Toasty Smores Pie Recipes

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!

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.

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 PUDDING PIE

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.