S’mores Pie With Marshmallow Fluff Recipe
Introduction
Enjoy the nostalgic flavors of campfire s’mores in an easy-to-make pie form. This S’mores Pie combines a buttery crust with gooey marshmallow fluff and rich chocolate for a crowd-pleasing dessert perfect any time of year.
Ingredients
- 1 cup unsalted sweet cream butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 cups graham cracker crumbs
- 2 teaspoons baking powder
- 1 cup marshmallow creme
- 1 cup Hershey chocolate chips
- 1 cup Hershey chocolate chunks
- 1½ cups mini marshmallows
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch pie pan with nonstick baking spray.
- Step 2: In a large bowl, beat the softened butter and sugar together until well combined and creamy. Then add the eggs and vanilla extract, beating until smooth.
- Step 3: In another large bowl, whisk together the flour, graham cracker crumbs, and baking powder until evenly mixed.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Press about half of the dough evenly into the bottom of the prepared pie pan.
- Step 5: Spread the marshmallow creme evenly over the dough layer base.
- Step 6: Sprinkle the chocolate chips and chocolate chunks evenly over the marshmallow layer, then top with 1 cup of mini marshmallows.
- Step 7: Press the remaining dough gently over the chocolate and marshmallow layers to form the top crust.
- Step 8: Sprinkle additional mini marshmallows and chocolate chips over the top crust for extra gooeyness and flavor.
- Step 9: Bake the pie for 35 to 45 minutes until the top is golden brown and the crust is cooked through. Remove from the oven and let cool for 15 minutes before slicing and serving.
Tips & Variations
- For a deeper chocolate flavor, use semi-sweet or dark chocolate chips and chunks instead of milk chocolate.
- To avoid soggy crust, ensure the marshmallow creme is spread evenly and the dough is pressed firmly on top.
- Add chopped nuts like pecans or walnuts between layers for added crunch.
- If you don’t have marshmallow creme, soften large marshmallows and spread them as a substitute.
Storage
Store any leftover S’mores Pie in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Reheat individual slices briefly in the microwave to restore gooey texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie gluten-free?
Yes, substitute the all-purpose flour and graham cracker crumbs with gluten-free versions. Ensure your baking powder is also gluten-free for best results.
What’s the difference between marshmallow creme and marshmallows?
Marshmallow creme is a spreadable, smooth marshmallow mixture, while marshmallows are solid, pillowy candies. The creme melts easily and blends well in the pie, while mini marshmallows add texture and a toasted flavor when baked.
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S’mores Pie With Marshmallow Fluff Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This indulgent S’mores Pie with Marshmallow Fluff is a delicious twist on the classic campfire treat, featuring a buttery graham cracker crust layered with creamy marshmallow creme, Hershey’s chocolate chips and chunks, and mini marshmallows, all baked to golden perfection. Perfect for satisfying your sweet tooth and bringing the nostalgic flavors of s’mores indoors.
Ingredients
Pie Dough
- 1 cup unsalted sweet cream butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups flour
- 2 cups graham cracker crumbs
- 2 tsp baking powder
Filling
- 1 cup marshmallow creme
- 1 cup Hershey chocolate chips
- 1 cup Hershey chocolate chunks
- 1 ½ cups mini marshmallows
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan with nonstick baking spray to prevent sticking.
- Make Wet Mixture: In a large bowl, beat the softened butter and sugar together until combined and creamy. Then add the eggs and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In another large bowl, whisk together the flour, graham cracker crumbs, and baking powder until evenly blended.
- Form Dough: Gradually add the dry ingredients into the wet mixture, stirring gently until a dough forms. Press about half of this dough evenly into the bottom of the prepared pie dish to create the crust base.
- Add Marshmallow Creme: Spread the marshmallow creme evenly over the crust layer to create a gooey base layer for the s’mores filling.
- Layer Chocolates and Marshmallows: Sprinkle the Hershey chocolate chips and chunks onto the marshmallow layer. Then distribute 1 cup of mini marshmallows over the chocolates for extra chewy texture.
- Top with Remaining Dough: Press the remaining half of the dough gently over the s’mores filling, covering it entirely to form the pie top crust.
- Add Final Toppings: Sprinkle extra mini marshmallows and chocolate chips over the top of the dough for a decorative and flavorful finish.
- Bake and Cool: Bake the pie in the preheated oven for 35 to 45 minutes or until the crust turns golden brown. Once baked, remove from oven and allow the pie to cool for about 15 minutes before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easy mixing.
- Allow the pie to cool slightly to let filling set before cutting to avoid messy slices.
- You can use a mix of semi-sweet or milk chocolate chips and chunks for variety in flavor.
- Store leftover pie covered at room temperature for up to 2 days or refrigerate for longer freshness.
- For a crunchier crust, you can toast the graham cracker crumbs lightly before mixing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: S’mores pie, marshmallow fluff pie, campfire dessert, chocolate marshmallow pie, graham cracker crust dessert
