S’mores Pie.

And it just may be one of the best desserts I’ve ever made.


You might remember that last year I whipped up some mini s’mores tarts. They were fabulous, but I must have had a few screws loose. Why didn’t I just make an entire pie?

Oh! I remember why. Because my husband doesn’t like s’mores. He’s apparently from another planet. Can’t he just sacrifice his taste buds for my favorite flavor combination?
I guess not.


I ended up with an entire pie. In my house. In my fridge. With only one person to eat it.
Dreams do come true!

Welcome to my new favorite dessert. Did your pants button pop yet?

Pleeeeeease make this. I’m begging you. I need someone to share the love with me since Mr. How Sweet would rather eat chicken and steak than s’mores.


And I’m warning you: It may not be pretty once cut.
As long as you chill it, you should get a semblance of a slice out. But if that fails, just go to town with a spoon. Trust me, no one will care. They are eating s’mores pie after all! Seriously, it’s not like you could wait to cut it anyway. Unless you’re superhuman.
I might have found myself kneeling on the kitchen floor, spoon in hand and head in fridge, scooping out s’mores pie bites.

And I still have the crumbs on my kitchen floor to prove it.

S’mores Pie

for crust
1 3/4 cups graham cracker crumbs
1 1/4 sticks butter, melted
Preheat oven to 325.
Add melted butter and graham cracker crumbs together until a crust forms. Press in to a 9 inch pie plate.
for chocolate filling (from Tyler Florence)
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 eggs
1 bag of large marshmallows
Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking.
Pour chocolate filling in to graham crust. Tyler’s directions call for the filling to be baked for 15-20 minutes, but mine needed about 30-35. Pay attention and check every 5-10 minutes after 20 minutes pass. One the chocolate is no longer liquid, remove the tart and top with as many large marshmallows as you can fit. I heated my broiled on low, and stuck the pie back in for 2 minutes so the top could get golden. The other option is to just place it back in the oven for a few minutes until they melt or use a kitchen torch.
Let cool then refrigerate for 1-2 hours before cutting. Spray a knife with non-stick spray before slicing. If it is messy, just lift pieces out with a spoon. It’s just as delicious!