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    Recipe: S'mores Pie

    Monday, July 14, 2014


    No food evokes thoughts of summer quite like s'mores. Sweet, crunchy, gooey...everything about the layers of graham cracker, chocolate, and marshmallow make it the perfect, most delicious end to any summer meal. But what about the mess? Normally I'm okay with the strings of toasted marshmallow on my fingers mixed with melted chocolate; it's a part of the whole s'mores experience.

    Thats said, my mind was opened to new possibilities this weekend while reading through How Sweet It Is. She made the most scrumptious looking s'mores pie. The moment I had a glimpse of the toasted topping and creamy looking chocolate interior I knew it would be on our Sunday dinner menu.

    My family hasn't stopped thanking me.

    Here is what you'll need to create your own delicious taste of summer. Preheat your oven to 325. While it heats, make your crust and pie-filling. For the crust you'll need 1 3/4 cups graham cracker crumbs and 1 1/4 sticks butter, melted. Using a 9 inch pie plate, add the melted butter and graham cracker crumbs together and press around the bottom and sides until a crust forms. Don't be surprised if the crust doesn't go all the way up the sides. Depending on the depth of your pie plate, it may simply form a shallow crust. This is fine.


    Once your crust has been made, start on the filling. Using a recipe from Tyler Florence, in a pot on the stove I combined 1 cup heavy cream and 1/2 cup milk over low heat. Watch it carefully, and once it begins to simmer remove from heat and add in 10 ounces of semisweet chocolate. It can be chips or a bar, chopped into small pieces. I used the Hershey's semi-sweet chips since it's a classic s'mores staple. Stir with a spatula until the chocolate is melted then whisk in 2 tbsp. of sugar and 1/4 tsp. of salt. In a separate bowl, lightly beat 2 eggs. Slowly add eggs to chocolate mixture while whisking, then pour the chocolate filling on top of the crust. Tyler’s directions call for the filling to be baked for 15-20 minutes, but this is crazy since mine required a full 40 minutes. It really depends on your oven, so pay attention and check every 5-10 minutes after the 20 minute mark. You're trying to make sure your chocolate mixture is no longer liquid. Jiggly is fine, so however long it takes for you, make a note so you'll know when you make this again.


    Once the chocolate is no longer liquid, remove the tart and top with as many large marshmallows as you can fit. This is the perfect job for children since you can get silly with the amount. If they eat a few that "happen" to fall off the pie plate, that's good, too.


    Place the pie back in the oven so the top can get that beautiful, toasted look. It smells so good and looks even better! And this makes the next part really, really hard.


    To enjoy your s'mores pie you must let it cool, then refrigerate for 1-2 hours before cutting. My guess is you could eat it right out of the oven, but it might be too hot and the marshmallow topping would slide right off. A scoop of vanilla ice cream could certainly cut the heat, but what's the point of a s'more if the marshmallow is gone? If you're willing to be a daredevil I'd love to hear all about it.

    Finally, to serve, it's important to spray a knife with non-stick spray. And if it falls apart, just lift pieces out with a spoon. It’s just as delicious~and still messy enough~to be a good and proper s'more.



    2 Responses to “
    Recipe: S'mores Pie

    Brynn said...

    This looks divine and I'm certainly going to find a reason to serve it soon!

    I love your blog so much. It's my happy place. It's so pretty, fresh and authentic. You have a knack for the capturing simple elegance and charm.

    Ruth said...

    This looks amazing. I wish I could have a slice now.