Monday, July 22, 2013

Chilled S'Mores Pie


I decided to return to the blogosphere to write about one of my favorite ever! Specifically, desserts.

Even more specifically, pie.

Chocolate pie.

Is it possible to be addicted to sugar?  I'm pretty sure the answer is yes.  Hello my name is Liz and....

Anyways, I had a family gathering the other night that I was asked to bring a dessert to.  I love opportunities like this because it's really hard for me to justify making an entire pie for just J and I.  I mean, it could be has been done, but it's not really something that should become habitual.

I scoured Pinterest for waaayyy too long before I settled on what I wanted make on this hot summer night:'s Frosty S'more Cup!

How yum does that look?  But I realized after scanning the recipe that she uses a mini cheesecake baking pan in her process and immediately my thought process was thus: 

There is such a thing as a mini cheesecake pan? 
 I must have it!
But what part of the budget would it come from? 
I don't care!
No.  Can't. Must resist! No where to put it! Money!
If Target has one, I'm totes buying it when I get the ingredients.  

As you can see, I'm my own worst enemy at justifying purchases.  

The universe was on the side of my budget though, because Target did not actually have any in store.

Target is dead to me. 

No, just kidding.  Target will always be my home away from home.  

I happened to check the mail when I got home from ingredients shopping and Lo! There was a $5 off coupon for Bed Bath and Beyond in that tiny little mailbox.  It was like that mini cheesecake pan was calling my name.  

But melting ingredients and only a few hours until we had to be out called louder.  In a nasally, high pitched voice.  So I said so long to my dreams of justifying my purchase a mini cheesecake pan and resorted to making a pie.  

And pie is never a bad thing.  

Some of you may be wondering why I did not just use a muffin tin.  A few reasons:
1.  I was still bitter about the mini cheesecake pan debacle.  It hit too close to home.  
2. I was worried they would be difficult to get out (mini cheesecake pans have holes in the bottom for poking).  
3. I didn't think I would like the depth of the mini s'mores. 
4. If I made a pie, there might be LEFTOVERS.  Leftover pie is fab. 

So.  Here's what went down:


1.75 cups graham cracker crumbs

1/3 cup butter

1/2 cup mini semi sweet chocolate chips, with extras for sprinkling on top! 

1/4 cup whipping cream

2 cups mini marshmallows
Y'all, I did not measure mine out.  I just fired at will. This is approximate. 

1.5 cup cold milk

1 box (3.9oz) chocolate instant pudding

1 (8oz) container Cool Whip

What is Cool Whip?  If it's wrong then I don't want to be right...

Directions, with my hilarious commentary: 
 (I'll provide a simplified version of this, sans commentary, at the bottom). 

Preheat oven to 350˚

Melt butter.  Mix with graham cracker crumbs in a small bowl until moist. 

MOIST YES MOIST.  People who don't like the word moist - get over yourselves.  Unless you are talking about clothing, in which case I am 100% on board with you.  

I've found that buying graham cracker crumbs is much easier than buying graham crackers and crushing them up.  That would only make sense if I just naturally had a plethora of graham crackers around to begin with.  Which I don't.  I know it's kind of cheating, but at least I didn't buy a pre made pie crust.  FOR SHAME.  

Just kidding premade pie crusts are fine.  No hate, just love.  

Dump moist mixture into pie pan and press flat around the bottom and up the sides.

Depending on your pan, this may be easier to do with your [clean] fingers or a cup.  I started with a cup to get the bottom even and then worked it up the sides with my fingers.  Remember, mixture must be moist.  But not too moist. Don't even think about pouring a damp mixture in there.  

Bake your crust for a solid 8 - 10 minutes in the oven, then take it out and let it cool to the touch before you add any more ingredients.  

 Next comes your chocolate ganache layer.  In a small bowl, combine the measured out chocolate chips and whipping cream.

The original recipe called for this layer to be milk chocolate chips, but I prefer semi sweet for a ganache, and for something that is going to be drowning in Cool Whip...

Melt in microwave in 30 second increments until smooth and well blended.

Pour over bottom graham cracker crust, making sure it is evenly spread.

A note on form - you see how the crust doesn't go quite up to the top of the pie pan?  I would correct for that next time.  It just made my eye twitch a little bit.  

I would also make sure my crust was good and baked together.  It kind of fell apart in slicing - not too bad, but not as solid as I would have liked.  

Also, make sure you taste the chocolate leftover in the bowl after you spoon it in.  You know, just to check....

Next comes your marshmallow layer.  Like I said before, measure them out if you like, but I fired at will.

It all depends on how marshmallow-y you want that layer.

Also make sure you test some marshmallows.  You know, just in case some went bad...

Now it's time to mix together your main filling.  Mix the instant pudding with the cold milk and blend well.  Careful - this will go everywhere if you don't guard it or have a big enough bowl

Fold in half the container of Cool Whip.  I used a wooden spoon to blend this part.  You won't want it to get too whipped.  

Now it goes in the pie.  You have two options: 1) Dump it in recklessly or 2) Dump it in carefully.  For this round, I chose #2 and I spooned the mixture into a gallon plastic bag and snipped the end to make a piping tool.  I did this to make sure my filling got in between every one of my marshmallows.  

In hindsight, I don't think it changed much.  If I was making mini individual versions of these, I would definitely pipe the filling it, but for a pie I don't think it matters.  

Cover with plastic wrap and let it sit in the freezer several hours.  

After it's frozen for several hours, take out and top with cool whip and sprinkle with chocolate chips.  Make sure you refrigerate until you are ready to eat it.  

Unfortunately, I ran out of time to take a picture of the frosted creation.  And I didn't take a picture of the frosted creation because, well, we were all too busy enjoying my brother in law's delicious grilled burgers and then scarfing down dessert.  

That's the funny thing about documenting things like this.  I want to take more pictures, but I also just want to eat my pie.  

Is that too much to ask? 

Chilled S'mores Pie


1.75 cups graham cracker crumbs
1/3 cup butter

1/2 cup mini semi sweet chocolate chips, with extras for sprinkling on top!
1/4 cup whipping cream
2 cups mini marshmallows (approx.)
1.5 cup cold milk
1 box (3.9oz) chocolate instant pudding
1 (8oz) container Cool Whip


Preheat oven to 350˚.  Mix together graham cracker crumbs and melted butter until moist.  Press into pie pan, covering bottom and edges thoroughly.

Bake in oven for 8 - 10 minutes until crust is set.  Turn oven off - you will not need it again. Let crust cool to the touch before you put anything in it.

Mix 1/2 cup chocolate chips with whipping cream.  Melt together in microwave in 30 second increments, until smooth.  Pour into pie crust, covering bottom evenly.

Sprinkle mini marshmallows on top of chocolate.  As many or as few as you like :)

In a large bowl, mix together milk and chocolate pudding until well blended.  Fold in half container of cool whip.

Fill mixture in over marshmallows - take care mixture sits evenly between all marshmallows.

Cover and put in freezer for several hours.

A little before serving, remove and frost pie with remaining cool whip.  Sprinkle with chocolate chips to taste.  Refrigerate until serving.


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