S’mores Pie with Graham Cracker Crust

S’mores Pie with Graham Cracker Crust

Everything about your favorite campfire delicacies, but in delicious homemade pies! Creamy chocolate filling, graham cracker crust and gooey marshmallows-this s’mores pie is hard to resist.

This s’mores pie recipe has creamy chocolate filling and butter graham crust like our chocolate cream pie. This is a more refined version of our Mini S’mores Pies!

S’mores in pie form!

I like s’mores. The combination of graham crackers, toasted marshmallows and melted chocolate is unparalleled!

Whether it’s the traditional s’more surrounding a fire pit, a bowl of s’mores puppy chow or a fudge s’mores brownie-this is a classic combination. This s’mores pie is the perfect way to enjoy all the flavors of your favorite camping food, and it’s a delicious pie form.

It is not difficult to make, it is a good way to make it in advance, because the pie needs to be cooled and placed in the refrigerator for about 4 hours after it is baked.

How to make S’mores pie

This recipe has 3 main components:

  • Graham cracker crust
  • Chocolate filling
  • Marshmallow toppings

Crispy. The crust is made of whole wheat breadcrumbs, a little sugar and melted butter. You can buy whole wheat bread crumbs in the box (usually found in the baking aisle), or you can crush graham crackers in a food processor. I like that the crust in this recipe is a bit thicker.

filling. Cut the chocolate into small pieces and place it in a large, heat-resistant bowl (a glass bowl is perfect). Then you will heat some cream in a pan (or microwave) until it is almost boiling. Pour the hot cream over the chopped chocolate, let it stand for a few minutes to melt the chocolate, and then stir until smooth.

Finally, add 2 eggs, which will help give the pie the right consistency. The mixture will be very fluid, which is what you want.

bake. Pour the mixture into the pie shell, then put the pie in the oven and bake for 25-30 minutes.

Ingredients. Sprinkle mini marshmallows on top, then put the pies back in the oven for a few minutes to lightly brown them. This process is very fast, so be sure to observe carefully-they can go from roasting to scorching very quickly.

Ingredients tips

Whole wheat crackers: Use cinnamon graham crackers to add a bit of flavor!

chocolate: For the chocolate filling, you need 10 ounces of chocolate-I like to mix Hershey’s milk chocolate bars with Hershey’s special dark chocolate bars. When I make s’mores on a campfire, I always use Hershey’s chocolates, so it seems correct to use them for this recipe.

You can use any brand of milk and dark chocolate, or use 10 ounces of semi-sweet chocolate chips (1 cup) instead of chopped chocolate. It all depends on you.

Marshmallow: If you want, you can use large marshmallows instead, but I recommend cutting them in half before placing them on the pie.

Other tips and storage

be sure Wait till the pie cools Complete before cutting into it.

Pie should Store in the refrigerator Before adding marshmallows. Once the marshmallows are added, it is best to eat the pie as soon as possible. Otherwise, the marshmallow will lose consistency.

You can store any leftovers In the refrigerator for 1-3 days. Either refrigerate them for consumption, or put a single slice in the microwave for 10 seconds at a time until it is heated to your liking.

For more S’Mores, please try:

Course dessert

American cuisine

Preparation time 30 minutes

30 minutes cooking time

Refrigerate for 4 hours

Total time 5 hours

10 pieces

Calories 413 kcal

Author Little Luna

  • 1 1/2 cups whole wheat breadcrumbs, about 10-12 pieces
  • 1/4 cup white sugar
  • 1/3 cup unsalted butter melted
  • 5 ounces milk chocolate*
  • 5 ounces of dark chocolate* I used Hershey’s special dark chocolate bar-but any dark chocolate around 50% will work
  • 1 1/4 cup heavy cream
  • 2 large eggs
  • 3/4 cup mini marshmallows
  • Preheat the oven to 325F and lightly grease the 9-inch pie pan with nonstick cooking spray.

  • In a medium bowl, whisk together the whole wheat breadcrumbs, sugar, and melted butter.

  • Press the mixture into the bottom and sides of the pie pan (I use the measured bottom). Put it in the refrigerator when making the filling.

  • Cut the chocolate into very small pieces (if chocolate chips are not used) and place them in a large glass bowl.

  • Heat the cream until it is almost boiling-stir gently in the microwave or pan.

  • Pour the hot cream on the chocolate and let it sit for 3-5 minutes. Stir the mixture until smooth.

  • Beat in the eggs.

  • Pour the chocolate mixture into the pie shell.

  • Bake in a preheated oven for 25-30 minutes, or while you gently push the pie pan, until the filling does not look runny anymore.

  • Remove from the oven. Let the pie cool completely, then put the lid on and put in the refrigerator for 4 hours (or overnight).

  • When ready to serve, switch the oven to roasting and place the oven rack in the lower third of the oven.

  • Sprinkle marshmallows on top of the pie.

  • Put the pie in the oven for a few minutes. Observe carefully, when the marshmallows start to turn golden brown on top, immediately remove the pie. They will burn quickly, so don’t leave the oven.

  • Cut into small pieces and serve.

  • Feel free to use 10 ounces of semi-sweet chocolate instead of 5 ounces of milk chocolate and 5 ounces of dark chocolate. 10 ounces equals 1 â…“ cup of chocolate chips.
  • Cover the leftovers in the refrigerator for up to 4 days.

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