Smores Cream Pie Recipes

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.

NO-BAKE S'MORES ICE CREAM PIE

Steps:

• For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
• Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
• Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
• For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
• To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
• Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.

S'MORE ICE CREAM PIE

Steps:

• Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
• Refrigerate crust until thoroughly chilled, at least 30 minutes.
• Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
• Freeze until very firm, at least 2 hours.
• Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.

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.

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.

S'MORES ICE CREAM PIE

Steps:

• Combine the graham cracker crumbs, brown sugar, salt and butter and press into a 9-inch pie dish. Put in the freezer while you prepare the filling.
• Whisk together the sweetened condensed milk and marshmallow cream until smooth. With an electric mixer, beat the heavy whipping cream to medium peaks. Gently fold into the marshmallow mixture.
• Spoon the filling into the pie dish. Depending on how deep your dish is, you may not need all of the filling. Freeze for at least 2 hours.
• Spread the fudge sauce over the top of the pie and freeze until pie is completely firm, about 4 hours more or overnight.
• When ready to serve, top with mini marshmallows and graham cracker pieces. For easier slicing, dip a sharp knife in hot water and wipe dry with a towel in between cuts.

CHOCOLATE S'MORES PIE

Steps:

• Adjust an oven rack to the center position and heat oven to 325 degrees. Process crackers in a food processor until fine crumbs form, about 30 seconds. Add sugar and melted butter over top and pulse to incorporate until the crumbs come together, about 5 pulses.
• Pour mixture into a pie plate and evenly press crumbs on the bottom and up the sides of the pie plate with the bottom of a measuring cup. Bake for 18 to 20 minutes or until browned and fragrant. Transfer crust to a wire rack to cool completely.
• Place chocolate and butter in a heatproof bowl.
• In a small saucepan, bring the cream to a simmer over medium-low heat. Pour the cream over chocolate and butter and let stand for 30 seconds. Whisk cream, chocolate and butter to combine until completely melted and smooth.
• Pour the ganache into the cooled pie crust. Smooth the top out with an offset spatula and store in a cake container. Alternatively, loosely cover with plastic wrap, being sure the plastic does not touch the surface of the ganache. Let stand at room temperature for 4 hours or overnight.
• In the bowl of a stand mixer, whisk together egg whites, sugar, salt, cream of tartar and vanilla extract by hand. Place mixer bowl on top of a saucepan with a few inches of simmering water, making sure the bottom of the mixer bowl does not touch the water. Attach a thermometer to the mixer bowl and cook until mixture reaches 160 degrees, whisking frequently, about 15 minutes.
• Carefully transfer mixer bowl to the stand mixer with the whisk attachment attached. Whisk mixture on high speed until thick and glossy and egg whites have tripled in volume, about 8 minutes.
• Pipe or dollop meringue on top of ganache in a decorative fashion. If using Ateco piping tip #827 pipe stars around the entire surface of the chocolate filling. Pipe a second layer of stars around the sides moving inward. As you move inward, pipe large stars going up to give a domed look when looking at the side of the pie.
• With a kitchen torch, gently toast the topping. If you don't have a kitchen torch, adjust an oven rack to the center position and heat oven to 400 degrees. Bake until the topping had browned, about 6 minutes. You can also use the broiler but be careful as this can burn the meringue quickly.

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.