S'mores are the ultimate summer food. They're like pumpkin pie in the sense that you just can't eat them at any other time of year. This dessert embraces all the flavours of s'mores and puts them into pie form.
See those? They're toasted, bubbly, warm marshmallows. Yum! A graham cracker crust is filled with creamy chocolate filling, then topped with mini marshmallows. It was absolutely delicious!
Adapted from Pastry Affair
Makes 8 servings
- 1 store bought graham cracker crust (you could make your own, if you want)
- 3/4 cup heavy cream
- 3/4 cup milk (I used nonfat)
- 1 1/4 cup semisweet chocolate chips
- 1 large or extra large egg, whisked
- 1 bag mini marshmallows
Preheat oven to 325 F.
In a medium saucepan over medium-low heat, whisk cream and milk until warm. Once milk is warm, add chocolate chips and whisk until melted. Slowly add eggs (so they don't scramble) and whisk until smooth.
Pour filling into pie crust. Bake in oven for 20-30 minutes (the original recipe said to bake until filling doesn't jiggle, but that never happened for mine, so I just took it out after 30). Once pie is out, turn on broiler.
Arrange mini marshmallows on top of pie. Place pie under broiler and WATCH CAREFULLY!! The marshmallows can burn quickly. Mine only needed two minutes.
Chill pie in refrigerator for at least two hours, or until ready to serve.
When serving pie, grease knife first, then cut pie. Once sliced, heat individual slices in the microwave for about 15 seconds, the DIG IN!