Smore Pudgy Pie Recipe 475

S'MORE PUDGY PIE

Steps:

• Place one slice of bread in a greased sandwich iron. Spread with Nutella; sprinkle with cracker crumbs and marshmallows. Top with remaining bread slice. Close iron., Cook over a hot campfire for 1 to 1-1/2 minutes or until golden brown, turning occasionally.

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'MORES PUDGY PIES RECIPE

Steps:

• Lightly grease pie iron with oil or non-stick spray. Place one slice of bread in one half of the pie iron. Sprinkle with 1/4 of the graham cracker crumbs, 2 Tablespoons of chocolate chips, and 1/4 cup of Campfire® Mini Marshmallows. Place a second slice of bread over the marshmallows and close the pie iron. Pull any excess bread off with your fingers. Cook pies over fire for 1 minute, flip and cook for an additional minute on the other side. Carefully open pie iron and tip pie onto plate. Enjoy!

S'MORE PUDGY PIE RECIPE - (4.7/5)

Steps:

• Place one slice of bread in a greased sandwich iron. Spread with Nutella; sprinkle with cracker crumbs and marshmallows. Top with remaining bread slice. Close iron. Cook over a hot campfire for 1 to 1 1/2 minutes or until golden brown, turning occasionally.

GIMME S'MORE PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Put the graham crackers in the food processor and pulse until small crumbs form. Mix the sugar and melted butter into the cracker crumbs. Press about 2 teaspoons of the mixture into each well of a nonstick mini muffin pan, about 20 wells. Bake the pie shells for about 6 minutes. Let the shells cool and set aside.
• For the marshmallow topping: Place the 1/4 cup water in a standing mixer bowl and sprinkle the gelatin on top. Let the mixture sit for 15 minutes.
• For the chocolate filling: Meanwhile, while the gelatin is sitting combine the entire milk chocolate candy bar and the half-and-half in a microwave-safe bowl. Microwave for 45 seconds; stir until smooth. Place about 1 teaspoon chocolate filling into each of the cooled shells.
• In a medium saucepan over medium heat, mix the sugar, corn syrup, 1/8 teaspoon salt, and cold water together, then heat until the sugar is dissolved and mixture comes to a boil. Continue heating the mixture until the temperature reaches approximately 240 degrees F on a candy thermometer. Remove from the heat.
• Take the sugar syrup mixture off the stovetop and slowly combine with the gelatin mixture in the standing mixer bowl. Add the vanilla.
• On high speed, mix the syrup and gelatin mixture for approximately 10 minutes, until thick and fluffy; it should resemble marshmallow. Spoon the marshmallow over the chocolate filling.
• Using a small torch, toast the top of the marshmallow pies for a 'just roasted over the campfire' look. An alternative would be to use the oven broiler, taking out the mini pies just after the tops turn golden brown.
• Grate a few frozen chocolate pieces using a rasp, zester, or vegetable peeler over the mini pies for garnish. Enjoy!

S'MORES PUDDING PIE

Steps:

• For the crust:.
• Preheat the oven to 325 degrees F.
• Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
• Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
• For the pudding:.
• Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
• Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
• Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.
• Cook's Note:.
• You can always buy a pre-made graham cracker crust at your grocery store.

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'MORE PIE

Steps:

• Preheat oven to 325*
• Combine graham cracker crumbs, sugar and add the melted butter.
• Use this mixture to line a deep pie plate or spring form pan. Bake this at 325 for 19 minutes.
• Meanwhile, beat cream cheese and sugar until combined. Add Vanilla pudding to the mix (dry) -- consistency will be really thick, like marshmellow creme ;) add half of the cool whip and mix well.
• Spread on cooled crust.
• Make Chocolate pudding with the milk according to package directions. Let sit for 3-5 minutes and layer on top of cream cheese mixture.
• Spread remaining cool whip on top.
• with a fork, run through the whip cream and chocolate mixture making a marbled effect. (Careful not to go past the chocolate layer.)
• Refrigerate for 4 hours to set.
• Enjoy with those you love ;).