled crust.
- Make Chocolate pudding with the milk according to package directions. Let sit for 3-5 minutes and layer on top of cream cheese mixture.
- Spread remaining cool whip on top.
- with a fork, run through the whip cream and chocolate mixture making a marbled effect. (Careful not to go past the chocolate layer.)
- Refrigerate for 4 hours to set.
- Enjoy with those you love ;).
Nutrition Facts : Calories 562.7, Fat 33.4, SaturatedFat 22.1, Cholesterol 74.5, Sodium 691.1, Carbohydrate 61.1, Fiber 0.8, Sugar 46.2, Protein 6.7
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S'MORES COFFEE PIE - SEEDED AT THE TABLE
From seededatthetable.com
5/5 (1)Total Time 1 hr 45 minsServings 8
- Place the graham crackers in a food processor or blender and process until finely ground. Add the rest of the crust ingredients and pulse until just combined. Transfer to a 9-inch pie plate and press evenly into the bottom and up the sides. (Tip: Use a 1/2-cup measuring cup to help push against the sides.) Place in the fridge to chill for at least 30 minutes or until crust is firm.
- Toss together the semi-sweet chocolate chips and cubed butter in a large heat-proof bowl; set aside. In a small saucepan, stir together the heavy cream, coffee granules and water. Bring to a boil, then remove from the heat. Cover and let steep for 5 minutes.
- Place the egg whites in a large dry mixing bowl. Using an electric mixer with dry beaters, beat the egg whites on medium speed until light and frothy. Slowly add the sugar in four parts, beating 1 minute after each addition. Continue to beat on medium speed until the meringue reaches a thick and stiff peaks consistency.
EASY S'MORES PIE RECIPE L A FARMGIRL'S DABBLES
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4.5/5 (149)Total Time 35 minsCategory DessertCalories 387 per serving
- In a large bowl, beat butter and sugar until combined. Add egg and vanilla and beat again until combined. Add flour, graham cracker crumbs, baking powder, and kosher salt. Beat just until combined. Press slightly more than half of the mixture into the bottom and up the sides of prepared pie pan. The crust mixture can be sticky, so I usually keep a bit of softened butter beside me, to dip my finger tips in as I press in the crust.
- Spread marshmallow creme evenly over the bottom crust. Separate the chocolate squares of four of the whole chocolate bars and lay evenly over the top of the marshmallow creme. Top with one cup of the mini marshmallows.
- With the remaining crust mixture, portion small to medium-sized jagged clumps. Do not press the crust mixture together; touch it as lightly as you can. Drop clumps over the top of the marshmallows, taking care to not pat in the crust mixture. Take a look at the pre-baked pie photos in this post, to see what the top crust mixture should look like. Add the remaining 1/2 cup of mini marshmallows over the top. Then separate the chocolate squares of the remaining whole chocolate bar and poke the squares randomly into the top of the pie.
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- Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
- Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
- Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
- Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
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