Is there anyone in the world who doesn’t like s’mores? If there is, I certainly haven’t met them.
Last month when I visited Big Sur with my husband and friends, we ended each day by making s’mores in the wood fireplace. It was Jen’s idea, and it was a good one. The sound of the crackling fire called us in, and none of us were ever able to stop at just one.
Our craving for s’mores expanded well past the dates of our trip, and I wasn’t surprised when Jen showed me the recipe for this s’mores pie. She had made it for her husband, and I knew I had to try it, too.
It’s everything you love about a s’more — the nostalgia, the stickiness, the sweetness — all without the campfire.
It’s the best s’more you’ll ever have.
From The Pasty Affair
What you need:
- 2 cups graham cracker crumbs
- 8 tablespoons (1 stick) unsalted butter, melted
- 3/4 cup heavy cream
- 3/4 cup milk
- 10 ounces semi-sweet chocolate, chopped
- Pinch of salt
- 2 eggs, whisked
- 1 bag of small or large marshmallows
- Preheat the oven to 325 degrees.
- In a medium bowl, combine graham cracker crumbs and melted butter until everything is coated. Press the mixture into the bottom of a 9-inch pie plate. Bake for 8 to 10 minutes or until the crust is lightly browned.
- Meanwhile, combine heavy cream and milk in a small saucepan and whisk over medium heat until warmed. Add chopped chocolate and salt and whisk until completely melted. Slowly whisk in the eggs until the mixture is smooth and well blended.
- Carefully pour the chocolate into the prebaked crust and bake for an additional 15 to 20 minutes or until the chocolate filling is set and doesn’t move when the pie is gently shaken.
- Place the marshmallows in concentric circles on top of the pie (if you have large marshmallows, cut them in half with kitchen scissors first). Set the oven to broil, and put the pie under the broiler (watching it carefully) for approximately 2 to 5 minutes or until the marshmallows have browned slightly.
- Let the pie set in the refrigerator for at least 2 hours.
- To serve, use a sharp knife sprayed with cooking spray to slice. The Pasty Affair recommended nuking each slice for 7-or-so-seconds before serving, and I also recommend doing the same. It’s good cold, but really good warm.