Description
This gooey, golden S’mores Pie brings the magic of a campfire treat right into your kitchen. With a graham cracker-infused cookie crust, layers of marshmallow creme, melty Hershey’s chocolate, and mini marshmallows, it’s a fun and nostalgic dessert perfect for any occasion. Each bite delivers the classic s’mores flavor with a soft, chewy twist.
Ingredients
½ cup unsalted butter, softened to room temperature
¾ cup granulated sugar
1 large egg, room temperature
1½ teaspoons vanilla extract
1½ cups all-purpose flour
¾ cup finely ground graham cracker crumbs
1 teaspoon baking powder
½ teaspoon salt
7 ounces marshmallow creme
6 (1.55 oz) Hershey’s milk chocolate bars, roughly chopped (reserve ⅓ cup for topping)
1 cup mini marshmallows, divided (⅔ cup for filling, ⅓ cup for topping)
Instructions
Preheat the oven to 350°F. Lightly spray a 9-inch pie dish with non-stick baker’s spray and set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using a hand mixer on medium-high speed for 1 to 2 minutes, until light and fluffy.
Add the egg and vanilla extract, then beat again until the mixture is smooth and well combined.
To the wet ingredients, add the flour, graham cracker crumbs, baking powder, and salt. Mix just until a soft dough forms. Divide the dough in half.
Press one half of the dough into the bottom and up the sides of the prepared pie dish, spreading it evenly.
Spread the marshmallow creme over the crust in a single, even layer.
Set aside ⅓ cup of the chopped chocolate. Sprinkle the remaining chocolate evenly over the marshmallow creme, followed by ⅔ cup of mini marshmallows.
Take the remaining dough and press it into a 9-inch round disc on a piece of parchment paper. Gently place the dough disc over the top of the pie and press around the edges to seal.
Bake the pie for 10 minutes. Remove from the oven and carefully top with the remaining ⅓ cup of mini marshmallows and reserved chocolate pieces.
Return the pie to the oven and bake for another 8 to 10 minutes, or until the top crust is lightly golden, the marshmallows are toasted, and the chocolate is melted.
Notes
Allow the pie to cool for about 15 minutes before slicing to help the layers set. For extra decadence, serve warm slices with a scoop of vanilla ice cream. Store leftovers at room temperature in a covered container for up to three days. Reheat individual slices for that perfect melty texture.