There’s just something about s’mores. Toasted ooey gooey marshmallows with crisp hot outsides, soft, sticky, gooey insides, paired with crisp graham crackers and soft melt-y chocolate.
However, there are times when making s’mores isn’t convenient, easy or do-able. However, since coming home from the amazing birthday trip of win, and toasting s’mores on the beach with good friends my kids have been hounding me hinting incessantly that they’d love to have more s’mores (see what I did there?)
So… while I teased her on twitter about a s’mores pie.. I was actually seriously trying to figure out the best way to create a more easily edible, house friendly s’more. So, I did what I do, I opened my pantry realized it was a disaster and spent 3 hours scrubbing it top to bottom and re-organizing and grabbed what I thought I could use: pudding mix, graham crackers and marshmallows.
I put one package of graham crackers into my food processor and pulsed them into crumb-dom
To about 1 1/2 C of crumbs, I added 1/4 C sugar and then 4 Tbsp melted butter. Mix it up, press it into a pie pan and bake at 350 for 12 minutes.
While it’s baking, mix 2 boxes Chocolate Fudge Pudding Mix with 2 C cold milk and 1/2 container whipped topping. (I’ll admit, this is not something I keep on hand, however, knowing that pudding mix wouldn’t have the right consistency on its own, I ran out and snagged some) Whisk these together into a thick, chocolate-y heavenly concoction
Scoop the chocolate pudding deliciousness into the fresh baked graham cracker pie crust (yes, you can use a pre-made, just give it a nice toasting first) and smooth.
Top with a bag of marshmallows, make a pretty design, whatever, I started circling the outside with marshmallows and worked my way inward.
Turn your broiler on high, put the marshmallow topped, chocolate, s’more pie of awesomeness onto your oven rack, leave the door open and watch as the marshmallows, swell, puff and toast.
Here’s one of the things that rocks so much about this s’mores pudding pie.
You can immediately slice a piece and devour it straight from the oven;
The marshmallows are all hot and crisp on the outside and melty molten sugary lava goodness on the inside, the chocolate pudding pie is thick and creamy and chilled and the graham cracker crust… there are no words.
Now, on to the amazing tonguegasmic awesomeness of this concoction. This can be devoured and enjoyed straight from the oven, or you can slice it and heat it for 12 seconds in the microwave which will make the entire pie more closely resemble a traditional campfire s’more; the marshmallow will be hotter, the chocolate soft and melty and the graham cracker crust a bit warm and still crisp. This can also be chilled and then re-heated the next day.
My 3 yo has snuck out of his room 4 times tonight to try to snag pieces of this pie from the counter.
*I baked this in an aluminum pie pan and then stored it with a second tin pie pan turned over top of it to preserve the marshmallows.