S'mores Pie
User Reviews
4.5
S'mores Pie
Description
The S'mores Pie recipe uses a mixture of butter, sugar, egg, flour, graham cracker crumbs, baking powder, and salt to form a crust mixture that is pressed into the pan and divided between base and jagged clumps on top. The marshmallow creme adds the signature gooey texture, layered underneath broken pieces of milk chocolate bars and topped with mini marshmallows. Baking briefly melts these ingredients to meld together without fully collapsing the texture.
The result is a pie with a crunchy and soft crust interspersed with creamy melting chocolate and marshmallow layers. The contrast of textures mimics campfire s'mores in a convenient, oven-baked format.
This pie serves as a nostalgic dessert suited for sharing, capturing the familiar flavor combination associated with s'mores in an easy-to-slice presentation. It pairs well with simple accompaniments like vanilla ice cream if desired.
This recipe is adapted from Hershey's original concept for a baked s'mores dessert.Coating fingers with butter helps when pressing the sticky crust mixture into the pie pan.
Ingredients
- ½ cup butter softened, plus 1/2 T. more for coating your fingers to press in pie crust, unsalted
- ½ cup sugar
- 1 egg large
- 1 teaspoon vanilla extract pure
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 container 7 ounces marshmallow creme
- 5 whole 1.55 ounces each Hershey's Milk Chocolate Bars, divided
- 1½ cups mini marshmallows divided
Instructions
- Preheat oven to 350° F. Lightly spray a 9" pie pan with non-stick spray.
- In a large bowl, beat butter and sugar until combined. Add egg and vanilla, and beat again until combined. Add flour, graham cracker crumbs, baking powder, and kosher salt. Beat just until combined.
- Press slightly more than half of the mixture into the bottom and up the sides of prepared pie pan. The crust mixture can be sticky, so I like to keep a tablespoon of butter beside me, to dip my finger tips in as I press in the crust.
- Spread marshmallow creme evenly over the bottom crust. Break 4 of the whole chocolate bars into individual pieces (smaller rectangles) and lay them evenly over the top of the marshmallow creme. Top with one cup of the mini marshmallows.
- With the remaining crust mixture, portion small to medium-sized jagged clumps. Do not press the crust mixture together; touch it as lightly as you can to keep its jagged texture. Drop clumps over the top of the marshmallows, taking care to not pat in the crust mixture. Take a look at the pre-baked pie photos in this post, to see what the top crust mixture should look like. Add the remaining 1/2 cup of mini marshmallows over the top. Then break the remaining whole chocolate bar into individual pieces and poke them randomly into the top of the pie.
- Bake for 18 to 20 minutes, or until nicely browned. Remove pan from oven and let cool on a wire rack. Let pie cool completely before cutting for the cleanest cuts. If you cut the pie while it's still warm, it will be very gooey and messy. When I want very nice, clean-cut pieces, I will refrigerate the pie for about 30 minutes after it has cooled to room temperature. And when I really don't care what the pieces look like, and I just want a gooey, chocolatey treat, I eat the pie while it's still warm. It's all up to you. :)
Notes
- This recipe is adapted from Hershey's original concept for a baked s'mores dessert.
- Coating fingers with butter helps when pressing the sticky crust mixture into the pie pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 387kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 57mg | 19% |
| Sodium | 227mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
