Chocolate S’mores Pie

1 S'mores Pie | Champagne Frosting

Back to school. Ohh the dread! Ohh the homework! The mean teachers. The sports double sessions. The early mornings. The long days. It happens every year at the end of August. And then I realize I don’t have to go back to school! I throw myself a little dance party and crack a beer, because my summer can keep on going until that first snowfall. Well, maybe not that long, but a little bit longer at least.

2 S'mores Pie | Champagne Frosting

Since I still feel like we are in the middle of summer we are going to eat like we are in summer. And nothing says summer like S’mores.

3 S'mores Pie | Champagne Frosting

This pie is like an ‘adulty’, mature way to eat s’mores. It requires a fork (hence totally mature), yet your inner kid will jump for joy at the graham, chocolate and marshmallow flavor combo.

4 S'mores Pie | Champagne Frosting

The great park of this pie is that there is no rolling out of the crust, no fancy ingredients, just a simple yet scrumptious chocolate cream filling on top of a graham cracker base. And quick oven toasted marshmallows for a topping.

6 S'mores Pie | Champagne Frosting

I thought it was a perfect excuse for adults to eat s’mores, but I’m sure no kid would have a problem devouring a slice.

7 S'mores Pie | Champagne Frosting

Ohh and if you do have to go back to school, I apologize for my dance party, but you can have some pie to make up for it!

8 S'mores Pie | Champagne Frosting

Chocolate S’mores Pie

Graham Cracker Pie Crust
1 1/2 Cups Graham Cracker Crumbs
5 Tablespoons Butter, melted

Preheat oven to 350°

In a small bowl stir the graham cracker crumbs and the melted butter until combined. Spray a 9 inch pie pan with cooking spray. Sprinkle crumbs over the bottom of the pan. Use your fingers and gently press the crumbs into one even and solid layer over the bottom and up the sides of the pan.

Bake for 10 minutes.

Chocolate Cream
1 Cup Cream
1 1/2 Cups Whole Milk
4 Large Egg Yolks
1/2 Cup Sugar
3 Tablespoons Cornstarch
3 Tablespoon Cocoa powder
1⁄8 Teaspoon Salt
2 Tablespoons Unsalted Butter
3-oz Bittersweet Chocolate Chips
2 Teaspoons Vanilla Extract

In a medium sauce pan combine the Cream, milk and egg yolks, whisk well. Add in sugar, cornstarch, cocoa powder and salt. Place pan over medium heat and bring mixture to a slow simmer while continually stirring. Continue to stir for 3 minutes or until mixture begins to thicken. Remove from heat and stir in butter, then chocolate chips, placing back on the heat for 30 seconds if needed to melt the chocolate all the way. Stir in vanilla extract.

Pour chocolate mixture into baked graham pie crust. Covered with plastic wrap (pressing onto surface). Let chill completely (2 hours or overnight). Then top.

Marshmallow Topping

Large Marshmallows (about 10) or mini marshmallow

Preheat oven to a low broil. Place marshmallows on a parchment lined baking sheet about 1 inch apart, forming a 9 inch circle or separate each by a couple inches. Place under the boiler, with the door slightly ajar, watch the entire time to prevent burning. Broil for about 5 minutes or until golden and toasted. Let cool for 2 minutes and then gently loosen from parchment and place on top of the pie.

(Note: I used the jumbo marshmallows for effect, but made the cutting of the pie rather difficult.)

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