I’ve been poking fun at myself on Instagram for celebrating every food holiday known to man.
In the past week, we’ve celebrated National Guacamole Day, National Chocolate Chip Cookie Day, and National Watermelon Day.
You know what? I’m not going to apologize anymore for celebrating them because truth be told, I LIVE for food holidays. They give me purpose and direction.
This S’mores Pie we’ve been making for Thanksgiving for the past couple of years. It’s the kid’s favorite and they all (yes, all five) help make it.
We’ve adjusted it to our tastes over the years. Chocolate chips seem redundant when we already have four Hershey’s bars in the pie, so we leave those out.
To be totally honest, my three-year-old helped me make this S’mores Pie pictured above. I turned my back for a second and she had already cracked the egg into the bowl. Or so I think.
I’m not really sure how much of the egg actually made it in which is why the crust looks a little dry.
Because I’m crazy, I made another one today with less help from the minions and the graham cracker crust turned out how it usually does (the top picture). Nice and soft and full of that graham cracker flavor.
OTHER PIE RECIPES:
- Chocolate Chip Pie
- Pecan Cheesecake Pie
- Banana Cream Pie
- Peanut Butter Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
This Easy S'mores Pie recipe is layers of graham cracker cookie dough, marshmallows, and chocolate.
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1 cup marshmallow creme
- 4 whole 1.55 Oz Bars Hershey's Chocolate Bars, Unwrapped
- 1 cup mini marshmallows
Preheat oven to 350°F and spray a 9″ pie pan with baking spray.
In a large bowl, beat together the butter and sugar. Add the egg and vanilla and mix to combine. Stir in flour, graham cracker crumbs and baking powder.
Take 2/3 of the dough and press on the bottom and up the sides of the prepared pie pan. Carefully spread the marshmallow creme over the bottom crust. Cover the marshmallow creme with chocolate squares. I used about 3 1/4 of the chocolate bars and saved the rest for topping after baked. Sprinkle 1 cup of marshmallows on top.
Take remaining dough. Flatten dough in hand making disks and cover the top of the marshmallows trying to cover as well as possible. It will not be completely covered and the marshmallows and chocolate will show through a little bit. Sprinkle a few marshmallows on top.
Bake for 15-20 minutes or until graham cracker dough and marshmallows are golden brown.
Remove from oven. Let cool for about 5-10 minutes and then place the remaining chocolate squares on top in a scattered pattern. If you add the chocolate too soon the heat will melt them in a puddle. Let pie cool for an additional 20 minutes before slicing so that it is not as messy. Can be eaten slightly warm or at room temperature.
Adapted from Tasty Kitchen