Description
A delightful S’mores Pie combining a buttery graham cracker crust with gooey marshmallow creme, melty milk chocolate, and toasted mini marshmallows, perfect for a nostalgic dessert treat.
Ingredients
Scale
Crust
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ cup finely ground graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon salt
Filling and Topping
- 7 ounce container marshmallow creme
- 6.55 ounces Hershey’s milk chocolate candy bars roughly chopped (reserve ⅓ cup)
- 1 cup mini marshmallows divided (⅔ cup for filling, ⅓ cup for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F and lightly spray a 9-inch pie dish with non-stick baker’s spray. Set aside.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy using a hand mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: Add the all-purpose flour, graham cracker crumbs, baking powder, and salt to the wet ingredients. Mix just until the dough forms a ball.
- Divide Dough: Split the dough in half. Press half evenly into the bottom and up the sides of the prepared pie dish to form the crust.
- Layer Marshmallow and Chocolate: Spread marshmallow creme in a single layer over the crust. Sprinkle the chopped chocolate (except reserved ⅓ cup) evenly over the marshmallow.
- Add Mini Marshmallows: Sprinkle ⅔ cup of mini marshmallows over the chocolate layer.
- Prepare Top Crust: Form the remaining dough half into a 9-inch round disc on parchment paper and place it over the filling. Seal edges gently with fingertips.
- Bake First Stage: Bake the pie for 10 minutes, then remove from oven.
- Add Topping: Top with the remaining ⅓ cup mini marshmallows and reserved chopped chocolate.
- Bake Final Stage: Return pie to oven and bake for 8-10 more minutes until crust is golden, marshmallows lightly browned, and chocolate melted.
- Cool Pie: Remove from oven and allow to cool at room temperature for 45 minutes to 1 hour until firm enough to slice and serve.
Notes
- Store at room temperature covered with plastic wrap for up to 3 days.
- Freezing is not recommended as marshmallow creme texture may be compromised.
- Rewarm slices in microwave for 20-30 seconds to soften filling.
- Use a 9-inch pie dish for ideal crust to filling ratio; deeper dishes may alter cooking time.
- Pre-baking the crust for 8-10 minutes before adding filling helps prevent sogginess.
- For perfectly toasted marshmallows, broil the finished pie for 30-60 seconds or use a kitchen torch, watching closely to avoid burning.
- Allow the pie to cool completely before slicing to maintain structure; warm slices will be gooey but delicious.
