Who loves s’mores? I think everyone could use a s’more at one time or another. This recipe will definitely satisfy that craving. You will love this dessert because of how easy and delicious it is. This pie is essentially no-bake and you can really put any twist on it that you want. For me, I used marshmallows and broiled them to get a little extra bon-fire flavor. And another ingredient I used was ganache. For those of you that have never had it, you are definitely missing out. I used this type of chocolate due to the fact that it stays soft, even when refrigerated or left out, it will still have a soft gooey texture and I think this paired very nicely with the slightly melted marshmallows.
Funny story, when I was broiling the top of the pie to perfection, I left the room because my whole family was over and wanted to spend some time with them and when I came back to check on the pie, it was up in flames! I turned off the broiler and the flames disappeared but the fire left its mark on my pie. The whole top was burnt to a crisp. I removed the burnt parts of the marshmallows and it actually still looked pretty good. Turns out, when I burnt it, it actually gave it the extra flavor that it needed. The pie was amazing and tasted like we cooked it over a fire. However; I would not suggest this method for anyone else. Just make sure to keep your eye on it.
- 2 cups graham cracker crumbs, plus 1/4 cup
- 4 Tablespoons salted butter, melted
- 3 Tablespoons light brown sugar
- 1/2 bag of tiny marshmallows
- full bag of normal size marshmallows
- 2 cups of semi-sweet ganache, or chocolate of your choice, melted
- The ganache needs to be made about a half hour ahead of time so it can thicken slightly.
- Combine graham cracker crumbs, butter, and light brown sugar until crumbly. Pour into a 9-inch pie pan and pat down until the pie pan is fully covered. Bake in a 425 degree oven for 5 minutes.
- Immediately put 1/2 a bag of the small marshmallows on the bottom of the pie until you can’t see any of the graham cracker crust on the bottom. Broil for 3 minutes. Let cool.
- Once cooled, poor the ganache over the marshmallows until a solid layer is formed. The pie pan should be about 2/3 full at this point. Refrigerate for an hour so that the ganache can firm up slightly.
- Pour 1/4 cup graham cracker crumbs over the chocolate. Then, pour the whole bag of normal size marshmallows on top of that; the pie should be overflowing with marshmallows. Broil for 3 minutes, checking every minute, until a nice golden brown color is formed. Let cool and garnish with leftover ganache and some more graham cracker crumbs.