Simple Smore Pie Recipes

S'MORE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

EASY MARSHMALLOW PIE

Steps:

• Combine 1½ cups of graham cracker crumbs, sugar and butter.
• Press into the bottom and sides of a buttered 9-inch pie pan. Place in refrigerator to chill.
• Beat whipping cream with an electric mixer until soft peaks form.
• Melt marshmallows in the pan over low heat with milk.
• Let cool, then mix in whipped cream.
• Spoon into pie crust and top with remaining graham cracker crumbs.
• Let cool in refrigerator for at least 4 hours or until set.
• Garnish, with fresh strawberries if desired.

S'MORES PIE

Steps:

• Spread marshmallow cream in the graham cracker crust. Prepare chocolate pudding according to package directions and pour over marshmallow cream. Cover top with chocolate shell topping. Refrigerate for 1 1/2 hours.

EASY S'MORES PIE

Steps:

• In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
• In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
• In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
• Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
• Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
• Tart will keep in an airtight container for up to 5 days in the fridge.

SIMPLE S'MORE PIE

Steps:

• Melt butter and let cool for the pie crust. Preheat oven to 350°F.
• To make crust: Combine, cracker crumbs, cooled butter and sugar in a bowl. Mix well and transfer to a 9-inch pie plate. Press evenly over the bottom and sides of plate.
• Bake pie shell until firm about 10 minutes. Cool completely on a wire rack.
• For filling: Bring cream to a boil over medium-high heat.
• Place chocolate in a bowl; pour cream on top. Let sit for 5 minutes, then stir until smooth.
• Whisk in eggs and vanilla.
• Pour chocolate mixture into crust.
• Bake until set, about 25 minutes. Cool on a rack.
• Just before serving, preheat broiler to high. Set an oven rack 5 inches from heat source.
• Spread marshmallows over top of pie. Broil until toasted WATCH CAREFULLY to prevent scorching - only takes about 20-30 SECONDS.

S'MORES PIE RECIPE - NO BAKE

Steps:

• In a bowl whisk your chocolate pudding and milk together until it thickens up. Now pour the chocolate pudding mixture into your graham cracker crust.
• Grab a new bowl and add your whipped topping and marshmallow fluff together. Fold it together until creamy.
• Slowly pour the mixture on top of the chocolate pudding and spread evenly.
• Cover and refrigerate the pie for at least one hour or until the pudding mixture is set.
• Right before serving top the s'mores pie with your mini marshmallows and mini chocolate chips.
• Serve up this no bake s'mores pie anyday of the week and for every occassion. So simple and yet satisfying down to the last crumbs.

SMORES CHOCOLATE PIE

Steps:

• Preheat oven to 325 degrees.
• To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.Add the melted butter and stir until well combined and crumbly.Pour the mixture into a 9-inch pie pan and spread the crumbs around so that they are evenly dispersed.Press the crumbs into the bottom and up the sides of the pan.
• Bake for 8-10 minutes, then set aside to cool.
• To make the filling, whisk the cornstarch, sugar and salt together in a medium sized saucepan,.
• Add the egg yolks, milk and heavy cream and whisk to combine.
• Heat over medium heat while whisking constantly until the mixture starts to bubble around the edges and thicken to a pudding like consistency.
• Remove mixture from the heat and stir in the chocolate, butter, and vanilla extract. Stir until combined and all the chocolate and butter is melted. The mixture should be smooth.
• Pour mixture into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for 5-6 hours, or until completely cool and firm.
• For the topping, preheat the oven to 350 degrees F.
• Place the regular sized marshmallows halves around the top of the pie, then fill in the additional space with the mini marshmallows.
• Bake for 3-4 minutes or until marshmallows get puffy, then turn to broil on low for 2-4 minutes, depending on how browned you want it.
• You can serve this pie warm right out of the oven or after it has cooled. I personally like it warm - it's more s'mores-like. The filling will still be cool, but not as cold.
• Store the pie well covered in the fridge. You can warm individual slices back up a touch in the oven or microwave, if desired. Be aware that the sticky marshmallows can be tough to cut through. You could also use a meringue topping, if you'd like something that's easier to slice. I'd recommend the topping from this cheesecake.

S'MORES PIE

Steps:

• Preheat oven to 350 degrees F. In a mixing bowl, stir together graham crackers and melted butter until evenly moistened.
• Firmly press mixture into the bottom and up the sides of a 9-inch (about 1 1/4-inches deep) pie plate. Bake in preheated oven 9 - 10 minutes, remove from oven and allow to cool completely.
• Place chopped semi-sweet, milk chocolate and 2 Tbsp butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted*.
• Pour mixture into cooled crust and spread into an even layer. Cover with foil (don't allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set.
• Add 3 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes.
• Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7 - 9 minutes, while adding in vanilla just near the end.
• Spread over set chocolate filling. Toast topping with a kitchen torch. Cut into slices and serve. Store pie in refrigerator.

S'MORES CREAM PIE

Steps:

• Heat the heavy cream until just simmering. Pour over the chocolate and wait 1 minute before whisking until smooth. Add the vanilla and then pour into the pie crust. Place in fridge and chill for 3 to 4 hours, until set.
• To make the meringue, beat the egg whites at medium speed for 1 minute, until foamy, and then add the sugar. Continue to beat to a stiff peak.
• Fold in the marshmallow cream and fold together to combine.
• Spread the meringue over the pie. To serve, brulee the meringue with a kitchen torch.
• Cut into slices and serve.

4-INGREDIENT S'MORES PIE

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

MARSHMALLOW PIE

Steps:

• Add marshmallows and milk to a saucepan over low heat. Stir constantly until the marshmallows are melted. Let cool while you prepare the rest of the recipe.
• Beat whipping cream with an electric mixer until soft peaks form. Fold into marshmallow mixture.
• In a bowl, mix together graham cracker crumbs, chocolate and butter. Press 1/2 of mixture into the bottom of a 9-inch pie pan.
• Spread marshmallow mixture into pie pan. Top with remaining graham cracker crumbs mixture.
• Chill in the fridge for 8 hours or overnight.