S'mores Campfire Pie (Print Version)
# Ingredients:
→ Pie Base and Filling
01 -
7 ounces marshmallow creme (about 1-1/3 cups)
02 -
5 milk chocolate Hershey's bars (1.55-ounce bars)
03 -
1-1/2 cups mini marshmallows
04 -
1/2 cup milk chocolate chips
05 -
1 prepared graham cracker crust (10-inch cast iron skillet or pie plate for homemade)
→ Graham Dough Topping
06 -
6 tablespoons softened butter
07 -
1/3 cup pure cane sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
1/2 cup flour (or gluten-free flour mix)
11 -
1 cup graham cracker crumbs (or gluten-free version)
12 -
1/2 teaspoon baking powder
# Instructions:
01 -
Preheat oven to 350°F. Using an electric mixer, beat sugar, butter, and egg in a large mixing bowl until well combined. Stir in flour, graham cracker crumbs, and baking powder until a sticky cookie dough consistency is achieved. Set aside.
02 -
In the prepared graham cracker crust, layer half the mini marshmallows evenly and spoon over half of the marshmallow creme (microwave creme for 5-7 seconds if needed).
03 -
Break Hershey's chocolate bars into pieces and layer on top of the marshmallow base.
04 -
Add the remaining mini marshmallows and spoon the rest of the marshmallow creme on top.
05 -
Crumble the prepared graham dough evenly over the pie. Sprinkle milk chocolate chips on top and bake for 20-25 minutes until lightly browned. Let cool for 20 minutes before serving.
# Notes:
01 -
For a gluten-free crust, use a fine mix of Cheerios Oat Crunch Honey Oat flavor or Barbara's Puffins Cereal with 5 tablespoons melted butter. Press into pie plate and bake for 5 minutes at 350°F before cooling.
02 -
Substitute gluten-free flour in a one-to-one ratio using Bob's Red Mill gluten-free flour mix.