S'MORE PUDGY PIE
"Simply sinful" is how testers described this fresh take on s'mores. -Joanne Surfus, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 serving.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 407 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 294mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 5g fiber), Protein 9g protein.
S'MORES PUDGY PIES RECIPE
Time 10m
Yield 4 pies
Number Of Ingredients 6
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!
4-INGREDIENT S'MORES PIE
This gooey and chocolaty pie tastes just like the campfire treat.
Provided by Food Network Kitchen
Time 6h25m
Yield 8 servings
Number Of Ingredients 4
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 FUDGE COOKIE PIES
These might just be our favorite take on s'mores yet: cute graham cookie cups, filled with Hershey's™ chocolate and finished with marshmallow topping. And they're just the right size -- especially if you want to eat more than one!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. In large bowl, mix cookie mix, 1 cup graham cracker crumbs, 3/4 cup softened butter and egg with spoon until soft dough forms. Press rounded tablespoonfuls dough evenly in bottom of each muffin cup and halfway up sides.
- Bake 9 to 11 minutes or until golden brown. Remove from oven to cooling rack. Immediately place 3 individual chocolate rectangles in each cookie cup. Let cool 10 minutes in muffin cups. Using knife, spread melted chocolate in each cup. Remove cookie cups from muffin cups to cooling rack. Cool completely, about 30 minutes.
- When ready to serve, in small bowl, beat Topping ingredients with spoon until smooth. Put topping in medium resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of topping on top of each cookie cup. Sprinkle 1 tablespoon graham cracker crumbs evenly over cookie cups.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie Pie, Sodium 105 mg, Sugar 15 g, TransFat 0 g
S'MORE PIE
It seems like everything these days is about s'mores... kits to make them, s'mores brownies, ice cream, dip, etc. I searched for a s'mores variation of Mississippi mud pie, but wanted it to have equal parts graham cracker and chocolate. The taste is a great balance where all the flavors stand out!
Provided by Erin Brocklehurst
Categories Desserts Pies Chocolate Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 22
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.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 74 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 8.8 g, Sodium 417.6 mg, Sugar 55.1 g
5-INGREDIENT S'MORES PIE
Chocolate pudding put into a graham cracker crust with marshmallows inside and whipped cream to top it off.
Provided by Olivia Liando
Categories Desserts Pies Chocolate Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
- Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
- Chill in the refrigerator before serving, 1 to 2 hours.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 82.8 g, Cholesterol 8.5 mg, Fat 16.7 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 664.8 mg, Sugar 60.1 g
S'MORES PUDDING PIE
Filled with the flavors and textures of classic s'mores, this easy-to-serve dessert will be loved by kids and adults alike. The faint note of coffee in the chocolate pudding lends a deeper flavor that goes great with the toasted marshmallows, so feel free to add even more coffee if you're in the mood. Because the pudding and crust can be prepared a day in advance, this dessert is a great make-ahead for a summer cookout!
Provided by Dan Langan
Categories dessert
Time 5h30m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the crust: Place 6 graham crackers in a gallon-size resealable plastic bag and crush into coarse crumbs. Add the remaining 6 crackers and crush into irregular pieces, about 1/2-inch in size. Add the salt and toss, then add the melted butter and shake to coat. Pour into a broiler-safe 9-by-13-inch baking pan and press into an even, compact layer. Freeze until ready to assemble.
- For the chocolate espresso pudding: Whisk together the sugar, cocoa, cornstarch, coffee powder and salt in a large saucepan until combined. Whisk in the egg yolks and about 1 cup half-and-half until smooth and free of lumps. Whisk in the remaining half-and-half. Cook over medium-high heat, whisking occasionally, until the mixture starts to bubble. Lower the heat to medium and cook, whisking constantly, for 1 minute.
- Remove from the heat and whisk in the chopped chocolate and vanilla. Pour the custard into a clean large bowl, cover the surface with plastic wrap and refrigerate until cold, about 5 hours or overnight.
- For assembly: Stir the cooled pudding to smooth it out, then spoon it over the chilled graham cracker crust. Smooth the top of the pudding and then arrange about half of the broken graham cracker pieces over the pudding. Arrange the marshmallows on top in an even layer. Toast the marshmallows with a kitchen torch (sometimes called a crème brûlée torch) as desired (see Disclaimer). Alternatively, place the pan under the broiler about 6 inches away from the flame and toast until desired color, making sure that the marshmallows don't burn.
- Finish the pie by arranging the chunks of chocolate and remaining graham cracker pieces over the toasted marshmallow layer. Serve immediately or cover and refrigerate for up to 1 day.
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