超级简单的S'mores巧克力饼{或馅饼}

You’ll never believe how such a short list of simple ingredients can make such a decadent, delightful dessert! This s’mores pie is incredible – fun to look at and even more fun to eat!

切片从完整的s'mores饼剥掉在白色盛肉盘。

如果我是一个值得她的盐的食物博客,我也许,可能会等到夏天(A.k.a. S'mores赛季)发布甜点,如这种颓废和超级简单的S'mores馅饼。

但我喜欢住在野外,文章倒数es out of season just to see how many people I can annoy by doing so. Just kidding. I’d never do that (insert nervous laughter). The truth is, I believe s’mores should a year long eating endeavor! And how would you feel inside your heart if I kept the secret of this decadent and delicious s’mores pie all to myself for three more months just to be an appropriate food blogging rule follower? BORING!

That would be a travesty. So here you go. S’mores pie in February. And you will not believe how easy and delicious it is.

Bite taken out of s'mores pie on white plate.

This recipe is a true testament of how a few, simple ingredients (and a very simple method) can combine to make a truly killer dessert.

This easy s’mores pie is made up of the following shockingly easy components:

-A9-inch pie plateor替换锅{aff. links}. I’m using a tart pan in the photos since it usually sits lonely at the top of my pantry, and it just felt fun and special to put it to use, plus that removable bottom just makes my heart happy. However, rest assured, a 9-inch pie plate will dojust fine.

-Graham cracker crust.老实说,我不确定我是否爱世界上的任何其他东西,不仅仅是一个非常好的,黄油的格雷厄姆饼干地壳。好吧,除了我的鸡......和我manbetx赛车的孩子。您将获得额外的摇滚明星积分,以便在下面的配方中制作易于自制的外壳!

-巧克力ganache.If the word “ganache” scares you, first let’s get out of the way that it is pronounced “guh-nosh” so you won’t be like me and refuse to say it out loud for years afraid it will come out something like “guh-natch-ee” Second, beloved ganache is a ridiculously fancy word for cream + chocolate that is heated and stirred together until glossy and utterly decadent. With the right proportions of cream and chocolate, after setting up and chilling, you’ll end up with the most glorious, rich chocolate filling known to mankind. Hint: chocolate ganache is the same thing at the center of a really good chocolate truffle. As I type that, I now think this dessert should be called S’mores Truffle Chocolate Pie. Oh yes.

-Marshmallows.Of course! You can’t have s’mores without an appropriate and healthy amount of marshmallows. We’re not going any sort of homemade marshmallow route here. Remember, this is asimple and easys’mores chocolate pie. Grab a bag of large marshmallows, cut them in half (like a hamburger bun) and layer them on top. We’ll get to the toasting of the marshmallows in a sec.

Collage showing assembly of s'mores pie.

First a quick note about chocolate.

The chocolate flavor is paramount in this recipe. I tend to be a bit of a chocolate chip snob (not a surprise to those of you who have been around for more than half a second). I highly encourage using a good-quality (but still grocery store available) chocolate, like Ghirardelli or Guittard. Those are my faves in all flavors. They melt exceptionally well and the flavor is rich and strong without some of the artificial, waxy notes that come through with other brands (particularly generic or store brands).

What about the type of chocolate? Is semisweet, bittersweet or milk chocolate best for this recipe?

If you aren’t a dark chocolate fan by nature (it’s ok, we can still be friends), don’t go choosing bittersweet chocolate for this recipe. You’ll regret it. Go for a sweeter chocolate, like semisweet…or maybe even a combo of milk chocolate + semisweet. Personally, I think 100% milk chocolate will be too gaggy sweet, but by all means, don’t let my strong opinions about milk chocolate stop you. I made this (and will continue to make this) with half semisweet/half bittersweet. It was absolute perfection, but I am a dark chocolate lover through and through.

Bite taken out of s'mores pie on white plate with bite on fork.

Now for the toasting of the marshmallows.

The original recipe calls for browning the marshmallows in the oven. The resident food snob that lives in my brain thought for sure I would eschew this method (totally just had to look up the word “eschew” just now to make sure I was using it appropriately) in favor of mytrusty kitchen torch{aff. link}

Because I was sure that’s what Ina Garten would do.

是的,没有。当我尝试时,这是一个完全灾难。棉花糖得到了分裂,用小黑点烧掉,看起来像小小的,很小的虫子,这是不可能的(对我来说)棕色棉花糖均匀。不要让我错了,我们仍然吃了S'mores馅饼(没有S'mores馅饼在这所房子里留下),但这并不漂亮。

I’m not saying you won’t be able to do a better job, but when I finally humbled myself to use your average, every day oven, the result was so easy and terribly spectacular. In just about 45 seconds, watching like a hawk, your marshmallows will go from boring to beautiful.

Piece of s'mores pie on white plate with fork.

我非常肯定我必须诉诸说一些不好的话语来剪出这个馅饼。你好,粘的棉花糖!不是最简单的成分来削减这些天。但令人惊讶的是,在休息一下(使辉煌的Ganache层可以在棉花糖步骤后再次坚定),它真的很容易切割相当清洁的切片。

It helps to use a longer, thin knife (like an8-inch Chef’s knife-aff. link) and run it under hot water and wipe clean between slices.

If you love a good s’mores dessert and all the flavors wrapped up in the classic combination, this classy and elegant s’mores pie is sure to win you over. It’s obviously kind of pretty to look at it…but it’s even more fun and delicious to eat.

Also, since I have s’mores on the brain now, here are a few of my other favorite s’mores treats! Are you a s’mores lover??

s'mores hershey开花饼干
S’mores Cookie Bars
S’mores Chocolate Chip Cookies

One Year Ago:Extra Fudgy Brownies {One Bowl!}
Two Years Ago:Sweet Balsamic Glazed Pork {Slow Cooker + Instant Pot}
Three Years Ago:墨西哥切碎的香菜石灰Vinaigret沙拉te
Four Years Ago:牧羊人的馅饼
Five Years Ago:Death by Chocolate 7-Layer Bars

S'Mores Chocolate Pie {or Tart}

准备时间: 4.5.minutes
Cook Time: 15.minutes
Additional Time: 1hour
总时间: 2小时
Bite taken out of s'mores pie on white plate with bite on fork.

Ingredients

Crust:

  • 11/2 cups graham cracker crumbs (1 package, 13 rectangle graham crackers, about 6-7 ounces)
  • 2tablespoons brown sugar
  • 7 tablespoons butter, melted

Filling:

  • 9 ounces (1 1/2 cups) semisweet or bittersweet chocolate chips or bar chocolate, chopped (see note)
  • 1杯重奶油
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon coarse, kosher salt (use half the amount, just a pinch, for table salt)

Topping:

  • 20.-25 large marshmallows, cut in half (like a hamburger bun) - see note

Instructions

  1. 将烤箱预热至350度F.
  2. For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate or 9-inch tart pan. Bake for 8-10 minutes until just lightly golden. Remove from the oven and let cool completely.
  3. For the filling, add the chocolate to a medium bowl. Heat the cream (in a saucepan or microwave) until it starts to steam and small bubbles form at the edges. Pour the cream over the chocolate and let sit for 1-2 minutes. Stir to combine well; it will look separated and grainy as you first start to stir, but eventually it will combine into a glorious, glossy, thick mixture. Stir in the vanilla and salt.
  4. Pour the chocolate ganache into the cooled crust and spread evenly. Chill in the refrigerator for at least an hour (or up to overnight). About an hour before serving (can do this up to 2-3 hours in advance), preheat the oven broiler and place an oven rack 5-7 inches away from the heating element.
  5. Cover the top of the pie with the cut marshmallows (cut side down). Broil the pie until the marshmallows puff and turn golden, about 1 minute, turning the pie several times to evenly brown the marshmallows. KEEP A CLOSE EYE ON THE PIE THE WHOLE TIME- it can go from beautiful to burned in a matter of seconds!
  6. Let the pie rest at room temp for about an hour or pop in the refrigerator for 20-30 minutes to allow the chocolate layer to set up after being broiled. The pie can be refrigerated (or left at room temp) for 2-3 hours after the marshmallows have been toasted. Any longer and the marshmallows might get stickier and kind of wet.
  7. Slice the pie into pieces with a sharp knife (dip it in hot water and wipe clean between slices for more even cutting) and serve.

Notes

巧克力: I use half semisweet/half bittersweet chocolate for a very dark, rich filling. For a more moderate approach, semisweet or half semisweet/half milk chocolate may be the best bet.

Marshmallow Tips:如果要填写顶部的空白,请使用迷你棉花糖在烧烤前插入这些孔。我发现了剪切棉花糖的最佳方式是用不可捣碎的烹饪喷雾轻轻润滑厨房剪刀,并根据需要再次将大型棉花糖切成两半(并再次润滑)。

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Recipe Source:adapted from this周末与洋基食谱after Brandy, a MKC reader, sent it to me (thanks, Brandy!)

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