Tuesday night, I made a fabulous new recipe! I tend to think a lot of the food that comes from my kitchen is pretty good but I really think that this is one of the best desserts that I have made in a very long time. And Jon seems to agree, if only for a single ingredient in there. We’ll get to that.
As a kid, you may have gone camping or at least built a bonfire in the backyard and made these tasty delights:
Yes? Okay. Now we’re getting somewhere. Now that you’re an adult, maybe you live in the city and can’t make a bonfire in the backyard (and it’s generally frowned upon to do it on the porch of your apartment) or just generally have a busy schedule that prevents you from taking time out of your day to enjoy a nice camping trip (or perhaps you’re like me and don’t like camping in the least). If that’s the case…and you want to revisit the bliss of your childhood, or at least the bliss of S’mores that you enjoyed way back then, I have a solution. Make a pie! It’s possible. And really pretty easy. And very good! It has the potential to disappear very quickly if you happen to take it to a gathering (I really wouldn’t expect you to have any to bring home).
Here’s what you’re going to need:
- 1/2 cup of butter (1 stick)
- 3/4 cup of white sugar
- 1 egg
- 1 teaspoon of vanilla
- 1 cup of all-purpose flour
- 1 cup of graham cracker
- 1 teaspoon of baking powder
- 1 7 ounce container of Marshmallow Creme (Jon’s absolutely favorite part)
- 6 regular sized Hershey bars, broken into pieces
And here’s what you’re going to do:
- To get started, preheat your oven to 350 degrees and prepare your 9″ pie pan with baking spray.
- Beat butter and sugar together until combined.
- Add egg and vanilla.
- On low, add flour, graham cracker crumbs and baking powder.
- Divide the dough in half. Press one half (if one half is larger, use it here) into the prepared pie crust and up the sides of the pan. Set the other half aside. It will be the top crust.
- Evenly spread the marshmallow creme over the bottom crust.
- Spread the broken chocolate pieces on top of the marshmallow creme.
- With the remaining dough, roll into a ball and sandwich between two pieces of wax paper. Using a rolling pin (or other improvised method), flatten into a 9″ circle.
- Carefully peel off the top piece of wax paper. Flip the crust over onto the cop of the pie and peel off the other piece of wax paper.
- Pinch the dough together to form the crust.
- Bake for 20 minutes until the crust is lightly browned.
Make sure that you cool the pie completely before trying to serve…otherwise you might get a runny mess.
One thing of note, I used a 9 1/2″ glass pie pan, which worked fine. I had plenty of graham cracker crust (in the end). I divided the dough in half, as instructed. When (yes, when) I make this again, I will divide it with one of the “halves” a bit larger than the other. When I rolled out the top, I had a significant amount of extra left over. But, because of the “true halves,” I did not have a lip on the pie. I would have had more than enough to do it with these alterations in the directions. Don’t give too much to the bigger half. If you need to, roll out your top crust ahead of time to ensure you will still have enough.
In the end, here’s what you get: a delicious S’mores pie that is super-sweet…so eat small pieces!
(If you want to take a look at the original post, you can find it here.)