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S’mores Pie With Marshmallow Fluff Recipe

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4.3 from 5 reviews

This S’mores Pie with Marshmallow Fluff is a deliciously indulgent dessert that combines a buttery graham cracker crust with layers of gooey marshmallow creme, classic Hershey’s chocolate chips and chunks, and mini marshmallows. Baked to a golden brown perfection, this pie captures the nostalgic flavors of campfire s’mores in a unique and irresistible pie form.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Pie Dough

  • 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

Filling and Topping

  • 1 cup marshmallow creme
  • 1 cup Hershey’s chocolate chips
  • 1 cup Hershey’s chocolate chunks
  • 1½ cups mini marshmallows

Instructions

  1. Preheat Oven and Prepare Pie Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch pie pan with nonstick baking spray to ensure the pie doesn’t stick.
  2. Make the Wet Dough Base: In a large bowl, beat the softened butter and sugar together until well combined and creamy. Then add the eggs and vanilla extract; beat again until fully incorporated.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, graham cracker crumbs, and baking powder until evenly mixed.
  4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Take about half of the dough mixture and press it firmly into the bottom of the prepared pie pan to form the base crust.
  5. Layer the Marshmallow Creme: Spread the marshmallow creme evenly over the pressed dough base, ensuring a smooth layer.
  6. Add Chocolate and Marshmallows: Sprinkle the Hershey’s chocolate chips and chunks evenly over the marshmallow layer. Then, scatter one cup of mini marshmallows on top of the chocolate for added texture and sweetness.
  7. Top with Remaining Dough: Take the remaining dough and press it gently over the chocolate and marshmallow layer to cover it completely.
  8. Add Final Toppings: Sprinkle the remaining mini marshmallows and chocolate chips over the top of the dough for a decorative and delicious finish.
  9. Bake the Pie: Place the pie in the preheated oven and bake for 35 to 45 minutes, or until the crust turns golden brown and cooked through.
  10. Cool before Serving: Remove the pie from the oven and let it cool for at least 15 minutes before slicing and serving to allow the filling to set slightly.

Notes

  • You can substitute the Hershey’s chocolate chips and chunks with any other milk or semi-sweet chocolate if preferred.
  • Make sure the butter is softened to room temperature to properly cream with the sugar.
  • If the dough feels too sticky to work with, refrigerate it for 20 minutes before pressing into the pie pan.
  • For an extra toasty marshmallow top, you can briefly broil the pie for 1-2 minutes after baking – watch closely to prevent burning.
  • The pie is best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/smores-pie-with-marshmallow-fluff-recipe/