Recipes for Life

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State of the Art S'mores Pie

My niece, Aly, and I engineered this stunning s'mores pie while test baking for the 2019 county pie contest.

It is a perfect centerpiece dessert for a summer barbeque, picnic or birthday party and sports a flaky pastry crust filled with rich chocolate French silk filling. It is topped with spiced graham cracker crumbles and garnished with toasted marshmallows, minute Hershey's bars and an entire giant s'more.

Prep time:

2 hours plus overnight chilling

Cook time:

20 minutes for baking crust and broiling marshmallows

Ingredients

Crust

Filling

 Topping

 Garnish

 For whole s’more (optional):

Equipment

Instructions

Step 1. Make the crust 

1.a. Make the pastry dough

Cut the butter into the flour with a pastry tool until the butter is in pea sized bits.

Add ice cold water just until the dough comes together into a ball.

 

1.b. Chill and roll the dough

Place the dough into the refrigerator. Chill for at least an hour (Alternatively, put into the freezer for 10 minutes). 

Remove dough from refrigerator.

Preheat the oven to 425 degrees.

Generously flour the rolling surface. Pat the dough into a disk shape.

Roll into a circle with a rolling pin, turning 1/4 turn after each roll. Flip the disk over frequently until the dough is 1/4 inch thick.

 

1.c. Bake and cool the crust

Place the dough into a 8 inch pie dish and trim to one inch on all sides. 

Flute the edges of the dough. 

Prick bottom of crust with the tines of a fork.

Lay a piece of parchment paper over the dish and place pie weights (or 2 pounds of beans) into the dish. 

Bake at 425 for 12-15 minutes or until golden. 

Remove pie weights and if the bottom isn’t done put back in the oven until bottom is also golden.  

Set on a cooling rack and cool completely.

 

Step 2. Make the filling

2.a. Melt the chocolate 

Mince the chocolate into slivers.

In a double boiler, heat the chocolate slivers until just melted. Set aside to cool slightly. 

 

2.b. Cream filling

In a small mixing bowl, cream butter and sugar together with an electric mixer until light and fluffy.

Blend in cooled chocolate and vanilla. 

Add eggs one at a time beating on medium speed for two minutes after each addition. Scrape sides of bowl well after adding each egg.

Place filling into the refrigerator to chill.

 

Step 3. Chill the pie

Spoon chilled chocolate filling into the cooled crust. Smooth with a rubber spatula.

Chill for at least four hours or overnight. 

 

Step 4. Make the topping

Slightly crush graham crackers in sleeve. 

Place cracker crumbles into a food processor along with the sugar, cinnamon, ginger, and butter. Pulse until well combined. 

 

Step 5. Garnish the pie

Spoon a generous layer (about 1/2 inch) of graham cracker topping onto the chilled pie. Smooth and slightly pack into place.

Individually place three tight rows of mini marshmallows around the outer edge of pie.

Place under a broiler or use a pastry torch to toast marshmallows until golden. Set timer for two minutes and check frequently to avoid burning.

Remove from oven and place into the refrigerator.

Meanwhile, broil a giant marshmallow in an oven proof dish, turning to toast on all sides. Remove from the oven to cool after toasting each side to prevent collapse.

On the final side, place the bottom 1/2 of graham cracker under the marshmallow.

Place partial s’more into the center of pie. Set the chocolate bar and second half of the graham cracker on top.