S’mores Chess Pie | The perfect taste of s’mores in a delicious and smooth chess pie!
I’m writing this blog post in April, the end of April specifically. I’m hoping that when you read this in May, I will be snuggling my new born . . . though this is scheduled to go up the day after my due date, so all bets are off.
It’s weird writing for the future . . . . I mean, what if Godzilla has taken over and is currently the President of the United States with King Kong as his sitting VP?? A S’mores Chess Pie is going to seem rather superficial, no?
Let’s just assume that hasn’t happened.
In that case, there is nothing superficial about a S’mores Chess Pie.
You guys.
Seriously. This is like the greatest pie. I am slowly coming to the realization (or not so slowly?) that chess pies and ice cream pies are really the only kinds of pie that I want. And this might be the chess pie to end all chess pies.
Funny story . . . I photographed this pie, and then I wasn’t sure that I was happy with the results. (Type A’s unite and check out those annoying marshmallow pockets . . . how did I not pick a better piece for the photos??) Anyway, so I left the pie on the counter, kind of just forgetting about it while I photographed other things for a few days. Then one day . . . . I remembered it. And I {ahem} attacked it. Like I went at it with a fork like a crazy woman.
I mean. I needed to make sure that it tasted okay, right??
1/3 of the pie later, I decided that these photos were just fine :)
A few notes on this recipe:
I make all my pies in a deep dish Pyrex pie pan. You can get them at Target for like $10. If you make this pie in a smaller pan, it will likely overflow, so stick a pan underneath.
The measurement on the marshmallows is super loose. Just cover the top of the pie. Also, I considered using a kitchen torch to roast the marshmallows, but I figured not everyone has those. The oven worked great, but if you have one, go for it.
S’mores Chess Pie
Ingredients
- For crust
- 12 full graham cracker sheets crushed
- 6 T melted butter
- 1 T granulated sugar
- For chocolate layer
- 1/2 cup butter melted and cooled
- 4 eggs
- 1 1/2 cups granulated sugar
- 3 TBSPs all purpose flour
- 1/2 cup chocolate spread I used Hersheys
- For marshmallow layer
- 2 1/2 cups mini marshmallows loose measurement, just cover the top
Instructions
- Preheat the oven to 350.
- Combine the graham crackers, butter, and sugar in a deep dish pie plate and press into the sides. Note: I crushed my graham crackers in a food processor and then added the butter and the sugar.
- In a large bowl whisk together the 1/2 cup melted/cooled butter, the four eggs, the 1 1/2 cups granulated sugar, the 3 T flour, and the 1/2 cup chocolate spread until smooth.
- Pour the filling into the graham cracker crust.
- Bake for 40 minutes
- Take the pie out of the oven, move a rack to the top of the oven, and turn the heat up to 400 degrees. Cover the top of the pie with marshmallows. Put back in the oven for 5 to 10 minutes, watching the whole time. Take out the pie when the marshmallows are golden on top.
- Let cool completely before cutting. When going to cut, it works best to spray a knife with cooking spray first, then cut, then clean it and respray for the next cut.
did you make this
S’mores Chess Pie
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Ruth Torres says
I followed recipe exactly as stated. Middle layer “chocolate layer” didn’t firm it is liquidy..
I’m so sorry it didn’t work out for you, Ruth! I wonder if it is the difference in oven temperatures.