Best 8 Smore Pie Made Easy Recipes

S'MORES PIE

Steps:

• Preheat oven to 350 degrees F. In a mixing bowl, stir together graham crackers and melted butter until evenly moistened.
• Firmly press mixture into the bottom and up the sides of a 9-inch (about 1 1/4-inches deep) pie plate. Bake in preheated oven 9 - 10 minutes, remove from oven and allow to cool completely.
• Place chopped semi-sweet, milk chocolate and 2 Tbsp butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted*.
• Pour mixture into cooled crust and spread into an even layer. Cover with foil (don't allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set.
• Add 3 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes.
• Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7 - 9 minutes, while adding in vanilla just near the end.
• Spread over set chocolate filling. Toast topping with a kitchen torch. Cut into slices and serve. Store pie in refrigerator.

EASY S'MORES PIE

Steps:

• In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
• In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
• In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
• Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
• Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
• Tart will keep in an airtight container for up to 5 days in the fridge.

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.

5-INGREDIENT S'MORES PIE

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.

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!

EASY S'MORES PIE

Steps:

• Spread the marshmello cream in the bottom of the pie crust.
• Make the choc. pudding and spread on top of the marshmello cream.
• Cover the pudding with cool whip and garnish with choc. chips and crumbled graham crackers.

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!