If you’re going on a camping trip this weekend, make this pie now.
If you love graham crackers, chocolate and marshmallow, make this pie now.
If you like pie, or delicious desserts, you’re probably going to want to go ahead and make this pie now.
Smore’s pie is easy, ooey-gooey delicious. It doesn’t need garnishes, quality ingredients, exquisite plating, or any of that fancy-ass stuff. It is proudly trashy and AWESOME.
I went up to the mother-in-law’s “cabin” last weekend, and luckily I saw Shelly’s bangin’ recipe for Smore’s Pie before leaving.
The hardest part was getting marshmallow fluff out of the jar, and onto the crust.
That stuff is sticker than all my ex-boyfriends put together. ZING!
But making the crust, topping the fluff with as much chocolate as I could find, and covering with more graham cracker crust was easy as … wait for it … PIE.
Here’s the recipe.
Courtesy of Shelly, the genius behind Cookies And Cups.
(for a 9″ pie)
I’m lightly adapting her recipe, and her recipe is adapted from Hershey’s cookbook.
(For one 9″ pie)
1/2 cup butter, at room temperature
3/4 cup sugar
1 tsp vanilla
1 cup flour
1 cup graham cracker crumbs (about 6 graham crackers)
1 tsp baking powder
1/4 tsp salt
1 7 oz. jar of marshmallow fluff or creme
6 Regular sized Hershey Bars, broken into pieces. (I used 2 bars, then a lot of semi-sweet chocolate chips. Enough to cover any visible marshmallow fluff.)
1. Preheat oven to 350F, and grease a 9″ pie pan.
2. Beat butter and sugar until combined, then beat in egg and vanilla.
3. Gently mix in flour, graham flour, baking soda and salt. You should have a big ol’ mass that looks like weird pie dough.
4. Divide that dough in half. Press half the dough into bottom and up the sides of the prepared pie pan. (It’s easier if you chill the dough, then roll it out a little bit, but it’s not totally necessary.)
5. Spread the marshmallow fluff over the crust.
6. Spread the broken up chocolate/chocolate chips over the marshmallow. I actually liked using some semi-sweet chips over 100% milk chocolate, because I didn’t have a sugar hangover or a toothache later.
7. Form the remaining pie dough into a ball, then place on parchment paper and roll out into a 9″ circle. You don’t even have to roll it out, it’s easy enough to just flatten it out with your hands.
8. Carefully peel the dough off the parchment paper, and cover the pie with it. Pinch the ends together to finish off the crust.
9. Bake for 20 minutes, and serve whenever you feel like it. I would recommend waiting 20 minutes so no one burns their tastebuds off, but whatevs. It’s your pie.
This treat also tastes great chilled, and would probably be awesome frozen!
I have half a jar of marshmallow fluff hanging around at home, I think I’m going to bust out a mini version. Mmmm..
Next baking post: My first shot at red velvet cupcakes! I realize I’m about 2 years behind everyone else, but again I say whatevs. I also made killahhhh french toast this morning, which I’m excited to share with you. Come back soon!