Happy National S’Mores Day! I love making s’mores with the boys in the summer months, but let’s be honest, they make a mess and their little hands always get a little bit TOO close to the fire for mama’s comfort.
So, on this national holiday, I decided to make this s’mores pie!
It takes a while to prepare, as it has to sit in the refrigerator overnight, but it combines all of the classic s’mores flavors in the comfort of your own kitchen.
- 1-1/2 cups graham cracker crumbs (about 20 squares)
- 1 tablespoon granulated sugar
- 5 tablespoons butter, melted
Marshmallow Vanilla Cream
- 1-3/4 cups plus 2 tablespoons granulated sugar
- 3-1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2-1/2 cups whole milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 cups mini marshmallows
- 1 cup hot fudge sauce
- 10 graham cracker squares
- 1 cup mini marshmallows
Marshmallow Fluff Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup marshmallow cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- To prepare the graham cracker crust : Preheat oven to 350ºF. In a food processor, add graham crackers breaking them up as you go. Pulse until the crumbs start to become fine. Add the granulated sugar and while pulsing, pour in the melted butter. Continue to pulse until the crumbs are moist and soft.
- Dump crumbs into a 9-inch pie plate. Using the bottom of a measuring cup, press the crumbs into the pie plate, pushing them up the side. Bake for 5 minutes until the crust starts to turn golden, then set aside to cool for at least 30 minutes.
- To prepare the marshmallow cream filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt until combined. Whisk in the milk and egg yolks until the mixture is smooth.
- Place the saucepan over medium heat and cook, whisking constantly until the cream starts to bubble and thicken, about 5 minutes. When it has achieved a thick consistency, add in the butter, 1 tablespoon at a time. Whisk in the vanilla.
- Once all of the ingredients have been mixed, remove the saucepan from the heat and allow the filling to cool for about 10 minutes. Add in 1 cup of the mini marshmallows and stir until they have melted in the other ingredients. Pour the cream into a bowl and let cool in the fridge for at least 1-1/2 hours. After it has cooled, fold in the remaining 1 cup of mini marshmallows.
- To assemble the pie: pour 1/2 cup hot fudge sauce over the bottom of the pie onto the graham cracker crust. Place a layer of graham crackers onto the chocolate, about 5. Pour the marshmallow cream over the graham crackers and smooth. Add another layer of graham crackers over the marshmallow cream and pour the remaining 1/2 cup of hot fudge sauce over the graham crackers. Refrigerate the pie for at least 12 hours before continuing.
- To prepare the marshmallow cream fluff: Place a metal bowl in the freezer for 15 minutes prior to preparation. Using an electric mixer on high speed, combine the heavy cream, marshmallow cream, powdered sugar, and vanilla. Mix for a couple of minutes or until a creamy consistency is achieved. You will know when it is ready when you can form stiff peaks using a spatula.
- When ready to serve: preheat the broiler, remove the pie from the refrigerator, and spread the fluff whipped cream over the chocolate. Arrange the remaining 1 cup mini marshmallows over the surface of the pie. Place the pie under the broiler until the marshmallows have turned a golden color, rotating the pie frequently until the top is evenly colored, about 2 minutes.
- Serve immediately or refrigerate until you are ready to serve.
Preheat oven to 350ºF.
In a food processor, add some graham crackers, breaking them up as you go. Pulse several times until mostly crumbled. Add some granulated sugar.
While pulsing, drizzle in some melted salted butter. Continue until the crumbs are moist and soft.
Dump graham cracker crumbs into a 9-inch pie plate.
Using the bottom of a measuring cup, mash the graham cracker mixture into the pie plate and up the sides. Bake for 5 minutes and then remove to cool for at least 30 minutes.
Meanwhile, make the marshmallow cream. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until combined. Whisk in some whole milk. And the egg yolks.
Place the saucepan over medium heat and cook, whisking constantly until the cream starts to bubble and thickened.
When it has reached a thick consistency, add in the butter, 1 tablespoon at a time.
Then, whisk in some vanilla extract. Set aside to cool for 10 minutes.
Stir in 1 cup of mini marshmallows until they have melted with the other ingredients.
Pour the marshmallow cream into a bowl and place in the refrigerator for at least 1-1/2 hours.
Once the cream has cooled, stir in an additional 1 cup of miniature marshmallows.
Pour some hot fudge sauce in the bottom of the pie and spread around evenly.
Add a layer of graham crackers to cover the chocolate, about 5.
Spread the marshmallow cream on top of the graham crackers.
Then, add an additional layer of graham crackers on top of the marshmallow cream.
Pour some more hot fudge sauce on top of the graham crackers and refrigerate at least 12 hours before continuing to the next step.
After the pie has set up in the refrigerator overnight, remove to a baking sheet and turn the oven onto broil.
In a metal mixing bowl that has been chilling in the freezer, make some whipped cream.
Add some heavy whipping cream, marshmallow cream, powdered sugar, and vanilla extract. Mix on high speed for a couple of minutes until a creamy consistency is achieved. Spread over the chocolate into a thick layer.
Arrange the remaining marshmallows on top of the whipped cream.
Place under the broiler for about 2 minutes, rotating the pie frequently until the top is evenly colored a golden brown.
Immediately serve or refrigerate until ready to serve.
LOOK AT ALL OF THOSE LAYERS!!
Warning: this is NOT low-calorie dessert.