S’Mores Pie

S’Mores Pie

Crust:
8 Tbs. ice-cold butter, cubed into 1/2″ squares
1 cup all-purpose flour
1 cup graham cracker crumbs (graham crackers ground into a nice, fine flour)
1 large egg
1 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice cold water

 

Preheat the oven to 375 degrees. Combine all the crust ingredients in a food processor and pulse until beady and crumbly.

Transfer to flour-dusted parchment paper and form into a nice ball.
Using a flour-dusted rolling pin, roll the dough ball out into a lovely pie crust.
Transfer to a pie plate, turning under the edges and forming a decorative flute.
Pre-bake the crust for about 30 minutes – line the inside of the crust with foil or parchment and then fill with pie weights or beans, to ensure the sides don’t fall.

 

Filling:
16 oz. semi-sweet chocolate chunks (minus about 1/4 cup)
1 cup heavy cream
1 large package large marshmallows, divided
1/2 package small marshmallows

 

In a medium pot over low heat, melt together almost all of the large marshmallows and the chocolate. As the mixture thickens, add the cream to thin it out. 

Fill the pre-baked crust with the chocolate marshmallow filling.

Then, decorate the top with the remaining large marshmallows and the small ones.
Turn on the broiler.

Put the pie back in the oven, under the broiler, for about 1 minute – until the top is a bit brown and charred.
Quickly remove from the oven and sprinkle with the remaining chocolate chunks.