MIH Recipe Blog: S'mores Pie

Friday, September 5, 2014

S'mores Pie

When I saw this recipe online, I knew I had to make it for one last little hoorah before I start back into my workout routine. I adapted it making it gluten free and of course my family couldn't tell. I used my favorite gluten free flour blend (linked) and made some GF graham crackers (links). I used both chocolate chips, because I already had them and some chocolate bars. It came out just fine. This baked up all nice and puffy and just looked amazing! I tasted a bit and it reminded me of a big cookie, a rich big cookie! This will easily serve 8-12 people, you won't need a big piece.

S'mores Pie
adapted from Wishes and Dishes, serves 8-12

1 stick Softened Butter
1/2 cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup GLUTEN FREE All Purpose Flour
1 cup GLUTEN FREE Graham Cracker Crumbs
1 teaspoon Baking Powder
7 oz Marshmallow Creme
6 whole (1.55 Oz Bars) Hershey’s Milk Chocolate Bars, Unwrapped (I used about 7 oz chocolate chips)
1 cup Mini Marshmallows
1/4 cups Milk Chocolate Chips

Preheat oven to 350°F and spray a 9″ pie pan (or tart pan) with baking spray.
In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
Divide the dough in half. Carefully press half the dough in the bottom and up the sides of the prepared pie pan as best you can (I used wet hands, makes it easier). Evenly spread the Marshmallow Creme over the bottom crust.
Separate chocolate squares (or sprinkle chocolate chips) and place on top of the Marshmallow Creme.
Place the 1 cup of marshmallows on top.
Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will not be completely covered and that is what you want!).
Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
Remove pan from oven and set it on a wire rack. Cool completely before cutting.