S’mores Pie

 

Gooey Chocolate in a graham cracker crust topped with marshmallow frosting – S’mores Pie is the ultimate in easy desserts!

S'mores Pie on OvertimeCook

A couple of weeks ago, I wanted to make a special treat for a special occasion. But I was tired. So I had this whole internal debate – should I make a fancy dessert, or should I skip the special occasion and go to sleep. Back and forth, back and forth. I was just too tired to do anything fancy. And before you ask, no, a simple dessert just wouldn’t cut it.

Then finally, I came up with the (obvious) solution. Make a dessert that looks fancy, but is actually pretty simple to make. Perfect, right? So I came up with this s’mores pie. Super easy, but I mean, look at it. How impressive does that look, right?

Anyway, the pie was a huge success with my tasters, and immensely popular on instagram. People kept begging for the recipe, but I hadn’t even measured the first time around. So I did what any (really dedicated) blogger would do. I made it again. And I took pictures. And then my lucky family devoured it.

So now it’s your turn. Go ahead and make it. I won’t tell anyone how easy it was.

S'mores Pie

S’mores Pie:

By Miriam Pascal, OvertimeCook.Com

Ingredients: 

1 graham cracker pie crust

for the filling: (adapted from this recipe)

2 sticks (1 cup) butter or margarine

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon baking powder

2 eggs

1/2 cup flour

1/3 cup cocoa

for the frosting:

1 stick (1/2 cup) margarine

1 cup marshmallow fluff

1 1/2 cups confectioners sugar

1 teaspoon vanilla extract or vanilla bean paste

Instructions:

Preheat oven to 350.

In the bowl of an electric mixer on medium speed, or in a large bowl with a whisk, beat together the butter and sugar until smooth. Add the vanilla extract, baking powder and eggs, stirring well to combine after each addition. Beat until the mixture is creamy.

Turn the mixer to low. Add the flour and cocoa powder, and beat or stir until just combined.

Very carefully, spoon the mixture into the graham cracker crust. Be careful when spooning it in – smoothing the batter will break the crust. Don’t worry if the batter isn’t even – it will smooth out in the oven.

Bake the pie at 350 for 40 minutes. Remove from oven and set aside to cool completely. (Do not over-bake. As you see in the picture, the center should still be gooey.)

Once completely cooled, make the frosting. Beat all frosting ingredients together in an electric mixer fitted with a whisk attachment. Beat until smooth and creamy.

Spoon or pipe the cream over the cooled pie.

Enjoy!

S'mores Pie

Hope your week has been going really well! I have some more delicious food coming up, so make sure to come back soon. Thanks, as always, for reading! -Miriam

Now Printable!

S’mores Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 graham cracker pie crust
  • for the filling:
  • 2 sticks (1 cup) butter or margarine
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • 2 eggs
  • ½ cup flour
  • ⅓ cup cocoa
  • for the frosting:
  • 1 stick (1/2 cup) margarine
  • 1 cup marshmallow fluff
  • 1½ cups confectioners sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
Instructions
  1. Preheat oven to 350.
  2. In the bowl of an electric mixer on medium speed, or in a large bowl with a whisk, beat together the butter and sugar until smooth.
  3. Add the vanilla extract, baking powder and eggs, stirring well to combine after each addition. Beat until the mixture is creamy.
  4. Turn the mixer to low. Add the flour and cocoa powder, and beat or stir until just combined.
  5. Very carefully, spoon the mixture into the graham cracker crust. Be careful when spooning it in – smoothing the batter will break the crust. Don’t worry if the batter isn’t even – it will smooth out in the oven.
  6. Bake the pie at 350 for 40 minutes. Remove from oven and set aside to cool completely. (Do not over-bake. As you see in the picture, the center should still be gooey.)
  7. Once completely cooled, make the frosting. Beat all frosting ingredients together in an electric mixer fitted with a whisk attachment. Beat until smooth and creamy.
  8. Spoon or pipe the cream over the cooled pie.

 

Comments

  1. dkny says

    Your recipes are enticing and the pictures really draw you in. I have made many of your recipes and they come out great. However, can you please make it easier to print your recipes. When you click on the print link on your blog, it will only print out the entire blog which in this case is 20 pages and the recipe itself can sometimes span 3 or 4 pages. Other food bloggers have a box with the recipe in it and a print link that just prints the recipes. I have been pasting the recipes into word documents to be able to print them which at this point is like reinventing the wheel.

  2. dkny says

    I forgot to ask before, but do you think that this pie can stay in the fridge for a day to be eaten Shabbos lunchtime? Will the frosting hold up and should it be eaten when cold?

  3. Leah says

    This looks sooo good but it has sooo much margarine. Any recommendations for a substitute? Have you tried it with earth balance?

    • overtimecook says

      You can use a “healthy” margarine like earth balance.
      You can try oil in the filling but don’t sub the margarine in the frosting!

  4. Elissa says

    I second the motion about making your recipes printable! I’ve been meaning to mention that practically since I “discovered” your blog…please, please, as soon as you have a chance! My printer thanks you in advance (as well as my ink cartridges!)

  5. Emily says

    If it is going to refrigerated overnight should I wait to frost it prior to serving so I can hear it so te chocolate is warm or is it meant to be eaten at room temp or cold?
    Thanks!

  6. aliza friedman says

    I have to make a dessert or 50 people- how many of these would you make for 50? (6?)
    Also do you think i can just multiply the recipe by however many I want or that wont come out good and I should make them one at a time?

    • overtimecook says

      I would say that you could probably serve 8-10 people from one of these. You can double the recipe but making more than that at a time is asking for trouble!

  7. Elizabeth says

    Wow! This looks great! I make these decomposed smores in individual jars I found on kimkushner’s blog I cant wait to try this! I love smores!

  8. Rochie says

    I made it for this past weekend. Was I to take it out a while before serving it? Because it was condensed (thicker then your picture- & baked accordingly). It was also too sweet!

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