Simple S'mores Pie
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A deliciously moist, cakey pie filled with oozing marshmallow atop a bed of buttery graham cracker crust and slathered with chocolate s'mores frosting ... oh, and it's ready for the oven in 10 minutes! Does dessert get any better than this?MORE+LESS-
box Betty Crocker™ Hershey's S'mores Premium Cupcake Mix
tub Betty Crocker™ Hershey's S'mores Frosting
Preheat the oven to 350°F.
Follow package instructions to prepare the graham cracker crust and press it into the bottom of a 9-inch glass pie pan.
Follow package instructions to prepare the cake batter. Pour half of the cupcake batter over the graham cracker crust, swirl the packaged marshmallow cream over the center of the pie, then top with the remaining cupcake batter. Bake for 25-30 minutes or until a toothpick inserted into the center of the pie comes out clean. Let the pie cool completely.
Once cooled, spread half (or more as desired) of the frosting over the pie. Garnish as desired with pieces of chocolate, graham crackers, marshmallows, etc.
- If desired, serve each slice of pie garnished with a piece of chocolate and graham cracker crust like in the picture. Or, use the graham cracker sprinkles that came with the frosting.
More About This Recipe
- With just a few ingredients you're mere minutes away from an ooey-gooey s'more's pie.
A deliciously decadent dessert that only takes 10 minutes to prepare? Pinch me if I'm dreaming!
So most of y'all know I'm a cook-from-scratch kinda gal. But even a cook-from-scratch kinda gal needs a break from time to time. Especially when she has over-the-top rambunctious 2 and 4 year olds that she spends 23 hours a day chasing around the house – and then left with one hour to cram in sleep, showering, getting dressed, hair done and makeup on (ha!), running errands ... oh, and cooking. One hour.
Good thing this pie only takes 10 minutes!
That leaves me with 50 minutes to accomplish all of the above. Whew.
But back to those 10 minutes.
After 10 minutes you'll have a pie that's ready for the oven and when it comes out ... ooooh, when it comes out ... you'll have a deliciously moist, cakey pie on a buttery graham cracker crust that's oozing creamy marshmallow and slathered all over with chocolately s'mores frosting.
And it's so good that you'll devote the final 5 minutes of your hour to eating ... the entire pie. And you won't worry about the calories because it's therapy. And therapy is good for you.
Preheat the oven to 350ºF.
Follow package directions to prepare the graham cracker crust.
Press the graham cracker crust into the bottom of a 9-inch glass pie dish.
Follow package directions to prepare the cupcake batter.
Pour half of the batter over the graham cracker crust.
Swirl all of the packaged marshmallow cream over the center of the pie.
Top with the remaining batter.
Bake for 25-30 minutes or until a toothpick inserted into the center of the pie comes out clean.
Let the pie cool completely.
Once cooled, spread half (or more as desired) of the frosting over the pie.
Garnish as desired with pieces of chocolate, graham crackers, marshmallow, etc, or use the graham cracker sprinkles that came with the frosting.
For more sanity-saving indulgences, visit Kimberly's blog The Daring Gourmet.
In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious, and lamb can easily be subbed into this recipe.
Can I make this ahead of time?
Yep! You can make the mashed potato topping and the filling up to 2 days in advance, but we recommend waiting to assemble until right before baking.
Is there a low-carb version?
Yep! Check out our Cauliflower Shepherd's Pie for a spud-less version.
How long do leftovers keep?
Kept in an airtight container in the refrigerator, leftovers will keep 3 to 5 days. Large portions can be reheated in a 350° oven for 10 to 15 minutes, or until warm.
Made this? Let us know how it went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on March 12, 2021
- 12 graham crackers (each 3 by 5 inches), broken into pieces
- 5 tablespoons unsalted butter, melted, plus more for baking sheets
- 1/4 cup sugar
- Coarse salt
- 8 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/2 cups)
- 1 cup heavy cream
- 3 cups mini marshmallows (3 1/2 ounces), plus 1/2 cup for serving (optional)
- Flaky sea salt, such as Maldon
Preheat oven to 350 degrees. Finely grind crackers in a food processor (you should have about 1 1/2 cups). Add butter, sugar, and 1/4 teaspoon salt pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and slightly darker, 12 to 14 minutes. Transfer to a wire rack let cool completely.
Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.
Preheat broiler with rack 6 inches from heating element. Brush a rimmed baking sheet with butter arrange marshmallows in a single layer. Broil until well-toasted and puffed, about 1 minute. With a rubber spatula, gently fold marshmallows into chocolate mixture until just incorporated but still streaky. Scrape mixture into piecrust. Refrigerate until set, at least 2 hours and up to 2 days. Before serving, sprinkle with flaky salt.
Optional garnish: Before serving, broil a mound of marshmallows (about a 4-inch circle) on a buttered rimmed baking sheet until well-toasted and puffed, about 1 minute. Using a buttered metal spatula, transfer marshmallows to pie, toasted-sides up.
What Ingredients Do You Need For S’mores Pie?
- Hershey’s Chocolate. You will need 6, full sized bars broken into pieces.
- Marshmallow Creme (or Fluff)
- Graham Cracker Crumbs
- Butter. I use salted.
- Baking Powder.
- Vanilla Extract
- Granulated sugar, although you could use light brown sugar as well!
- All Purpose Flour
This Is the World’s Easiest Citrus Pie to Make at Home
If there is one thing that I look forward to every winter, it is citrus season. Grapefruits, oranges, and tangerines get a bit sweeter and juicier, while exotics like Sumos, yuzu, and pink lemons pop up in stores like surprises. Citrus is the key to brightening up the winter doldrums, adding some vitamin C to your immune system, and generally bringing joy wherever they go. From peppy salad dressings with the juices to adding the zest to everything from shortbread and stew to cocktails and hot drinks, citrus goes just about everywhere.
But there may be no higher purpose than making a citrus based pie. If you love a Key lime pie or a lemon meringue but have some ambitions that might go a bit beyond the norm during this time of citrus abundance, then have I got a trick for you. Meet this simple ratio-based pie that is super fast to make and has some serious wow factor.