Best 10 Smores Slab Pie Recipes

S'MORES SLAB PIE

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
• Meanwhile, in 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
• When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
• Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.

S'MORES SLAB PIE

Steps:

• Place the graham crackers in a resealable bag and hit with a rolling pin until they're in small pieces and crumbs but not powdered.
• Preheat the oven to 350 degrees F, and place a baking stone or inverted baking sheet on the center rack to heat.
• In a medium-sized bowl, combine the cracker crumbs, butter, sugar, and salt together using your hands or a silicone spatula. Knead and press the mixture until it's evenly combined. Transfer the mixture to the slab pie pan and press evenly into the bottom, but not up the sides of the pan. Use the bottom of a measuring cup or flat drinking glass to press the crust down until it feels firm to the touch. Place the pan into the center in the oven, on top of the stone or inverted baking sheet. Bake until lightly browned, around 10 minutes.
• Remove the crust from the oven; it will still feel soft and damp. Immediately spread the chocolate chips evenly across the crust and return the pan to the oven for no more than 2 minutes, until the chocolate is softened. Using an offset spatula, spread the chocolate evenly across the crust. Refrigerate for at least 2 hours, up to 2 days.
• Place an oven rack on the top shelf and set the broiler to high heat. Spread the marshmallows evenly over the chocolate layer. Place the pan under the broiler, then watch carefully. It takes about 2 minutes to brown the tops of the marshmallows perfectly. It takes about 4 minutes to destroy them.
• To serve: While the s'mores pie is still hot from the oven, warm a long knife under hot water, make a cut and, wiping and warming the knife between subsequent cuts, portion the pie into serving pieces.

S'MORES SLAB PIE

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
• Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
• When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
• Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.

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 PIE

Steps:

• For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
• Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
• For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
• Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

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.

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.

S'MORES PIE

Steps:

• Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
• While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
• Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, aiming it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
• The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
• To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.

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.

BLUEBERRY SLAB PIE RECIPE BY TASTY

Steps:

• In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
• Preheat oven to 400°F (200˚C).
• On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
• Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
• Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
• Serve warm with ice cream.
• Enjoy!