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smores

Food & Recipes

Pie of the Week #6 // S’Mores Pie

November 8, 2016

SmoresPie_2

SmoresPie_1

Today’s pie of the week is a good one, my friends! Okay, if you’re my husband then you probably disagree – the man has a serious dislike of “fluffy” things including pudding and whipped cream, which is why I decided to gift this pie to my mom’s co-workers rather than keeping it in our house. That said, if I was left with this pie in the house it wouldn’t be long before I would eat the entire thing on my own!

Although this chilled pie would probably be better suited for summertime, I tend to think that the s’mores flavor profile is good any time of the year. In fact, I think you could easily bring this pie to the table during the holiday season and almost everyone would be pleased. The marshmallow flavor is quite subtle, but if you’re looking to boost that a bit, I would suggest adding some miniature marshmallows to the top of this pie when garnishing just to be sure the message and flavor comes across.

The pie can be kept in the refrigerator, covered in plastic wrap, for up to three days, if it lasts that long! Just be sure to top with the whipped cream right before serving for best results!

S'Mores Pie
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • Crust
  • 1½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • Filling
  • ¾ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon unflavored gelatin
  • ½ cup heavy cream
  • 1 (7 oz.) jar marshmallow creme
  • ½ teaspoon vanilla extract
  • Topping
  • Whipped cream, graham cracker crumbs and chopped chocolate
Instructions
  1. Heat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Add the butter to the bowl and stir until well combined. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes; cool completely.
  2. Meanwhile, in a small saucepan over medium heat, bring the ¾ cup heavy cream to a simmer. Remove from heat and stir in the chocolate and salt. Whisk until completely smooth. Cool.
  3. In a very small pan or saucepan over medium heat, heat the water. Sprinkle the gelatin over water and allow to dissolve. Whisk mixture together until gelatin dissolves completely, about 30 seconds. Remove from heat and cool slightly.
  4. Meanwhile, in a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until very soft peaks begin to form. With the mixer running, slowly pour the gelatin mixture into the cream and continue to whisk on high speed 2 to 3 minutes more or until firm peaks form (the gelatin will prevent true stiff peaks from forming.) Slowly whisk in the marshmallow creme and vanilla until evenly combined and smooth.
  5. Stir together the marshmallow mixture and the semi-cooled chocolate mixture until evenly combined. Pour mixture into the prepared crust. Refrigerate 4 to 8 hours or until filling is set. Top with whipped cream, graham cracker crumbs and chopped chocolate just before serving.

 

Inside-Out S’Mores Brownies

January 22, 2012

Hey everyone! How was your weekend? Joey and I have really been enjoying spending weekends at home lately after spending what felt like every weekend on the go during the months of September through December. I’m not going to lie, we felt completely overwhelmed and exhausted after the Christmas season. For that reason, January has been amazing. 

In other news, I must have been really loving the February issue of Better Homes and Gardens because the last two recipes I’ve made have been from said issue. It probably has something to do with the fact that it’s packed with gooey chocolate recipes, including these Inside-Out S’Mores Brownies.

While I was editing these photos, Joey said to me, “Those look good in photos. But no matter how good they look in photos, they are a million times better in your mouth.” I take that as high praise, seeing that my husband is more of a fan of salty snacks than sweet desserts.

I, on the other hand, think I need to get these babies out of the house and in the hands of my work colleagues before I demolish them myself. If you’re planning on making them yourself, I would highly recommend inviting friends over to share them with!

Inside-Out S’Mores Brownies
Recipe from Better Homes and Gardens, February 2012

Ingredients
*1/2 cup butter
*2 oz. unsweetened chocolate
*1 cup sugar
*2 large eggs
*1 tsp. vanilla
*3/4 cup all-purpose flour
*9 honey graham cracker squares
*1 cup tiny marshmallows

Instructions
*Preheat oven to 350°F. Line an 8x8x2-inch baking pan with aluminum foil or parchment paper. Spray with nonstick cooking spray. Set aside.
*In a medium saucepan, melt butter and chocolate. Remove from heat and add in the eggs, sugar and vanilla. Beat in the flour until just combined.
*Spread half the batter in the prepared pan. Top with graham crackers (divide as necessary to evenly top batter). Sprinkle marshmallows on the graham crackers, but do not let them touch the sides of the pan. Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
*Bake for 25 to 27 minutes or until set. Cool completely on a wire rack. Cut into bars. Makes 15 brownies

Happy Baking!
Madison