Smores Pudding Pie Food

S'MORES PIE RECIPE

Steps:

• Gather the ingredients.
• Pulse the graham crackers, melted butter, brown sugar, and vanilla extract in a food processor.
• Press the graham cracker crust into your pie pan. Bake at 350 F for 5 minutes. Remove from the oven and set aside.
• Prepare the chocolate pudding by combining the corn starch, sugar, chocolate chips, marshmallows, and cocoa powder in a small sauce pan.
• Add the milk and whisk to combine.
• Bring the mixture to a boil, stirring frequently. Then boil for 1 minute until thickened. Add in the 3 tablespoons of butter and the vanilla extract, and stir until melted and incorporated.
• Pour the chocolate pudding into the prepared crust. Smooth the top of the pie as best as you can.
• Cover the pie with plastic wrap and chill it in the refrigerator for at least 4 hours or until firm and totally chilled. Then top the pie with the miniature marshmallows.
• Place the pie on a sheet pan and then place it under the broiler until the marshmallows are just toasted.
• Top with more chocolate chunks and serve!

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 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'MORES PIE

Steps:

• 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.
• 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.
• 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, aiming it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
• 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.
• 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.

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.

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.

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.

CAMPFIRE S'MORES PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter, brown sugar, and white sugar together in a bowl. Add pudding mix and beat until well incorporated. Beat in eggs and vanilla extract.
• Combine flour, graham cracker crumbs, and baking soda in a bowl until evenly mixed. Add to the pudding mixture and beat until well incorporated. Stir in chocolate chips and marshmallows until evenly mixed, adding more of each if desired.
• Drop cookie dough by teaspoonfuls onto baking sheets.
• Bake in the preheated oven until slightly undercooked, 8 to 10 minutes.