Recipes for "s'mores pie"

Preheat the oven to 350 degrees F (175 degrees C).

Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.

Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.

Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).

Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.

Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.

Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.

Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.

Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.

Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.

Chill in the refrigerator before serving, 1 to 2 hours.

Into the bowl of a food processor add the flour, salt, and sugar. Pulse a couple of times to blend. Add the butter cubes and pulse 5 or 6 times, until the butter has been broken down into pea-sized pieces.

Drizzle 3 tablespoons of water over the ingredients, then pulse again until the mixture starts to look like small pebbles roughly the shape of peas.

When pressed with your fingers, the dough should stick together. If the mixture is too dry, add the additional 1 tablespoon of water.

Dump the dough onto a piece of plastic wrap, then form it into a round disk, about 1-inch thick. Wrap tightly with the plastic wrap and chill in the refrigerator for 1 hour or overnight.

Once the dough has chilled, remove it from the refrigerator, unwrap it, and roll it out on a floured surface to a 12-inch disk, and fit it into a pie pan. Trim the edges of the pie crust.

Decoratively crimp the edges, pressing down onto the pan to make sure the crust is anchored to the pan. Place it back in the fridge for 30 minutes.

In a large bowl, place the flour, brown sugar, cinnamon, nutmeg, and salt. Whisk the ingredients until they are evenly distributed and uniform in color.

Sprinkle the butter cubes over the dry ingredients. Using your fingers, break the butter apart and smoosh the cubes into flat, small pieces. Set aside.

In a large bowl, combine the molasses and hot water. Stir in the baking soda, then stir in about 1/3 of the crumb topping (about 3/4 cup).

Pour the filling into the chilled pie crust. Then sprinkle the remaining crumb topping over the pie filling.

Place the pie in the oven and bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 25 minutes.

Let the pie cool to room temperature on a wire cooling rack before slicing into it. Serve pie with a piping-hot cup of coffee.

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