This might sound a little over-the-top, but it could also be the best dessert I’ve ever made.
If you followed along last year, you might recall my mini s’mores tarts. They were fantastic, but at the time I couldn’t fathom making an entire pie. Why not go big? I finally did.
It’s worth noting my husband isn’t a fan of s’mores—apparently he’s from another planet. So the whole pie ended up in my fridge with only one willing eater.
Dreams do come true.
This quickly became my favorite dessert. Warning: you may need to unbutton your pants after a slice.
Please, make this. I’m begging you—I need someone to share the love with, since Mr. How Sweet would rather eat chicken and steak than s’mores.
Fair warning: the pie may not stay perfectly neat once you cut it. If you chill it first, you should be able to get reasonably tidy slices. If that fails, just dive in with a spoon—no one will complain when it’s s’mores pie.
I’ll admit I’ve been guilty of standing in the kitchen, spoon in hand, head in the fridge, scooping out bites right out of the pie. There are crumbs on my floor to prove it.
S’mores Pie
For the crust
1 3/4 cups graham cracker crumbs
1 1/4 sticks butter, melted
Preheat the oven to 325°F.
Combine melted butter and graham cracker crumbs until the mixture holds together. Press it evenly into a 9-inch pie plate to form the crust.
For the chocolate filling (adapted from Tyler Florence)
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 eggs, lightly beaten
1 bag large marshmallows
Heat the milk and heavy cream together in a saucepan over low heat. As soon as the mixture begins to simmer, remove from heat and stir in the chopped chocolate until fully melted. Whisk in the sugar and salt. In a separate bowl, lightly beat the eggs. Slowly temper the eggs into the warm chocolate mixture while whisking constantly.
Pour the chocolate filling into the prepared graham crust. Bake until the filling is set but still slightly jiggly in the center—Tyler’s recipe suggests 15–20 minutes, but depending on your oven it may take 30–35 minutes. Start checking after 20 minutes and monitor every 5–10 minutes until the filling is no longer liquid.
When the pie is set, remove it from the oven and cover the top with as many large marshmallows as will fit. To toast the marshmallows, either broil on low for a minute or two until golden, return the pie to the oven for a few minutes until they melt, or carefully use a kitchen torch. Watch closely so the marshmallows brown without burning.
Allow the pie to cool, then refrigerate for 1–2 hours before slicing. Lightly spray a knife with non-stick spray before cutting for cleaner slices. If the pie is a bit messy, scoop portions out with a spoon—just as delicious and much easier.
I may need a s’mores detox—or rehab—but honestly, I just want more. I’m a s’mores addict.