Description
Campfire memories come alive with this sinful s’mores pie, blending graham cracker crust, rich chocolate ganache, and marshmallow meringue. Gooey layers and nostalgic flavors invite you to savor childhood favorites in one irresistible dessert.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 0.75 cup graham cracker crumbs
- 6 Hershey’s milk chocolate candy bars (1.55 ounces each), roughly chopped
Base 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
Binding and Topping Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 7 ounces marshmallow creme
- 1 cup mini marshmallows (2/3 cup inside the pie and 1/3 cup for topping)
Instructions
- Prepare the oven at 350°F and lightly coat a 9-inch pie dish with non-stick spray.
- In a large mixing bowl, cream unsalted butter and granulated sugar until light and fluffy using a hand mixer on medium-high speed for 1-2 minutes.
- Incorporate egg and vanilla extract into the butter mixture, beating until smooth and well combined.
- Add all-purpose flour, graham cracker crumbs, baking powder, and salt to the wet ingredients. Mix until a cohesive dough forms, then divide the dough into two equal portions.
- Press one half of the graham cracker dough evenly across the bottom and sides of the prepared pie dish.
- Spread marshmallow creme in a uniform layer across the bottom crust.
- Distribute most of the chopped Hershey’s milk chocolate bars evenly over the marshmallow creme, reserving 1/3 cup for topping.
- Sprinkle 2/3 cup of mini marshmallows over the chocolate layer.
- Roll the remaining dough between parchment paper into a 9-inch round disc.
- Carefully transfer the dough disc on top of the pie, gently sealing the edges with fingertips.
- Bake for 10 minutes, then remove from the oven.
- Scatter the reserved chocolate pieces and remaining mini marshmallows over the warm crust.
- Return to the oven and bake an additional 8-10 minutes until the crust edges turn golden, marshmallows lightly brown, and chocolate melts.
- Allow the pie to cool at room temperature for 45-60 minutes, ensuring it sets enough to slice cleanly before serving.
Notes
- Ensure graham cracker dough is chilled before pressing into the pie dish to prevent sticking and create a more manageable crust.
- Use a sharp knife or pizza cutter to create clean edges when forming the top crust disc for a professional-looking pie.
- Swap Hershey’s milk chocolate with dark chocolate or dairy-free chocolate for a different flavor profile or dietary restrictions.
- Let the pie cool completely to achieve clean, photogenic slices that hold their shape and showcase beautiful layers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg