Smores Pie
Directions
- 1Preheat oven to 350°F and lightly spray a 9-inch pie dish with non-stick spray.
- 2Beat butter and sugar until light and fluffy.
- 3Add egg and vanilla extract; beat until smooth.
- 4Combine wet ingredients with flour, graham cracker crumbs, baking powder, and salt; mix until a ball forms.
- 5Press half of dough into the pie dish.
- 6Spread marshmallow creme in a layer.
- 7Spread most of the chopped chocolate over the marshmallow creme.
- 8Sprinkle ⅔ cup marshmallows over the chocolate.
- 9Press the remaining dough into a 9-inch disc and place on top, sealing the edges.
- 10Bake for 10 minutes, then top with remaining marshmallows and chocolate.
- 11Bake for another 8-10 minutes, until crust is golden and marshmallows browned.
- 12Cool for 45 minutes to 1 hour before serving
Ingredients
- 0.5 cup unsalted butter, softened to room temperature
- 0.75 cup granulated sugar
- 1 large egg, room temperature
- 1.5 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.75 cup finely ground graham cracker crumbs
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 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)
- 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
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