How do you make s’mores s’more better? You make s’more pie!
So I celebrated Pi Day (3.14) a little late. I blame daylight savings time for that as well. But my coworkers didn’t seem to mind eating pie today instead of yesterday.
I’ve seen several recipes floating around for this little treat of gooey goodness, but it really couldn’t be easier. Easy as pi? Or is it pie? I don’t know, but 3 main ingredients = 1 easy pie – 4 minutes it took my coworkers to hand me a pan that had been licked clean… that’s math even I can get excited about.
I made a graham cracker crust by crushing a sleeve of graham crackers with 1/3 cup sugar and 4 tbsp melted butter. (I like my crusts a little sweeter) Bake at 350 for 10-12 minutes.
Made the filling just like the box said, add 3 cups milk and stir over medium heat until full boil. (I used chocolate fudge)
Instead of toasting the marshmallows in the oven under the broiler, which was my original plan, I heated them with 2 tbsp butter in a saucepan until just melted. (Be sure to spray your spoon or spatula with nonstick cooking spray, and wash your pan quickly afterwards!) Seriously, how do we not have a broil setting on our oven? I thought that was standard. Looking back I guess I could have toasted them individually over the range, but I probably would have eaten more than would have actually made their way to the pie. I still wanted some color on top so I dusted it with leftover crushed graham cracker.
Ignore the gaping hole caused by my impatience, I tried to crop it out of the picture. I couldn’t even wait for the pie to set before diving in with a spoon.
Sticky. Sugary. Gooey. Chocolatey. Marshmallowey. S’morey goodness.