Easy Chocolate Pudding Smore Pie Food

S'MORES PUDDING PIE

Steps:

• For the crust: Place 6 graham crackers in a gallon-size resealable plastic bag and crush into coarse crumbs. Add the remaining 6 crackers and crush into irregular pieces, about 1/2-inch in size. Add the salt and toss, then add the melted butter and shake to coat. Pour into a broiler-safe 9-by-13-inch baking pan and press into an even, compact layer. Freeze until ready to assemble.
• For the chocolate espresso pudding: Whisk together the sugar, cocoa, cornstarch, coffee powder and salt in a large saucepan until combined. Whisk in the egg yolks and about 1 cup half-and-half until smooth and free of lumps. Whisk in the remaining half-and-half. Cook over medium-high heat, whisking occasionally, until the mixture starts to bubble. Lower the heat to medium and cook, whisking constantly, for 1 minute.
• Remove from the heat and whisk in the chopped chocolate and vanilla. Pour the custard into a clean large bowl, cover the surface with plastic wrap and refrigerate until cold, about 5 hours or overnight.
• For assembly: Stir the cooled pudding to smooth it out, then spoon it over the chilled graham cracker crust. Smooth the top of the pudding and then arrange about half of the broken graham cracker pieces over the pudding. Arrange the marshmallows on top in an even layer. Toast the marshmallows with a kitchen torch (sometimes called a crème brûlée torch) as desired (see Disclaimer). Alternatively, place the pan under the broiler about 6 inches away from the flame and toast until desired color, making sure that the marshmallows don't burn.
• Finish the pie by arranging the chunks of chocolate and remaining graham cracker pieces over the toasted marshmallow layer. Serve immediately or cover and refrigerate for up to 1 day.

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.

EASY S'MORES PIE

Steps:

• Spread the marshmello cream in the bottom of the pie crust.
• Make the choc. pudding and spread on top of the marshmello cream.
• Cover the pudding with cool whip and garnish with choc. chips and crumbled graham crackers.

S'MORES PUDDING PIE

Steps:

• For the crust:.
• Preheat the oven to 325 degrees F.
• Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
• Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
• For the pudding:.
• Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
• Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
• Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.
• Cook's Note:.
• You can always buy a pre-made graham cracker crust at your grocery store.

SUPER EASY S'MORES PIE

Steps:

• Mix milk and pudding until smooth.
• Pour 1/2 of the chocolate pudding into the premade crust & spread evenly.
• Mix thawed cool whip into the rest of the pudding mixture until completely combined.
• Evenly spread pudding/cool whip mix on top of the pudding already in the crust.
• Chill pie in refrigerator for 1-2 hours or until well set.
• After pie has fully set, remove from refrigerator and top with marshmallows. Place pie under a hot broiler for 3-5 minutes, or until the marshmallows have been browned. Remove immediately and return to refrigerator for a few minutes to re-set the pie. Remove from refrigerator to serve.
• Refrigerate any leftovers.

S'MORES PUDDING PIE

Steps:

• For the crust: Preheat the oven to 325 degrees F.
• Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
• Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
• For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
• Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
• Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.