One of the best parts of camping is making s’mores over the camp fire. The sticky, gooey marshmallow slightly melting a chocolate bar between two graham crackers….what’s not to love? My husband loves s’mores so much that sometimes we will roast marshmallows in the oven, under the broiler, just to be able to have the delicious goodness at home. Then we tried this pie. This pie takes the s’more experience to a whole new level. The buttery graham cracker crust filled with a rich, chocolaty filling, topped with a creamy marshmallow whip. It’s super rich and wonderful! Let’s get started!
STEP ONE: Make the Crust
Graham cracker crusts are the easiest crust in the world to make. Simply mix the crumbs with the melted butter and a little salt, then press into a pie plate. Most of the time I just mix the ingredients in the pie plate so that it saves me another bowl to wash. Bake at 350 for 12 minutes.
STEP TWO: Make the Filling
The key to an amazing chocolate filling is using a high quality chocolate. Splurging a little more on the chocolate in this recipe will make a world of difference. I used Ghirardelli semi-sweet chocolate chips. It was amazing! Place chocolate into a large, heat proof bowl. In a small sauce pan, bring cream and pinch of salt to a boil. Immediately take off heat and pour over chocolate chips. Let stand for one minute, allowing the cream to melt the chocolate. Whisk cream and chocolate until smooth. Whisk in an egg that is at room temperature. It’s important for the egg to be a room temperature, and not cold, to keep the egg from scrambling in your chocolate. Pour chocolate mixture into the crust, cover edges of crust with foil, and bake for 25 minutes. Remove from oven and allow pie to cool one hour.
STEP THREE: Make Marshmallow Cream Topping
Beat Marshmallow fluff and cream on medium-high for 3-4 minutes or until stiff peaks form. Spoon on top of pie and sprinkle with a little grated chocolate.