Ooey Gooey S'mores Pie Recipe
Good desserts bring people together, whether it involves the actual preparation, or simply enjoying the sweet treats. S'mores certainly fit into both categories, since a big part of the experience involves the step-by-step process of making the dessert with other people. While that's a glorious way to spend an evening, realistically, it's not always possible to stop everything, and sit around a campfire.
That doesn't mean you have to miss out on the rich, sticky combination of ingredients. Recipe developer Jessica Morone created this ooey gooey s'mores pie recipe that recreates the same lovable taste in a convenient format. With that kind of description, there's no way we're missing out on a big slice of pie. Morone comments, "My favorite thing about this recipe is how easy it is." She adds that "It comes together really quickly, but it's also impressive-looking so you can serve it on a regular weekday, or bring it to a picnic." If you're ready for the sweet trio of chocolate, marshmallows, and graham crackers, read on for this delicious pie recipe.
Gather the ingredients for this ooey gooey s'mores pie recipe
You'll need graham cracker crumbs to make the crust; either crush the crackers yourself, or buy the crumbs readymade. Be sure to keep some aside to sprinkle on top of the finished pie. The crust also consists of brown sugar, melted salted butter, and vanilla extract.
For the filling, pick up some marshmallow creme, a package of instant chocolate pudding mix, and milk. Finally, you'll need mini marshmallows, and a Hershey's milk chocolate bar (or your favorite brand) to complete the pie topping.
Prepare the graham cracker crust
Start by preheating your oven to 325 F. If you're in a rush, Morone comments, "You can also save time by buying a graham cracker crust pre-made from the grocery store — it just won't be quite as good as a homemade crust."
Grab a medium-sized bowl, and mix the graham cracker crumbs, brown sugar, melted butter, and vanilla extract, until the ingredients are well combined. Transfer the mixture into a deep 9-inch pie pan, pressing it into the bottom and sides of the pan with your hands. It should be evenly spread out with no gaps.
Once the oven reaches temperature, bake the crust for about 15 minutes, until it becomes golden brown. If you want to get a head start, Morone notes that "You can make the graham cracker crust up to several days in advance, and keep it refrigerated until you want to use it."
Add the marshmallow filling
Give the pie crust about 5 minutes to cool before dolloping the marshmallow creme into it. Morone warns that "The only tricky part is spreading the marshmallow creme over the pie crust," and advises, "to let it sit in the warm pie crust for a couple of minutes." She explains that "the heat softens it, and makes it easier to spread." At this point, use a spatula to spread it evenly across the base of the pie.
Make the chocolate layer, and chill
Dump the instant pudding mix into a clean medium-sized bowl, add the milk, then whisk the contents until smooth. Once it's ready, carefully pour it over the marshmallow filling. Morone notes, "It will still be mostly a liquid, and easy to spread before it sets."
Now that the filling is complete, pop the pie into the refrigerator to chill and set for about 30 minutes.
Broil the marshmallow topping, and serve
As soon as the filling is set, it's time for the final touches. Start by preheating the broiler on your oven. Cover the surface of the pie with mini marshmallows, and transfer the pie dish to a baking sheet. Place it on an oven rack, and broil for 2 to 3 minutes, until the marshmallows are golden and toasted.
Finish it off by decorating the pie with pieces of chocolate, and a sprinkling of graham cracker crumbs. Serve this ooey gooey s'mores pie right away. If you have any leftovers, cover the pie dish, and keep it in the refrigerator for up to 3 days.
- 1 ½ cups graham cracker crumbs, plus extra for topping
- ¼ cup brown sugar
- 8 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1 cup marshmallow cream
- 1 3.9-ounce package instant chocolate pudding mix
- 2 cups milk
- 1 cup mini marshmallows
- 1 Hershey's milk chocolate bar, broken into pieces
- Preheat the oven to 325 F. In a medium bowl, mix the graham cracker crumbs, brown sugar, melted butter, and vanilla extract until fully combined.
- Pour the mixture into a deep 9-inch pie pan, and press it into the bottom and sides of the pan to form a crust. Bake the crust for about 15 minutes, until it begins to brown.
- Let the crust cool for about 5 minutes, then scoop the marshmallow creme into the pie crust. Let it sit for a few minutes until it softens, then spread it evenly to cover the base of the pie crust.
- Grab another medium bowl, and whisk together the instant pudding mix and milk. Pour the mixture into the pie crust over the marshmallow creme.
- Chill the pie in the fridge for at least 30 minutes, until completely set. Before serving, preheat your broiler.
- Top the pie with the mini marshmallows, then place the pie plate on a baking sheet. Broil the pie for 2 to 3 minutes, until the marshmallows are golden.
- Add pieces of Hershey's chocolate bar onto the pie, and sprinkle the top with extra graham cracker crumbs. Serve immediately.
| Calories per Serving | 387 |
| Total Fat | 18.0 g |
| Saturated Fat | 10.1 g |
| Trans Fat | 0.6 g |
| Cholesterol | 37.9 mg |
| Total Carbohydrates | 53.3 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 35.7 g |
| Sodium | 464.5 mg |
| Protein | 3.8 g |
