1Preheat oven to 350°F and lightly spray a 9-inch pie dish with non-stick spray.
2Preheat oven to 350°F and lightly spray a 9-inch pie dish with non-stick spray.
3Preheat oven to 350°F and lightly spray a 9-inch pie dish with non-stick spray.
4Beat butter and sugar until light and fluffy.
5Beat butter and sugar until light and fluffy.
6Beat butter and sugar until light and fluffy.
7Add egg and vanilla extract; beat until smooth.
8Add egg and vanilla extract; beat until smooth.
9Add egg and vanilla extract; beat until smooth.
10Combine wet ingredients with flour, graham cracker crumbs, baking powder, and salt; mix until a ball forms.
11Combine wet ingredients with flour, graham cracker crumbs, baking powder, and salt; mix until a ball forms.
12Combine wet ingredients with flour, graham cracker crumbs, baking powder, and salt; mix until a ball forms.
13Press half of dough into the pie dish.
14Press half of dough into the pie dish.
15Press half of dough into the pie dish.
16Spread marshmallow creme in a layer.
17Spread marshmallow creme in a layer.
18Spread marshmallow creme in a layer.
19Spread most of the chopped chocolate over the marshmallow creme.
20Spread most of the chopped chocolate over the marshmallow creme.
21Spread most of the chopped chocolate over the marshmallow creme.
22Sprinkle ⅔ cup marshmallows over the chocolate.
23Sprinkle ⅔ cup marshmallows over the chocolate.
24Sprinkle ⅔ cup marshmallows over the chocolate.
25Press the remaining dough into a 9-inch disc and place on top, sealing the edges.
26Press the remaining dough into a 9-inch disc and place on top, sealing the edges.
27Press the remaining dough into a 9-inch disc and place on top, sealing the edges.
28Bake for 10 minutes, then top with remaining marshmallows and chocolate.
29Bake for 10 minutes, then top with remaining marshmallows and chocolate.
30Bake for 10 minutes, then top with remaining marshmallows and chocolate.
31Bake for another 8-10 minutes, until crust is golden and marshmallows browned.
32Bake for another 8-10 minutes, until crust is golden and marshmallows browned.
33Bake for another 8-10 minutes, until crust is golden and marshmallows browned.
34Cool for 45 minutes to 1 hour before serving
35Cool for 45 minutes to 1 hour before serving
36Cool for 45 minutes to 1 hour before serving
Ingredients
0.5 cup unsalted butter, softened to room temperature
0.5 cup unsalted butter, softened to room temperature
0.5 cup unsalted butter, softened to room temperature
0.75 cup granulated sugar
0.75 cup granulated sugar
0.75 cup granulated sugar
1 large egg, room temperature
1 large egg, room temperature
1 large egg, room temperature
1.5 teaspoons vanilla extract
1.5 teaspoons vanilla extract
1.5 teaspoons vanilla extract
1.5 cups all-purpose flour
1.5 cups all-purpose flour
1.5 cups all-purpose flour
0.75 cup finely ground graham cracker crumbs
0.75 cup finely ground graham cracker crumbs
0.75 cup finely ground graham cracker crumbs
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
7 ounces marshmallow creme
7 ounces marshmallow creme
7 ounces marshmallow creme
6 1.55 ounce sized bars Hershey’s milk chocolate candy bars, roughly chopped and divided (reserve ⅓ cup of the roughly chopped chocolate bars for the topping)
6 1.55 ounce sized bars Hershey’s milk chocolate candy bars, roughly chopped and divided (reserve ⅓ cup of the roughly chopped chocolate bars for the topping)
6 1.55 ounce sized bars Hershey’s milk chocolate candy bars, roughly chopped and divided (reserve ⅓ cup of the roughly chopped chocolate bars for the topping)
1 cup mini marshmallows, divided (⅔ cup inside the pie and ⅓ cup as topping)
1 cup mini marshmallows, divided (⅔ cup inside the pie and ⅓ cup as topping)
1 cup mini marshmallows, divided (⅔ cup inside the pie and ⅓ cup as topping)
Equipment
9 inch pie dishhand mixerfood processor (optional)spatula
Tips
Use store-bought graham cracker crumbs for easier preparation and better consistency.
Lightly grease your spatula or dip it in hot water before spreading marshmallow creme.
Press the crust firmly to prevent marshmallow creme from oozing.
Let the pie cool for at least 45 minutes to an hour before slicing for clean cuts.
For longer storage, refrigerate the pie and let it sit at room temperature for 15-20 minutes before serving to soften the chocolate filling.
Do not freeze this pie as the marshmallow creme and mini marshmallows don't freeze and thaw well.
To reheat a slice, microwave it for 20-30 seconds. To reheat the whole pie, bake it for 5-7 minutes at 350°F