Description
This decadent S’mores Pie combines a buttery graham cracker crust with layers of marshmallow creme, milk chocolate, and toasted mini marshmallows, baked to golden perfection. Perfect for dessert lovers craving a campfire favorite in pie form.
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 (Kellog’s brand)
- 1 teaspoon baking powder
- ½ teaspoon salt
Filling and Topping
- 7 ounce container marshmallow creme (Jett Puffed brand)
- 6.55 ounces Hershey’s milk chocolate candy bars, roughly chopped and divided (reserve ⅓ cup for topping)
- 1 cup mini marshmallows, divided (⅔ cup inside pie, ⅓ cup for topping)
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with non-stick baker’s spray and set aside.
- Make Crust Dough: In a large mixing bowl, beat ½ cup unsalted butter and ¾ cup granulated sugar for 1-2 minutes on medium-high speed until light and fluffy using a hand mixer.
- Add Wet Ingredients: Beat in 1 large egg and 1½ teaspoons vanilla extract until smooth and well combined.
- Combine Dry Ingredients: Add 1½ cups all-purpose flour, ¾ cup finely ground graham cracker crumbs, 1 teaspoon baking powder, and ½ teaspoon salt to the wet ingredients. Mix just until combined and the dough forms a ball.
- Form Base Crust: Divide the dough in half. Press half into the bottom and up the sides of the prepared pie dish evenly.
- Add Marshmallow Layer: Spread all of the 7-ounce marshmallow creme into a single layer over the crust bottom.
- Add Chocolate and Marshmallows: Reserve ⅓ cup of the chopped milk chocolate bars for topping. Spread the remaining chopped chocolate evenly over the marshmallow creme, then sprinkle ⅔ cup of mini marshmallows over the chocolate.
- Form Top Crust: Place the other half of the dough on parchment paper and press into a 9-inch round disc.
- Seal Pie: Carefully place the dough disc over the filling and gently press to seal edges together with your fingertips.
- Bake First Stage: Bake the pie at 350°F for 10 minutes.
- Add Topping: Remove from the oven and top the warm crust with remaining ⅓ cup mini marshmallows and ⅓ cup chopped chocolate.
- Bake Second Stage: Return to oven and bake for another 10 minutes or until crust is lightly golden around edges, marshmallows are browned, and chocolate is melty.
- Cool: Remove from oven and allow pie to cool at room temperature for 45 minutes to 1 hour before slicing to ensure it holds shape well.
Notes
- Use a 9-inch pie dish for the best crust to filling ratio; deeper dishes may affect cook time and browning.
- Pre-baking the crust slightly before filling helps prevent sogginess.
- For perfectly toasted marshmallows, broil for 30-60 seconds after baking, watching closely or use a kitchen torch.
- Cool pie thoroughly before slicing to avoid gooey slices; it can be enjoyed warm if desired.
- Store at room temperature covered with plastic wrap for up to 3 days.
- Freezing is not recommended as marshmallow creme texture may be compromised.
- Reheat slices gently in the microwave for 20-30 seconds to soften filling again.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
