Leftover Smores Pie Recipes

4-INGREDIENT S'MORES PIE

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

S'MORE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

S'MORES PIE RECIPE

Steps:

• Gather the ingredients.
• Pulse the graham crackers, melted butter, brown sugar, and vanilla extract in a food processor.
• Press the graham cracker crust into your pie pan. Bake at 350 F for 5 minutes. Remove from the oven and set aside.
• Prepare the chocolate pudding by combining the corn starch, sugar, chocolate chips, marshmallows, and cocoa powder in a small sauce pan.
• Add the milk and whisk to combine.
• Bring the mixture to a boil, stirring frequently. Then boil for 1 minute until thickened. Add in the 3 tablespoons of butter and the vanilla extract, and stir until melted and incorporated.
• Pour the chocolate pudding into the prepared crust. Smooth the top of the pie as best as you can.
• Cover the pie with plastic wrap and chill it in the refrigerator for at least 4 hours or until firm and totally chilled. Then top the pie with the miniature marshmallows.
• Place the pie on a sheet pan and then place it under the broiler until the marshmallows are just toasted.
• Top with more chocolate chunks and serve!

S'MORES PIE

Steps:

• Prepare the Crust: Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze until Crust is set, about 15 minutes.
• Meanwhile, prepare the Filling: Whisk together egg yolks, milk, sugar, and cornstarch in a medium saucepan until completely combined. Cook over medium, whisking constantly, until mixture is thickened and bubbly and comes to a boil, about 5 minutes. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until incorporated. Stir in vanilla. Gradually add chopped chocolate, whisking just until melted. Remove from heat.
• Spoon Filling into chilled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until chilled and firm, about 3 hours.
• Prepare the Topping: Beat whipping cream and marshmallow creme with a stand mixer fitted with a whisk attachment on medium-low speed until combined, about 1 minute. Increase mixer speed to medium-high, and continue beating until mixture is smooth and medium peaks form, about 3 minutes. Spoon Topping over set Filling. If desired, garnish with chocolate shavings.

LEFTOVER S'MORES PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour crushed graham crackers into a 9x13-inch baking dish. Mix butter and sugar into the graham crackers using your hands until crumbs are moist; press into the dish forming a crust.
• Arrange marshmallows in the crust, leaving space between each marshmallow.
• Whisk milk and pudding mix together in a bowl until pudding thickens, 1 to 2 minutes. Pour pudding over marshmallows. Arrange banana slices and vanilla wafer cookies atop the pudding.
• Bake in the preheated oven until marshmallows melt, 20 to 30 minutes. Drizzle with chocolate syrup.

NO-BAKE S'MORES ICE CREAM PIE

Steps:

• For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
• Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
• Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
• For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
• To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
• Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.

TOASTED S'MORES PIE

Steps:

• Preheat oven to 350 degrees. Finely grind crackers in a food processor (you should have about 1 1/2 cups). Add butter, sugar, and 1/4 teaspoon salt; pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and slightly darker, 12 to 14 minutes. Transfer to a wire rack; let cool completely.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.
• Preheat broiler with rack 6 inches from heating element. Brush a rimmed baking sheet with butter; arrange marshmallows in a single layer. Broil until well-toasted and puffed, about 1 minute. With a rubber spatula, gently fold marshmallows into chocolate mixture until just incorporated but still streaky. Scrape mixture into piecrust. Refrigerate until set, at least 2 hours and up to 2 days. Before serving, sprinkle with flaky salt.
• Optional garnish: Before serving, broil a mound of marshmallows (about a 4-inch circle) on a buttered rimmed baking sheet until well-toasted and puffed, about 1 minute. Using a buttered metal spatula, transfer marshmallows to pie, toasted-sides up.

MINI SMORES PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
• Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
• Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
• Lower oven temperature to 275˚F (140˚C).
• Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
• Add chopped chocolate and stir until all the chocolate is melted.
• Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
• Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
• Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
• Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
• Turn on the broiler to high and top each pie with a marshmallow.
• Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
• Enjoy!

S'MORES PIE

Steps:

• Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
• While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
• Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, aiming it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
• The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
• To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.