Best 9 Toasted Smores Pie Recipes

TOASTY S'MORES PIE

Steps:

• In a small bowl, combine graham cracker crumbs, sugar, and butter; set aside.
• In a large bowl, whisk pudding mix and milk 1 to 2 minutes, or until thickened. Fold in whipped topping to combine.
• Set oven to broil. Spoon pudding mixture into pie crust. Sprinkle graham cracker crumb mixture over pudding. Cover completely with marshmallows.
• Place pie under broiler 1 to 2 minutes, or until marshmallows are golden. (Leave the door cracked a bit to watch them; make sure they don't burn!) Remove from oven; let cool 10 minutes before refrigerating 2 hours, or until ready to serve.

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.

SKY HIGH S'MORES PIE

Steps:

• Preheat the oven to 375°F. Grease the inside of a 9" springform pan.
• Crush the graham crackers until fine. Melt the butter and stir in the crumbs until moistened. Use the back of a measuring cup to firmly press the graham cracker crumbs into place.
• Bake for 10 minutes. Allow 30 to minutes to cool completely.
• Place a few inches of water in the bottom of a pot and bring it to a simmer. Pour the chopped bittersweet chocolate into an oven safe bowl. It should be large enough to fit on top of the pot without touching the water. Melt the chocolate, stirring occasionally.
• While the chocolate melts, place the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer. Use the whisk attachment to whip the heavy cream to stiff peaks.
• Once the chocolate is done melting, remove it from over the water. In four additions, gently fold in the whipped cream. Pour the chocolate filling into the baked graham cracker crust. Chill in the refrigerator for 4 hours.
• Pour 1/4 cup of water into a small bowl and sprinkle the gelatin on top. Allow to sit.
• Put the additional 2 tablespoons of water, sugar, and corn syrup into a small pot fitted with a candy thermometer. Bring it to boil over a medium heat.
• While the syrup mixture heats, put the egg whites and cream of tartar into the bowl of a stand mixer. Use the whisk attachment and put the mixer on medium speed. Whip the eggs to soft peaks.
• Once the syrup mixture reaches 240°F on the candy thermometer, turn off the heat and gently stir in the gelatin mixture. Once the gelatin is dissolved, turn the mixer on medium and slowly pour the syrup mixture into the mixer in a thin stream.
• Once the syrup is completely incorporated, turn the speed to high and whip for 10 minutes. Add in the vanilla extract and whip for a few minutes more. The topping should be thick, glossy and room temperature.
• Remove the filled graham cracker crust from the fridge and spoon the marshmallow topping over the top. Use the back of the spoon to sculpt the topping into the desired shape. Allow to set for 10 minutes then use a kitchen torch to toast the marshmallow topping.
• Cut into to 16 pieces and serve.

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.

WARM TOASTED MARSHMALLOW S'MORES BARS

Steps:

• Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
• Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
• Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

MILE-HIGH S'MORES PIE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Bake until lightly toasted, about 10 minutes; set aside to cool.
• Make the filling: Heat the milk in a medium saucepan over medium heat until almost simmering. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl to make a thick paste. Whisk about one-third of the warm milk into the egg mixture until smooth. Add this mixture to the remaining milk in the saucepan and cook, whisking constantly, until it starts to bubble and thicken, about 2 minutes. Continue cooking, whisking, until thick like pudding, 1 to 2 more minutes.
• Remove the pan from the heat and whisk in the chocolate until melted and combined. Whisk in the butter until combined. Pour the filling into the graham cracker crust and refrigerate until completely cool, about 2 hours.
• Make the meringue: Whisk the egg whites, sugar, cream of tartar and salt in a large heatproof bowl (or the bowl of a stand mixer) until combined. Set the bowl over a medium saucepan with 1 inch of simmering water (don't let the bottom of the bowl touch the water). Cook, whisking constantly, until the mixture is just hot to the touch and the sugar is completely dissolved, 3 to 4 minutes.
• Remove the bowl from the saucepan. Add the vanilla. Beat with a mixer on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Transfer the meringue to a pastry bag fitted with a 3/4-inch-wide tip. Pipe large marshmallow-size mounds on the surface of the pie, leaving a small border of the filling exposed. Pipe another layer of mounds on top in a slightly smaller circle, then pipe a third layer on top, using the rest of the meringue. Use a kitchen torch to toast the meringue (or toast under the broiler). Refrigerate the pie until cooled before slicing, at least 1 hour.

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.

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!

LEFTOVER S'MORES PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour crushed graham crackers into a 9x13-inch baking dish. Mix butter and sugar into the graham crackers using your hands until crumbs are moist; press into the dish forming a crust.
• Arrange marshmallows in the crust, leaving space between each marshmallow.
• Whisk milk and pudding mix together in a bowl until pudding thickens, 1 to 2 minutes. Pour pudding over marshmallows. Arrange banana slices and vanilla wafer cookies atop the pudding.
• Bake in the preheated oven until marshmallows melt, 20 to 30 minutes. Drizzle with chocolate syrup.