No-Campfire-Required S’mores Pie

It just so happens that The Kitchen Company co-owner John Fecke’s birthday and National Toasted Marshmallow Day fall on the same weekend so we’re celebrating with this no-campfire-required s’mores pie.

This s’mores pie recipe comes from one of our favorite baking blogs, Sally’s Baking Addiction, and it is the perfect way to enjoy a classic summer treat without all of the mess of traditional s’mores – and it might even be tastier.

The mouth-watering combination of homemade graham cracker crust, rich fudge brownies, and gooey toasted marshmallows is simply irresistible and so easy to make. It is the perfect dessert for summer picnics, barbeques, backyard dinners, birthdays – you name it.

We can’t believe we’ve waited until the end of the summer to try this picnic-perfect s’mores pie but you can bet we’ll be making it again for Labor Day festivities next week and when National S’mores Day rolls around.

Ingredients:

Crust:

• 10 full-sheet graham crackers (or 1 ½ cups graham cracker crumbs)
• 6 Tablespoons melted unsalted butter
• 1/3 cup granulated sugar

Brownies:

• 10 Tablespoons unsalted butter
• 1 ¼ cups granulated sugar
• ¾ cup + 2 Tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 25 large marshmallows (½ of a standard package or mini marshmallows)

Directions:

Preheat oven to 325F degrees.

Crust:

Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with 6 Tablespoons melted butter and 1/3 cup granulated sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.

Brownies:

In a large bowl, microwave 10 Tablespoons butter until completely melted – approximately 1 minute. Once completely melted, mix in 1 ¼ cups granulated sugar, cocoa, and salt in a large bowl. Stir until dry ingredients are well incorporated – the mixture will look gritty. Set aside for a few minutes and allow the mixture to cool slightly while preparing the other ingredients.

Stir in the vanilla extract and then the eggs. The batter will be thick and shiny. Add the flour, beating with a whisk until fully combined, being careful not to over-mix. Spoon brownie mix into the graham cracker crust and place in tpreheatedted oven.

Bake for 28 minutes. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 2-3 minutes to melt the marshmallows. If the marshmallows aren't toasted, turn on your broiler for about 1 minute. Watch the marshmallows carefully to make sure they don’t burn and rotate if necessary to make sure they toast evenly. Remove from the oven and allow to cool to room temperature before slicing. It will seem like a lifetime but it is worth the wait! Serve at room temperature or heat individual slices for a few seconds in the microwave for warm, delicious and even gooier treat.

*Best Tips from Sally’s Baking Addiction:

• Run a very sharp knife under warm water when slicing, it helps slice neat pieces.
• Any leftover slices should be heated for about 30 seconds in the microwave.
• Store pie at room temperature for up to 7 days.
• Do not freeze
• Box brownie mix can be used to fill one pie (but her recipe is so much better and simple and quick to make, trust us!

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