Inspired by late summer nights and campfire memories, this double chocolate pie is fool-proof but nostalgically decadent. And absolutely no wandering firepit required.
Of course, there’s no evening campfire show and marshmallow roasting at Fort Wilderness this year. The smells of crackling timbers has been replaced by the occasional whiffs of hand sanitizer. This pie lovingly forgives all of that, without all the messy.
Milk chocolate and semi-sweet morsels leave that lingering flavor of innocent indulgence that makes you surrender to more. Sneaking into the RV kitchen in the darkness were the tiny sounds of feet and a plastic knife cutting into the foil-covered remnants.
By sunrise, it was just a mouthwatering memory.
Juliette Gordon Low (the first S’mores recipe was in a 1927 Girl Scout manual) would be most impressed.
Chocolate Chip'ndale S'mores Pie
Ingredients
- 1 stick unsalted butter
- 1/2 cup sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup flour (all-purpose)
- 1 cup Graham Cracker crumbs
- 1 tsp baking powder
- 7 oz container Marshmallow Fluff
- 6 full-size Hershey's chocolate bars (1.55 oz bars)
- 1 cup mini marshmallows
- 1/2 cup chocolate chips (I use Ghiardelli)
Instructions
- Beat together (or hand mix) butter and sugar. Stir in beaten egg and vanilla.
- Add graham crackers and flour and blend. You will have a nice dough.
- Split dough in half.
- Press half of dough into bottom and onto sides of greased 9-inch pie plate. You can use either regular or deep-dish.
- Spread all of the marshmallow creme on top of the graham cracker crust.
- Break up the Hershey's chocolate into pieces (try not to eat too many), and layer on top of the marshmallow creme.
- Distribute the marshmallows on top of the chocolate layer.
- Spread remainder of Graham Cracker crust on top of the pie. It's okay if a little marshmallow is peeking through.
- Distribute chocolate chips on top, pressing into crust a little.
- Bake in preheated 350 degree oven for about 20 minutes.
- Let cool completely before serving so that it sets. Can reheat in microwave, but it's still addictive at room temperature. Serve with cold milk, vanilla ice cream, or freshly whipped cream.
