Fall in Ohio has always been my favorite time of the year. It's cool, the leaves are changing and you can smell campfires burning most days. And when I start smelling campfires, I know it's time for s'mores. This is actually a year round treat for us, but there's nothing like cooking it over the fire. I thought a s'mores pie after having my mom's chocolate pie. It was so close to a s'more, I knew I only needed to change a couple things.
I love the crunch you get from the graham cracker shell, it mixes well with the chocolate pudding. The toasted marshmallow fluff topping is so wonderful and gooey, and perfectly mimics the campfire flavor. I got a little creative with this recipe because the challenge is creating a chocolate pie that is cool, but also has a toasted top. To solve the problem, I bake the topping separately, read to learn how!
- 1 Store bought graham cracker crust
- 5.1 oz Cook and Serve chocolate pudding This is 1 ½ containers of the 3.4 oz boxed cook and serve
- 13 oz Marshmallow Crème
- 14 oz graham crackers 1 Box
- 3 Cups Milk
- Remove your pie shell from the container and place on the counter.
- Combine milk and pudding mix in a pot and heat over medium. Once it comes to a slow boil stir constantly for 2 to 3 minutes. Remove from heat.
- Stir occasionally as it cools. Cool for 5 minutes.
- Pour pudding into graham cracker pie shell and let sit on counter for another 5 minutes, then place pie into the fridge and let cool for 3 to 4 hours.
- Heat broiler to high.
- To make the topping this is where you have to be a little creative, even artistic. You have to create a marshmallow topping that is baked separate from the rest of the pie. To do this, we are creating a circular topper made from graham crackers, then swirling marshmallow fluff over top to hold it all together.
- To create the topper, we have to know what area we need to cover. So, start by measuring the top of you pie dish. Whatever that number is, you know your graham cracker circle will need to be greater than that. So if the top of the pie dish is 9 inches, you will need a circle that is 9 1/2 inches wide. Next, we need a guide of where to place the graham crackers. Place a piece of foil onto a cookie sheet. Use your nail to mark the center of the foil. Next, make marks with your nail north, south, east and west of the center mark, all just over 4.5 inches from the center. I used a market in the picture here to illustrate what it should look like. Again, don't use a market, just your finger nail.
- Next, use your nail to connect the marks to create your circle. Again, the image here illustrates this idea, but using a pen so you can see.
- Lineup the graham cracker squares to fill the circle, but not overflow because you want the topping to fit snugly onto the pie. Break some squares to get the circle shape.
- Scoop marshmallow fluff into a large quart-sized zip top bag (or gallon sized) and cut a 1" section off one of the tips to make a piping bag. Start on 1 of the edges and do a complete circle around the perimeter of the graham crackers. Continue to swirl until the entire inside is filled with marshmallow fluff.
- Place cookie sheet into the oven, under a broiler, for anywhere from 5 to 7 minutes. It will get brown quick buy it won’t burn, you just want to keep an eye on it.
- Remove marshmallow top from oven. Hold over the pie and slide the topper off of the foil onto the top of the pie. To serve, take a sharp knife and cut through the top and bottom graham cracker crust, and scoop.