S'mores Pie

By Jocelyn Brubaker

Prep Time:

20m - 25m

Bake/Cook Time:

40m - 45m

Yield:

One 9 1/2 inch pie

Plan for:

3-4 hours chill time

More of a glamper than a camper? Here's a way for you to enjoy the camping experience without leaving home. This creamy S'mores Pie starts with a graham cracker crust, then adds a smooth chocolate center, and finishes with a gooey marshmallow topping with toasted marshmallows. No sleeping bag required!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

1 1/2 cups graham cracker crumbs
3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
7 tablespoons unsalted butter, melted

Chocolate Filling

8 tablespoons unsalted butter
1 2/3 cups milk chocolate chips
2 large eggs
1 cup heavy whipping cream
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Marshmallow Topping

4 ounces cream cheese, softened
3/4 cup marshmallow cream
1 1/2 cups Cool Whip
1 1/2 cups mini marshmallows
Mini Hershey’s Bars, broken into pieces

Directions

Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl. Dump into pie plate and press evenly on bottom and sides of a 9 1/2-inch deep dish pie plate. Set aside.
Place butter and chocolate chips in microwave-safe bowl. Heat 30 seconds. Stir and heat another 20 seconds. Continue stirring until melted and creamy.
Beat eggs, heavy cream, sugar, vanilla, and salt until frothy. Add melted chocolate and beat until smooth and creamy.
Pour filling into prepared crust. Bake 40-45 minutes. Pie will be wiggly, but it sets up as it cools. Remove from oven and place on wire rack for 1 hour.
Refrigerate 3-4 hours or until chilled through.
Beat cream cheese and marshmallow cream until creamy.
Fold in Cool Whip gently. Spread on top of chilled pie. Refrigerate 1 hour.
Right before serving, sprinkle marshmallows on top of pie.
Broil on high for 20 seconds, watching carefully. Remove and press chocolate bars on top of toasted marshmallows.