4-INGREDIENT S'MORES PIE
This gooey and chocolaty pie tastes just like the campfire treat.
Provided by Food Network Kitchen
Time 6h25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
- Preheat the broiler.
- Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
S'MORES SLAB PIE
S'mores get a sheet-pan makeover in this summery treat loaded with marshmallow creme and chocolate pudding atop a buttery graham cracker crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
- Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
- When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
- Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 42 g, TransFat 1/2 g
S'MORE PIE
It seems like everything these days is about s'mores... kits to make them, s'mores brownies, ice cream, dip, etc. I searched for a s'mores variation of Mississippi mud pie, but wanted it to have equal parts graham cracker and chocolate. The taste is a great balance where all the flavors stand out!
Provided by Erin Brocklehurst
Categories Desserts Pies Chocolate Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
- Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
- Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
- Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
- Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
- Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
- Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 74 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 8.8 g, Sodium 417.6 mg, Sugar 55.1 g
MINI S'MORES PIES
Using the handy shortcut of Pillsbury refrigerated pie crusts, these fast-prep hand pies combine crunchy graham crackers, melty chocolate and ooey-gooey marshmallows in one portable, snackable treat.
Provided by Sarah Caron
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- In small saucepan, heat whipping cream over medium heat until almost boiling. Stir in chopped chocolate; let stand 10 minutes. Stir with whisk until smooth.
- Spoon chocolate mixture evenly into crusts. Refrigerate at least 2 hours until firm.
- When ready to serve, set oven control to broil. Arrange marshmallows over pies. Place on cookie sheet. Broil 1 to 2 minutes until marshmallows are lightly toasted.
Nutrition Facts : ServingSize 1 Serving
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S'MORES SLAB PIE RECIPE {DESSERT RECIPES} - SAVORY SIMPLE
From savorysimple.net
5/5 (9)Total Time 24 minsCategory DessertCalories 276 per serving
- Place the graham crackers in a resealable bag and hit with a rolling pin until they're in small pieces and crumbs but not powdered.
- Preheat the oven to 350 degrees F, and place a baking stone or inverted baking sheet on the center rack to heat.
- In a medium-sized bowl, combine the cracker crumbs, butter, sugar, and salt together using your hands or a silicone spatula. Knead and press the mixture until it's evenly combined. Transfer the mixture to the slab pie pan and press evenly into the bottom, but not up the sides of the pan. Use the bottom of a measuring cup or flat drinking glass to press the crust down until it feels firm to the touch. Place the pan into the center in the oven, on top of the stone or inverted baking sheet. Bake until lightly browned, around 10 minutes.
- Remove the crust from the oven; it will still feel soft and damp. Immediately spread the chocolate chips evenly across the crust and return the pan to the oven for no more than 2 minutes, until the chocolate is softened. Using an offset spatula, spread the chocolate evenly across the crust. Refrigerate for at least 2 hours, up to 2 days.
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