S'More Pie

S'More Pie

Last summer I was hungry for S'Mores, the graham crackers, Hershey bar, toasted marshmallow treats of summer out door grilling.  It was my turn to bring dessert to the family get together and I didn't think I wanted to have a bunch of adults standing around a gas grill trying to toast marshmallows, so I came up with a pie version of S'Mores.  It was a very big hit.  Last week, it was my turn for dessert again and my niece mentioned my S'More pie.  She had made me pecan pie the week before for my birthday, so I obliged her with S'More pie.

 

S'More  Pie

 

You start with a graham cracker crust which you can buy pre made, but its easy to make. 1 1/4 cups graham cracker crumbs, five tablespoons of butter and 1/4 cup sugar. Melt the butter. Put the crumbs and the sugar directly into a pie dish (the deepest one you have, at least 9 inches).  Pour the melted butter over the crumbs. Using a fork mix all together until the sugar and crumbs are all incorporated with the butter. Press the crumb mixture into the bottom and sides of the dish to form the crust. I use the bottom of a metal measuring cup to mold the crumbs.  Bake at 350 degrees for 6 to 8 minutes.  Remove the crust from the oven and layer it with miniature marshmallows and at least one bar of Hershey's milk chocolate divided into its little squares. Put the pie shell with the marshmallows and chocolate back in the oven for five minutes to soften and toast the marshmallows.

 

Marshmallow layer first, then chocolate.





 Now make chocolate pudding.  I make mine from scratch from my mother's recipe. It takes some time but it is the best chocolate pudding and pie filling you will ever eat. 

 

Pudding

3/4 cup sugar

3 heaping tablespoons all purpose white flour

3 level tablespoon Hershey cocoa

2 1/2 cups milk (I use 2 % and its just fine)

3 egg yolks

 

Meringue Top

3 egg whites

2 tablespoons sugar

Pinch  cream of tartar

 

Put all the  pudding ingredients in a heavy bottomed saucepan and whisk together.  Place over medium high heat and cook, stirring CONSTANTLY with the whisk, until the mixture comes to a boil.  Remove form the heat.  Beat the egg yolks slightly in a bowl.  Temper them with the hot chocolate mixture by swirling the whisk in the hot pudding and plunging it into the eggs and whisking them. Do this two or three times more to warm the eggs so they won't scramble.  Whisk the tempered egg yolks into the pudding mixture. Return to the heat and cook 3 minutes more. Remove from the heat and pour into the pie dish on top of the marshmallows and chocolate pieces.  You will have some left over.  You can pour it into a dish to serve as pudding or pour it into individual pudding cups. Refrigerate left over pudding. 

 

Now beat the egg whites with the remaining sugar and cream of tartar until they hold stiff peaks.  Top the pies with the meringue and return to a hot oven - 400 degrees or more - for about five minutes or until the meringue begins to brown. Remove from the oven, cool completely and refrigerate until time to eat.

Spread the meringue all the way to the edges of the pie as it will shrink when it baked.

 

Yum!