S'mores Pie

 

S'mores Pie

This dessert begins with your classic s’mores ingredients, Marshmallow or marshmallow cream such as Fluffernutter cream like we used to use when we were kids, plus Hershey’s Chocolate bars and graham crackers

 Yield: 8 servings

Ingredients

½ cup unsalted butter softened, plus 1/2 T. more for coating your fingers to press in pie crust

½ cup sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup graham cracker crumbs

1 teaspoon baking powder

½ teaspoon kosher salt

1 container 7 ounces marshmallow creme

5 whole 1.55 ounces each Hershey’s Milk Chocolate Bars, divided

1½ cups mini marshmallows divided

Instructions

Preheat oven to 350° F. Lightly spray a 9" pie pan with non-stick spray.

In a large bowl, beat butter and sugar until combined. Add egg and vanilla and beat again until mixed thoroughly. 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.

Spread marshmallow creme evenly over the bottom crust. Break 4 of the whole chocolate bars into individual pieces (smaller rectangles) and lay them 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 to keep its jagged texture. Drop clumps over the top of the marshmallows, taking care to not pat in the crust mixture. Add the remaining 1/2 cup of mini marshmallows over the top. Then break the remaining whole chocolate bar into individual pieces and poke them randomly into the top of the pie.

Bake for 18 to 20 minutes, or until nicely browned. Remove pan from oven and let cool on a wire rack. Let pie cool completely before cutting for the cleanest cuts. If you cut the pie while it's still warm, it will be very gooey and messy. When I want very nice, clean-cut pieces, I will refrigerate the pie for about 30 minutes after it has cooled to room temperature. And when I really don't care what the pieces look like, and I just want a gooey, chocolatey treat, I eat the pie while it's still warm. It's all up to you. :)

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.