S’mores are the ultimate easy DIY dessert, but with after school activities, football games and homework taking up many of those crisp fall evenings, we often forget to make them.
We’ve tried making them in the microwave, but the graham cracker gets soft and the marshmallow doesn’t brown properly. We’ve tried them in the toaster oven, but it creates a huge mess. We’ve even tried using a kitchen brulee torch, but the marshmallow just doesn’t puff up the way we like it.
Maybe we’re being too picky, but you know how you can bite into a s’more and it’s mostly graham cracker and not enough filling? Or if you use two marshmallows you end up with a burning hot blob of goo squishing out the side? It’s just not that good. What if you could take the flavor combination of s’mores and turn it into a quick and easy dessert in your kitchen?
Obviously, we took that as a challenge, and the results were aaaaa-mazing! We started with a crisp, buttery graham cracker crust. Then, we filled it with a simple chocolate ganache and topped it with marshmallows we toasted to the perfect golden brown.
With only six ingredients you may already have on hand, you can create a rich, chocolatey pie with a campfire inspired topping and crust, too. Take a few minutes, grab the food processor and make this pie with your family on a cool fall evening. You’ll be so glad you did, and you won’t even need to hunt for sticks.
- 8 graham crackers, each broken into 4 pieces
- 1/4 cup butter, melted
- 1/4 cup sugar, divided
- 1 cup heavy cream
- 1 package (12 oz.) mini chocolate chips, divided
- 1 package (8 oz.) marshmallows, cut in half lengthwise
- Heat oven to 350°F.
- Using a food processor with S-blade and with processor running, drop graham cracker pieces through the food chute and process until fine crumbs are formed.
- Add melted butter and 2 tablespoons sugar through the food chute until mixed. Press mixture evenly into a 9-inch pie plate.
- Bake 8 to 10 minutes or until lightly browned. Place on cooling rack and cool completely.
- Add heavy cream, 1 1/2 cups mini chocolate chips and remaining 2 tablespoons sugar in medium saucepan over low heat.
- Stir until chocolate is melted and mixture is smooth. Pour mixture into a large mixing bowl and refrigerate about 30 minutes or until slightly thickened.
- Beat chocolate mixture on medium speed until mixture thickened. Spoon into prepared crust.
- Cover and refrigerate until completely cooled.
- Heat broiler on LOW.
- Arrange marshmallows over top of pie. Broil until marshmallows are puffed and golden brown.
- Melt remaining 1/2 cup mini chocolate chips in microwave or double boiler. Drizzle over pie before serving.
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