PIE CRUST S'MORES
Steps:
- Line a baking sheet with parchment paper. Roll the pie crust flat on a lightly floured surface, dusting with flour as needed to prevent sticking. Use a 1 1/2- to 2-inch square cookie cutter to cut out 8 pieces (see Cook's Note). Gently transfer the squares to the lined baking sheet. Use the tines of a fork to dock several lines in each of the squares to prevent too much rising. Wrap the baking sheet in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F.
- Unwrap the baking sheet. Bake the pie crust squares until lightly golden brown, about 10 minutes. Cool on the baking sheet completely.
- Preheat the broiler.
- Cut each of the jumbo marshmallows in half horizontally to yield a total of 8 flat marshmallow pieces. Place a chocolate square on each of the pie crust squares, then a marshmallow half on top of each chocolate square. Put the s'mores under the broiler just long enough to brown the tops of the marshmallows, about 2 minutes. (Alternatively, use a kitchen torch to toast the outsides of the marshmallows.)
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
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.
5-INGREDIENT S'MORES PIE
Chocolate pudding put into a graham cracker crust with marshmallows inside and whipped cream to top it off.
Provided by Olivia Liando
Categories Desserts Pies Chocolate Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 82.8 g, Cholesterol 8.5 mg, Fat 16.7 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 664.8 mg, Sugar 60.1 g
FIRST PRIZE S'MORES PIE
From Allison Kave of "First Prize Pies", first prize winner in the Brooklyn Pie Bakeoff. Haven't tried it yet, but this looks killer. Not for a diabetic like myself...but I know LOTS of people that will enjoy this one! Found this recipe on the Tasting Table blog. Enjoy! Prep time includes chilling time of crust.
Provided by Epi Curious
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
- 2. While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
- 3. Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, scraping any remaining syrup from the pan with a heat-proof spatula. Begin increasing the speed of the mixer, avoiding any splashing, and beat until the mixture is white, fluffy and tripled in volume. Add vanilla and beat for a few moments more. Pour the mixture onto the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
- 4. The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
- 5. To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.
Nutrition Facts : Calories 517.4, Fat 32.1, SaturatedFat 19.2, Cholesterol 100.2, Sodium 243.5, Carbohydrate 54.7, Fiber 1.3, Sugar 39.4, Protein 4.8
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
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- Preheat oven to 350°F. Make crust: Combine crumbs, butter and sugar in a bowl. Mix well and transfer to a 9-inch pie plate. Press evenly over bottom and sides. Bake until firm, about 10 minutes. Cool completely on a wire rack.
- Make filling: Bring cream to a boil in a small pan over medium-high heat. Place chocolate in a bowl; pour cream on top. Let sit for 5 minutes, then stir until smooth. Whisk in eggs and vanilla. Pour into crust; bake until set, about 25 minutes. Cool on a rack.
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